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The Potentials of Green Coffee Proteins as New Functional Food Components †.
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- Proceedings (2504-3900), 2023, v. 89, n. 1, p. 13, doi. 10.3390/ICC2023-14827
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- Article
Effect of Cereal α-Amylase/Trypsin Inhibitors on Developmental Characteristics and Abundance of Digestive Enzymes of Mealworm Larvae (Tenebrio molitor L.).
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- Insects (2075-4450), 2021, v. 12, n. 5, p. 454, doi. 10.3390/insects12050454
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- Article
Targeted Bottom–Up Mass Spectrometry Approach for the Relative Quantification of Post-Translational Modification of Bovine κ-Casein during Milk Fermentation.
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- Molecules, 2022, v. 27, n. 18, p. 5834, doi. 10.3390/molecules27185834
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- Article
The Optimization of the Osborne Extraction Method for the Fractionation and Characterization of Oat Proteins.
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- Separations (2297-8739), 2024, v. 11, n. 9, p. 271, doi. 10.3390/separations11090271
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- Article
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 5, p. 1, doi. 10.1111/1541-4337.70015
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- Article
Design of Experiment (DoE) for Optimization of HPLC Conditions for the Simultaneous Fractionation of Seven α-Amylase/Trypsin Inhibitors from Wheat (Triticum aestivum L.).
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- Processes, 2022, v. 10, n. 2, p. 259, doi. 10.3390/pr10020259
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- Article
Preparation of Activated Carbons from Spent Coffee Grounds and Coffee Parchment and Assessment of Their Adsorbent Efficiency.
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- Processes, 2021, v. 9, n. 8, p. 1396, doi. 10.3390/pr9081396
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- Article
Effect of Sample Preparation on the Detection and Quantification of Selected Nuts Allergenic Proteins by LC-MS/MS.
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- Molecules, 2021, v. 26, n. 15, p. 4698, doi. 10.3390/molecules26154698
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- Article
Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars.
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- Molecules, 2020, v. 25, n. 24, p. 5982, doi. 10.3390/molecules25245982
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- Article
A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (Triticum aestivum L.), Based on Optimization Using Plackett–Burman and Box–Behnken Designs.
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- Molecules, 2019, v. 24, n. 19, p. 3589, doi. 10.3390/molecules24193589
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- Article
Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans.
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- Foods, 2024, v. 13, n. 11, p. 1660, doi. 10.3390/foods13111660
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- Article
Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds.
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- Foods, 2022, v. 11, n. 2, p. 159, doi. 10.3390/foods11020159
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- Article
Comprehensive Characterization and Relative Quantification of α-Amylase/Trypsin Inhibitors from Wheat Cultivars by Targeted HPLC-MS/MS.
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- Foods, 2020, v. 9, n. 10, p. 1448, doi. 10.3390/foods9101448
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- Article
Comprehensive Characterization and Relative Quantification of α-Amylase/Trypsin Inhibitors from Wheat Cultivars by Targeted HPLC-MS/MS.
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- Foods, 2020, v. 9, n. 10, p. 1448, doi. 10.3390/foods9101448
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- Article
Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater.
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- Foods, 2020, v. 9, n. 8, p. 1135, doi. 10.3390/foods9081135
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- Article
Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders.
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- Foods, 2020, v. 9, n. 7, p. 917, doi. 10.3390/foods9070917
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- Article
Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing.
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- Nutrients, 2019, v. 11, n. 2, p. 428, doi. 10.3390/nu11020428
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- Article