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Solid‐phase microextraction Arrow for the volatile organic compounds in soy sauce.
- Published in:
- Journal of Separation Science, 2019, v. 42, n. 18, p. 2942, doi. 10.1002/jssc.201900388
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- Article
Effect of soy sauce type on the quality characteristics of emulsion sausages.
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- Food Science & Biotechnology, 2015, v. 24, n. 4, p. 1309, doi. 10.1007/s10068-015-0168-y
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- Publication type:
- Article
Effects of fat levels and rice bran fiber on the chemical, textural, and sensory properties of frankfurters.
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- Food Science & Biotechnology, 2015, v. 24, n. 2, p. 489, doi. 10.1007/s10068-015-0064-5
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- Article
Effects of fat levels on changes in flavor pattern of irradiated pork patties.
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- Food Science & Biotechnology, 2012, v. 21, n. 6, p. 1771, doi. 10.1007/s10068-012-0236-5
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- Article
Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 565, doi. 10.1007/s10068-012-0072-7
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- Publication type:
- Article
Effect of Ganghwayakssuk ( Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets.
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- Food Science & Biotechnology, 2011, v. 20, n. 5, p. 1381, doi. 10.1007/s10068-011-0190-7
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- Publication type:
- Article
Physicochemical properties of thawed chicken breast as affected by microwave power levels.
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- Food Science & Biotechnology, 2011, v. 20, n. 4, p. 971, doi. 10.1007/s10068-011-0134-2
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- Publication type:
- Article
Antioxidant activities of lotus leaves ( Nelumbo nucifera) and barley leaves ( Hordeum vulgare) extracts.
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- Food Science & Biotechnology, 2010, v. 19, n. 3, p. 831, doi. 10.1007/s10068-010-0117-8
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- Publication type:
- Article
Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids.
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- Journal of Food Science & Technology, 2021, v. 58, n. 4, p. 1238, doi. 10.1007/s13197-020-04633-w
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- Publication type:
- Article
Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature.
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- Journal of Food Science & Technology, 2019, v. 56, n. 12, p. 5282, doi. 10.1007/s13197-019-03997-y
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- Publication type:
- Article
Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.
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- Journal of Food Science & Technology, 2016, v. 53, n. 1, p. 872, doi. 10.1007/s13197-015-2058-y
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- Publication type:
- Article
Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 6, p. 2735, doi. 10.1002/jsfa.9441
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- Publication type:
- Article
Fucoidan from Sargassum autumnale Inhibits Potential Inflammatory Responses via NF-κB and MAPK Pathway Suppression in Lipopolysaccharide-Induced RAW 264.7 Macrophages.
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- Marine Drugs, 2023, v. 21, n. 7, p. 374, doi. 10.3390/md21070374
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- Publication type:
- Article
Lipid Inhibitory Effect of (−)-loliolide Isolated from Sargassum horneri in 3T3-L1 Adipocytes: Inhibitory Mechanism of Adipose-Specific Proteins.
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- Marine Drugs, 2021, v. 19, n. 2, p. 96, doi. 10.3390/md19020096
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- Publication type:
- Article
Characterization and Antibacterial Activity of Silver Nanoparticles Synthesized from Oxya chinensis sinuosa (Grasshopper) Extract.
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- Microorganisms, 2024, v. 12, n. 10, p. 2089, doi. 10.3390/microorganisms12102089
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- Article
Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 1, p. 96, doi. 10.1111/ijfs.12960
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- Publication type:
- Article
Replacement of pork back fat with pre‐emulsion of wheat (<italic>Triticum aestivum</italic> L.) sprout and collagen and its optimization for reduced‐fat patties.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 4, p. 1, doi. 10.1111/jfpp.13576
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- Publication type:
- Article
Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.12994
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- Publication type:
- Article
Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12945
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- Publication type:
- Article
The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 804, doi. 10.1002/fsn3.3785
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- Publication type:
- Article
Headspace stir‐bar sorptive extraction combined with gas chromatography–mass spectrometry for trace analysis of volatile organic compounds in Schisandra chinensis Baillon (omija).
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- Food Science & Nutrition, 2023, v. 11, n. 11, p. 7396, doi. 10.1002/fsn3.3668
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- Publication type:
- Article
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels.
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- Food Science & Biotechnology, 2023, v. 32, n. 2, p. 193, doi. 10.1007/s10068-022-01186-w
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- Publication type:
- Article
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins.
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- Food Science & Biotechnology, 2022, v. 31, n. 2, p. 243, doi. 10.1007/s10068-021-01021-8
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- Publication type:
- Article
Biological activity and processing technologies of edible insects: a review.
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- Food Science & Biotechnology, 2021, v. 30, n. 8, p. 1003, doi. 10.1007/s10068-021-00942-8
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- Publication type:
- Article
A study of the quality characteristics of frozen Korean rice cake by using different thawing methods.
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- Food Science & Biotechnology, 2018, v. 27, n. 5, p. 1343, doi. 10.1007/s10068-018-0376-3
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- Publication type:
- Article
Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein.
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- Food Science & Biotechnology, 2017, v. 26, n. 4, p. 955, doi. 10.1007/s10068-017-0147-6
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- Publication type:
- Article
Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters.
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- Food Science & Biotechnology, 2017, v. 26, n. 4, p. 929, doi. 10.1007/s10068-017-0113-3
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- Publication type:
- Article
Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture.
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- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/6373671
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- Article
Suppressive Effect of Arctium lappa L. Leaves on Retinal Damage against A2E-Induced ARPE-19 Cells and Mice.
- Published in:
- Molecules, 2020, v. 25, n. 7, p. 1737, doi. 10.3390/molecules25071737
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- Publication type:
- Article
Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6036, doi. 10.1111/ijfs.16712
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- Publication type:
- Article
L-Fucose-Rich Sulfated Glycans from Edible Brown Seaweed: A Promising Functional Food for Obesity and Energy Expenditure Improvement.
- Published in:
- International Journal of Molecular Sciences, 2024, v. 25, n. 17, p. 9738, doi. 10.3390/ijms25179738
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- Publication type:
- Article
Effect of Crude Polysaccharides from Ecklonia cava Hydrolysate on Cell Proliferation and Differentiation of Hanwoo Muscle Stem Cells for Cultured Meat Production.
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- Foods, 2024, v. 13, n. 4, p. 563, doi. 10.3390/foods13040563
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- Article
Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.
- Published in:
- Foods, 2023, v. 12, n. 23, p. 4367, doi. 10.3390/foods12234367
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- Article
Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion.
- Published in:
- Foods, 2022, v. 11, n. 21, p. 3354, doi. 10.3390/foods11213354
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- Article
Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted from Hermetia illucens Larvae.
- Published in:
- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101400
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- Article
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 957, doi. 10.3390/foods10050957
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- Publication type:
- Article
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 762, doi. 10.3390/foods10040762
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- Publication type:
- Article
Analyzing Gluten Content in Various Food Products Using Different Types of ELISA Test Kits.
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- Foods, 2021, v. 10, n. 1, p. 108, doi. 10.3390/foods10010108
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- Publication type:
- Article
Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1443, doi. 10.3390/foods9101443
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- Publication type:
- Article
Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1443, doi. 10.3390/foods9101443
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- Publication type:
- Article
Comparison of Different Types of SPME Arrow Sorbents to Analyze Volatile Compounds in Cirsium setidens Nakai.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 785, doi. 10.3390/foods9060785
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- Publication type:
- Article
Functional Properties of Extracted Protein from Edible Insect Larvae and Their Interaction with Transglutaminase.
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- Foods, 2020, v. 9, n. 5, p. 591, doi. 10.3390/foods9050591
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- Publication type:
- Article
Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review.
- Published in:
- Animals (2076-2615), 2024, v. 14, n. 5, p. 819, doi. 10.3390/ani14050819
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- Publication type:
- Article