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Characterization of Valuable Compounds from Winter Melon ( Benincasa hispida (Thunb.) Cogn.) Seeds Using Supercritical Carbon Dioxide Extraction Combined with Pressure Swing Technique.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 396, doi. 10.1007/s11947-015-1636-3
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- Article
Bulk Optical Properties of Potato Flesh in the 500-1900 nm Range.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 463, doi. 10.1007/s11947-015-1639-0
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- Article
Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 387, doi. 10.1007/s11947-015-1626-5
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- Article
Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 421, doi. 10.1007/s11947-015-1637-2
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- Article
Antimicrobial Effect of Photosensitized Rose Bengal on Bacteria and Viruses in Model Wash Water.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 441, doi. 10.1007/s11947-015-1631-8
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- Article
Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 543, doi. 10.1007/s11947-015-1648-z
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- Article
Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 407, doi. 10.1007/s11947-015-1635-4
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- Article
Assessment of the Effects of Ultrasonics and Pulsed Electric Fields on Nutritional and Rheological Properties of Raspberry and Blueberry Purees.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 520, doi. 10.1007/s11947-015-1642-5
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- Article
Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 452, doi. 10.1007/s11947-015-1643-4
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- Article
Conventional and Microwave-Assisted Extraction of Mucilage from Opuntia ficus-indica Cladodes: Physico-Chemical and Rheological Properties.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 481, doi. 10.1007/s11947-015-1640-7
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- Article
Effects of Porosity and Thermal Treatment on Hydration of Mushrooms.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 511, doi. 10.1007/s11947-015-1641-6
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- Article
Rotating Disk-Assisted Cross-Flow Ultrafiltration of Sugar Beet Juice.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 493, doi. 10.1007/s11947-015-1644-3
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- Article
Layer-by-Layer Technique to Developing Functional Nanolaminate Films with Antifungal Activity.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 471, doi. 10.1007/s11947-015-1646-1
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- Article
Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part A: Physical Effects.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 501, doi. 10.1007/s11947-015-1647-0
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- Article
Ohmic Heating Behaviour of Cabbage and Daikon Radish.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 430, doi. 10.1007/s11947-015-1622-9
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- Article
Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 532, doi. 10.1007/s11947-015-1649-y
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- Article