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Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.
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- Annals of the New York Academy of Sciences, 2017, v. 1398, n. 1, p. 37, doi. 10.1111/nyas.13368
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- Article
pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels.
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- Journal of Texture Studies, 2023, v. 54, n. 2, p. 323, doi. 10.1111/jtxs.12743
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- Article
Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 10, p. 4739, doi. 10.1002/jsfa.9716
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- Article
Influence of inulin/oligofructose on the acid-induced cold aggregation and gelation of preheated soy proteins.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 15, p. 2650, doi. 10.1002/jsfa.3770
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- Article
Fat reduction in emulsion sausage using an enzyme-modified potato starch.
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- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 9, p. 1632, doi. 10.1002/jsfa.3260
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- Article
Fractionation and characterisation for antioxidant activity of hydrolysed whey protein.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 14, p. 1908, doi. 10.1002/jsfa.1886
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- Article
Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin-I converting enzyme ( ACE) inhibitory activity, antioxidant activities and physicochemical profiles.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 2, p. 499, doi. 10.1111/ijfs.13002
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- Article
Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2529, doi. 10.1111/ijfs.12694
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- Article
Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 3, p. 2801, doi. 10.1111/1541-4337.12733
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- Article
Processing, Nutrition, and Functionality of Hempseed Protein: A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 4, p. 936, doi. 10.1111/1541-4337.12450
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- Article
EXTRACTION AND CHARACTERIZATION OF POLYPHENOL OXIDASE IN PAWPAW ( ASIMINA TRILOBA) FRUIT.
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- Journal of Food Biochemistry, 2007, v. 31, n. 5, p. 603, doi. 10.1111/j.1745-4514.2007.00133.x
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- Article
CHARACTERIZATION OF THE PROTEASES INVOLVED IN HYDROLYZING PADDLEFISH ( POLYODON SPATHULA) MYOSIN.
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- Journal of Food Biochemistry, 2000, v. 24, n. 6, p. 503, doi. 10.1111/j.1745-4514.2000.tb00719.x
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- Article
A COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF DIFFERENT FRACTIONS OF CHICKEN MYOFIBRILLAR PROTEINS<sup>1</sup>.
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- Journal of Food Biochemistry, 1992, v. 16, n. 4, p. 217, doi. 10.1111/j.1745-4514.1992.tb00447.x
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- Article
The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets.
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- Foods, 2022, v. 11, n. 2, p. 147, doi. 10.3390/foods11020147
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- Article
Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions.
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- Foods, 2021, v. 10, n. 10, p. 2346, doi. 10.3390/foods10102346
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- Article
Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids.
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- Foods, 2021, v. 10, n. 7, p. 1599, doi. 10.3390/foods10071599
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- Article
Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility.
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- Foods, 2021, v. 10, n. 6, p. 1283, doi. 10.3390/foods10061283
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- Article
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance.
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- Foods, 2021, v. 10, n. 1, p. 40, doi. 10.3390/foods10010040
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- Article
Effects of Supplementation of Microalgae (Aurantiochytrium sp.) to Laying Hen Diets on Fatty Acid Content, Health Lipid Indices, Oxidative Stability, and Quality Attributes of Meat.
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- Foods, 2020, v. 9, n. 9, p. 1271, doi. 10.3390/foods9091271
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- Article
Listeria monocytogenes is inhibited on fillets of cold‐smoked sunshine bass, Morone chrysops × Morone saxatilis, with an edible corn zein‐based coating incorporated with lemongrass essential oil or nisin.
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- Journal of the World Aquaculture Society, 2019, v. 50, n. 3, p. 575, doi. 10.1111/jwas.12573
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- Article
Edible Corn‐zein‐based Coating Incorporated with Nisin or Lemongrass Essential Oil Inhibits Listeria monocytogenes on Cultured Hybrid Striped Bass, Morone chrysops × Morone saxatilis, Fillets During Refrigerated and Frozen Storage.
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- Journal of the World Aquaculture Society, 2019, v. 50, n. 1, p. 204, doi. 10.1111/jwas.12523
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- Article
Effect of Vacuum Packaging on the Quality of Red Claw Crayfish, Cherax quadricarinatus, Tail Muscle during Frozen Storage.
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- Journal of the World Aquaculture Society, 2010, v. 41, n. 3, p. 358, doi. 10.1111/j.1749-7345.2010.00377.x
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- Article
Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review.
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- Foods, 2024, v. 13, n. 9, p. 1333, doi. 10.3390/foods13091333
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- Article
Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs.
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- Foods, 2023, v. 12, n. 6, p. 1284, doi. 10.3390/foods12061284
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- Article
Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 4, p. E207, doi. 10.1111/j.1750-3841.2009.01140.x
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- Article
Influence of Gender and Spawning on Meat Quality of Australian Red Claw Crayfish ( Cherax quadricarinatus) Stored at 2 °C.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 6, p. E320, doi. 10.1111/j.1750-3841.2006.00117.x
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- Article
Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C124, doi. 10.1111/j.1365-2621.2006.tb15607.x
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- Article
Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C196, doi. 10.1111/j.1365-2621.2006.tb15617.x
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- Article
Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish ( Cherax quadricarinatus) muscle stored at 2 °C.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 9, p. 1073, doi. 10.1111/j.1365-2621.2006.01350.x
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- Article
The preservation of the quality of the muscle in frozen Australian red claw crayfish ( Cherax quadricarinatus) by pre-storage anti-oxidant dipping treatments.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 8, p. 841, doi. 10.1111/j.1365-2621.2005.01004.x
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- Article
Rheological properties of mixed muscle/nonmuscle protein emulsions treated with transglutaminase at two ionic strengths.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 7, p. 777, doi. 10.1046/j.1365-2621.2003.00731.x
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- Article
Evaluation of tenderness in prawns (Machrobrachium rosenbergii ) marinated in various salt and acid solutions<sup>†</sup>.
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- International Journal of Food Science & Technology, 2002, v. 37, n. 3, p. 291, doi. 10.1046/j.1365-2621.2002.00569.x
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- Article
Physicochemical and sensory properties of restuctured beef steaks containing beef heart surimi.
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- International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 351, doi. 10.1046/j.1365-2621.1999.00280.x
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- Article
Influence of genetic strain, pH, and salts on cooking properties of processed light and dark broiler meat.
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- International Journal of Food Science & Technology, 1993, v. 28, n. 5, p. 429, doi. 10.1111/j.1365-2621.1993.tb01291.x
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- Article
Antioxidant properties of bovine liver protein hydrolysates and their practical application in biphasic systems.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 2980, doi. 10.1002/jsfa.13190
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- Article
不同面筋蛋白组分对小麦淀粉消化特性的影响机理.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 18, doi. 10.7506/spkx1002-6630-20220506-074
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- Article
Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat-Induced Aggregation.
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- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 8, p. 1075, doi. 10.1007/s11746-015-2684-6
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- Article
Chemical stability of antioxidant-washed beef heart surimi during frozen storage.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 939, doi. 10.1111/j.1365-2621.1997.tb15011.x
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- Article
Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 123, doi. 10.1111/j.1365-2621.1997.tb04381.x
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- Article
Storage stability of antioxidant-washed myofibrils from chicken white and red muscle.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 890, doi. 10.1111/j.1365-2621.1996.tb10896.x
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- Article
Gelation of beef heart surimi as affected by antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 707, doi. 10.1111/j.1365-2621.1996.tb12186.x
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- Article
Myofibrillar protein gelation: Viscoelastic changes related to heating procedures.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 734, doi. 10.1111/j.1365-2621.1994.tb08115.x
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- Article
Functional properties of myofibrillar proteins from cold-shortened and thaw-rigor bovine muscles.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 720, doi. 10.1111/j.1365-2621.1993.tb09343.x
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- Article
Viscoelastic properties of myofibrillar protein-polysaccharide composite gels.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 164, doi. 10.1111/j.1365-2621.1993.tb03235.x
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- Article
Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt-Soluble Protein Aggregation.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 6, p. 1304, doi. 10.1111/j.1365-2621.1992.tb06842.x
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- Article
Emulsified Milkfat Effects on Rheology of Acid-Induced Milk Gels.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 920, doi. 10.1111/j.1365-2621.1991.tb14606.x
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- Article
Thermal transitions and dynamic gelling properties of oxidatively modified myosin, β-lactoglobulin, soy 7S globulin and their mixtures.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 12, p. 1728, doi. 10.1002/1097-0010(20000915)80:12<1728::AID-JSFA711>3.0.CO;2-A
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- Article
Oxidatively induced chemical changes and interactions of mixed myosin, β-lactoglobulin and soy 7S globulin.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 11, p. 1601, doi. 10.1002/1097-0010(20000901)80:11<1601::AID-JSFA685>3.0.CO;2-O
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- Article
Salt- and pyrophosphate-induced structural changes in myofibrils from chicken red and white muscles.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 8, p. 1176, doi. 10.1002/1097-0010(200006)80:8<1176::AID-JSFA615>3.0.CO;2-M
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- Article
Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns ( Macrobrachium rosenbergii).
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 1, p. 37, doi. 10.1002/(SICI)1097-0010(199709)75:1<37::AID-JSFA838>3.0.CO;2-L
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- Article