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The effect of ultrasound and freezing/thawing treatment on the physical properties of blueberries.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 741, doi. 10.1007/s10068-018-0528-5
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- Article
Predictive model of Staphylococcus aureus growth on egg products.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 913, doi. 10.1007/s10068-018-0529-4
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Interactions between fecal bacteria, bile acids and components of tomato pomace.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 649, doi. 10.1007/s10068-018-0527-6
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- Article
Mycotoxins' evaluation in wheat flours used in Brazilian bakeries.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 931, doi. 10.1007/s10068-018-0537-4
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- Article
Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 779, doi. 10.1007/s10068-018-0538-3
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- Article
Postprandial anti-hyperglycemic effect of vitamin B6 (pyridoxine) administration in healthy individuals.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 907, doi. 10.1007/s10068-018-0534-7
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- Article
Hypoglycemic effect of whole grain diet in C57BL/KsJ-db/db mice by activating PI3K/Akt and AMPK pathways.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 895, doi. 10.1007/s10068-018-0533-8
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- Article
Influence of structural properties of emulsifiers on citral degradation in model emulsions.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 701, doi. 10.1007/s10068-018-0532-9
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- Article
Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 807, doi. 10.1007/s10068-018-0507-x
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- Article
Grape juice by-products extracted by ultrasound and microwave-assisted with different solvents: a rich chemical composition.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 691, doi. 10.1007/s10068-018-0531-x
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- Article
Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 721, doi. 10.1007/s10068-018-0530-y
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- Article
Green satsuma mandarin orange (Citrus unshiu) extract reduces adiposity and induces uncoupling protein expression in skeletal muscle of obese mice.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 873, doi. 10.1007/s10068-018-0503-1
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- Article
Survival of an emerging foodborne pathogen: Group B Streptococcus (GBS) serotype III sequence type (ST) 283—under simulated partial cooking and gastric fluid conditions.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 939, doi. 10.1007/s10068-018-0525-8
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- Article
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 711, doi. 10.1007/s10068-018-0526-7
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- Article
Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 769, doi. 10.1007/s10068-018-0524-9
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- Article
Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 795, doi. 10.1007/s10068-018-0523-x
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- Article
Change in dielectric properties of sweet potato during microwave drying.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 731, doi. 10.1007/s10068-018-0522-y
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- Article
Effects of different storage conditions on the metabolite and microbial profiles of white rice (Oryza sativa L.).
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 623, doi. 10.1007/s10068-018-0520-0
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- Article
Protective role of Cordyceps militaris in Aβ<sub>1–42</sub>-induced Alzheimer's disease in vivo.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 865, doi. 10.1007/s10068-018-0521-z
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- Article
Antagonistic and antioxidant effect of probiotic Weissella cibaria JW15.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 851, doi. 10.1007/s10068-018-0519-6
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- Article
Biogenic amine production of makgeollis with controlled alcohol concentrations.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 923, doi. 10.1007/s10068-018-0517-8
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- Article
Antibacterial and anti-adhesive efficiency of Pediococcus acidilactici against foodborne biofilm producer Bacillus cereus attached on different food processing surfaces.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 841, doi. 10.1007/s10068-018-0518-7
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- Article
The protective effects of Gastrodia elata Blume extracts on middle cerebral artery occlusion in rats.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 857, doi. 10.1007/s10068-018-0516-9
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- Article
Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 679, doi. 10.1007/s10068-018-0515-x
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- Article
Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 751, doi. 10.1007/s10068-018-0514-y
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- Article
Synergistic effect of fruit–seed mixed juice on inhibition of angiotensin I-converting enzyme and activation of NO production in EA.hy926 cells.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 881, doi. 10.1007/s10068-018-0512-0
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- Article
Extraction of polysaccharides under vacuum condition from Lentinus edodes stipe and their antioxidant activities in vitro.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 759, doi. 10.1007/s10068-018-0513-z
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- Article
Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 657, doi. 10.1007/s10068-018-0511-1
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Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 787, doi. 10.1007/s10068-018-0510-2
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- Article
Variation in limonin and nomilin content in citrus fruits of eight varieties determined by modified HPLC.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 641, doi. 10.1007/s10068-018-0509-8
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- Article
Proteomic response of Saccharomyces boulardii to simulated gastrointestinal conditions and encapsulation.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 831, doi. 10.1007/s10068-018-0508-9
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- Article
Antioxidant and antifungal activities of a new chemovar of cumin (Cuminum cyminum L.).
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 669, doi. 10.1007/s10068-018-0506-y
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- Article
Genome shuffling improved acid-tolerance and succinic acid production of Actinobacillus succinogenes.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 817, doi. 10.1007/s10068-018-0505-z
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- Article
Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 823, doi. 10.1007/s10068-018-0504-0
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- Article
Antibiofilm activity of the essential oil of citronella (Cymbopogon nardus) and its major component, geraniol, on the bacterial biofilms of Staphylococcus aureus.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 633, doi. 10.1007/s10068-018-0502-2
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- Article