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Biofortification, metabolomic profiling and quantitative analysis of vitamin B<sub>12</sub> enrichment in guava juice via lactic acid fermentation using Levilactobacillus brevis strain KU15152.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 15, p. 9191, doi. 10.1002/jsfa.13741
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- Article
Corn starch nanocomposite films reinforced with nanocellulose.
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- Physical Sciences Reviews, 2024, v. 9, n. 8, p. 2653, doi. 10.1515/psr-2022-0011
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- Article
Effects of different types of starches on heat penetration and physicochemical characteristics in alfredo sauce.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 10, p. 8888, doi. 10.1007/s11694-024-02853-8
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- Article
Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 3, p. 1355, doi. 10.1007/s11694-017-9513-6
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- Article
Solid state fermentation of fenugreek (Trigonella foenum-graecum): implications on bioactive compounds, mineral content and in vitro bioavailability.
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- Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1927, doi. 10.1007/s13197-020-04704-y
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- Article
Kinetic, rheological and thermal studies of flaxseed (Linum usitatissiumum L.) oil and its utilization.
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- Journal of Food Science & Technology, 2020, v. 57, n. 11, p. 4014, doi. 10.1007/s13197-020-04434-1
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- Article
Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour.
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- Journal of Food Science & Technology, 2020, v. 57, n. 10, p. 3782, doi. 10.1007/s13197-020-04410-9
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- Article
Effect of blanching and drying processes on shelf‐life of Parkia speciosa seed and pods.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.17257
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- Article
Influence of processing techniques on the protein quality of major and minor millet crops: A review.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.17042
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- Article
Cold plasma for microbial safety: Principle, mechanism, and factors responsible.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 12, p. 1, doi. 10.1111/jfpp.16850
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- Article
Recent advancements in properties, modifications, and applications of legume starches.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16997
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- Article
Fermented barley bran: An improvement in phenolic compounds and antioxidant properties.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.15543
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- Article
Effect of processing on bioactive profile, minerals, and bitterness‐causing compounds of Kinnow jam.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 9, p. 1, doi. 10.1111/jfpp.16629
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- Article
Documentation of Commonly Used Ethnoveterinary Medicines from Wild Plants of the High Mountains in Shimla District, Himachal Pradesh, India.
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- Horticulturae, 2021, v. 7, n. 10, p. 1, doi. 10.3390/horticulturae7100351
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- Article
Therapeutic Uses of Wild Plants by Rural Inhabitants of Maraog Region in District Shimla, Himachal Pradesh, India.
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- Horticulturae, 2021, v. 7, n. 10, p. 1, doi. 10.3390/horticulturae7100343
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- Article
Potential Role of Phytochemical Extract from Saffron in Development of Functional Foods and Protection of Brain-Related Disorders.
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- Oxidative Medicine & Cellular Longevity, 2022, v. 2022, p. 1, doi. 10.1155/2022/6480590
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- Article
Starch‐based noodles: Current technologies, properties, and challenges.
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- Journal of Texture Studies, 2023, v. 54, n. 1, p. 21, doi. 10.1111/jtxs.12730
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- Article
Preparation of antioxidant‐rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 834, doi. 10.1111/jtxs.12654
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- Article
Ultrasound‐assisted modification of gelation properties of proteins: A review.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 763, doi. 10.1111/jtxs.12674
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- Article
Custard Apple (Annona squamosa L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Biological Activities.
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- Biomolecules (2218-273X), 2021, v. 11, n. 5, p. 614, doi. 10.3390/biom11050614
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- Article
Protein-Based Films and Coatings: An Innovative Approach.
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- Coatings (2079-6412), 2024, v. 14, n. 1, p. 32, doi. 10.3390/coatings14010032
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- Article
Soybean Oil Enriched with Antioxidants Extracted from Watermelon (Citrullus colocynthis) Skin Sap and Coated in Hydrogel Beads via Ionotropic Gelation.
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- Coatings (2079-6412), 2021, v. 11, n. 11, p. 1370, doi. 10.3390/coatings11111370
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- Article
Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries.
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- Coatings (2079-6412), 2021, v. 11, n. 10, p. 1167, doi. 10.3390/coatings11101167
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- Article
Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch.
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- Coatings (2079-6412), 2021, v. 11, n. 10, p. 1163, doi. 10.3390/coatings11101163
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- Article
Process Parameter Optimization and Characterization for an Edible Film: Flaxseed Concern.
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- Coatings (2079-6412), 2021, v. 11, n. 9, p. 1106, doi. 10.3390/coatings11091106
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- Article
Structural and Film-Forming Properties of Millet Starches: A Comparative Study.
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- Coatings (2079-6412), 2021, v. 11, n. 8, p. 954, doi. 10.3390/coatings11080954
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- Article
QUALITY CHARACTERISTICS OF MUFFINS PREPARED FROM REPLACEMENT OF WHEAT WITH BARLEY: NUTRITIONAL, ANTI-OXIDATIVE AND MICROBIAL POTENTIAL.
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- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 1, p. 5, doi. 10.34302/crpjfst/2022.14.1.1
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- Article
FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF DIFFERENT MILLING FRACTIONS OF INDIAN BARLEY CULTIVARS.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 19
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- Article
Fenugreek (Trigonella foenum graecum) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals—A review.
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- Legume Science, 2023, v. 5, n. 3, p. 1, doi. 10.1002/leg3.176
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- Article
Kidney bean (Phaseolus vulgaris) starch: A review.
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- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.52
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- Article
Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability.
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- Legume Science, 2020, v. 2, n. 3, p. 1, doi. 10.1002/leg3.37
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- Article
Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.21
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- Article
Faba bean (Vicia faba) starch: Structure, properties, and in vitro digestibility—A review.
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- Legume Science, 2019, v. 1, n. 1, p. N.PAG, doi. 10.1002/leg3.18
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- Article
Process Standardization for Bread Preparation using Composite Blend of Wheat and Pearl Millet: Nutritional, Antioxidant and Sensory Approach.
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- Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 511, doi. 10.12944/CRNFSJ.9.2.14
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- Article
The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge.
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- Microorganisms, 2022, v. 10, n. 4, p. N.PAG, doi. 10.3390/microorganisms10040826
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- Article
Lactic acid bacteria: A bio-green preservative against mycotoxins for food safety and shelf-life extension.
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- Quality Assurance & Safety of Crops & Foods, 2022, v. 14, n. 2, p. 13, doi. 10.15586/qas.v14i2.1014
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- Article
Dry fractionation process operations in the production of protein concentrates: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 6, p. 4670, doi. 10.1111/1541-4337.13237
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- Article
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1958, doi. 10.1111/1541-4337.12895
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- Article
Chemical Profiling of the White and Brown Teff (Eragrostis tef (Zuccagni) Trotter) Injera and Their Nutritional Properties.
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- Journal of Food Quality, 2024, v. 2024, p. 1, doi. 10.1155/2024/2508258
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- Article
Application of Electrolyzed Water in the Food Industry: A Review.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 13, p. N.PAG, doi. 10.3390/app12136639
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- Article
Natural Sources, Pharmacological Properties, and Health Benefits of Daucosterol: Versatility of Actions.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 12, p. 5779, doi. 10.3390/app12125779
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- Article
Plant-Based Natural Fibers For Food Packaging: A Green Approach To The Reinforcement of Biopolymers.
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- Journal of Polymers & the Environment, 2023, v. 31, n. 12, p. 5029, doi. 10.1007/s10924-023-02849-3
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- Article
Rice‐bran oil: An emerging source of functional oil.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15318
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- Article
Effect of shortening substitution with olive (Olea europaea) oil on textural properties, sensorial characteristics, and fatty acid composition of muffins.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14839
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- Article
Effects of semi‐rigid plastic tray geometry on quality characteristics of a retort food simulant.
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- Journal of Food Process Engineering, 2024, v. 47, n. 7, p. 1, doi. 10.1111/jfpe.14660
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- Article
Evaluation of Cellulolytic Enzyme-Assisted Microwave Extraction of Punica granatum Peel Phenolics and Antioxidant Activity.
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- Plant Foods for Human Nutrition, 2020, v. 75, n. 4, p. 614, doi. 10.1007/s11130-020-00859-3
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- Article
Garlic (Allium sativum L.) Bioactives and Its Role in Alleviating Oral Pathologies.
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- Antioxidants, 2021, v. 10, n. 11, p. 1847, doi. 10.3390/antiox10111847
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- Article
Plant-Based Antioxidant Extracts and Compounds in the Management of Oral Cancer.
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- Antioxidants, 2021, v. 10, n. 9, p. 1358, doi. 10.3390/antiox10091358
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- Article
Unraveling the Bioactive Profile, Antioxidant and DNA Damage Protection Potential of Rye (Secale cereale) Flour.
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- Antioxidants, 2021, v. 10, n. 8, p. 1214, doi. 10.3390/antiox10081214
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- Article
Beneficial Role of Antioxidant Secondary Metabolites from Medicinal Plants in Maintaining Oral Health.
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- Antioxidants, 2021, v. 10, n. 7, p. 1061, doi. 10.3390/antiox10071061
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- Article