Found: 8
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Cold Plasma: an Alternative Technology for the Starch Modification.
- Published in:
- Food Biophysics, 2017, v. 12, n. 1, p. 129, doi. 10.1007/s11483-017-9468-5
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- Article
Cold Plasma: A novel Non-Thermal Technology for Food Processing.
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- Food Biophysics, 2015, v. 10, n. 1, p. 1, doi. 10.1007/s11483-014-9382-z
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- Article
Partial hydrogenation of oils using cold plasma technology and its effect on lipid oxidation.
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- Journal of Food Science & Technology, 2023, v. 60, n. 6, p. 1674, doi. 10.1007/s13197-022-05434-z
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- Article
Effect of low temperature plasma on the functional properties of basmati rice flour.
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- Journal of Food Science & Technology, 2016, v. 53, n. 6, p. 2742, doi. 10.1007/s13197-016-2246-4
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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
Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish "chorizo" sausages.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 11, p. N.PAG, doi. 10.1111/jfpp.13817
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- Article
An exploration of the effects of low-pressure plasma discharge on the physicochemical properties of chia (Salvia hispanica L.) flour.
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- Journal of Engineering & Processing Management, 2019, v. 11, n. 2, p. 73, doi. 10.7251/JEPM1902073U
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- Article
Role of Food Antioxidants in Modulating Gut Microbial Communities: Novel Understandings in Intestinal Oxidative Stress Damage and Their Impact on Host Health.
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- Antioxidants, 2021, v. 10, n. 10, p. 1563, doi. 10.3390/antiox10101563
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- Article