Found: 41
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Development and evaluation of onion bulb descaler for removal and collection of surface dry peel.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2448, doi. 10.1007/s13197-021-05264-5
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- Article
Design, development and performance evaluation of rotary onion grader.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2370, doi. 10.1007/s13197-021-05253-8
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- Article
Development and performance evaluation of hand-operated mango seed decorticator.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2402, doi. 10.1007/s13197-021-05256-5
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- Article
Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2420, doi. 10.1007/s13197-021-05260-9
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- Article
Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2160, doi. 10.1007/s13197-021-05227-w
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- Article
Assessing organophosphorus and carbamate pesticides in maize samples using MIP extraction and PSI-MS analyzes.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2510, doi. 10.1007/s13197-022-05464-7
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- Article
Correction to: Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate.
- Published in:
- 2022
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- Publication type:
- Correction Notice
Prediction of storage time in different seafood based on color values with artificial neural network modeling.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2501, doi. 10.1007/s13197-021-05269-0
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- Article
Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2492, doi. 10.1007/s13197-021-05268-1
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- Article
Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2479, doi. 10.1007/s13197-021-05267-2
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- Article
Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2469, doi. 10.1007/s13197-021-05266-3
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- Article
Occurrence and exposure assessment of Aflatoxin M<sub>1</sub> in milk and milk products in India.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2460, doi. 10.1007/s13197-021-05265-4
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- Article
Osmo-air drying of banana slices: multivariate analysis, process optimization and product quality characterization.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2430, doi. 10.1007/s13197-021-05261-8
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- Article
Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2392, doi. 10.1007/s13197-021-05255-6
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- Article
Effect of protein enrichment on quality characteristics and glycemic index of gluten free sweet potato (Ipomoea batatas L.) spaghetti.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2410, doi. 10.1007/s13197-021-05257-4
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- Article
Antioxidant and anti-proliferative activity of free, conjugates and bound phenolic compounds from tomato and industrial tomato by-product.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2361, doi. 10.1007/s13197-021-05252-9
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- Article
Low-glycemic foods with wheat, barley and herbs (Terminalia chebula, Terminalia bellerica and Emblica officinalis) inhibit α-amylase, α-glucosidase and DPP-IV activity in high fat and low dose streptozotocin-induced diabetic rat.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2177, doi. 10.1007/s13197-021-05231-0
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- Article
Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2381, doi. 10.1007/s13197-021-05254-7
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- Article
Fortification of ready–to–eat extruded snacks with tree bean powder: nutritional, antioxidant, essential amino acids, and sensory properties.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2351, doi. 10.1007/s13197-021-05251-w
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- Article
Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2339, doi. 10.1007/s13197-021-05250-x
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- Article
Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2117, doi. 10.1007/s13197-021-05246-7
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- Article
Comparative biological analyses on kenger and kenger coffee as novel functional food products.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2328, doi. 10.1007/s13197-021-05248-5
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- Article
Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2318, doi. 10.1007/s13197-021-05247-6
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- Article
Occurrence of multiple drug-resistant Shiga toxigenic Escherichia coli in raw milk samples collected from retail outlets in South India.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2150, doi. 10.1007/s13197-021-05226-x
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- Article
Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2306, doi. 10.1007/s13197-021-05245-8
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- Article
Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2295, doi. 10.1007/s13197-021-05243-w
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- Article
High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2284, doi. 10.1007/s13197-021-05242-x
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- Article
Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2274, doi. 10.1007/s13197-021-05241-y
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- Article
Upscale fermenter design for lactic acid production from cheese whey permeate focusing on impeller selection and energy optimization.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2263, doi. 10.1007/s13197-021-05239-6
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- Article
Improved cholesterol depletion with enhanced astaxanthin and polyunsaturated fatty acids of lipid from Pacific white shrimp cephalothorax using prior ethanolic separation of polar lipid and β-Cyclodextrin.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2255, doi. 10.1007/s13197-021-05238-7
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- Article
Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2243, doi. 10.1007/s13197-021-05237-8
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- Article
Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2231, doi. 10.1007/s13197-021-05236-9
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- Article
Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2220, doi. 10.1007/s13197-021-05235-w
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- Article
Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2209, doi. 10.1007/s13197-021-05234-x
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- Article
Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2200, doi. 10.1007/s13197-021-05233-y
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- Article
Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2189, doi. 10.1007/s13197-021-05232-z
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- Article
Water activity relations of spoilage fungi associated with smoke-dried catfish (Clarias gariepinus) sold in some open markets in Nigeria.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2168, doi. 10.1007/s13197-021-05229-8
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- Article
Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2141, doi. 10.1007/s13197-021-05225-y
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- Article
Mayonnaise main ingredients influence on its structure as an emulsion.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2108, doi. 10.1007/s13197-021-05133-1
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- Article
Quality changes in fish sausages supplemented with pangas protein isolates as affected by frozen storage and casing material.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2127, doi. 10.1007/s13197-021-05222-1
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- Article
Present and pioneer methods of early detection of food borne pathogens.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2087, doi. 10.1007/s13197-021-05130-4
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- Article