Found: 17
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Numerical Simulation of Oil-Water Core Annular Flow in a U-Bend Based on the Eulerian Model.
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- Chemical Engineering & Technology, 2014, v. 37, n. 4, p. 659, doi. 10.1002/ceat.201300809
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- Article
Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels.
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- Food Science & Biotechnology, 2012, v. 21, n. 4, p. 941, doi. 10.1007/s10068-012-0124-z
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- Article
Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage.
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- Food Science & Biotechnology, 2012, v. 21, n. 3, p. 669, doi. 10.1007/s10068-012-0087-0
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- Article
Decrease of N-nitrosodimethylamine and N-nitrosodiethylamine by Lactobacillus pentosus R3 is associated with surface-layer proteins.
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- Annals of Microbiology, 2018, v. 68, n. 1, p. 27, doi. 10.1007/s13213-017-1314-y
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- Article
Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3548, doi. 10.1002/jsfa.9575
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- Article
Prediction of benzo[a]pyrene content of smoked sausage using back‐propagation artificial neural network.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 8, p. 3022, doi. 10.1002/jsfa.8801
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- Article
Potential use of multispectral imaging technology to identify moisture content and water‐holding capacity in cooked pork sausages.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1832, doi. 10.1002/jsfa.8659
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- Article
Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2984, doi. 10.1002/jsfa.10931
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- Article
Evaluation of Strawberry Pigments as Pork Sausage Colorant.
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- Food Science & Technology Research, 2013, v. 19, n. 4, p. 583, doi. 10.3136/fstr.19.583
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- Article
Finite Element Simulation of the Machining Process of Boiling Structures in a Novel Radial Heat Sink for High-Power LEDs.
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- Materials (1996-1944), 2020, v. 13, n. 18, p. 3958, doi. 10.3390/ma13183958
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- Article
Numerical Simulation, Machining and Testing of a Phase Change Heat Sink for High Power LEDs.
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- Materials (1996-1944), 2019, v. 12, n. 13, p. 2193, doi. 10.3390/ma12132193
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- Article
Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin–Angiotensin System in Mice.
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- Molecular Nutrition & Food Research, 2024, v. 68, n. 4, p. 1, doi. 10.1002/mnfr.202200783
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- Article
Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles.
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- Starch / Staerke, 2010, v. 62, n. 8, p. 429, doi. 10.1002/star.201000007
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- Article
Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat.
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- Foods, 2022, v. 11, n. 6, p. 833, doi. 10.3390/foods11060833
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- Publication type:
- Article
Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage.
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- Foods, 2021, v. 10, n. 11, p. 2610, doi. 10.3390/foods10112610
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- Publication type:
- Article
Rapid and Non-destructive Detection of Iron Porphyrin Content in Pork Using Multispectral Imaging Approach.
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- Food Analytical Methods, 2016, v. 9, n. 5, p. 1180, doi. 10.1007/s12161-015-0298-0
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- Article
Discrimination of Kernel Quality Characteristics for Sunflower Seeds Based on Multispectral Imaging Approach.
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- Food Analytical Methods, 2015, v. 8, n. 7, p. 1629, doi. 10.1007/s12161-014-0038-x
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- Article