Found: 18
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Substrate selectivity of Novozym 435 in the esterification of glycerol with an equimolar mixture of linoleic, conjugated linoleic, and pinolenic acids.
- Published in:
- European Journal of Lipid Science & Technology, 2016, v. 118, n. 6, p. 928, doi. 10.1002/ejlt.201500363
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- Article
Protective effect and mechanism of phosphatidylserine in UVB-induced human dermal fibroblasts.
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- European Journal of Lipid Science & Technology, 2013, v. 115, n. 7, p. 783, doi. 10.1002/ejlt.201200086
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- Article
Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars.
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- Food Science & Biotechnology, 2012, v. 21, n. 2, p. 525, doi. 10.1007/s10068-012-0067-4
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- Article
Inhibitory effect of phosphatidylserine on atopy-like dermatitis in NC/Nga mice.
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- Food Science & Biotechnology, 2010, v. 19, n. 6, p. 1513, doi. 10.1007/s10068-010-0215-7
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- Article
Anti-allergy effect of marc from silver vine Actinidia polygama prepared by supercritical fluid extraction.
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- Food Science & Biotechnology, 2010, v. 19, n. 5, p. 1309, doi. 10.1007/s10068-010-0187-7
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- Article
A Structured Pine Nut Oil Has Hypocholesterolemic Activity by Increasing LDLR Gene Expression in the Livers of Obese Mice.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 6, p. N.PAG, doi. 10.1002/ejlt.201900049
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- Article
The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins.
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- Cereal Chemistry, 2021, v. 98, n. 2, p. 392, doi. 10.1002/cche.10379
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- Article
Combination of rice varieties and cooking methods resulting in a high content of resistant starch.
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- Cereal Chemistry, 2020, v. 97, n. 1, p. 149, doi. 10.1002/cche.10221
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- Article
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels.
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- Food Science & Biotechnology, 2023, v. 32, n. 2, p. 193, doi. 10.1007/s10068-022-01186-w
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- Article
Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment.
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- Food Science & Biotechnology, 2020, v. 29, n. 10, p. 1389, doi. 10.1007/s10068-020-00796-6
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- Article
Physicochemical and retrogradation properties of modified chestnut starches.
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- Food Science & Biotechnology, 2019, v. 28, n. 6, p. 1723, doi. 10.1007/s10068-019-00622-8
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- Article
A study of the quality characteristics of frozen Korean rice cake by using different thawing methods.
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- Food Science & Biotechnology, 2018, v. 27, n. 5, p. 1343, doi. 10.1007/s10068-018-0376-3
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- Article
Type and branched pattern of N-glycans and their structural effect on the chicken egg allergen ovotransferrin: a comparison with ovomucoid.
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- Glycoconjugate Journal, 2014, v. 31, n. 1, p. 41, doi. 10.1007/s10719-013-9498-2
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- Article
Selective Enrichment of Conjugated Linoleic Acid Isomers in Their Mixtures Using Combined Chemical and Enzymatic Methods.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 4, p. 577, doi. 10.1007/s11746-017-2970-6
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- Article
Discrimination of Origin of Sesame Oils Using Fatty Acid and Lignan Profiles in Combination with Canonical Discriminant Analysis.
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 3, p. 337, doi. 10.1007/s11746-012-2159-y
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- Article
Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2422, doi. 10.3390/foods10102422
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- Article
Development of Freeze-Thaw Stable Starch through Enzymatic Modification.
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- Foods, 2021, v. 10, n. 10, p. 2269, doi. 10.3390/foods10102269
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- Article
Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol.
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- Foods, 2020, v. 9, n. 12, p. 1737, doi. 10.3390/foods9121737
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- Article