Found: 57
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Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 702, doi. 10.1002/fsn3.450
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- Article
Antibacterial activity of jalapeño pepper ( Capsicum annuum var. annuum) extract fractions against select foodborne pathogens.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 730, doi. 10.1002/fsn3.453
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- Article
Evidence for decreased interaction and improved carotenoid bioavailability by sequential delivery of a supplement.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 424, doi. 10.1002/fsn3.409
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- Article
Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 770, doi. 10.1002/fsn3.457
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- Article
Proximate and biochemical characterization of burrito ( Bachydeuterus auritus) and flying gurnard ( Dactylopterus volitans).
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 369, doi. 10.1002/fsn3.401
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- Article
Development and evaluation of floating alginate microspheres for oral delivery of anthocyanins - A preliminary investigation.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 713, doi. 10.1002/fsn3.451
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- Article
Amino acid profile and protein quality in tuber and leaf of Coccnia abyssinica (Lam.) (Cogn.) accessions of Ethiopia.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 722, doi. 10.1002/fsn3.452
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- Article
Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approach.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 739, doi. 10.1002/fsn3.454
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- Article
The rehydration behavior of microwave-dried amaranth ( Amaranthus dubius) leaves.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 399, doi. 10.1002/fsn3.406
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- Article
Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 750, doi. 10.1002/fsn3.455
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- Article
Origins, production, and utilization of cassava in Burkina Faso, a contribution of a neglected crop to household food security.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 415, doi. 10.1002/fsn3.408
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- Article
Effects of starch concentration on calcium-enhanced black bullhead catfish protein gels.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 763, doi. 10.1002/fsn3.456
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- Article
Fresh preservation of alfalfa sprouts and mushroom slices by soaking with thymol and resveratrol solutions.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 776, doi. 10.1002/fsn3.458
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- Article
Optimization of the extraction of the p-menthadienol isomers and aristolone contained in the essential oil from Elyonurus hensii using a 2<sup>3</sup> full factorial design.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 784, doi. 10.1002/fsn3.459
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- Article
Nutrient content of fish powder from low value fish and fish byproducts.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 374, doi. 10.1002/fsn3.402
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- Article
Hydroxycinnamic acids in cooked potato tubers from Solanum tuberosum group Phureja.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 380, doi. 10.1002/fsn3.403
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- Article
Migration of nonylphenol and plasticizers from polyvinyl chloride stretch film into food simulants, rapeseed oil, and foods.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 390, doi. 10.1002/fsn3.404
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- Article
Relative validation of a short questionnaire to assess the dietary habits of pregnant American Indian women.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 625, doi. 10.1002/fsn3.440
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- Article
Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 407, doi. 10.1002/fsn3.407
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- Article
Evaluation of different solvents to extract antibacterial compounds from jalapeño peppers.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 497, doi. 10.1002/fsn3.423
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- Article
Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 504, doi. 10.1002/fsn3.424
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- Article
Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 513, doi. 10.1002/fsn3.425
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- Article
Influence of storage temperature and low-temperature conditioning on the levels of health-promoting compounds in Rio Red grapefruit.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 545, doi. 10.1002/fsn3.429
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- Article
Heat penetration attributes of milkfish ( Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 521, doi. 10.1002/fsn3.426
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- Article
The effect of proteolytic activity of starter cultures on technologically important properties of yogurt.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 525, doi. 10.1002/fsn3.427
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- Article
Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita zambiana.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 538, doi. 10.1002/fsn3.428
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- Article
Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 639, doi. 10.1002/fsn3.442
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- Article
Value-added probiotic development by high-solid fermentation of sweet potato with Saccharomyces boulardii.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 633, doi. 10.1002/fsn3.441
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- Article
Investigation of the profile of phenolic compounds in the leaves and stems of Pandiaka heudelotii using gas chromatography coupled with flame ionization detector.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 646, doi. 10.1002/fsn3.443
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- Article
Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 653, doi. 10.1002/fsn3.444
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- Article
Retention of iron and zinc in yam flour and boiled yam processed from white yam ( D. rotundata) varieties.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 662, doi. 10.1002/fsn3.445
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- Article
Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 669, doi. 10.1002/fsn3.446
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- Article
Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 678, doi. 10.1002/fsn3.447
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- Article
Optimization of durum wheat bread enriched with bran.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 689, doi. 10.1002/fsn3.448
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- Article
Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 793, doi. 10.1002/fsn3.462
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- Article
Bioactive phytochemicals in an aqueous extract of the leaves of Talinum triangulare.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 696, doi. 10.1002/fsn3.449
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- Article
Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 805, doi. 10.1002/fsn3.464
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- Article
Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 812, doi. 10.1002/fsn3.465
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- Article
Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 820, doi. 10.1002/fsn3.467
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- Article
Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 827, doi. 10.1002/fsn3.469
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- Article
A sensory assessment of color and textural quality of refrigerated tomatoes preserved with different concentrations of potassium permanganate.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 434, doi. 10.1002/fsn3.410
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- Article
Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 439, doi. 10.1002/fsn3.411
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- Article
Development and standardization of the 'Let's Shop' questionnaire: an assessment of shopping habits and executive functions in people with obesity.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 446, doi. 10.1002/fsn3.412
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- Article
Modeling of drying kiwi slices and its sensory evaluation.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 466, doi. 10.1002/fsn3.414
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- Article
Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 454, doi. 10.1002/fsn3.413
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- Article
Anti-inflammatory and anti-insulin resistance activities of aqueous extract from Anoectochilus burmannicus.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 486, doi. 10.1002/fsn3.416
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- Article
Comparison of phenolic content and antioxidant activities of millet varieties grown in different locations in Sri Lanka.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 474, doi. 10.1002/fsn3.415
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- Article
Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus durans IW3 encapsulated in alginate.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 554, doi. 10.1002/fsn3.430
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- Article
Issue Information.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 367, doi. 10.1002/fsn3.419
- Publication type:
- Article
Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 564, doi. 10.1002/fsn3.431
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- Article