Found: 9
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Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees.
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- Journal of Food Science & Technology, 2019, v. 56, n. 4, p. 2267, doi. 10.1007/s13197-019-03714-9
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- Article
Chemical Composition and Anti-Microbial Activity of Hog Plum (Spondias mombin L.) Peel Oil Extracted from Different Regions of Tropical Climates.
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- Horticulturae, 2021, v. 7, n. 11, p. 1, doi. 10.3390/horticulturae7110428
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- Article
Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour.
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- Journal of Food Process Engineering, 2020, v. 43, n. 8, p. 1, doi. 10.1111/jfpe.13448
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- Article
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour.
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- Cereal Chemistry, 2023, v. 100, n. 3, p. 696, doi. 10.1002/cche.10647
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- Article
Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese.
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- Food Science & Nutrition, 2022, v. 10, n. 1, p. 67, doi. 10.1002/fsn3.2648
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- Article
Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus.
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- Food Science & Biotechnology, 2022, v. 31, n. 8, p. 999, doi. 10.1007/s10068-022-01091-2
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- Article
Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate.
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- Food Science & Biotechnology, 2019, v. 28, n. 6, p. 1693, doi. 10.1007/s10068-019-00636-2
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- Article
MODELING AND OPTIMIZATION OF THE PULSED VACUUM OSMOTIC DEHYDRATION (PVOD) PROCESS OF CARROTS IN A TERNARY SOLUTION BY RESPONSE SURFACE METHODOLOGY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 10, n. 3, p. 454, doi. 10.15414/jmbfs.2020.10.3.454-460
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- Article
OPTIMIZATION OF OSMOTIC DEHYDRATION PARAMETERS OF BANANA UNDER PULSED MICROWAVE CONDITIONS BY RESPONSE SURFACE METHODOLOGY.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 6, p. 1053, doi. 10.15414/jmbfs.2020.9.6.1053-1059
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- Article