Found: 17
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Use of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in preventing oxidation during fat frying of potato chips and baking of croissants.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 2, p. 1211, doi. 10.1007/s11694-018-9735-2
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- Article
Hyphenated Extraction of Valuable Compounds from Aesculus carnea : Ultrasound Extraction with Pulsed Electric Field Pretreatment.
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- AgriEngineering, 2022, v. 4, n. 4, p. 847, doi. 10.3390/agriengineering4040054
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- Article
Study of the Self-Stabilization Ability of Tzatziki (a Traditional Greek Ready-to-Eat Deli Salad).
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- International Journal of Food Studies, 2019, v. 8, p. 76, doi. 10.7455/ijfs/8.1.2019.a7
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- Article
Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 4, p. 539, doi. 10.1002/jsfa.2379
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- Article
Humic and Fulvic Acids as Specific Sorbents of Herbicides in Water.
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- CLEAN: Soil, Air, Water, 2021, v. 49, n. 11, p. 1, doi. 10.1002/clen.202000467
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- Article
Humic and Fulvic Acids as Potentially Toxic Metal Reducing Agents in Water.
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- CLEAN: Soil, Air, Water, 2018, v. 46, n. 2, p. 1, doi. 10.1002/clen.201700608
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- Article
Oxidative and Microbial Stability of a Traditional Appetizer: Aubergine Salad.
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- Processes, 2022, v. 10, n. 7, p. N.PAG, doi. 10.3390/pr10071245
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- Article
Accelerating Xinomavro Red Wine Flavor Aging Using a Pulsed Electric Field and Various Wood Chips.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12844, doi. 10.3390/app132312844
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- Article
Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 12, p. 6219, doi. 10.3390/app12126219
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- Article
Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 6, p. 1, doi. 10.1111/jfpp.15577
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- Article
Olive Oil Produced from Olives Stored under CO 2 Atmosphere: Volatile and Physicochemical Characterization.
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- Antioxidants, 2023, v. 12, n. 1, p. 30, doi. 10.3390/antiox12010030
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- Article
Optimization of Pulsed Electric Field as Standalone "Green" Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves.
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- Antioxidants, 2021, v. 10, n. 10, p. 1554, doi. 10.3390/antiox10101554
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- Article
Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field.
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- Beverages, 2024, v. 10, n. 1, p. 13, doi. 10.3390/beverages10010013
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- Article
Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030045
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- Article
Enhancement of Polyphenols Recovery from Rosa canina, Calendula officinalis and Castanea sativa Using Pulsed Electric Field.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030063
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- Article
Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010008
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- Article
Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds.
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- Foods, 2021, v. 10, n. 9, p. 2014, doi. 10.3390/foods10092014
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- Article