Found: 7
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Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels.
- Published in:
- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 42
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- Article
Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating.
- Published in:
- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 31
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- Article
Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products -- benefits and weak points.
- Published in:
- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 20
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- Article
Relation between food and drinking habits, and skin autofluorescence and intima media thickness in subjects at high cardiovascular risk.
- Published in:
- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 51
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- Article
Hydroxymethylfurfural in commercial biscuits marketed in Spain.
- Published in:
- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 14
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- Publication type:
- Article
Elimination of acrylamide by polymerization catalysed by inorganic food components.
- Published in:
- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 8
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- Publication type:
- Article
Acrylamide formation and its impact on the mechanism of the early Maillard reaction.
- Published in:
- Journal of Food & Nutrition Research, 2009, v. 48, n. 1, p. 1
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- Publication type:
- Article