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Heating effect on the DSC melting curve of flaxseed oil.
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- Journal of Thermal Analysis & Calorimetry, 2014, v. 115, n. 3, p. 2129, doi. 10.1007/s10973-013-3270-5
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- Article
Physicochemical properties and in vitro digestive properties of amylose and amylopectin isolated from tigernut (Cyperus esculentus L.) starch.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 5, p. 3960, doi. 10.1007/s11694-024-02468-z
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- Article
Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 3, p. 2318, doi. 10.1007/s11694-023-02314-8
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- Article
Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1703, doi. 10.1007/s11694-022-01739-x
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- Article
Process optimization and characterization of fragrant oil from red pepper ( Capsicum annuum L.) seed extracted by subcritical butane extraction.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 6, p. 1894, doi. 10.1002/jsfa.7992
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- Article
Subcritical low temperature extraction technology and its application in extracting seed oils.
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- Journal of Food Process Engineering, 2021, v. 44, n. 10, p. 1, doi. 10.1111/jfpe.13805
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- Article
Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures.
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- Quality Assurance & Safety of Crops & Foods, 2021, v. 13, n. 2, p. 13, doi. 10.15586/qas.v13i2.876
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- Article
Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 4, p. 1524, doi. 10.1002/jsfa.10160
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- Article
Sequential Extraction of Organosolv Lignin from Chinese Quince Fruit: Structural Features and Antioxidant Activities of the Obtained Fractions.
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- BioResources, 2021, v. 16, n. 2, p. 2714, doi. 10.15376/biores.16.2.2714-2730
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- Article
Extraction and Characterization of Pectic Polysaccharides from Chaenomeles sinensis Fruit by Hot Compressed Water.
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- BioResources, 2020, v. 15, n. 1, p. 854, doi. 10.15376/biores.15.1.854-868
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- Article
Structural Changes of Polysaccharides Isolated from Corn Bran by Hydrothermal Treatment after Twin-Screw Extrusion.
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- BioResources, 2020, v. 15, n. 1, p. 1323, doi. 10.15376/biores.15.1.1323-1337
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- Article
Subcritical Butane and Propane Extraction of Oil from Rice Bran.
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- BioResources, 2015, v. 10, n. 3, p. 4652, doi. 10.15376/biores.10.3.4652-4662
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- Article
Technical aspects of peanut butter production processes: Roasting and grinding processes review.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16430
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- Article
Effects of roasting on composition of chili seed and storage stability of chili seed oil.
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- Food Science & Biotechnology, 2019, v. 28, n. 5, p. 1475, doi. 10.1007/s10068-019-00578-9
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- Article
Topological analysis of plasma flow control on corner separation in a highly loaded compressor cascade.
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- Acta Mechanica Sinica, 2012, v. 28, n. 5, p. 1277, doi. 10.1007/s10409-012-0152-1
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- Article
Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch.
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- Journal of Oleo Science, 2024, v. 73, n. 2, p. 147, doi. 10.5650/jos.ess23123
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- Article
Extraction and Characterization of Flaxseed Oil Obtained with Subcritical n-Butane.
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- Journal of Oleo Science, 2020, n. 9, p. 1011, doi. 10.5650/jos.ess20051
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- Article
Characterization and Oxidative Stability of Cold-pressed Sesame Oil Microcapsules Prepared by Complex Coacervation.
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- Journal of Oleo Science, 2020, v. 69, n. 7, p. 685, doi. 10.5650/jos.ess19323
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- Article
Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting.
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- Journal of Oleo Science, 2020, v. 69, n. 4, p. 391, doi. 10.5650/jos.ess19336
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- Article
Physicochemical, Rheological and Sensory Properties of Different Brands of Sesame Pastes.
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- Journal of Oleo Science, 2018, v. 67, n. 10, p. 1291, doi. 10.5650/jos.ess18109
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- Article
Heterosis in yield, fiber quality, and photosynthesis of okra leaf oriented hybrid cotton ( Gossypium hirsutum L.).
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- Euphytica, 2008, v. 164, n. 2, p. 283, doi. 10.1007/s10681-008-9732-3
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- Article
Structural Changes in Milled Wood Lignin (MWL) of Chinese Quince (Chaenomeles sinensis) Fruit Subjected to Subcritical Water Treatment.
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- Molecules, 2021, v. 26, n. 2, p. 398, doi. 10.3390/molecules26020398
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- Article
Subcritical Fluid Extraction of Chinese Quince Seed: Optimization and Product Characterization.
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- Molecules, 2017, v. 22, n. 4, p. 528, doi. 10.3390/molecules22040528
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- Article
Degradation of sesame hull pectin during roasting: catalytic effects of four inorganic chloride salts.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7487, doi. 10.1111/ijfs.17498
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- Article
Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 4816, doi. 10.1111/ijfs.17211
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- Article
Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1524, doi. 10.1111/ijfs.16901
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- Article
Physicochemical characteristics and digestive properties of cell wall polysaccharides fractionated from sunflower meal.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6306, doi. 10.1111/ijfs.16736
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- Article
Physicochemical and functional properties of pectic polysaccharides extracted with four different chelators from sesame hull.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2289, doi. 10.1111/ijfs.16348
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- Article
Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 1754, doi. 10.1111/ijfs.16282
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- Article
Structural changes of cellulosic polysaccharides in sesame kernels during roasting.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 238, doi. 10.1111/ijfs.16209
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- Article
Physicochemical properties of the sesame paste produced by a novel process technology—ball milling.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7254, doi. 10.1111/ijfs.16074
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- Article
Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 2968, doi. 10.1111/ijfs.15615
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- Article
Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 662, doi. 10.1111/ijfs.15445
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- Article
Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 330, doi. 10.1111/ijfs.15409
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- Article
Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5547, doi. 10.1111/ijfs.15114
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- Article
Influence of Peanut Varieties on the Sensory Quality of Peanut Butter.
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- Foods, 2022, v. 11, n. 21, p. 3499, doi. 10.3390/foods11213499
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- Article
Peanut Butter Food Safety Concerns—Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter.
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- Foods, 2022, v. 11, n. 13, p. 1874, doi. 10.3390/foods11131874
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- Article
Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil.
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- Foods, 2022, v. 11, n. 9, p. 1225, doi. 10.3390/foods11091225
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- Article