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Mechanism of Synergistic Photoinactivation Utilizing Curcumin and Lauric Arginate Ethyl Ester against Escherichia coli and Listeria innocua.
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- Foods, 2023, v. 12, n. 23, p. 4195, doi. 10.3390/foods12234195
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- Article
Use of Micellar Delivery Systems to Enhance Curcumin's Stability and Microbial Photoinactivation Capacity.
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- Foods, 2021, v. 10, n. 8, p. 1777, doi. 10.3390/foods10081777
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- Article
Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion.
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- Food Biophysics, 2022, v. 17, n. 1, p. 93, doi. 10.1007/s11483-021-09699-3
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- Article
Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion.
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- Food Biophysics, 2021, v. 16, n. 2, p. 181, doi. 10.1007/s11483-020-09660-w
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- Article
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract.
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- Food Biophysics, 2020, v. 15, n. 1, p. 50, doi. 10.1007/s11483-019-09602-1
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- Article
Data Science & Engineering into Food Science: A novel Big Data Platform for Low Molecular Weight Gelators' Behavioral Analysis.
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- Journal of Computer Science & Technology (JCS&T), 2020, v. 20, n. 2, p. 72, doi. 10.24215/16666038.20.e08
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- Article
DETERMINATION OF PRACTICALLY SIGNIFICANT DIFFERENCES IN THE SENSORILY PERCEIVED CONSISTENCY OF SEMILIQUID FOODS.
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- Journal of Texture Studies, 2002, v. 33, n. 5, p. 445, doi. 10.1111/j.1745-4603.2002.tb01359.x
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- Article
SENSORY THRESHOLDS OF CONSISTENCY OF SEMILIQUID FOODS: EVALUATION BY SQUEEZING FLOW VISCOMETRY.
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- Journal of Texture Studies, 2001, v. 32, n. 2, p. 143, doi. 10.1111/j.1745-4603.2001.tb01039.x
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- Article
ASSESSMENT OF THE EXTENT OF CONSISTENCY LOSS IN SEMILIQUID FOODS BY COMPRESSION AND SHEAR.
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- Journal of Texture Studies, 2000, v. 31, n. 4, p. 363, doi. 10.1111/j.1745-4603.2000.tb00296.x
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- Article
EFFECT OF SUCROSE ON THE MECHANICAL AND ACOUSTIC PROPERTIES OF FREEZE-DRIED AGAR, K-CARRAGEENAN AND GELLAN GELS.
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- Journal of Texture Studies, 2000, v. 31, n. 2, p. 205, doi. 10.1111/j.1745-4603.2000.tb01417.x
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- Article
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.
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- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00296-5
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- Article
Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 12, p. 3196, doi. 10.1111/ijfs.14296
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- Article
Mechanisms of microbial photoinactivation by curcumin's micellar delivery.
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- Frontiers in Food Science & Technology (2674-1121), 2024, p. 1, doi. 10.3389/frfst.2024.1361817
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- Article
Bigels as Delivery Systems: Potential Uses and Applicability in Food.
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- Gels (2310-2861), 2023, v. 9, n. 8, p. 648, doi. 10.3390/gels9080648
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- Article
Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties.
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- Food Science & Nutrition, 2019, v. 7, n. 2, p. 506, doi. 10.1002/fsn3.824
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- Article
Expressing the equivalence of non-isothermal and isothermal heat sterilization processes.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 5, p. 785, doi. 10.1002/jsfa.2416
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- Article
A model of non-isothermal degradation of nutrients, pigments and enzymes.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 3, p. 217, doi. 10.1002/jsfa.1647
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- Article
Non-Arrhenius and non-WLF kinetics in food systems.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 12, p. 1346, doi. 10.1002/jsfa.1175
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- Article
Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness.
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- Foods, 2024, v. 13, n. 15, p. 2397, doi. 10.3390/foods13152397
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- Article
DIRECTION REVERSALS IN THE MECHANICAL SIGNATURE OF CELLULAR SNACKS: A MEASURE OF BRITTLENESS?
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- Journal of Texture Studies, 2006, v. 37, n. 5, p. 538, doi. 10.1111/j.1745-4603.2006.00067.x
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- Article
CONSISTENCY OF DISPERSED FOOD SYSTEMS AND ITS EVALUATION BY SQUEEZING FLOW VISCOMETRY.
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- Journal of Texture Studies, 2005, v. 36, n. 5/6, p. 605, doi. 10.1111/j.1745-4603.2005.00034.x
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- Article
Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems.
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- Antioxidants, 2022, v. 11, n. 11, p. 2139, doi. 10.3390/antiox11112139
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- Article
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 4, p. 1, doi. 10.1111/1541-4337.13401
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- Article