Found: 25
Select item for more details and to access through your institution.
Cellulase-assisted extraction of phenolic compounds from rice bran (Oryza sativa L.): process optimization and characterization.
- Published in:
- Journal of Food Measurement & Characterization, 2021, v. 15, n. 2, p. 1719, doi. 10.1007/s11694-020-00773-x
- By:
- Publication type:
- Article
Chemical composition and bioactivity of essential oils from flower and fruit of Thymbra capitata and Thymus species.
- Published in:
- Journal of Food Science & Technology, 2017, v. 54, n. 7, p. 1857, doi. 10.1007/s13197-017-2617-5
- By:
- Publication type:
- Article
Optimization of the Extraction of Chitosan and Fish Gelatin from Fishery Waste and Their Antimicrobial Potential as Active Biopolymers.
- Published in:
- Gels (2310-2861), 2023, v. 9, n. 3, p. 254, doi. 10.3390/gels9030254
- By:
- Publication type:
- Article
Oral melatonin administration improves the objective and subjective sleep quality, increases 6-sulfatoxymelatonin levels and total antioxidant capacity in patients with fibromyalgia.
- Published in:
- Journal of Applied Biomedicine, 2018, v. 16, n. 3, p. 186, doi. 10.1016/j.jab.2018.01.005
- By:
- Publication type:
- Article
Effect of tomato paste addition and high pressure processing to preserve pork burgers.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 5, p. 827, doi. 10.1007/s00217-017-3002-3
- By:
- Publication type:
- Article
Magnetite-Based Catalyst in the Catalytic Wet Peroxide Oxidation for Different Aqueous Matrices Spiked with Naproxen–Diclofenac Mixture.
- Published in:
- Catalysts (2073-4344), 2021, v. 11, n. 4, p. 514, doi. 10.3390/catal11040514
- By:
- Publication type:
- Article
Selenium Protects ARPE-19 and ACBRI 181 Cells against High Glucose-Induced Oxidative Stress.
- Published in:
- Molecules, 2023, v. 28, n. 16, p. 5961, doi. 10.3390/molecules28165961
- By:
- Publication type:
- Article
Chlorophyll Pigments of Olive Leaves and Green Tea Extracts Differentially Affect Their Antioxidant and Anticancer Properties.
- Published in:
- Molecules, 2023, v. 28, n. 6, p. 2779, doi. 10.3390/molecules28062779
- By:
- Publication type:
- Article
The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 4, p. 1203, doi. 10.1111/ijfs.12418
- By:
- Publication type:
- Article
Behaviour of fresh cut broccoli under different modified atmosphere conditions.
- Published in:
- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 3, p. 188, doi. 10.9755/ejfa.2016-07-907
- By:
- Publication type:
- Article
Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value.
- Published in:
- 2016
- By:
- Publication type:
- journal article
Immunomodulatory Effects Associated with Lactofermented Cherry Beverage Consumption in Rats.
- Published in:
- Fermentation (Basel), 2024, v. 10, n. 6, p. 284, doi. 10.3390/fermentation10060284
- By:
- Publication type:
- Article
Effect of rice bran extract on the preservation of pork burger treated with high pressure processing.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 1, p. N.PAG, doi. 10.1111/jfpp.14313
- By:
- Publication type:
- Article
High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 9, p. 5512, doi. 10.1002/fsn3.3507
- By:
- Publication type:
- Article
Dry-Cured Sausages "Salchichón" Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo).
- Published in:
- Foods, 2024, v. 13, n. 19, p. 3133, doi. 10.3390/foods13193133
- By:
- Publication type:
- Article
Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat.
- Published in:
- Foods, 2024, v. 13, n. 6, p. 1, doi. 10.3390/foods13060972
- By:
- Publication type:
- Article
High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón").
- Published in:
- Foods, 2024, v. 13, n. 5, p. 687, doi. 10.3390/foods13050687
- By:
- Publication type:
- Article
Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 149, doi. 10.3390/foods13010149
- By:
- Publication type:
- Article
Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4468, doi. 10.3390/foods12244468
- By:
- Publication type:
- Article
Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3820, doi. 10.3390/foods12203820
- By:
- Publication type:
- Article
New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 472, doi. 10.3390/foods12030472
- By:
- Publication type:
- Article
Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (" Salchichón ") from Pigs Reared in Montanera System.
- Published in:
- Foods, 2022, v. 11, n. 9, p. 1338, doi. 10.3390/foods11091338
- By:
- Publication type:
- Article
Effects of Several Sanitisers for Improving Quality Attributes of Minimally Processed Fragaria vesca Strawberry.
- Published in:
- Czech Journal of Food Sciences, 2013, v. 31, n. 1, p. 49, doi. 10.17221/378/2011-cjfs
- By:
- Publication type:
- Article
Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée.
- Published in:
- Food Science & Technology International, 2016, v. 22, n. 3, p. 235, doi. 10.1177/1082013215592732
- By:
- Publication type:
- Article
Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 8, p. 605, doi. 10.1177/1082013213497493
- By:
- Publication type:
- Article