Found: 19
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Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera).
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- Molecules, 2022, v. 27, n. 6, p. 1861, doi. 10.3390/molecules27061861
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- Article
Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake.
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- Molecules, 2020, v. 25, n. 24, p. 5782, doi. 10.3390/molecules25245782
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- Article
Myo-inositol phosphates profile and in vitro bioavailability of selected minerals from spelt: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus.
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- Journal of Food & Nutrition Research, 2020, v. 59, n. 2, p. 147
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- Article
Content and in vitro bioavailability of selected B vitamins and myo-inositol in spelt wheat (Triticum spelta L.) subjected to solid-state fermentation.
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- Journal of Food & Nutrition Research, 2020, v. 59, n. 1, p. 1
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- Article
Effect of Wickerhamomyces anomalus and Pichia membranifaciens killer toxins on fermentation and chemical composition of apple wines produced from high-sugar juices.
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- Journal of Food & Nutrition Research, 2017, v. 56, n. 2, p. 189
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- Article
Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People.
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- Foods, 2021, v. 10, n. 4, p. 694, doi. 10.3390/foods10040694
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- Article
Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix.
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- International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/5596798
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- Article
The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Food Science & Technology, 2022, v. 79, n. 1, p. 111, doi. 10.15835/buasvmcn-fst:2021.0045
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- Article
Effect of Phytase Addition to Buckwheat Wort on the Selected Fermentable Sugars, Polypeptide Profile and Nitrogen Content from Free Aminoacids.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Food Science & Technology, 2021, v. 78, n. 1, p. 33, doi. 10.15835/buasvmcn-fst:2020.0053
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- Article
Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 2, p. 298, doi. 10.1111/jfpp.12607
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- Article
The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production.
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- Biomolecules (2218-273X), 2020, v. 10, n. 2, p. 166, doi. 10.3390/biom10020166
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- Article
Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake.
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- Food Technology & Biotechnology, 2017, v. 55, n. 3, p. 413, doi. 10.17113/ftb.55.03.17.4981
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- Article
Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture Model.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 66, doi. 10.17113/ftb.53.01.15.3764
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- Article
The effect of Arthrospira platensis (spirulina) addition on the content of selected mineral elements, carotenes, and antioxidant potential in alginate gel beads.
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- International Journal of Food Engineering, 2020, v. 16, n. 4, p. 1, doi. 10.1515/ijfe-2019-0053
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- Article
ANALIZA WYBRANYCH PARAMETRÓW BIOAKTYWNYCH CZARNEGO CZOSNKU UZYSKANEGO W KRÓTKIM TRYBIE FERMENTACJI.
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- Zywnosc, 2024, v. 31, n. 1, p. 148, doi. 10.15193/zntj/2024/138/492
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- Article
WPŁYW DODATKU ALG DO PIECZYWA ŻYTNIEGO NA ZAWARTOŚĆ I BIODOSTĘPNOŚĆ IN VITRO WYBRANYCH MIKROI MAKROELEMENTÓW.
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- Zywnosc, 2022, v. 29, n. 2, p. 86, doi. 10.15193/zntj/2022/131/417
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- Article
WYBRANE ASPEKTY BIOTECHNOLOGICZNEJ PRODUKCJI KAROTENOIDÓW.
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- Zywnosc, 2019, v. 26, n. 1, p. 15, doi. 10.15193/zntj/2019/118/270
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OKREŚLENIE ZAWARTOŚCI WYBRANYCH KWASÓW FENOLOWYCH I WITAMIN Z GRUPY B W PIECZYWIE ŻYTNIM WZBOGACONYM W ALGI ORAZ OSZACOWANIE BIODOSTĘPNOŚCI TYCH ZWIĄZKÓW IN VITRO.
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- Zywnosc, 2018, v. 25, n. 3, p. 58, doi. 10.15193/ZNTJ/2018/116/246
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- Article
Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics.
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- Cereal Chemistry, 2017, v. 94, n. 3, p. 619, doi. 10.1094/CCHEM-10-16-0264-R
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- Article