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Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis.
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- Antioxidants, 2024, v. 13, n. 8, p. 925, doi. 10.3390/antiox13080925
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- Article
Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution.
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 105, doi. 10.3390/fermentation10020105
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- Article
The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus).
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- Molecules, 2021, v. 26, n. 22, p. 6954, doi. 10.3390/molecules26226954
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- Article
Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil.
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- Molecules, 2019, v. 24, n. 12, p. 2340, doi. 10.3390/molecules24122340
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- Article
Bacillus mojavensis isolated from aguamiel and its potential as a probiotic bacterium.
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- Electronic Journal of Biotechnology, 2024, v. 67, p. 42, doi. 10.1016/j.ejbt.2023.11.002
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- Article
Detection of Saffron's Main Bioactive Compounds and Their Relationship with Commercial Quality.
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- Foods, 2022, v. 11, n. 20, p. 3245, doi. 10.3390/foods11203245
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- Article
Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides.
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- Foods, 2021, v. 10, n. 1, p. 175, doi. 10.3390/foods10010175
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- Article
Effect of impregnation‐osmodehydration with Hibiscus sabdariffa extracts on the bioactive compounds and sensory acceptance of apple wedges: Fresh, convective dried, and stored.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17110
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- Article
Effect of extraction conditions on the antioxidant compounds from habanero pepper (Capsicum chinense) and its potential use as antimicrobial.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16427
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- Article
Uncovering the Role of Hormones in Enhancing Antioxidant Defense Systems in Stressed Tomato (Solanum lycopersicum) Plants.
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- Plants (2223-7747), 2023, v. 12, n. 20, p. 3648, doi. 10.3390/plants12203648
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- Article
Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2632, doi. 10.1111/ijfs.17007
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- Article
Effect of ultraviolet-C light and mild thermal treatment on the storage life of orange juice.
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- Czech Journal of Food Sciences, 2021, v. 39, n. 2, p. 106, doi. 10.17221/21/2020-CJFS
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- Article
Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods.
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- Food Engineering Reviews, 2020, v. 12, n. 3, p. 290, doi. 10.1007/s12393-020-09219-y
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- Article
Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.
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- Food Science & Technology International, 2016, v. 22, n. 6, p. 536, doi. 10.1177/1082013216631646
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- Article
Characterization of red prickly pear peel (Opuntia ficus-indica L.) and its mucilage obtained by traditional and novel methodologies.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 2, p. 1111, doi. 10.1007/s11694-018-00026-y
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- Article
Effect of Edible Films' Application on the Quality Characteristics of Manchego-Type Cheese During Storage.
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- Food & Bioprocess Technology, 2023, v. 16, n. 12, p. 2910, doi. 10.1007/s11947-023-03120-2
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- Article
Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear ( Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 368, doi. 10.1007/s11947-017-2017-x
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- Article