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Assessment of cell damage in high-pressure-shift frozen broccoli: comparison with market samples.
- Published in:
- European Food Research & Technology, 2006, v. 224, n. 1, p. 101, doi. 10.1007/s00217-006-0294-0
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- Article
Assessment of the residual immunoreactivity of soybean whey hydrolysates obtained by combined enzymatic proteolysis and high pressure.
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- European Food Research & Technology, 2006, v. 222, n. 3/4, p. 286
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- Article
Frozen Foods Treated by Pressure Shift Freezing: Proteins and Enzymes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S22, doi. 10.1111/j.1365-2621.2005.tb09059.x
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- Article
Peroxidase of Kiwifruit.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 760, doi. 10.1111/j.1365-2621.1989.tb04701.x
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- Article
Effects of blanching and freezing on the structure of carrots cells and their implications for food processing.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 223, doi. 10.1002/(SICI)1097-0010(199806)77:2<223::AID-JSFA29>3.0.CO;2-2
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- Article
Soybean whey enhance mineral balance and caecal fermentation in rats.
- Published in:
- European Journal of Nutrition, 2010, v. 49, n. 3, p. 155, doi. 10.1007/s00394-009-0060-8
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- Article