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A Design of Experiment (DoE) Approach to Model the Yield and Chemical Composition of Ajowan (Trachyspermum ammi L.) Essential Oil Obtained by Microwave-Assisted Extraction.
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- Pharmaceuticals (14248247), 2021, v. 14, n. 8, p. 816, doi. 10.3390/ph14080816
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- Article
Development and application of a solid‐phase microextraction gas cromatography mass spectrometry method for analysing volatile organic compounds produced during cooking.
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- Journal of Mass Spectrometry, 2020, v. 55, n. 11, p. 1, doi. 10.1002/jms.4534
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- Article
Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional).
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 771, doi. 10.1007/s00217-023-04419-2
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- Article
Fatty acid composition, squalene and elements in apple by-products: comparison between ancient cultivars and commercial varieties.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1541, doi. 10.1007/s00217-022-03983-3
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- Article
Green extraction of hemp (Cannabis sativa L.) using microwave method for recovery of three valuable fractions (essential oil, phenolic compounds and cannabinoids): a central composite design optimization study.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6220, doi. 10.1002/jsfa.11971
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- Article
Antioxidant and Neuroprotective Activity of Extra Virgin Olive Oil Extracts Obtained from Quercetano Cultivar Trees Grown in Different Areas of the Tuscany Region (Italy).
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- Antioxidants, 2021, v. 10, n. 3, p. 421, doi. 10.3390/antiox10030421
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- Article
Impact of a probiotic diet on well‐being of healthy senior: THE PROBIOSENIOR PROJECT.
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- Journal of Applied Microbiology, 2022, v. 133, n. 5, p. 2941, doi. 10.1111/jam.15747
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- Article
Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin.
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- Molecules, 2020, v. 25, n. 13, p. 2993, doi. 10.3390/molecules25132993
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- Article
Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits.
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- Foods, 2020, v. 9, n. 7, p. 904, doi. 10.3390/foods9070904
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- Article