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Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters.
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- Bioengineering (Basel), 2022, v. 9, n. 12, p. 818, doi. 10.3390/bioengineering9120818
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- Article
Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure.
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- Foods, 2023, v. 12, n. 6, p. 1222, doi. 10.3390/foods12061222
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- Article
Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa.
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- Foods, 2023, v. 12, n. 6, p. 1190, doi. 10.3390/foods12061190
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- Article
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein.
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- Foods, 2023, v. 12, n. 4, p. 741, doi. 10.3390/foods12040741
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- Article
Physical optimization of cell proliferation and differentiation using spinner flask and microcarriers.
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- AMB Express, 2022, v. 12, n. 1, p. 1, doi. 10.1186/s13568-022-01397-8
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- Article
Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS).
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- Food Science & Technology Research, 2020, v. 26, n. 1, p. 25, doi. 10.3136/fstr.26.25
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- Article
Antioxidant activity of pickled sauced meat before and after cooking and in vitro gastrointestinal digestion.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfpp.14922
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- Article
Meat food fraud risk in Chinese markets 2012–2021.
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- NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00189-z
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- Article
K-Means-Based DNN Algorithm for a High Accuracy VLP System.
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- Photonics, 2024, v. 11, n. 3, p. 209, doi. 10.3390/photonics11030209
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- Article
Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7701, doi. 10.1111/ijfs.16121
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- Article
Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 3, p. 978, doi. 10.1111/ijfs.14306
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- Article
SVM-BASED SUPPORT VECTOR TYPE RECOGNITION MACHINE FOR SMART THINGS IN SOCCER TRAINING MOTION RECOGNITION.
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- Scalable Computing: Practice & Experience, 2024, v. 25, n. 4, p. 2519, doi. 10.12694/scpe.v25i4.2923
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- Article
Houttuynia Drip Improves Clinical Outcome in Elderly Patients with Refractory Pneumonia on Routine Treatment and Nursing Care.
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- Current Topics in Nutraceutical Research, 2024, v. 22, n. 2, p. 386, doi. 10.37290/ctnr2641-452X.22:386-391
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- Article
Effect of different cooking water on flavor characteristics of mutton soup.
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- Food Science & Nutrition, 2021, v. 9, n. 11, p. 6047, doi. 10.1002/fsn3.2546
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- Article
Screening and Analysis of Multiclass Veterinary Drug Residues in Animal Source Foods using UPLC-Q-Exactive Orbitrap/MS.
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- Bulletin of Environmental Contamination & Toxicology, 2021, v. 107, n. 2, p. 228, doi. 10.1007/s00128-021-03273-w
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- Article
Reduced resource competition based on mCAP and FD‐OZCZ code for VLCP system.
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- Microwave & Optical Technology Letters, 2024, v. 66, n. 4, p. 1, doi. 10.1002/mop.34124
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- Article
Identification and absolute quantification of animal blood products by peptide markers using an UPLC–MS/MS method.
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- European Food Research & Technology, 2020, v. 246, n. 3, p. 581, doi. 10.1007/s00217-019-03421-x
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- Article
An Improved YOLOv7-Tiny Method for the Segmentation of Images of Vegetable Fields.
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- Agriculture; Basel, 2024, v. 14, n. 6, p. 856, doi. 10.3390/agriculture14060856
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- Article
Development of meat analogs: Focus on the current status and challenges of regulatory legislation.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 2, p. 1006, doi. 10.1111/1541-4337.13098
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- Article
Prediction of the Lipid Degradation and Storage Time of Chilled Beef Flank by Using Raman Spectroscopy and Chemometrics.
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- Food Analytical Methods, 2022, v. 15, n. 8, p. 2213, doi. 10.1007/s12161-022-02276-5
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- Article