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Ameliorative effects of Japanese barnyard millet (Echinochloa esculenta H. Scholz) bran supplementation in streptozotocin-induced diabetic rats.
- Published in:
- Food Science & Technology Research, 2022, v. 28, n. 5, p. 431, doi. 10.3136/fstr.FSTR-D-22-00079
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- Publication type:
- Article
The effect of herb extracts on the off-odor formation from lipid oxidation.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 373, doi. 10.3136/fstr.FSTR-D-22-00060
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- Article
Polyphenol composition analysis in 30 cultivars of persimmon fruits: comparison of polyphenols between cultivars in Japan, China, and Korea.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 403, doi. 10.3136/fstr.FSTR-D-22-00094
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- Article
Functional alteration of soybean 11S globulin through glycation.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 415, doi. 10.3136/fstr.FSTR-D-22-00085
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- Article
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 363, doi. 10.3136/fstr.FSTR-D-22-00054
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- Article
Evaluation of eicosapentaenoic Acid/Arachidonic acid ratio using dried blood spot.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 423, doi. 10.3136/fstr.FSTR-D-22-00050
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- Article
Recommended level of rosemary extract (Rosmarinus officinalis L.) based on lipid oxidation, total volatiles, and sensory evaluation of treated cooked chicken meat.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 391, doi. 10.3136/fstr.FSTR-D-22-00034
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- Article
Applicability of transglycosylated stevia for oil-in-water submicron emulsions by high-pressure homogenization.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 343, doi. 10.3136/fstr.FSTR-D-21-00166
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- Article
Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 381, doi. 10.3136/fstr.FSTR-D-22-00052
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- Article
Preparation and evaluation of low glycemic index reconstituted rice.
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- Food Science & Technology Research, 2022, v. 28, n. 5, p. 351, doi. 10.3136/fstr.FSTR-D-21-00307
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- Publication type:
- Article