Found: 22
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Fermented black radish (Raphanus sativus L. var. niger) attenuates methionine and choline deficient diet‐induced nonalcoholic fatty liver disease in mice.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3327, doi. 10.1002/fsn3.1200
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- Article
Genetic variation and relationship among content of vitamins, pigments, and sugars in baby leaf lettuce.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3317, doi. 10.1002/fsn3.1196
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- Article
Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus).
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3206, doi. 10.1002/fsn3.1172
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- Article
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3349, doi. 10.1002/fsn3.1204
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- Article
Effective production of lactosucrose using β‐fructofuranosidase and glucose oxidase co‐immobilized by sol–gel encapsulation.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3302, doi. 10.1002/fsn3.1195
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- Article
Issue Information.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3129, doi. 10.1002/fsn3.721
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- Article
Identification of fungi associated with soybeans and effective seed disinfection treatments.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3194, doi. 10.1002/fsn3.1166
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- Article
Sensory and physicochemical profiling of traditional and enriched gari in Benin.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3338, doi. 10.1002/fsn3.1201
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- Article
Antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in culture medium and in frozen pork.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3224, doi. 10.1002/fsn3.1178
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- Article
Nanoemulsified adlay bran oil reduces tyrosinase activity and melanin synthesis in B16F10 cells and zebrafish.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3216, doi. 10.1002/fsn3.1176
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Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3293, doi. 10.1002/fsn3.1190
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- Article
Pregnant women have inadequate fiber intake while consuming fiber‐rich diets in low‐income rural setting: Evidences from Analysis of common "ready‐to‐eat" stable foods.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3286, doi. 10.1002/fsn3.1188
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- Article
Alternating consumption of β‐glucan and quercetin reduces mortality in mice with colorectal cancer.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3273, doi. 10.1002/fsn3.1187
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- Article
Effect of conditioner and moisture content on flowability of yellow cornmeal.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3261, doi. 10.1002/fsn3.1184
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- Article
Development and optimization of processing techniques for intermediate moisture muskmelon chunks.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3253, doi. 10.1002/fsn3.1183
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- Article
Effect of extruded adzuki bean flour on the quality and α‐glucosidase inhibitory activity of Chinese steamed bread.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3244, doi. 10.1002/fsn3.1181
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- Article
Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3233, doi. 10.1002/fsn3.1180
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- Article
X‐ray computed tomography for quality inspection of agricultural products: A review.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3146, doi. 10.1002/fsn3.1179
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- Article
Study on molecular mechanisms of nattokinase in pharmacological action based on label‐free liquid chromatography–tandem mass spectrometry.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3185, doi. 10.1002/fsn3.1157
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- Article
Using adaptive neuro‐fuzzy inference system and multiple linear regression to estimate orange taste.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3176, doi. 10.1002/fsn3.1149
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- Article
Diet‐induced DNA methylation within the hypothalamic arcuate nucleus and dysregulated leptin and insulin signaling in the pathophysiology of obesity.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3131, doi. 10.1002/fsn3.1169
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- Article
Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.
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- Food Science & Nutrition, 2019, v. 7, n. 10, p. 3161, doi. 10.1002/fsn3.1145
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- Article