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Structural elucidation of high‐molecular‐weight alkaline degradation products of hexoses.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2848, doi. 10.1002/fsn3.1584
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- Article
Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2950, doi. 10.1002/fsn3.1597
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- Article
Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2920, doi. 10.1002/fsn3.1594
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- Article
An innovative cell model revealed the inhibitory effect of flavanone structure on peroxynitrite production through interaction with the IKKβ kinase domain at ATP binding site.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2904, doi. 10.1002/fsn3.1591
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- Article
Formulation and biochemical evaluation of designer diet enriched with botanicals for bone health.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2984, doi. 10.1002/fsn3.1680
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Cover Image, Volume 8, Issue 6.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. i, doi. 10.1002/fsn3.1747
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- Article
The influence of Konjac glucomannan on the functional and structural properties of wheat starch.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2959, doi. 10.1002/fsn3.1598
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- Article
Research on the quality changes of grass carp during brine salting.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2968, doi. 10.1002/fsn3.1599
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- Article
Effects of storage on brown rice (Oryza sativa L.) metabolites, analyzed using gas chromatography and mass spectrometry.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2882, doi. 10.1002/fsn3.1589
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- Article
Aucuba japonica extract inhibits retinal neovascularization in a mouse model of oxygen‐induced retinopathy, with its bioactive components preventing VEGF‐induced retinal vascular hyperpermeability.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2895, doi. 10.1002/fsn3.1590
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- Article
The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2940, doi. 10.1002/fsn3.1596
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- Article
The effectiveness of ultrasound bath and probe treatments on the quality of baking and shelf life of cupcakes.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2929, doi. 10.1002/fsn3.1595
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- Article
Effects of different roasting methods on formation of acrylamide in pistachio.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2875, doi. 10.1002/fsn3.1588
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- Article
Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2913, doi. 10.1002/fsn3.1593
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- Article
Evaluation of ultrasound technology to break seed dormancy of common lambsquarters (Chenopodium album).
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2662, doi. 10.1002/fsn3.1547
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- Article
Identification of antibacterial substances of Lactobacillus plantarum DY‐6 for bacteriostatic action.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2854, doi. 10.1002/fsn3.1585
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- Article
Optimization of grape juice deacidification using mixture of adsorbents: A case study of Pekmez.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2864, doi. 10.1002/fsn3.1586
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- Article
Optimized precooling combined with SO<sub>2</sub>‐released paper treatment improves the storability of longan (Dimocarpus longan Lour.) fruits stored at room temperature.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2827, doi. 10.1002/fsn3.1577
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- Article
Manufacturing technology of banana‐assorted breads: The fermentative characteristics affected by different banana cultivars.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2627, doi. 10.1002/fsn3.1539
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- Article
Dietitians vary by counseling status in bean promotion with type 2 diabetes clients: A pilot study.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2839, doi. 10.1002/fsn3.1578
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- Article
Incorporation of the nanoencapsulated polyphenolic extract of Ferula persica into soybean oil: Assessment of oil oxidative stability.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2817, doi. 10.1002/fsn3.1575
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- Article
Generation of flavor compounds by biotransformation of genetically modified hairy roots of Hypericum perforatum (L.) with basidiomycetes.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2809, doi. 10.1002/fsn3.1573
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- Article
Improvement of chicken plasma protein hydrolysate angiotensin I‐converting enzyme inhibitory activity by optimizing plastein reaction.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2798, doi. 10.1002/fsn3.1572
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- Article
Evaluation of interaction between Piriformospora indica, animal manure and NPK fertilizer on quantitative and qualitative yield and absorption of elements in sunflower.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2789, doi. 10.1002/fsn3.1571
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- Article
Effect of fish paste products "Hanpen" intake in Sprague‐Dawley rats.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2773, doi. 10.1002/fsn3.1569
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- Article
Effects of Agaricus blazei Murrill polysaccharides on hyperlipidemic rats by regulation of intestinal microflora.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2758, doi. 10.1002/fsn3.1568
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- Article
Development of omega‐3 rich eggs through dietary flaxseed and bio‐evaluation in metabolic syndrome.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2619, doi. 10.1002/fsn3.1522
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- Article
Protein‐enriched fiber vegan meal promote satiety and suppress food intake in rats.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2780, doi. 10.1002/fsn3.1570
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- Article
Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2608, doi. 10.1002/fsn3.1500
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- Article
Review of the effects of vitexin in oxidative stress‐related diseases.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2569, doi. 10.1002/fsn3.1567
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- Article
The knowledge, attitude, and practices of food handlers in central South African hospices.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2598, doi. 10.1002/fsn3.1499
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- Article
Assessment of greenhouse technologies on the drying behavior of cocoa beans.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2748, doi. 10.1002/fsn3.1565
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- Article
Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2739, doi. 10.1002/fsn3.1562
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- Article
Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2728, doi. 10.1002/fsn3.1560
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- Article
Effectiveness of community health workers in improving early initiation and exclusive breastfeeding rates in a low‐resource setting: A cluster‐randomized longitudinal study.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2719, doi. 10.1002/fsn3.1559
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The WELL diet score correlates with the alternative healthy eating index‐2010.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2710, doi. 10.1002/fsn3.1558
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Assessment of aflatoxin in milk and feed samples and impact of seasonal variations in the Punjab, Pakistan.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2699, doi. 10.1002/fsn3.1557
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- Article
Comparative study of the nutritional composition of local brown rice, maize (obaatanpa), and millet—A baseline research for varietal complementary feeding.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2692, doi. 10.1002/fsn3.1556
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- Article
Optimization of the formula and processing of a sweet potato leaf powder‐based beverage.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2680, doi. 10.1002/fsn3.1555
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- Article
Bioactivity‐guided isolation of anti‐inflammatory components from Phyllanthus emblica.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2670, doi. 10.1002/fsn3.1553
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- Article
Silkworm pupae as source of high‐value edible proteins and of bioactive peptides.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2652, doi. 10.1002/fsn3.1546
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- Article
Lycium ruthenicum Murr. alleviates nonalcoholic fatty liver in mice.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2588, doi. 10.1002/fsn3.1445
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- Article
Ultrasonic extraction of anthocyanins from Lycium ruthenicum Murr. and its antioxidant activity.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2642, doi. 10.1002/fsn3.1542
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- Article
Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2581, doi. 10.1002/fsn3.1431
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- Article
Issue Information.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2553, doi. 10.1002/fsn3.1090
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- Article
Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2555, doi. 10.1002/fsn3.1437
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- Article