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Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture.
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- Microorganisms, 2020, v. 8, n. 11, p. 1833, doi. 10.3390/microorganisms8111833
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- Article
Functional fermented meat products with probiotics—A review.
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- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 91, doi. 10.1111/jam.15337
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- Article
Marine Alkaloids: Compounds with In Vivo Activity and Chemical Synthesis.
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- Marine Drugs, 2021, v. 19, n. 7, p. 374, doi. 10.3390/md19070374
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- Article
Omega-3-Rich Oils from Marine Side Streams and Their Potential Application in Food.
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- Marine Drugs, 2021, v. 19, n. 5, p. 233, doi. 10.3390/md19050233
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- Article
Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata).
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- Marine Drugs, 2020, v. 18, n. 2, p. 101, doi. 10.3390/md18020101
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- Article
Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.
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- Marine Drugs, 2017, v. 15, n. 11, p. 360, doi. 10.3390/md15110360
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- Article
Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation.
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- Foods, 2023, v. 12, n. 23, p. 4233, doi. 10.3390/foods12234233
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- Article
Bioactive Compounds from Leaf Vegetables as Preservatives.
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- Foods, 2023, v. 12, n. 3, p. 637, doi. 10.3390/foods12030637
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- Article
Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties.
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- Foods, 2023, v. 12, n. 2, p. 391, doi. 10.3390/foods12020391
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- Article
Bioactive Compounds from Fruits as Preservatives.
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- Foods, 2023, v. 12, n. 2, p. 343, doi. 10.3390/foods12020343
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- Article
Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer.
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- Foods, 2022, v. 11, n. 23, p. 3816, doi. 10.3390/foods11233816
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- Article
Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés.
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- Foods, 2022, v. 11, n. 21, p. 3342, doi. 10.3390/foods11213342
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- Article
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains.
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- Foods, 2022, v. 11, n. 14, p. 2098, doi. 10.3390/foods11142098
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- Article
Development of Healthier and Functional Dry Fermented Sausages: Present and Future.
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- Foods, 2022, v. 11, n. 8, p. 1128, doi. 10.3390/foods11081128
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- Article
Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6182, doi. 10.1111/ijfs.15087
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- Article
Evolution of volatile compounds during dry‐cured deer loin processing.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6204, doi. 10.1111/ijfs.15255
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- Article
Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 3, p. 1002, doi. 10.1111/ijfs.14329
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- Article
Strategies to Increase the Value of Pomaces with Fermentation.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040299
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- Article
Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages.
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- Fermentation (Basel), 2019, v. 5, n. 1, p. 1, doi. 10.3390/fermentation5010003
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- Article
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers.
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- Foods, 2022, v. 11, n. 4, p. 596, doi. 10.3390/foods11040596
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- Article
Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review.
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- Foods, 2021, v. 10, n. 11, p. 2713, doi. 10.3390/foods10112713
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- Article
Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review.
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- Foods, 2021, v. 10, n. 9, p. 2094, doi. 10.3390/foods10092094
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- Article
Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat.
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- Foods, 2021, v. 10, n. 9, p. 2060, doi. 10.3390/foods10092060
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- Article
Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review.
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- Foods, 2021, v. 10, n. 8, p. 1823, doi. 10.3390/foods10081823
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- Article
Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties.
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- Foods, 2021, v. 10, n. 8, p. 1686, doi. 10.3390/foods10081686
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- Article
Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage.
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- Foods, 2021, v. 10, n. 5, p. 1003, doi. 10.3390/foods10051003
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- Article
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina.
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- Foods, 2021, v. 10, n. 3, p. 669, doi. 10.3390/foods10030669
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- Publication type:
- Article
Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach.
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- Foods, 2020, v. 9, n. 11, p. 1668, doi. 10.3390/foods9111668
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- Article
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
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- Foods, 2020, v. 9, n. 10, p. 1487, doi. 10.3390/foods9101487
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- Publication type:
- Article
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
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- Foods, 2020, v. 9, n. 10, p. 1487, doi. 10.3390/foods9101487
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- Article
Influence of Plasma Treatment on the Polyphenols of Food Products—A Review.
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- Foods, 2020, v. 9, n. 7, p. 929, doi. 10.3390/foods9070929
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- Article
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
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- Foods, 2020, v. 9, n. 5, p. 571, doi. 10.3390/foods9050571
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- Article
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages.
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- Foods, 2020, v. 9, n. 3, p. 288, doi. 10.3390/foods9030288
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- Article
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers.
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- Foods, 2020, v. 9, n. 1, p. 44, doi. 10.3390/foods9010044
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- Article
Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 11, p. 5559, doi. 10.3390/app12115559
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- Article
Red Beetroot. A Potential Source of Natural Additives for the Meat Industry.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 23, p. 8340, doi. 10.3390/app10238340
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- Article
Humulus lupulus L. as a Natural Source of Functional Biomolecules.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 15, p. 5074, doi. 10.3390/app10155074
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- Article
Pulsed electric field and mild heating for milk processing: a review on recent advances.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 1, p. 16, doi. 10.1002/jsfa.9942
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- Article
Effects of Carboxymethyl Modification on the Acidic Polysaccharides from Calocybe indica : Physicochemical Properties, Antioxidant, Antitumor and Anticoagulant Activities.
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- Antioxidants, 2023, v. 12, n. 1, p. 105, doi. 10.3390/antiox12010105
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- Publication type:
- Article
Elderberry (Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers.
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- Antioxidants, 2022, v. 11, n. 11, p. 2130, doi. 10.3390/antiox11112130
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- Article
Functional and Nutraceutical Significance of Amla (Phyllanthus emblica L.): A Review.
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- Antioxidants, 2022, v. 11, n. 5, p. 816, doi. 10.3390/antiox11050816
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- Article
Seaweed-Derived Proteins and Peptides: Promising Marine Bioactives.
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- Antioxidants, 2022, v. 11, n. 1, p. 1, doi. 10.3390/antiox11010176
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- Article
Protein Oxidation in Muscle Foods: A Comprehensive Review.
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- Antioxidants, 2022, v. 11, n. 1, p. 60, doi. 10.3390/antiox11010060
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- Publication type:
- Article
Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage.
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- Antioxidants, 2021, v. 10, n. 11, p. 1777, doi. 10.3390/antiox10111777
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- Article
Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed).
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- Antioxidants, 2021, v. 10, n. 1, p. 5, doi. 10.3390/antiox10010005
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- Publication type:
- Article
Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review.
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- Antioxidants, 2020, v. 9, n. 11, p. 1061, doi. 10.3390/antiox9111061
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- Article
Natural Antioxidants from Seeds and Their Application in Meat Products.
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- Antioxidants, 2020, v. 9, n. 9, p. 815, doi. 10.3390/antiox9090815
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- Article
Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues.
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- Antioxidants, 2020, v. 9, n. 2, p. 90, doi. 10.3390/antiox9020090
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- Publication type:
- Article
Tomato as Potential Source of Natural Additives for Meat Industry. A Review.
- Published in:
- Antioxidants, 2020, v. 9, n. 1, p. 73, doi. 10.3390/antiox9010073
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- Publication type:
- Article
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF EXTRACTS FROM Bifurcaria bifurcata ALGA, OBTAINED BY DIVERSE EXTRACTION CONDITIONS USING THREE DIFFERENT TECHNIQUES (HYDROTHERMAL, ULTRASOUNDS AND SUPERCRITICAL CO<sub>2</sub>).
- Published in:
- Environmental Engineering & Management Journal (EEMJ), 2019, v. 18, n. 7, p. 1535
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- Article