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Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula.
- Published in:
- Processes, 2023, v. 11, n. 10, p. 3045, doi. 10.3390/pr11103045
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- Article
From a Single-Stage to a Two-Stage Countercurrent Extraction of Lipids and Proteins from Full-Fat Chickpea Flour: Maximizing Process Extractability and Economic Feasibility.
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- Processes, 2022, v. 10, n. 11, p. 2349, doi. 10.3390/pr10112349
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- Article
Revitalizing Unfermented Cabernet Sauvignon Pomace Using an Eco-Friendly, Two-Stage Countercurrent Process: Role of pH on the Extractability of Bioactive Phenolics.
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- Processes, 2022, v. 10, n. 10, p. N.PAG, doi. 10.3390/pr10102093
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- Article
Leveraging Bioprocessing Strategies to Achieve the Simultaneous Extraction of Full-Fat Chickpea Flour Macronutrients and Enhance Protein and Carbohydrate Functionality.
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- Food & Bioprocess Technology, 2022, v. 15, n. 8, p. 1760, doi. 10.1007/s11947-022-02847-8
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- Article
Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery.
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- Food & Bioprocess Technology, 2022, v. 15, n. 8, p. 1794, doi. 10.1007/s11947-022-02831-2
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- Article
Introduction to the Special Issue "Extraction and Fractionation Processes of Functional Components in Food Engineering".
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- Processes, 2022, v. 10, n. 7, p. N.PAG, doi. 10.3390/pr10071425
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- Article
Solid-Phase Extraction Approaches for Improving Oligosaccharide and Small Peptide Identification with Liquid Chromatography-High-Resolution Mass Spectrometry: A Case Study on Proteolyzed Almond Extract.
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- Foods, 2022, v. 11, n. 3, p. 340, doi. 10.3390/foods11030340
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- Article
From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 129, p. 144, doi. 10.1016/j.fbp.2021.08.004
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- Article
Publisher Correction: Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil.
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- 2021
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- Correction Notice
Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil.
- Published in:
- NPJ Science of Food, 2021, v. 5, n. 1, p. 1, doi. 10.1038/s41538-021-00086-3
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- Article
Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 3, p. 1, doi. 10.1111/jfpp.14348
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- Article
Cover Image, Volume 44, Issue 3.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 3, p. 1, doi. 10.1111/jfpp.14453
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- Article
Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate.
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- Molecules, 2019, v. 24, n. 18, p. 3294, doi. 10.3390/molecules24183294
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- Article
Recent advances in immobilization strategies for glycosidases.
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- Biotechnology Progress, 2017, v. 33, n. 1, p. 104, doi. 10.1002/btpr.2385
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- Article
A novel endo- β- N-acetylglucosaminidase releases specific N-glycans depending on different reaction conditions.
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- Biotechnology Progress, 2015, v. 31, n. 5, p. 1323, doi. 10.1002/btpr.2133
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- Article
Characterizing the release of bioactive N-glycans from dairy products by a novel endo- β- N-acetylglucosaminidase.
- Published in:
- Biotechnology Progress, 2015, v. 31, n. 5, p. 1331, doi. 10.1002/btpr.2135
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- Article
Food Bioactive Compounds against Diseases of the 21st Century.
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- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/241014
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- Article
Milk Proteins, Peptides, and Oligosaccharides: Effects against the 21st Century Disorders.
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- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/146840
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- Article