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Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products.
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- 3 Biotech, 2023, v. 13, n. 9, p. 1, doi. 10.1007/s13205-023-03738-1
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- Article
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety.
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- Journal of Food Science & Technology, 2023, v. 60, n. 2, p. 538, doi. 10.1007/s13197-022-05636-5
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- Article
Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional?
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3284, doi. 10.1007/s11694-021-00906-w
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- Article
Nutritional potential and bioactive compounds of xique‐xique juice: An unconventional food plant from Semiarid Brazilian.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15265
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- Article
Effects of cold plasma on avocado pulp (Perseaamericana Mill.): Chemical characteristics and bioactive compounds.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15179
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- Article
Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis).
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- International Journal of Food Science & Technology, 2018, v. 53, n. 8, p. 1824, doi. 10.1111/ijfs.13816
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- Article