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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report).
- Published in:
- Pure & Applied Chemistry, 2011, v. 83, n. 8, p. 1567, doi. 10.1351/PAC-REP-10-07-02
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- Article
Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report).
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- Pure & Applied Chemistry, 2010, v. 82, n. 5, p. 1065, doi. 10.1351/PAC-REP-09-10-24
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- Article
Catalase Stability in Amorphous and Supercooled Media Related to Trehalose- Water- Salt Interactions.
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- Food Biophysics, 2019, v. 14, n. 1, p. 90, doi. 10.1007/s11483-018-9560-5
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- Article
Solubility and Stability of β-Cyclodextrin-Terpineol Inclusion Complex as Affected by Water.
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- Food Biophysics, 2011, v. 6, n. 2, p. 274, doi. 10.1007/s11483-011-9208-1
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- Article
Impact of supramolecular interactions of dextran-β-cyclodextrin polymers on invertase activity in freeze-dried systems.
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- Biotechnology Progress, 2015, v. 31, n. 3, p. 791, doi. 10.1002/btpr.2067
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- Article
Polyethylene glycol-based low generation dendrimers functionalized with β-cyclodextrin as cryo- and dehydro-protectant of catalase formulations.
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- Biotechnology Progress, 2013, v. 29, n. 3, p. 786, doi. 10.1002/btpr.1713
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- Article
Interpretation of the color due to the ubiquitous nonenzymatic browning phenomena in foods.
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- Color Research & Application, 2021, v. 46, n. 2, p. 446, doi. 10.1002/col.22574
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- Article
Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis.
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- Food & Bioprocess Technology, 2018, v. 11, n. 8, p. 1586, doi. 10.1007/s11947-018-2113-6
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- Article
Cornflake Production Process: State Diagram and Water Mobility Characteristics.
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- Food & Bioprocess Technology, 2014, v. 7, n. 10, p. 2902, doi. 10.1007/s11947-014-1270-5
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- Article
Impact of Starch Gelatinization on the Kinetics of Maillard Reaction in Freeze-Dried Potato Systems.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2428, doi. 10.1007/s11947-011-0541-7
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- Article
Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices.
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- Applied Microbiology & Biotechnology, 2000, v. 54, n. 4, p. 575, doi. 10.1007/s002530000428
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- Article
Impact of an Educational Program to Reduce Healthcare Resources in Community-Acquired Pneumonia: The EDUCAP Randomized Controlled Trial.
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- PLoS ONE, 2015, v. 10, n. 10, p. 1, doi. 10.1371/journal.pone.0140202
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- Article
SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY.
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- Journal of Texture Studies, 2001, v. 32, n. 1, p. 57, doi. 10.1111/j.1745-4603.2001.tb01034.x
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- Article
Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes.
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- International Journal of Food Studies, 2016, v. 5, p. 95, doi. 10.7455/ijfs/5.1.2016.a9
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- Article
The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts.
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- International Journal of Food Studies, 2014, v. 3, p. 82, doi. 10.7455/ijfs/3.1.2014.a8
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- Article
Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 14, p. 2587, doi. 10.1002/jsfa.4497
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- Article
Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction.
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- Molecules, 2022, v. 27, n. 11, p. 3556, doi. 10.3390/molecules27113556
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- Article
Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes.
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- Cereal Chemistry, 2017, v. 94, n. 3, p. 380, doi. 10.1094/CCHEM-03-16-0053-R
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- Article
Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (Capsicum baccatum) proposed as food ingredient.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 3, p. 1230, doi. 10.1111/ijfs.14358
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- Article
Glass Transition Temperatures and Fermentative Activity of Heat-Treated Commercial Active Dry Yeasts.
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- Biotechnology Progress, 2000, v. 16, n. 2, p. 163, doi. 10.1021/bp990147y
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- Article
Glass Transition and Thermal Stability of Lactase in Low-Moisture Amorphous Polymeric Matrices.
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- Biotechnology Progress, 1997, v. 13, n. 2, p. 195, doi. 10.1021/bp9700014
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- Article
Glass Transition in Poly(vinylpyrrolidone): Effect of Molecular Weight and Diluents.
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- Biotechnology Progress, 1992, v. 8, n. 2, p. 144, doi. 10.1021/bp00014a008
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- Article
Water activity, glass transition and microbial stability in concentrated/semimoist food systems.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 921, doi. 10.1111/j.1365-2621.1994.tb08159.x
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- Article
Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf-stable Concentrated Cheese Whey.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 697, doi. 10.1111/j.1365-2621.1990.tb05209.x
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- Article
Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to reaction between glucose and glycine peptides
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1068
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- Article
Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1063
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- Article
Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to carmelization of various single sugars
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 1059
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- Article
APPLICATION of the WLF EQUATION to DESCRIBE the COMBINED EFFECTS of MOISTURE and TEMPERATURE ON NONENZYMATIC BROWNING RATES IN FOOD SYSTEMS.
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- Journal of Food Processing & Preservation, 1993, v. 17, n. 1, p. 31, doi. 10.1111/j.1745-4549.1993.tb00224.x
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- Article
Novel Flours from Neltuma affinis Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread †.
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- Biology & Life Sciences Forum, 2023, v. 26, p. 119, doi. 10.3390/Foods2023-15516
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- Article
Physicochemical transformations of corn‐based snacks with underexploited grains addition during storage: multi‐analytical assessment.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 2, p. 623, doi. 10.1111/ijfs.16210
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- Article
Evaluation of SIMCA and PLS algorithms to detect adulterants in canola oil by FT‐IR.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 6, p. 2596, doi. 10.1111/ijfs.14866
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- Article
Effect of storage temperature on starch retrogradation of bread staling.
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- Starch / Staerke, 2011, v. 63, n. 9, p. 587, doi. 10.1002/star.201100023
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- Article
Water Redistribution and Structural Changes of Starch During Storage of a Gluten-free Bread.
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- Starch / Staerke, 2005, v. 57, n. 5, p. 208, doi. 10.1002/star.200400330
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- Article
Effect of Ultrasound and Enzymatic Hydrolysis on the Physicochemical Properties of Neltuma Ruscifolia Seed Gum and Other Galactomannan Gums.
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- Food & Bioprocess Technology, 2024, v. 17, n. 8, p. 2380, doi. 10.1007/s11947-023-03258-z
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- Article