Found: 16
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Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels.
- Published in:
- Food Science & Biotechnology, 2012, v. 21, n. 4, p. 941, doi. 10.1007/s10068-012-0124-z
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- Article
Effect of carboxy-hemoglobin on color stability of cooked pork sausage.
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- Food Science & Biotechnology, 2012, v. 21, n. 1, p. 267, doi. 10.1007/s10068-012-0035-z
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- Article
A novel method to stabilize meat colour: ligand coordinating with hemin.
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- Journal of Food Science & Technology, 2014, v. 51, n. 6, p. 1213, doi. 10.1007/s13197-012-0625-z
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- Article
Nickel-induced apoptosis and relevant signal transduction pathways in Caenorhabditis elegans.
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- Toxicology & Industrial Health, 2010, v. 26, n. 4, p. 249, doi. 10.1177/0748233710364962
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- Article
Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3548, doi. 10.1002/jsfa.9575
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- Article
Prediction of benzo[a]pyrene content of smoked sausage using back‐propagation artificial neural network.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 8, p. 3022, doi. 10.1002/jsfa.8801
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- Article
Significant damage-rescuing effects of wood vinegar extract in living Caenorhabditis elegans under oxidative stress.
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- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 1, p. 29, doi. 10.1002/jsfa.4624
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- Article
Isolation and Identification of Anti-Inflammatory Peptide from Goose Blood Hydrolysate to Ameliorate LPS-Mediated Inflammation and Oxidative Stress in RAW264.7 Macrophages.
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- Molecules, 2022, v. 27, n. 24, p. 8816, doi. 10.3390/molecules27248816
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- Article
Isolation and Identification of Antioxidative Peptide from Goose Liver Hydrolysate to Ameliorate Alcohol-Mediated Oxidative Stress Damage in HHL-5 Hepatocytes.
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- Molecules, 2022, v. 27, n. 21, p. 7151, doi. 10.3390/molecules27217151
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- Article
Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 12, p. 7668, doi. 10.1002/jsfa.13603
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- Article
Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 15, p. 7539, doi. 10.1002/jsfa.12833
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- Article
Inhibition of benzo[a]pyrene formation in charcoal‐grilled pork sausages by ginger and its key compounds.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 6, p. 2838, doi. 10.1002/jsfa.12470
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- Article
A new macrolactam derivative from the marine actinomycete HF-11225.
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- Journal of Antibiotics, 2018, v. 71, n. 4, p. 477, doi. 10.1038/s41429-017-0021-z
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- Article
An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfpp.16614
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- Article
Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.
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- Foods, 2022, v. 11, n. 7, p. 1041, doi. 10.3390/foods11071041
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- Article
Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat.
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- Foods, 2022, v. 11, n. 6, p. 833, doi. 10.3390/foods11060833
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- Article