Found: 14
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DNA polymerase switching: effects on spontaneous mutagenesis in Escherichia coli.
- Published in:
- Molecular Microbiology, 2009, v. 71, n. 2, p. 315, doi. 10.1111/j.1365-2958.2008.06526.x
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- Article
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce.
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- Food Biophysics, 2015, v. 10, n. 2, p. 129, doi. 10.1007/s11483-014-9369-9
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- Article
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas.
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- Food Biophysics, 2010, v. 5, n. 4, p. 300, doi. 10.1007/s11483-010-9171-2
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- Article
Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5071, doi. 10.1111/ijfs.15301
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- Article
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3836, doi. 10.1002/jsfa.8899
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- Article
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta.
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- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1642, doi. 10.1007/s11947-010-0476-4
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- Article
Ubiquitin mediates the physical and functional interaction between human DNA polymerases η and ι.
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- Nucleic Acids Research, 2013, v. 41, n. 3, p. 1649, doi. 10.1093/nar/gks1277
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- Article
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 1, p. 73, doi. 10.1002/jsfa.3412
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- Article
A multilevel investigation supported by multivariate analysis for tomato product formulation.
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- European Food Research & Technology, 2021, v. 247, n. 9, p. 2345, doi. 10.1007/s00217-021-03794-y
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- Article
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach.
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- European Food Research & Technology, 2020, v. 246, n. 11, p. 2249, doi. 10.1007/s00217-020-03569-x
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- Article
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis.
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- European Food Research & Technology, 2019, v. 245, n. 6, p. 1337, doi. 10.1007/s00217-019-03256-6
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- Article
Staling and water dynamics in high-gluten bread.
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- European Food Research & Technology, 2017, v. 243, n. 7, p. 1173, doi. 10.1007/s00217-016-2832-8
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- Article
Staling of gluten-free breads: physico-chemical properties and H NMR mobility.
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- European Food Research & Technology, 2017, v. 243, n. 5, p. 867, doi. 10.1007/s00217-016-2801-2
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- Publication type:
- Article
TD-NMR as a Quality Control Tool for Dairy Products: a Study on Fiore Sardo PDO Cheese.
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- Food & Bioprocess Technology, 2023, v. 16, n. 2, p. 459, doi. 10.1007/s11947-022-02947-5
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- Article