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Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 9, p. 7418, doi. 10.1007/s11694-024-02737-x
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- Article
Investigation of the sensory attributes, physicochemical characteristics, and functional properties of Malaysian stingless bee honeys: a chemometric approach for comprehensive honey assessment.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 7, p. 6209, doi. 10.1007/s11694-024-02641-4
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- Article
A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 4, p. 2846, doi. 10.1007/s11694-024-02362-8
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- Article
In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 5, p. 3477, doi. 10.1007/s11694-022-01433-y
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- Article
Ginger-Enriched Honey Attenuates Antibiotic Resistant Pseudomonas aeruginosa Quorum Sensing Virulence Factors and Biofilm Formation.
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- Antibiotics (2079-6382), 2023, v. 12, n. 7, p. 1123, doi. 10.3390/antibiotics12071123
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The Antibacterial Potential of Honeydew Honey Produced by Stingless Bee (Heterotrigona itama) against Antibiotic Resistant Bacteria.
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- Antibiotics (2079-6382), 2020, v. 9, n. 12, p. 871, doi. 10.3390/antibiotics9120871
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- Article
ANTIOXIDANT PROPERTIES AND INHIBITORY EFFECTS OF TRIGONA HONEY AGAINST Staphylococcus aureus PLANKTONIC AND BIOFILM CULTURES.
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- International Journal of GEOMATE, 2017, v. 13, n. 37, p. 28, doi. 10.21660/2017.37.2703
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- Article
Botanical Origin Differentiation of Malaysian Stingless Bee Honey Produced by Heterotrigona itama and Geniotrigona thoracica Using Chemometrics.
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- Molecules, 2021, v. 26, n. 24, p. 7628, doi. 10.3390/molecules26247628
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- Article
Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds.
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- Processes, 2019, v. 7, n. 8, p. 534, doi. 10.3390/pr7080534
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- Article