Found: 7
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Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products.
- Published in:
- Journal of Food Biochemistry, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfbc.13157
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- Article
Mechanical properties and damage failure of 3D‐printed continuous carbon fiber‐reinforced composite honeycomb sandwich structures with fiber‐interleaved core.
- Published in:
- Polymer Composites, 2023, v. 44, n. 3, p. 1980, doi. 10.1002/pc.27221
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- Article
Diafiltration process on xylo-oligosaccharides syrup using nanofiltration and its modelling.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 1, p. 32, doi. 10.1111/j.1365-2621.2011.02803.x
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- Article
Synergistic antimicrobial activities of aqueous extract derived from olive byproduct and their modes of action.
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- Chemical & Biological Technologies in Agriculture, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40538-024-00634-5
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- Article
Biofortification with selenium and lithium improves nutraceutical properties of major winery grapes in the Midwestern United States.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 2, p. 825, doi. 10.1111/ijfs.14726
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- Article
Global Dynamics of a Planar Piecewise Linear Refracting System of Node-Node Types.
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- International Journal of Bifurcation & Chaos in Applied Sciences & Engineering, 2022, v. 32, n. 13, p. 1, doi. 10.1142/S0218127422502017
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- Article
Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace.
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- Foods, 2022, v. 11, n. 2, p. 174, doi. 10.3390/foods11020174
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- Article