Found: 15
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Painful legs and moving toes.
- Published in:
- Acta Neurologica Scandinavica, 1982, v. 66, n. 2, p. 283, doi. 10.1111/j.1600-0404.1982.tb04526.x
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- Article
Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 442, doi. 10.3390/foods12030442
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- Article
The evaluation of a stepped care approach for early intervention of borderline personality disorder.
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- Borderline Personality Disorder & Emotion Dysregulation, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s40479-024-00256-1
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- Article
Opinion on the use of plasma processes for treatment of foods* Opinion on the use of plasma processes for treatment of foods.
- Published in:
- Molecular Nutrition & Food Research, 2013, v. 57, n. 5, p. 920, doi. 10.1002/mnfr.201300039
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- Article
Improvement of Raw Sausage Fermentation by Stress-Conditioning of the Starter Organism Lactobacillus sakei.
- Published in:
- Current Microbiology, 2008, v. 57, n. 5, p. 490, doi. 10.1007/s00284-008-9274-x
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- Article
The effect of processing parameters on DNA degradation in food.
- Published in:
- European Food Research & Technology, 2003, v. 217, n. 4, p. 338
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- Article
Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 3, p. 621, doi. 10.1007/s00217-020-03428-9
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- Article
Effect of exopolysaccharides produced by Lactobacillus sanfranciscensis on the processing properties of wheat doughs.
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- European Food Research & Technology, 2020, v. 246, n. 3, p. 461, doi. 10.1007/s00217-019-03413-x
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- Article
Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures.
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- European Food Research & Technology, 2019, v. 245, n. 9, p. 1889, doi. 10.1007/s00217-019-03298-w
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- Article
Quantitative detection of lactic acid bacteria in dried sourdoughs using real-time PCR.
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- European Food Research & Technology, 2011, v. 233, n. 4, p. 617, doi. 10.1007/s00217-011-1537-2
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- Article
Performance of Lactobacillus sanfranciscensis TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality.
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- European Food Research & Technology, 2008, v. 227, n. 2, p. 433, doi. 10.1007/s00217-007-0738-1
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- Article
The thermostable α-l-rhamnosidase RamA ofClostridium stercorarium: biochemical characterization and primary structure of a bacterial α-l-rhamnoside hydrolase, a new type of inverting glycoside hydrolase.
- Published in:
- Molecular Microbiology, 2000, v. 35, n. 1, p. 173
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- Article
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 4, p. 2802, doi. 10.1111/1541-4337.13163
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- Article
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 3225, doi. 10.1111/1541-4337.12763
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- Article
High‐pressure processing of meat: Molecular impacts and industrial applications.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 1, p. 332, doi. 10.1111/1541-4337.12670
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- Publication type:
- Article