Found: 33
Select item for more details and to access through your institution.
Drones and Workers of Honeybee Apis mellifera L. Dried Powder: Chemical Composition, Antioxidant, and Anticancer Assessment.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 12, p. 10357, doi. 10.1002/fsn3.4581
- By:
- Publication type:
- Article
Effects of Microwave Utilization on the Color Properties of Food: A Review.
- Published in:
- ChemBioEng Reviews, 2024, v. 11, n. 3, p. 483, doi. 10.1002/cben.202300067
- By:
- Publication type:
- Article
Effect of the sorbitol to glycerol weight ratio and sugarcane bagasse concentration on the physicomechanical properties of wheat starch-based biocomposite.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00504-6
- By:
- Publication type:
- Article
Effect of the sorbitol to glycerol weight ratio and sugarcane bagasse concentration on the physicomechanical properties of wheat starch-based biocomposite.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00504-6
- By:
- Publication type:
- Article
Adsorption Layer Properties and Foam Behavior of Aqueous Solutions of Whey Protein Isolate (WPI) Modified by Vacuum Cold Plasma (VCP).
- Published in:
- Colloids & Interfaces, 2024, v. 8, n. 2, p. 25, doi. 10.3390/colloids8020025
- By:
- Publication type:
- Article
Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties.
- Published in:
- Colloids & Interfaces, 2023, v. 7, n. 3, p. 54, doi. 10.3390/colloids7030054
- By:
- Publication type:
- Article
Microbial Aspartic Protease: Bio -synthesis, Characteristics, and Emerging Applications: A review.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 76, doi. 10.22034/FSCT.21.150.76
- By:
- Publication type:
- Article
Effect of Varying Levels of Acorn Flour on Antioxidant, Staling and Sensory Properties of Iranian Toast.
- Published in:
- International Journal of Food Studies, 2021, p. 322, doi. 10.7455/ijfs/10.2.2021.a4
- By:
- Publication type:
- Article
Exploring the performance and biodegradability of Edible Biopolymer blends incorporating Pistacia atlantica subsp. Mutica Gum and Plasticized Poly(lactic acid).
- Published in:
- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-77709-8
- By:
- Publication type:
- Article
Molecular conformation and dilute solution properties of barley β-glucan: unveiling β-glucan as a highly flexible biopolymer under different processing conditions.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00449-w
- By:
- Publication type:
- Article
Active packaging based on wheat germ protein isolate–Malva sylvestris leaf mucilage embedded with D-limonene nanoliposome: preparation and characterization.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00441-4
- By:
- Publication type:
- Article
Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami's pistachio fruit.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-023-00393-9
- By:
- Publication type:
- Article
Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40538-022-00377-1
- By:
- Publication type:
- Article
Preparation of vitamin D3-loaded oil-in-water-in-oil double emulsions using psyllium gum: optimization using response surface methodology.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s40538-022-00348-6
- By:
- Publication type:
- Article
Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s40538-022-00322-2
- By:
- Publication type:
- Article
Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid.
- Published in:
- Foods, 2022, v. 11, n. 23, p. 3913, doi. 10.3390/foods11233913
- By:
- Publication type:
- Article
Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties.
- Published in:
- Foods, 2022, v. 11, n. 13, p. 1909, doi. 10.3390/foods11131909
- By:
- Publication type:
- Article
Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 2010, doi. 10.1007/s11694-022-01768-6
- By:
- Publication type:
- Article
Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design.
- Published in:
- Journal of Food Measurement & Characterization, 2022, v. 16, n. 2, p. 1049, doi. 10.1007/s11694-021-01235-8
- By:
- Publication type:
- Article
Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 9, p. 3693, doi. 10.1002/jsfa.11000
- By:
- Publication type:
- Article
Characterizations and rheological study of the purified polysaccharide extracted from quince seeds.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 1, p. 143, doi. 10.1002/jsfa.9155
- By:
- Publication type:
- Article
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 6, p. 789, doi. 10.1111/jtxs.12793
- By:
- Publication type:
- Article
The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2024, v. 13, n. 3, p. 163, doi. 10.22101/JRIFST.2024.418256.1520
- By:
- Publication type:
- Article
The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 341, doi. 10.22101/JRIFST.2021.247462.1183
- By:
- Publication type:
- Article
VICIA VILLOSA PROTEIN ISOLATE: A NEW SOURCE OF PROTEIN TO MAKE A BIODEGRADABLE FILM.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 461, doi. 10.5219/913
- By:
- Publication type:
- Article
A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 3, p. 1880, doi. 10.1002/fsn3.3881
- By:
- Publication type:
- Article
Exploring the phenolic profile, antibacterial, and antioxidant properties of walnut leaves (Juglans regia L.).
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 11, p. 6845, doi. 10.1002/fsn3.3554
- By:
- Publication type:
- Article
Exploring the health benefits and functional properties of goat milk proteins.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 10, p. 5641, doi. 10.1002/fsn3.3531
- By:
- Publication type:
- Article
Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 4, p. 1940, doi. 10.1002/fsn3.3228
- By:
- Publication type:
- Article
Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks.
- Published in:
- Food Science & Nutrition, 2021, v. 9, n. 3, p. 1289, doi. 10.1002/fsn3.2037
- By:
- Publication type:
- Article
Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum.
- Published in:
- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5571, doi. 10.1002/fsn3.1834
- By:
- Publication type:
- Article
New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration.
- Published in:
- Starch / Staerke, 2021, v. 73, n. 7/8, p. 1, doi. 10.1002/star.202000179
- By:
- Publication type:
- Article
Polylactic Acid/Saqqez Gum Blends for Chewing Gum Applications: Impact of Plasticizers on Thermo-Mechanical and Morphological Properties.
- Published in:
- Polymers (20734360), 2024, v. 16, n. 11, p. 1469, doi. 10.3390/polym16111469
- By:
- Publication type:
- Article