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Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 15, p. 9137, doi. 10.1002/jsfa.13735
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- Article
Impact of micro wet milling process on pomegranate peel phenolics extraction using multi‐response optimization.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 3, p. 2865, doi. 10.1007/s11694-021-00853-6
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- Article
Micro wet milling and spray drying of whole mandarin powder and its characterization.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 1, p. 851, doi. 10.1007/s11694-020-00679-8
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- Article
Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 132, doi. 10.1016/j.fbp.2016.11.002
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- Article
Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice ( Citrus unshiu) Powder.
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- Food & Bioprocess Technology, 2017, v. 10, n. 6, p. 1002, doi. 10.1007/s11947-017-1868-5
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- Article
Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 462, doi. 10.1007/s11947-016-1835-6
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- Article
Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis.
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- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1349, doi. 10.1007/s11947-015-1497-9
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- Article
Visualization of Gluten, Starch, and Butter in Pie Pastry by Fluorescence Fingerprint Imaging.
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- Food & Bioprocess Technology, 2015, v. 8, n. 2, p. 409, doi. 10.1007/s11947-014-1410-y
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- Article
Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1496, doi. 10.1007/s11947-013-1167-8
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- Article
Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3113, doi. 10.1007/s11947-012-0982-7
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- Article
Detection of Deoxynivalenol Using Fluorescence Excitation-Emission Matrix.
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- Food & Bioprocess Technology, 2010, v. 3, n. 6, p. 922, doi. 10.1007/s11947-010-0397-2
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- Article
Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties.
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- International Journal of Food Engineering, 2013, v. 9, n. 1, p. 115, doi. 10.1515/ijfe-2012-0163
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- Article
Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 4, p. 1167, doi. 10.1002/jsfa.7199
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- Article
Evaluation of spice and herb as phyto-derived selective modulators of human retinaldehyde dehydrogenases using a simple in vitro method.
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- Bioscience Reports, 2021, v. 41, n. 5, p. 1, doi. 10.1042/BSR20210491
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- Article
Development of a Novel Staining Procedure for Visualizing the Gluten-Starch Matrix in Bread Dough and Cereal Products.
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- Cereal Chemistry, 2013, v. 90, n. 3, p. 175, doi. 10.1094/CCHEM-10-12-0132-R
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- Article
Effect of micro wet milling process on particle sizes, antioxidants, organic acids, and specific phenolic compounds of whole sea buckthorn (Hippophae rhamnoides L.) juices.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 6, p. 1, doi. 10.1111/jfpp.15474
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- Article
Method of determining the optimal dilution ratio for fluorescence fingerprint of food constituents.
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- Bioscience, Biotechnology & Biochemistry, 2015, v. 79, n. 4, p. 652, doi. 10.1080/09168451.2014.988678
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- Article
Changes in the Texture and Viscoelastic Properties of Bread Containing Rice Porridge during Storage.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 2, p. 331, doi. 10.1271/bbb.110722
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- Article
Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 11, p. 2112, doi. 10.1271/bbb.110342
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- Article
Predicting the Buckwheat Flour Ratio for Commercial Dried Buckwheat Noodles Based on the Fluorescence Fingerprint.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 7, p. 1312, doi. 10.1271/bbb.110091
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- Article
A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions.
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- Food Science & Technology Research, 2023, v. 29, n. 3, p. 197, doi. 10.3136/fstr.FSTR-D-22-00176
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- Article
Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment.
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- Food Science & Technology Research, 2018, v. 24, n. 4, p. 739, doi. 10.3136/fstr.24.739
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- Article
Formation of Phosphatidic Acid in Japanese Mustard Spinach (Komatsuna) during the Milling Process.
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- Food Science & Technology Research, 2017, v. 23, n. 4, p. 517, doi. 10.3136/fstr.23.517
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- Article
Effect of Emulsification on the Physical Properties of High-amylose Rice Gel.
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- Food Science & Technology Research, 2017, v. 23, n. 2, p. 221, doi. 10.3136/fstr.23.221
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- Article
The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread.
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- Food Science & Technology Research, 2017, v. 23, n. 2, p. 181, doi. 10.3136/fstr.23.181
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- Article
Development of a Cheese-type Food Using Rice Milk.
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- Food Science & Technology Research, 2016, v. 22, n. 5, p. 605, doi. 10.3136/fstr.22.605
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- Article
Measuring Cheese Maturation with the Fluorescence Fingerprint.
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- Food Science & Technology Research, 2015, v. 21, n. 4, p. 549, doi. 10.3136/fstr.21.549
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- Article
Fluorescence Fingerprint Imaging of Gluten and Starch in Wheat Flour Dough with Consideration of Total Constituent Ratio.
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- Food Science & Technology Research, 2013, v. 19, n. 6, p. 933, doi. 10.3136/fstr.19.933
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- Article
Detection of Aflatoxins B<sub>1</sub>, B<sub>2</sub>, G<sub>1</sub> and G<sub>2</sub> in Nutmeg Extract Using Fluorescence Fingerprint.
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- Food Science & Technology Research, 2013, v. 19, n. 4, p. 539, doi. 10.3136/fstr.19.539
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- Article
Physical characteristics and flavor releases of spice pastes processed by micro wet milling.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 12, p. 575, doi. 10.3136/nskkk.NSKKK-D-23-00044
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- Article
Isolation of Yeast and LAB from Dry Coffee Pulp and Monitoring of Organic Acids in Inoculated Green Beans.
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- Foods, 2023, v. 12, n. 13, p. 2622, doi. 10.3390/foods12132622
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- Article
Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese).
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- Foods, 2019, v. 8, n. 8, p. 339, doi. 10.3390/foods8080339
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- Article
Nondestructive Evaluation of Wet Aged Beef by Novel Electrical Indexes: A Preliminary Study.
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- Foods, 2019, v. 8, n. 8, p. 313, doi. 10.3390/foods8080313
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- Article
Estimation of 'Hass' Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement.
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- Food Analytical Methods, 2020, v. 13, n. 4, p. 892, doi. 10.1007/s12161-020-01705-7
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- Article
Estimation of Apple Mealiness by Means of Laser Scattering Measurement.
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- Food & Bioprocess Technology, 2023, v. 16, n. 11, p. 2483, doi. 10.1007/s11947-023-03068-3
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- Article
Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint.
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- Food & Bioprocess Technology, 2021, v. 14, n. 4, p. 692, doi. 10.1007/s11947-021-02601-6
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- Article