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Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration.
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- Molecules, 2019, v. 24, n. 6, p. 1104, doi. 10.3390/molecules24061104
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- Article
Functionality of porcine skin hydrolysates produced by hydrothermal processing for liposomal delivery system.
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- Journal of Food Biochemistry, 2018, v. 42, n. 1, p. 1, doi. 10.1111/jfbc.12464
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- Article
Characteristics of milk tablets supplemented with nanopowdered eggshell or oyster shell.
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- International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 337, doi. 10.1111/1471-0307.12268
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- Article
Properties of cholesterol-reduced ice cream made with cross-linked β-cyclodextrin.
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- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 452, doi. 10.1111/j.1471-0307.2009.00506.x
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- Article
Effect of Various Concentration of β-Cyclodextrin Inclusion Complexes Containing trans-Cinnamaldehyde by Molecular Self-Assembly.
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- International Journal of Food Engineering, 2015, v. 11, n. 5, p. 619, doi. 10.1515/ijfe-2015-0030
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- Article
Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone.
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- International Journal of Food Engineering, 2015, v. 11, n. 4, p. 573, doi. 10.1515/ijfe-2015-0014
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- Article
Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers.
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- International Journal of Food Engineering, 2015, v. 11, n. 1, p. 31, doi. 10.1515/ijfe-2014-0177
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- Article
Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 767, doi. 10.1515/ijfe-2014-0120
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- Article
Effect of high pressure treatments combined with various levels of κ-carrageenan on cold-set binding in restructured pork.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 8, p. 1484, doi. 10.1111/j.1365-2621.2008.01718.x
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- Article
Pressure Ohmic Thawing: a Feasible Approach for the Rapid Thawing of Frozen Meat and Its Effects on Quality Attributes.
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- Food & Bioprocess Technology, 2016, v. 9, n. 4, p. 564, doi. 10.1007/s11947-015-1652-3
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- Article
Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 588, doi. 10.1007/s11947-013-1118-4
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- Article