Found: 19
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In vitro and in vivo digestibility of prebiotic galactooligosacharides synthesized by β‐galactosidase from Lactobacillus delbruecki subsp. bulgaricusCRL450.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 11, p. 6769, doi. 10.1002/jsfa.13504
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- Article
Roadmap for the integration of gastro‐intestinal (GI) tract microbiomes (human and domestic animal) in risk assessments under EFSA's remit.
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- EFSA Supporting Publications, 2024, v. 21, n. 2, p. 1, doi. 10.2903/sp.efsa.2024.EN-8597
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- Article
Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 5957, doi. 10.1002/jsfa.11948
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Quality indicators in lactose hydrolyzed milks and soy beverages from Colombia.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 646, doi. 10.1007/s13197-021-05055-y
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Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 14, p. 5775, doi. 10.1002/jsfa.11226
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- Article
High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition.
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- Life (2075-1729), 2021, v. 11, n. 2, p. 114, doi. 10.3390/life11020114
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- Article
Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 13, p. 4866, doi. 10.1002/jsfa.9018
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Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads.
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- Electrophoresis, 2018, v. 39, n. 15, p. 1984, doi. 10.1002/elps.201800130
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- Article
An efficient process for obtaining prebiotic oligosaccharides derived from lactulose using isomerized and purified whey permeate.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 15, p. 5074, doi. 10.1002/jsfa.8384
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- Article
Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours.
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- Journal of Food Science & Technology, 2017, v. 54, n. 4, p. 890, doi. 10.1007/s13197-016-2298-5
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- Article
Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces.
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- Journal of Dairy Research, 2015, v. 82, n. 3, p. 356, doi. 10.1017/S0022029915000217
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- Article
Caracterización del Esqueleto Apendicular de Saimiri sciureus.
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- Revista de Investigaciones Veterinarias del Peru, 2015, v. 26, n. 2, p. 189, doi. 10.15381/rivep.v26i2.11096
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Analysis, structural characterization, and bioactivity of oligosaccharides derived from lactose.
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- Electrophoresis, 2014, v. 35, n. 11, p. 1519, doi. 10.1002/elps.201300567
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- Article
Optimisation of convective drying of carrots using selected processing and quality indicators.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 10, p. 1998, doi. 10.1111/ijfs.12076
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- Article
Synthesis of prebiotic carbohydrates derived from cheese whey permeate by a combined process of isomerisation and transgalactosylation.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 7, p. 1591, doi. 10.1002/jsfa.5929
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- Article
Effect of storage on quality of industrially dehydrated onion, garlic, potato and carrot.
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- Journal of Food & Nutrition Research, 2012, v. 51, n. 3, p. 132
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Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots.
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- European Food Research & Technology, 2012, v. 234, n. 6, p. 1071, doi. 10.1007/s00217-012-1726-7
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A GC-FID method for analysis of Lysinoalanine.
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- Molecular Nutrition & Food Research, 2007, v. 51, n. 4, p. 415, doi. 10.1002/mnfr.200600033
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Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 9, p. 1208, doi. 10.1002/(SICI)1097-0010(19990701)79:9<1208::AID-JSFA351>3.0.CO;2-L
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- Article