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The Potential of Bitter Melon Residues Concerning its Physico-chemical Characterization, Bioactive Compounds, and Antioxidant Effects.
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- Pharmacognosy Research, 2024, v. 16, n. 1, p. 26, doi. 10.5530/pres.16.1.4
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The Production of Bioaroma by Auriporia aurulenta Using Agroindustrial Waste as a Substrate in Submerged Cultures.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 593, doi. 10.3390/fermentation9070593
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- Article
Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.).
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 3, p. 2576, doi. 10.1007/s11694-022-01803-6
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- Article
Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius.
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- Journal of Food Science & Technology, 2022, v. 59, n. 10, p. 3895, doi. 10.1007/s13197-022-05418-z
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- Article
Babassu Oil (Orbynia phalerata), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 2, p. 1, doi. 10.1002/ejlt.202000163
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- Article