Found: 16
Select item for more details and to access through your institution.
The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of Lactobacillus Acidophilus and Lactobacillus Helveticus.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 4, p. 356, doi. 10.3390/fermentation9040356
- By:
- Publication type:
- Article
Culture Age, Growth Medium, Ultrasound Amplitude, and Time of Exposure Influence the Kinetic Growth of Lactobacillus acidophilus.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 1, p. 63, doi. 10.3390/fermentation9010063
- By:
- Publication type:
- Article
Effect of Encapsulated Beet Extracts (Beta vulgaris) Added to Yogurt on the Physicochemical Characteristics and Antioxidant Activity.
- Published in:
- Molecules, 2021, v. 26, n. 16, p. 4768, doi. 10.3390/molecules26164768
- By:
- Publication type:
- Article
Characterization of Betabel Extract (Beta vulgaris) Encapsulated with Maltodextrin and Inulin.
- Published in:
- Molecules, 2020, v. 25, n. 23, p. 5498, doi. 10.3390/molecules25235498
- By:
- Publication type:
- Article
Influence of environmental and genetic factors on 3‐hydoxypropionaldehyde production by Lactobacillus reuteri.
- Published in:
- Journal of Basic Microbiology, 2018, v. 58, n. 12, p. 1053, doi. 10.1002/jobm.201800343
- By:
- Publication type:
- Article
Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2018, doi. 10.3390/foods11142018
- By:
- Publication type:
- Article
Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese.
- Published in:
- Foods, 2022, v. 11, n. 9, p. 1264, doi. 10.3390/foods11091264
- By:
- Publication type:
- Article
Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1688, doi. 10.3390/foods9111688
- By:
- Publication type:
- Article
Physicochemical and Rheological Characteristics of Stirred Yogurt Fortified with Vitamin B<sub>12</sub> and Melatonin.
- Published in:
- Journal of Food Processing & Preservation, 2023, p. 1, doi. 10.1155/2023/9232447
- By:
- Publication type:
- Article
Effect of different types and concentrations of salts added to Requeson cheese on texture, sensory, and physiochemical characteristics.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16336
- By:
- Publication type:
- Article
Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15628
- By:
- Publication type:
- Article
Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 3, p. 1, doi. 10.1111/jfpp.14362
- By:
- Publication type:
- Article
Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties.
- Published in:
- Coatings (2079-6412), 2022, v. 12, n. 2, p. 196, doi. 10.3390/coatings12020196
- By:
- Publication type:
- Article
Effects Of Novel Processing Techniques On Glucosinolates And Membrane Associated Myrosinases In Broccoli.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2014, v. 64, n. 1, p. 17, doi. 10.2478/pjfns-2013-0005
- By:
- Publication type:
- Article
High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 3, p. 539, doi. 10.1007/s00217-019-03420-y
- By:
- Publication type:
- Article
Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 4, p. 1137, doi. 10.1007/s11947-013-1152-2
- By:
- Publication type:
- Article