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Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough.
- Published in:
- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2022, v. 18, n. 5, p. 575, doi. 10.22067/ifstrj.2022.74006.1119
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- Article
Techno-nutritional capabilities of sprouted clover seeds sourdough as a potent bio-preservative against sorbate-resistant fungus in fortified clean-label wheat bread.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 7, p. 5577, doi. 10.1007/s11694-024-02589-5
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- Article
Green technology for production of potent antioxidants and alkyl glucosides by Aspergillus niger β-glucosidase: prospects for broad application in the food industry.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 3, p. 1834, doi. 10.1007/s11694-021-01260-7
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- Article
Application of high-GABA producing Lactobacillusplantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 6, p. 3408, doi. 10.1007/s11694-020-00587-x
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- Article
Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing.
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- Journal of Food Science & Technology, 2020, v. 57, n. 7, p. 2433, doi. 10.1007/s13197-020-04278-9
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- Article
The formulation optimization and properties of novel oleuropein-loaded nanocarriers.
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- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 327, doi. 10.1007/s13197-019-04065-1
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- Article
Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability.
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- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 59, doi. 10.1007/s13197-018-3455-9
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- Article
Production of antioxidant peptide fractions from a by-product of tomato processing: mass spectrometry identification of peptides and stability to gastrointestinal digestion.
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- Journal of Food Science & Technology, 2018, v. 55, n. 9, p. 3498, doi. 10.1007/s13197-018-3274-z
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- Article
Evaluation of antioxidant interactions in combined extracts of green tea ( Camellia sinensis), rosemary ( Rosmarinus officinalis) and oak fruit ( Quercus branti).
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- Journal of Food Science & Technology, 2015, v. 52, n. 7, p. 4565, doi. 10.1007/s13197-014-1497-1
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- Article
Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase.
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- Food Technology & Biotechnology, 2022, v. 60, n. 4, p. 458, doi. 10.17113/ftb.60.04.22.7443
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- Article
Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter.
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- Journal of Food Processing & Preservation, 2023, p. 1, doi. 10.1155/2023/3348944
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- Article
Prevalence and Antibiotic Susceptibility of Listeria Monocytogenes Isolated from Retail Ready-to-Eat Meat Products in Gorgan, Iran.
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- Nutrition & Food Sciences Research, 2020, v. 7, n. 1, p. 41, doi. 10.29252/nfsr.7.1.41
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- Article
Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage.
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- Nutrition & Food Sciences Research, 2019, v. 6, n. 3, p. 23, doi. 10.29252/nfsr.6.3.23
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- Article
Utilization of Heat-Moisture Treated Proso Millet Flour in Production of Gluten-Free Pound Cake.
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- Journal of Food Quality, 2016, v. 39, n. 6, p. 611, doi. 10.1111/jfq.12249
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- Article
Modification of Chemical and Functional Properties of Commercial Cold-Water Fish Gelatin by Oak Acorn (Quercus. Castaneifolia) Phenolic Extract.
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- Food Processing & Preservation / Farāvarī va Nigahdārī-i Mavādd-i Ghaz̠āyī, 2024, v. 16, n. 1, p. 1, doi. 10.22069/fppj.2024.22024.1793
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- Article
Production of antioxidant peptides through hydrolysis of medicinal pumpkin seed protein using pepsin enzyme and the evaluation of their functional and nutritional properties.
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- ARYA Atherosclerosis, 2019, v. 15, n. 5, p. 218, doi. 10.22122/arya.v15i5.1755
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- Article
Study of antioxidant activity of sheep visceral protein hydrolysate: Optimization using response surface methodology.
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- ARYA Atherosclerosis, 2014, v. 10, n. 4, p. 179
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- Article
Evaluating the antimicrobial and antioxidant effects of trachyspermum and lemon balm essences and their combination on salmonella enteritidis bacteria and saccharomyces cerevisiae yeast in mayonnaise sauce.
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- EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 1805
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- Article
Controlled enzymatic hydrolysis of pollen protein as promising tool for production of potential bioactive peptides.
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- Journal of Food Biochemistry, 2019, v. 43, n. 5, p. N.PAG, doi. 10.1111/jfbc.12819
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- Article
Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins.
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- Journal of Food Biochemistry, 2019, v. 43, n. 2, p. N.PAG, doi. 10.1111/jfbc.12721
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- Article
Evaluation the effect of microwave pretreatment on the antioxidant properties of flaxseed protein hydrolysate.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 148, p. 190, doi. 10.22034/FSCT.21.148.190
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- Article
Optimizing the production of hydrolyzed protein with antioxidant properties from Tarem rice bran by alcalase enzyme.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 148, p. 112, doi. 10.22034/FSCT.21.148.112
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- Article
Evaluation the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 144, p. 131, doi. 10.22034/FSCT.20.144.131
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- Article
Optimizing enzymatic hydrolysis of pumpkin seeds protein (Cucurbita maxima L.) by pancreatin with using microwave pretreatment.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 78, doi. 10.22034/FSCT.20.143.78
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- Article
Physicochemical properties and antioxidant stability of microencapsulated marjoram extract prepared by co‐crystallization method.
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- Journal of Food Process Engineering, 2019, v. 42, n. 1, p. N.PAG, doi. 10.1111/jfpe.12949
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- Article
The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread.
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- Journal of Food Safety, 2021, v. 41, n. 1, p. 1, doi. 10.1111/jfs.12873
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- Article
Spanish olive leaf extract‐loaded nanostructured lipid carriers: Production and physicochemical characterization by Zetasizer, FT‐IR, DTA/TGA, FE‐SEM and XRD.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13994
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- Article
Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12875
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- Article
Expeller-Pressed Pomegranate Seed (Punica granatum L.) as a Protein Source for the Production of Antioxidant Peptides.
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- International Journal of Peptide Research & Therapeutics, 2022, v. 28, n. 4, p. 1, doi. 10.1007/s10989-022-10432-y
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- Article
Health Implications of Bioactive Peptides: A Review.
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- International Journal for Vitamin & Nutrition Research, 2019, v. 89, n. 5/6, p. 319, doi. 10.1024/0300-9831/a000418
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- Article
Health Implications of Bioactive Peptides: A Review.
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- International Journal for Vitamin & Nutrition Research, 2018, v. 88, n. 5/6, p. 319, doi. 10.1024/0300-9831/a000418
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- Article
A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 4, p. 445, doi. 10.1007/s11746-016-2791-z
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- Article
Effect of Enzyme Type and Hydrolysis Time on Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein.
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- Journal of Innovation in Food Science & Technology, 2023, v. 15, n. 3, p. 89
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- Article
Enrichment of Pan Bread with Barley Malt Extract and Malt Extract Powder Produced by Spray Drying: Quality, Sensory Properties and Shelf-Life.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 98
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- Article
Evaluation of Physico-Chemical and Antioxidant Properties of Orange Beverage Enriched with Aloe Vera Gel.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 46
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- Publication type:
- Article
Pepsin Hydrolysis of Orange By-Products for the Production of Bioactive Peptides with Gastrointestinal Resistant Properties.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 679, doi. 10.3390/foods10030679
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- Article
Impact of Simulated Gastrointestinal Digestion on the Biological Activity of an Alcalase Hydrolysate of Orange Seed (Siavaraze, Citrus sinensis) by-Products.
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- Foods, 2020, v. 9, n. 9, p. 1217, doi. 10.3390/foods9091217
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- Article
Liposomal/Nanoliposomal Encapsulation of Food-Relevant Enzymes and Their Application in the Food Industry.
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- Food & Bioprocess Technology, 2021, v. 14, n. 1, p. 23, doi. 10.1007/s11947-020-02513-x
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- Article