Found: 29
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Enzyme-assisted deacidification of Jatropha crude oil by statistical design of experiments.
- Published in:
- European Journal of Lipid Science & Technology, 2014, v. 116, n. 10, p. 1421, doi. 10.1002/ejlt.201400048
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- Article
Screening of impact factors on the enzymatic neutralization of Jatropha crude oil.
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- European Journal of Lipid Science & Technology, 2014, v. 116, n. 2, p. 185, doi. 10.1002/ejlt.201300177
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- Article
Mechanisms of Interactions between Bile Acids and Plant Compounds—A Review.
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- International Journal of Molecular Sciences, 2020, v. 21, n. 18, p. 6495, doi. 10.3390/ijms21186495
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- Article
Differentiation of Adsorptive and Viscous Effects of Dietary Fibres on Bile Acid Release by Means of In Vitro Digestion and Dialysis.
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- International Journal of Molecular Sciences, 2018, v. 19, n. 8, p. 2193, doi. 10.3390/ijms19082193
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- Article
Odour-active volatiles in lupin kernel fibre preparations ( Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation.
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- European Food Research & Technology, 2016, v. 242, n. 7, p. 995, doi. 10.1007/s00217-015-2605-9
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- Article
Aroma Properties of Cocoa Fruit Pulp from Different Origins.
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- Molecules, 2021, v. 26, n. 24, p. 7618, doi. 10.3390/molecules26247618
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- Article
Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties.
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- Food Science & Nutrition, 2016, v. 4, n. 1, p. 11, doi. 10.1002/fsn3.253
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- Article
Effect of high moisture extrusion cooking on protein-protein interactions of pea ( Pisum sativum L.) protein isolates.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 6, p. 1390, doi. 10.1111/ijfs.12783
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- Article
Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 5, p. 417, doi. 10.1111/j.1541-4337.2012.00193.x
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- Article
Quantitative Structure-Property Relationship (QSPR) of Plant Phenolic Compounds in Rapeseed Oil and Comparison of Antioxidant Measurement Methods.
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- Processes, 2022, v. 10, n. 7, p. N.PAG, doi. 10.3390/pr10071281
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- Article
Antioxidant activity, lipophilicity and extractability of polyphenols from pig skin - development of analytical methods for skin permeation studies.
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- Biomedical Chromatography, 2013, v. 27, n. 11, p. 1444, doi. 10.1002/bmc.2941
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- Article
How Does the Phenol Structure Influence the Results of the Folin-Ciocalteu Assay?
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- Antioxidants, 2021, v. 10, n. 5, p. 811, doi. 10.3390/antiox10050811
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- Article
Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations.
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- Food Science & Nutrition, 2020, v. 8, n. 7, p. 3041, doi. 10.1002/fsn3.1286
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- Article
Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2747, doi. 10.1002/fsn3.1139
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- Article
Enzymatic esterification of free fatty acids in vegetable oils utilizing different immobilized lipases.
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- Biotechnology Letters, 2015, v. 37, n. 1, p. 169, doi. 10.1007/s10529-014-1668-1
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- Article
Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays.
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- Molecules, 2021, v. 26, n. 5, p. 1244, doi. 10.3390/molecules26051244
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- Article
Opinion Piece: New Plant‐Based Food Products Between Technology and Physiology.
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- Molecular Nutrition & Food Research, 2024, v. 68, n. 20, p. 1, doi. 10.1002/mnfr.202400376
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- Article
Nutritional Composition of Beach-Cast Marine Algae from the Brazilian Coast: Added Value for Algal Biomass Considered as Waste.
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- Foods, 2022, v. 11, n. 9, p. 1201, doi. 10.3390/foods11091201
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- Article
Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile.
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- Foods, 2022, v. 11, n. 1, p. 118, doi. 10.3390/foods11010118
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- Article
Recovery, Isolation, and Characterization of Food Proteins.
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- Foods, 2022, v. 11, n. 1, p. 70, doi. 10.3390/foods11010070
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- Article
Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates.
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- Foods, 2021, v. 10, n. 6, p. 1257, doi. 10.3390/foods10061257
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- Article
Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles.
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- Foods, 2021, v. 10, n. 4, p. 758, doi. 10.3390/foods10040758
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- Article
Assessment of the Physicochemical and Conformational Changes of Ultrasound-Driven Proteins Extracted from Soybean Okara Byproduct.
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- Foods, 2021, v. 10, n. 3, p. 562, doi. 10.3390/foods10030562
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- Article
Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding.
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- Foods, 2021, v. 10, n. 3, p. 515, doi. 10.3390/foods10030515
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- Article
Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1.
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- Foods, 2021, v. 10, n. 2, p. 281, doi. 10.3390/foods10020281
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- Article
Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates.
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- Foods, 2019, v. 8, n. 12, p. 678, doi. 10.3390/foods8120678
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- Article
Effect of Physicochemical Properties of Carboxymethyl Cellulose on Diffusion of Glucose.
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- Nutrients, 2021, v. 13, n. 5, p. 1398, doi. 10.3390/nu13051398
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- Article
Retention of Primary Bile Acids by Lupin Cell Wall Polysaccharides Under In Vitro Digestion Conditions.
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- Nutrients, 2019, v. 11, n. 9, p. 2117, doi. 10.3390/nu11092117
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- Article
In Vitro Interactions of Dietary Fibre Enriched Food Ingredients with Primary and Secondary Bile Acids.
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- Nutrients, 2019, v. 11, n. 6, p. 1424, doi. 10.3390/nu11061424
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- Article