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EFFECT OF DIFFERENT DRYING METHODS ON THE PHENOLIC EXTRACTION FROM BUTTERNUT SQUASH POMACE.
- Published in:
- GIDA: The Journal of Food, 2021, v. 46, n. 4, p. 883, doi. 10.15237/gida.GD20124
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- Article
Olive pomace from olive oil processing as partial flour substitute in breadsticks: Bioactive, textural, sensorial and nutritional properties.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfpp.15705
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- Article
Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties.
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- Journal of Food Process Engineering, 2021, v. 44, n. 8, p. 1, doi. 10.1111/jfpe.13755
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- Article
Inhibition of individual subunits of maltase‐glucoamylase and sucrase‐isomaltase by polyphenols (1045.26).
- Published in:
- FASEB Journal, 2014, v. 28, p. N.PAG, doi. 10.1096/fasebj.28.1_supplement.1045.26
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- Article
Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries (Prunus avium L. stark gold).
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 11, p. 1, doi. 10.1111/jfpp.15895
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- Article