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The effect of visual deprivation on basic taste modalities.
- Published in:
- Journal of Sensory Studies, 2023, v. 38, n. 6, p. 1, doi. 10.1111/joss.12869
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- Article
Triterpenoids of Three Apple Cultivars—Biosynthesis, Antioxidative and Anti-Inflammatory Properties, and Fate during Processing.
- Published in:
- Molecules, 2023, v. 28, n. 6, p. 2584, doi. 10.3390/molecules28062584
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- Article
Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide.
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- Molecules, 2022, v. 27, n. 3, p. 1036, doi. 10.3390/molecules27031036
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- Article
Extraction of Galactolipids from Waste By-Products: The Feasibility of Green Chemistry Methods.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 24, p. 12088, doi. 10.3390/app112412088
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- Article
Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1101, doi. 10.1007/s11947-021-02611-4
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- Article
The Influence of Static and Multi-Pulsed Pressure Processing on the Enzymatic and Physico-Chemical Quality, and Antioxidant Potential of Carrot Juice During Refrigerated Storage.
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- Food & Bioprocess Technology, 2021, v. 14, n. 1, p. 52, doi. 10.1007/s11947-020-02577-9
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- Article
The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages.
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- Foods, 2020, v. 9, n. 12, p. 1819, doi. 10.3390/foods9121819
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- Article
Photosensitizing Furocoumarins: Content in Plant Matrices and Kinetics of Supercritical Carbon Dioxide Extraction.
- Published in:
- Molecules, 2020, v. 25, n. 17, p. 3805, doi. 10.3390/molecules25173805
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- Publication type:
- Article
The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment.
- Published in:
- Molecules, 2020, v. 25, n. 15, p. 3544, doi. 10.3390/molecules25153544
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- Article
Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage.
- Published in:
- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13034
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- Article
Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study.
- Published in:
- Molecules, 2018, v. 23, n. 11, p. 2790, doi. 10.3390/molecules23112790
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- Publication type:
- Article
Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages.
- Published in:
- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/9267038
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- Publication type:
- Article
The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace.
- Published in:
- Applied Sciences (2076-3417), 2017, v. 7, n. 4, p. 322, doi. 10.3390/app7040322
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- Publication type:
- Article
High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage.
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- Journal of Food Science & Technology, 2017, v. 54, n. 3, p. 832, doi. 10.1007/s13197-017-2529-4
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- Publication type:
- Article
The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables.
- Published in:
- International Journal of Molecular Sciences, 2017, v. 18, n. 2, p. 277, doi. 10.3390/ijms18020277
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- Article
The Effect of a Newly Developed Oat-Banana Fermented Beverage with a Beta-glucan Additive on ldhL Gene Expression in Streptococcus thermophilus TM KKP 2030p.
- Published in:
- Current Microbiology, 2016, v. 73, n. 6, p. 773, doi. 10.1007/s00284-016-1126-5
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- Article
A Comparative Study of the Quality of Strawberry Purée Preserved by Continuous Microwave Heating and Conventional Thermal Pasteurization During Long-Term Cold Storage.
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- Food & Bioprocess Technology, 2016, v. 9, n. 7, p. 1100, doi. 10.1007/s11947-016-1698-x
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- Publication type:
- Article
Ursolic Acid--A Pentacyclic Triterpenoid with a Wide Spectrum of Pharmacological Activities.
- Published in:
- Molecules, 2015, v. 20, n. 11, p. 20614, doi. 10.3390/molecules201119721
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- Article
Effect of Continuous Flow Microwave and Conventional Heating on the Bioactive Compounds, Colour, Enzymes Activity, Microbial and Sensory Quality of Strawberry Purée.
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- Food & Bioprocess Technology, 2015, v. 8, n. 9, p. 1864, doi. 10.1007/s11947-015-1543-7
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- Article
Starter Cultures for Lactic Acid Fermentation of Sweet Pepper, Pattypan Squash and Tomatoes.
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- Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 2, p. 95, doi. 10.2478/v10222-012-0068-2
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- Article