Found: 10
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Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli.
- Published in:
- Journal of Food Science & Technology, 2021, v. 58, n. 1, p. 98, doi. 10.1007/s13197-020-04518-y
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- Article
Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.
- Published in:
- Plant Foods for Human Nutrition, 2022, v. 77, n. 4, p. 552, doi. 10.1007/s11130-022-01002-0
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- Article
Effect of light, food additives and heat on the stability of sorghum 3‐deoxyanthocyanins in model beverages.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4746, doi. 10.1111/ijfs.15123
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- Article
Effects of a Sorghum Beverage with Lacticaseibacillus paracasei on Body Composition, Lipid Profiles, and Intestinal Health in Overweight and Obese Adults: A Randomized Single-Blind Pilot Study.
- Published in:
- Foods, 2024, v. 13, n. 19, p. 3128, doi. 10.3390/foods13193128
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- Article
Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3261, doi. 10.3390/foods12173261
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- Article
Chia (Salvia hispanica L.) Flour and Oil Ameliorate Metabolic Disorders in the Liver of Rats Fed a High-Fat and High Fructose Diet.
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- Foods, 2022, v. 11, n. 3, p. 285, doi. 10.3390/foods11030285
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- Article
Green Tea Kombucha Impacts Inflammation and Salivary Microbiota in Individuals with Excess Body Weight: A Randomized Controlled Trial.
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- Nutrients, 2024, v. 16, n. 18, p. 3186, doi. 10.3390/nu16183186
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- Article
Macauba (Acrocomia aculeata) Pulp Oil Prevents Adipogenesis, Inflammation and Oxidative Stress in Mice Fed a High-Fat Diet.
- Published in:
- Nutrients, 2023, v. 15, n. 5, p. 1252, doi. 10.3390/nu15051252
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- Article
Kombuchas from Green and Black Tea Modulate the Gut Microbiota and Improve the Intestinal Health of Wistar Rats Fed a High-Fat High-Fructose Diet.
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- Nutrients, 2022, v. 14, n. 24, p. 5234, doi. 10.3390/nu14245234
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- Article
Study of the Influence of Some Compounds on the Prediction Equations of Total Phenolic Content and Antioxidant Capacity by Colorimetric Parameters.
- Published in:
- Food Analytical Methods, 2022, v. 15, n. 7, p. 2001, doi. 10.1007/s12161-022-02262-x
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- Article