Found: 74
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Microwave assisted dehulling of black gram ( Vigna mungo L).
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2003, doi. 10.1007/s13197-013-1182-9
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- Article
Roller milled black gram ( Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2464, doi. 10.1007/s13197-013-1193-6
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- Article
Choice of solvent extraction technique affects fatty acid composition of pistachio ( Pistacia vera L.) oil.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2422, doi. 10.1007/s13197-013-1183-8
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- Article
Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI-MS/MS and probing their antioxidant properties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2103, doi. 10.1007/s13197-013-1187-4
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- Article
Antioxidant activities and phenolic contents of three red seaweeds (Division: Rhodophyta) harvested from the Gulf of Mannar of Peninsular India.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1924, doi. 10.1007/s13197-013-1189-2
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- Article
Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2112, doi. 10.1007/s13197-013-1184-7
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- Article
Zinc enrichment of whole potato tuber by vacuum impregnation.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2352, doi. 10.1007/s13197-013-1194-5
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- Article
Antimicrobial activity of turmeric extract and its potential use in food industry.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2272, doi. 10.1007/s13197-013-1195-4
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- Article
Antioxidants and antioxidant enzymes status of rats fed on n-3 PUFA rich Garden cress ( Lepidium Sativum L) seed oil and its blended oils.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1993, doi. 10.1007/s13197-013-1196-3
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- Article
Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2121, doi. 10.1007/s13197-013-1197-2
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- Article
Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2359, doi. 10.1007/s13197-013-1198-1
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- Article
Gum cordia as carrier of antioxidants: effects on lipid oxidation of peanuts.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2366, doi. 10.1007/s13197-013-1199-0
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- Article
Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2264, doi. 10.1007/s13197-013-1201-x
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- Article
Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2428, doi. 10.1007/s13197-013-1202-9
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- Article
Efficacy of Angelica archangelica essential oil, phenyl ethyl alcohol and α- terpineol against isolated molds from walnut and their antiaflatoxigenic and antioxidant activity.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2220, doi. 10.1007/s13197-014-1278-x
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- Article
Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2130, doi. 10.1007/s13197-013-1204-7
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- Article
Evolution of antioxidants in dietary fiber powder produced from white cabbage outer leaves: effects of blanching and drying methods.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2280, doi. 10.1007/s13197-013-1203-8
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- Article
Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2166, doi. 10.1007/s13197-013-1239-9
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- Article
Potential utilization of Citrullus lanatus var. Colocynthoides waste as a novel source of pectin.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2401, doi. 10.1007/s13197-014-1277-y
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- Article
Standardization of Fat:SNF ratio of milk and addition of sprouted wheat fada (semolina) for the manufacture of halvasan.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2296, doi. 10.1007/s13197-013-1205-6
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- Article
Chemical composition and antioxidant activity of ultrasound-assisted extract of the endemic plant Haberlea rhodopensis Friv.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2469, doi. 10.1007/s13197-013-1240-3
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- Article
Aspartame: safety and stability in kalakand.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2373, doi. 10.1007/s13197-013-1206-5
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- Article
Alternation of secondary metabolites and quality attributes in Valencia Orange fruit ( Citrus sinensis) as influenced by storage period and edible covers.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1936, doi. 10.1007/s13197-013-1207-4
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- Article
A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2434, doi. 10.1007/s13197-013-1208-3
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- Article
Thin-layer modeling of convective and microwave-convective drying of oyster mushroom ( Pleurotus ostreatus).
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2013, doi. 10.1007/s13197-013-1209-2
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- Article
Aqueous extract of some indigenous medicinal plants inhibits glycation at multiple stages and protects erythrocytes from oxidative damage-an in vitro study.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1911, doi. 10.1007/s13197-013-1211-8
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- Article
Nutritional composition, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds (Psidium Myrtaceae) as affected by roasting processes.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2175, doi. 10.1007/s13197-013-1242-1
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- Article
The arils characterization of five different pomegranate ( Punica granatum) genotypes stored after minimal processing technology.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2023, doi. 10.1007/s13197-013-1213-6
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- Article
Enhanced bactericidal effect of enterocin A in combination with thyme essential oils against L. monocytogenes and E. coli O157:H7.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2148, doi. 10.1007/s13197-013-1214-5
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- Article
A validated dispersive liquid-liquid microextraction method for extraction of ochratoxin A from raisin samples.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2440, doi. 10.1007/s13197-013-1215-4
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- Article
Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1960, doi. 10.1007/s13197-013-1217-2
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- Article
Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2288, doi. 10.1007/s13197-013-1218-1
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- Article
Standardized extract of Withania somnifera (Ashwagandha) markedly offsets rotenone-induced locomotor deficits, oxidative impairments and neurotoxicity in Drosophila melanogaster.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1971, doi. 10.1007/s13197-013-1219-0
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Antioxidant activity and anti-exercise-fatigue effect of highly denatured soybean meal hydrolysate prepared using neutrase.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1982, doi. 10.1007/s13197-013-1220-7
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- Article
Rheological behaviour of enzyme clarified sapota ( Achras sapota L) juice at different concentration and temperatures.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1896, doi. 10.1007/s13197-013-1222-5
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- Article
Angiotensin I-Converting Enzyme inhibitory and antioxidant activities and surfactant properties of protein hydrolysates as obtained of Amaranthus hypochondriacus L. grain.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2073, doi. 10.1007/s13197-013-1223-4
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- Article
Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2139, doi. 10.1007/s13197-013-1224-3
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- Article
Quantitative analysis of flavonoids, sugars, phenylalanine and tryptophan in onion scales during storage under ambient conditions.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2157, doi. 10.1007/s13197-013-1225-2
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- Article
Concise and informative title: evaluation of selected spices in extending shelf life of paneer.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2043, doi. 10.1007/s13197-013-1226-1
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- Article
Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2380, doi. 10.1007/s13197-013-1227-0
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- Article
Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2033, doi. 10.1007/s13197-013-1229-y
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- Article
Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2387, doi. 10.1007/s13197-013-1230-5
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- Article
Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. 'Santa Rosa'.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2053, doi. 10.1007/s13197-013-1232-3
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- Article
Cultivar characterization of stone fruits for their minimal processing.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2193, doi. 10.1007/s13197-013-1234-1
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- Article
Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry ( Physalis peruviana L.).
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2304, doi. 10.1007/s13197-013-1235-0
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- Article
Antioxidant and antibacterial activity of Rhoeo spathacea (Swartz) Stearn leaves.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2394, doi. 10.1007/s13197-013-1236-z
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- Article
Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron ( Crocus sativus L.): a review.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 1881, doi. 10.1007/s13197-013-1238-x
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- Article
The encapsulation of flavourzyme in nanoliposome by heating method.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2063, doi. 10.1007/s13197-013-1243-0
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- Article
Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (s esamum indicum) by ultrasonic studies.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2238, doi. 10.1007/s13197-014-1276-z
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- Article
Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout ( Oncorhynchus mykiss) stored at 4 °C.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2184, doi. 10.1007/s13197-013-1241-2
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- Article