Found: 25
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Ethylene inhibited sprouting of potato tubers by influencing the carbohydrate metabolism pathway.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3166, doi. 10.1007/s13197-016-2290-0
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- Article
Application of superabsorbent polymers (SAP) as desiccants to dry maize and reduce aflatoxin contamination.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3157, doi. 10.1007/s13197-016-2289-6
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- Article
Protein and starch characteristics of milled rice from different cultivars affected by transplantation date.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3186, doi. 10.1007/s13197-016-2293-x
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- Article
Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3175, doi. 10.1007/s13197-016-2291-z
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- Article
Chemical and sensory characteristics of orange based vinegar.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3147, doi. 10.1007/s13197-016-2288-7
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- Article
Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3197, doi. 10.1007/s13197-016-2294-9
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- Article
Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3215, doi. 10.1007/s13197-016-2296-7
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- Article
Development and characterization of functional O/W emulsions with chia seed ( Salvia hispanica L.) by-products.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3206, doi. 10.1007/s13197-016-2295-8
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- Article
Biotransformation of vine tea ( Ampelopsis grossedentata) by solid-state fermentation using medicinal fungus Poria cocos.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3225, doi. 10.1007/s13197-016-2297-6
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- Article
The effect of ginger and garlic addition during cooking on the volatile profile of grass carp ( Ctenopharyngodon idella) soup.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3253, doi. 10.1007/s13197-016-2301-1
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- Article
Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3233, doi. 10.1007/s13197-016-2299-4
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- Article
Bioassay guided screening, optimization and characterization of antioxidant compounds from high altitude wild edible plants of Ladakh.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3244, doi. 10.1007/s13197-016-2300-2
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- Article
Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3271, doi. 10.1007/s13197-016-2302-0
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- Article
Development of low fat potato chips through microwave processing.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3296, doi. 10.1007/s13197-016-2304-y
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- Article
Response surface methodology to optimize enzyme-assisted aqueous extraction of maize germ oil.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3282, doi. 10.1007/s13197-016-2303-z
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- Article
Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3304, doi. 10.1007/s13197-016-2305-x
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- Article
Evaluation of various soaking agents as a novel tool for pesticide residues mitigation from cauliflower ( Brassica oleracea var. botrytis).
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3312, doi. 10.1007/s13197-016-2307-8
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- Article
Shelf life extension of green chillies ( Capsicum annuum L.) using shellac-based surface coating in combination with modified atmosphere packaging.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3320, doi. 10.1007/s13197-016-2309-6
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- Article
Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3340, doi. 10.1007/s13197-016-2311-z
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- Article
Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3329, doi. 10.1007/s13197-016-2310-0
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- Article
Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3374, doi. 10.1007/s13197-016-2312-y
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- Article
Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3356, doi. 10.1007/s13197-016-2314-9
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- Article
Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey ( Brassica napus).
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3349, doi. 10.1007/s13197-016-2313-x
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- Article
Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3364, doi. 10.1007/s13197-016-2315-8
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- Article
Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.
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- Journal of Food Science & Technology, 2016, v. 53, n. 8, p. 3137, doi. 10.1007/s13197-016-2287-8
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- Article