Found: 40
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Plasticizer types affect quality and shelf life of eggs coated with rice protein.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 971, doi. 10.1007/s13197-019-04130-9
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- Article
How to objectively determine the color of beer?
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1183, doi. 10.1007/s13197-020-04237-4
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- Article
Stability of volatile compounds of honey during prolonged storage.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1167, doi. 10.1007/s13197-019-04163-0
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Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1158, doi. 10.1007/s13197-019-04151-4
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- Article
The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 993, doi. 10.1007/s13197-019-04132-7
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- Article
Effect of nitrogen sources and neutralizing agents on D-lactic acid production from Kodo millet bran hydrolysate: comparative study and kinetic analysis.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 915, doi. 10.1007/s13197-019-04124-7
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- Article
Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 980, doi. 10.1007/s13197-019-04131-8
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- Article
Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1150, doi. 10.1007/s13197-019-04150-5
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- Article
Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1138, doi. 10.1007/s13197-019-04149-y
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- Article
Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography–mass spectrometry (TD–GC/MS).
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1119, doi. 10.1007/s13197-019-04147-0
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- Article
The influence of thermal hydrolysis process on emulsifying properties of potato protein isolate.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1131, doi. 10.1007/s13197-019-04148-z
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- Article
Comparative assessment regarding antioxidative and nutrition potential of Moringa oleifera leaves by bacterial fermentation.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1110, doi. 10.1007/s13197-019-04146-1
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- Article
Determination of trace element contaminants in herbal teas using ICP-MS by different sample preparation method.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 927, doi. 10.1007/s13197-019-04125-6
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- Article
Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1100, doi. 10.1007/s13197-019-04145-2
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- Article
Enhanced yield of Scenedesmus obliquus biomacromolecules through medium optimization and development of microalgae based functional chocolate.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1090, doi. 10.1007/s13197-019-04144-3
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- Article
Rheological and sensorial evaluation of yogurt incorporated with red propolis.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1080, doi. 10.1007/s13197-019-04142-5
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- Article
In-vitro evaluation of antimicrobial and insect repellent potential of supercritical-carbon dioxide (SCF-CO2) extracts of selected botanicals against stored product pests and foodborne pathogens.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1071, doi. 10.1007/s13197-019-04141-6
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- Article
Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1061, doi. 10.1007/s13197-019-04140-7
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- Article
Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1049, doi. 10.1007/s13197-019-04139-0
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- Article
Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1041, doi. 10.1007/s13197-019-04137-2
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- Article
Effects of different flour blends with varying protein content and quality on dough and crust properties of "etliekmek", a pizza-like traditional food of Turkey.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1032, doi. 10.1007/s13197-019-04136-3
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- Article
Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1021, doi. 10.1007/s13197-019-04135-4
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Unravelling the effects of the food components ascorbic acid and capsaicin as a novel anti-biofilm agent against Escherichia coli.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1013, doi. 10.1007/s13197-019-04134-5
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- Article
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 1003, doi. 10.1007/s13197-019-04133-6
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- Article
Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica).
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 943, doi. 10.1007/s13197-019-04127-4
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- Article
Development of a charcoal fired plantain (Musa paradisiaca) roasting equipment.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 934, doi. 10.1007/s13197-019-04126-5
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- Article
Moisture sorption isotherm and shelf life prediction of complementary food based on amaranth–sorghum grains.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 962, doi. 10.1007/s13197-019-04129-2
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Emerging techniques applied to by-products for food fortification.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 905, doi. 10.1007/s13197-019-04123-8
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- Article
Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 955, doi. 10.1007/s13197-019-04128-3
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- Article
The function of nanoemulsion on preservation of rainbow trout fillet.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 895, doi. 10.1007/s13197-019-04122-9
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- Article
Post-harvest processing and valorization of Kinnow mandarin (Citrus reticulate L.): A review.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 799, doi. 10.1007/s13197-019-04083-z
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- Article
Gel properties of salty liquid whole egg as affected by preheat treatment.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 877, doi. 10.1007/s13197-019-04119-4
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- Article
Chlorella vulgaris cultivation in airlift photobioreactor with transparent draft tube: effect of hydrodynamics, light and carbon dioxide on biochemical profile particularly ω-6/ω-3 fatty acid ratio.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 866, doi. 10.1007/s13197-019-04118-5
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Effect of storage on the quality of processed palm oil collected from local milling points within Ile-Ife, Osun State, Nigeria.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 858, doi. 10.1007/s13197-019-04117-6
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Analyses on the binding interaction between rice glutelin and conjugated linoleic acid by multi-spectroscopy and computational docking simulation.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 886, doi. 10.1007/s13197-019-04121-w
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- Article
Optimized germinated soybean/cornstarch extrudate and its in vitro fermentation with human inoculum.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 848, doi. 10.1007/s13197-019-04116-7
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Study of pure and combined antioxidants for replacing TBHQ in soybean oil packed in pet bottles.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 821, doi. 10.1007/s13197-019-04112-x
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- Article
Optimum roasting conditions of argan kernels (Argania spinosa L.) for the production of high-quality edible argan oil.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 840, doi. 10.1007/s13197-019-04115-8
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- Article
Nutritional composition, physical characteristics, and sensory attributes of wheat based biscuits enriched with bullet pear (Canarium schweinfurthii) fruit pulp.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 832, doi. 10.1007/s13197-019-04114-9
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- Article
Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 816, doi. 10.1007/s13197-019-04085-x
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- Article