Found: 51
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Optimum Olsen Phosphorus/Zinc<sub>DTPA</sub> ratio for the initial growth of maize in agricultural soils of the Mediterranean region.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3056, doi. 10.1002/jsfa.10940
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Antihypertensive effect of rapeseed peptides and their potential in improving the effectiveness of captopril.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3049, doi. 10.1002/jsfa.10939
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The effect of the inclusion of pea in lamb fattening concentrate on in vitro and in situ rumen fermentation.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3041, doi. 10.1002/jsfa.10938
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Ridge–furrow with grass straw mulching farming system to boost rainfed wheat productivity and water use efficiency in semiarid Kenya.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3030, doi. 10.1002/jsfa.10937
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Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca<sup>2+</sup> concentrations and its application in milk pudding.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3021, doi. 10.1002/jsfa.10936
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Caffeic acid modulates methane production and rumen fermentation in an opposite way with high‐forage or high‐concentrate substrate in vitro.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3013, doi. 10.1002/jsfa.10935
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Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3003, doi. 10.1002/jsfa.10934
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A mechanistic review: potential chronic disease‐preventive properties of sorghum.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2641, doi. 10.1002/jsfa.10933
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Discrimination of botanical origin of olive oil from selected Greek cultivars by SPME‐GC‐MS and ATR‐FTIR spectroscopy combined with chemometrics.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2994, doi. 10.1002/jsfa.10932
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Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2984, doi. 10.1002/jsfa.10931
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Effects of operating conditions on biogas production in an anaerobic digestion system of the food and beverage industry.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2974, doi. 10.1002/jsfa.10930
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Effects of water deficit on growth and performance of drip irrigated sweet potato varieties.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2961, doi. 10.1002/jsfa.10929
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Biogenic amines: formation, action and toxicity – a review.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2634, doi. 10.1002/jsfa.10928
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Chemical and microbial characterization for fermentation of water‐soluble cellulose acetate in human stool cultures.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2950, doi. 10.1002/jsfa.10927
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Screening Lactobacillus strains from artisanal Turkish goatskin casing Tulum cheeses produced by nomads via molecular and in vitro probiotic characteristics.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2799, doi. 10.1002/jsfa.10909
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Bioaccessibility and bioavailability of calcium in sprouted brown and golden flaxseed.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2788, doi. 10.1002/jsfa.10908
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The degradation of chlorophyll pigments in dairy silage: the timeline of anaerobic fermentation.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2863, doi. 10.1002/jsfa.10917
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Vinegar from Anacardium othonianum Rizzini using submerged fermentation.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2855, doi. 10.1002/jsfa.10916
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Characterization of systemic allergenicity of tropomyosin from shrimp (Macrobrachium nipponense) and anaphylactic reactions in digestive tract.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2940, doi. 10.1002/jsfa.10926
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The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2920, doi. 10.1002/jsfa.10924
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Green and efficient removal of heavy metals from Porphyra haitanensis using natural deep eutectic solvents.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2930, doi. 10.1002/jsfa.10925
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Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2809, doi. 10.1002/jsfa.10910
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A novel extraction approach and unique physicochemical properties of gelatin from the swim bladder of sturgeon.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2912, doi. 10.1002/jsfa.10923
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Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2901, doi. 10.1002/jsfa.10922
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Influences of acid and ethanol stresses on Oenococcus oeniSD‐2a and its proteomic and transcriptional responses.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2892, doi. 10.1002/jsfa.10921
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Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2884, doi. 10.1002/jsfa.10920
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Characterization of tea tree essential oil and large‐ring cyclodextrins (CD<sub>9</sub>–CD<sub>22</sub>) inclusion complex and evaluation of its thermal stability and volatility.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2877, doi. 10.1002/jsfa.10919
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Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2869, doi. 10.1002/jsfa.10918
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Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2718, doi. 10.1002/jsfa.10898
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Sea buckthorn (Hippophae rhamnoides L.) fermentation liquid protects against alcoholic liver disease linked to regulation of liver metabolome and the abundance of gut microbiota.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2846, doi. 10.1002/jsfa.10915
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Genetic and chemical control of coffee rust (Hemileia vastatrixBerk et Br.): impacts on coffee (Coffea arabicaL.) quality.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2836, doi. 10.1002/jsfa.10914
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Different dry hopping and fermentation methods: influence on beer nutritional quality.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2828, doi. 10.1002/jsfa.10912
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Content of toxic metals and As in marine and freshwater fish species available for sale in EU supermarkets and health risk associated with its consumption.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2818, doi. 10.1002/jsfa.10911
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Effects of circadian iron administration on iron bioavailability and biological rhythm in pigs.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2712, doi. 10.1002/jsfa.10897
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Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2659, doi. 10.1002/jsfa.10890
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Application of genetic algorithm and multivariate methods for the detection and measurement of milk‐surfactant adulteration by attenuated total reflection and near‐infrared spectroscopy.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2696, doi. 10.1002/jsfa.10894
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Mediterranean diet: a nutrient‐packed diet and a healthy lifestyle for a sustainable world.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2627, doi. 10.1002/jsfa.10907
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Penicillic acid in fruits: method development, validation by liquid chromatography–tandem mass spectrometry and survey in southern China.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2779, doi. 10.1002/jsfa.10906
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Chemical composition and protective effect of guava (Psidium guajavaL.) leaf extract on piglet intestines.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2767, doi. 10.1002/jsfa.10904
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Chitosan coatings reduce fruit fly (Anastrepha obliqua) infestation and development of the fungus Colletotrichum gloeosporioides in Manila mangoes.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2756, doi. 10.1002/jsfa.10903
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In vitro and In vivo digestion comparison of bee pollen with or without wall‐disruption.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2744, doi. 10.1002/jsfa.10902
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Natural occurrence of Alternaria mycotoxins in wheat and potential of reducing associated risks using magnolol.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3071, doi. 10.1002/jsfa.10901
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Effect of unsaturation of free fatty acids and phytosterols on the formation of esterified phytosterols during deodorization of corn oil.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2736, doi. 10.1002/jsfa.10900
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Monitoring microstructural changes and moisture distribution of dry‐cured pork: a combined confocal laser scanning microscopy and hyperspectral imaging study.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2727, doi. 10.1002/jsfa.10899
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Agricultural practices modulate the bacterial communities, and nitrogen cycling bacterial guild in rhizosphere: field experiment with soybean.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2687, doi. 10.1002/jsfa.10893
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Polymers and protein‐associated vesicles for the microencapsulation of anthocyanins from grape skins used for food applications.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2676, doi. 10.1002/jsfa.10892
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Correlation between water stress and phenolic compounds of hydroSOStainable almonds.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3065, doi. 10.1002/jsfa.10896
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High‐pressure pretreatment in albacore (Thunnus alalunga) for reducing freeze‐driven weight losses with minimal quality changes.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2704, doi. 10.1002/jsfa.10895
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Fast pyrolysis as an alternative to the valorization of olive mill wastes.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2650, doi. 10.1002/jsfa.10856
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Issue Information.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 2621, doi. 10.1002/jsfa.10504
- Publication type:
- Article