Works matching IS 10820132 AND DT 2005 AND VI 11 AND IP 4
Results: 10
Chemical Composition and Antioxidant Activity of Juices from Mature and Immature Acerola (Malpighia emarginata DC).
- Published in:
- Food Science & Technology International, 2005, v. 11, n. 4, p. 315, doi. 10.1177/1082013205056785
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- Article
Note. In Vitro Viability of Bifidobacterium Strains Isolated from Commercial Dairy Products Exposed to Human Gastrointestinal Conditions.
- Published in:
- Food Science & Technology International, 2005, v. 11, n. 4, p. 307, doi. 10.1177/1082013205056559
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- Article
Growth Response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine Milk Jam.
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- Food Science & Technology International, 2005, v. 11, n. 4, p. 297, doi. 10.1177/1082013205056784
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- Article
Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine.
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- Food Science & Technology International, 2005, v. 11, n. 4, p. 289, doi. 10.1177/1082013205056597
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- Article
Mung-bean Protein Hydrolysates Obtained with Alcalase Exhibit Angiotensin I-converting Enzyme Inhibitory Activity.
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- Food Science & Technology International, 2005, v. 11, n. 4, p. 281, doi. 10.1177/1082013205056781
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- Article
Physicochemical and Functional Characterisation of Amaranth (Amaranthus hypochondriacus) Protein Isolates Obtained by Isoelectric Precipitation and Micellisation.
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- Food Science & Technology International, 2005, v. 11, n. 4, p. 269, doi. 10.1177/1082013205056491
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- Article
High Hydrostatic Pressure Processing of Mango Puree Containing Antibrowning Agents.
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- Food Science & Technology International, 2005, v. 11, n. 4, p. 261, doi. 10.1177/1082013205056401
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- Article
Protective Effect of a Lactobacillus salivarius Strain of Human Origin.
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- Food Science & Technology International, 2005, v. 11, n. 4, p. 251, doi. 10.1177/1082013205056402
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- Publication type:
- Article
Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats.
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- Food Science & Technology International, 2005, v. 11, n. 4, p. 243, doi. 10.1177/1082013205056778
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- Article
Effects of Grape Destemming on the Polyphenolic and Volatile Content of Fino Sherry Wine during Alcoholic Fermentation.
- Published in:
- Food Science & Technology International, 2005, v. 11, n. 4, p. 233, doi. 10.1177/1082013205056779
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- Article