Works matching IS 10820132 AND DT 2013 AND VI 19 AND IP 6
Results: 9
Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonance.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 557, doi. 10.1177/1082013212469612
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- Article
Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 549, doi. 10.1177/1082013212462231
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- Article
Statistical approach to study the interactive effects of process parameters for enhanced xylitol production by Candida tropicalis and its potential for the synthesis of xylitol monoesters.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 535, doi. 10.1177/1082013212462230
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- Article
Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 523, doi. 10.1177/1082013212462229
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- Article
Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 511, doi. 10.1177/1082013212457669
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- Article
The effects of pre-harvest application of aminoethoxyvinylglycine on the bioactive compounds and fruit quality of ‘Fortune’ plum variety during cold storage.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 567, doi. 10.1177/1082013212457668
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- Article
High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 493, doi. 10.1177/1082013212455349
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- Article
Sensory characteristics of antioxidant extracts from Uruguayan native plants: Influence of deodorization by steam distillation.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 485, doi. 10.1177/1082013212455348
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- Article
Antimicrobial activity of essential oils from mediterranean aromatic plants against several foodborne and spoilage bacteria.
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- Food Science & Technology International, 2013, v. 19, n. 6, p. 503, doi. 10.1177/1082013212442198
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- Article