Works matching IS 10820132 AND DT 2022 AND VI 28 AND IP 1
Results: 10
Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 85, doi. 10.1177/1082013221992665
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- Article
Production of grape pekmez by Ohmic heating-assisted vacuum evaporation.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 72, doi. 10.1177/1082013221991616
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- Article
Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 60, doi. 10.1177/1082013221991613
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- Article
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 32, doi. 10.1177/1082013221991259
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- Article
Reduction of Shiga toxin-producing Escherichia coli in a beef abattoir.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 50, doi. 10.1177/1082013221991258
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- Article
Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 40, doi. 10.1177/1082013221991256
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- Article
Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 26, doi. 10.1177/1082013221990252
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- Article
Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 93, doi. 10.1177/10820132211003707
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- Article
Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 15, doi. 10.1177/1082013220987916
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- Article
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
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- Food Science & Technology International, 2022, v. 28, n. 1, p. 3, doi. 10.1177/1082013220980586
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- Article