Works matching IS 10820132 AND DT 2022 AND VI 28 AND IP 7
Results: 9
Microencapsulation of steroidal saponins from agave sap concentrate using different carriers in spray drying.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 622, doi. 10.1177/10820132211049949
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- Article
Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 570, doi. 10.1177/10820132211036308
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- Article
Effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 557, doi. 10.1177/10820132211032074
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- Article
Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 641, doi. 10.1177/10820132211049603
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- Article
Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 634, doi. 10.1177/10820132211049601
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- Article
Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 613, doi. 10.1177/10820132211046124
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- Article
Development and characterization of a novel multifunctional film based on wheat filter flour incorporated with carvacrol: Antibacterial, antifungal, and insecticidal potentials.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 603, doi. 10.1177/10820132211041826
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- Article
Zingiber officinale essential oil-loaded chitosan-tripolyphosphate nanoparticles: Fabrication, characterization and in-vitro antioxidant and antibacterial activities.
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 592, doi. 10.1177/10820132211040917
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- Article
Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza".
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- Food Science & Technology International, 2022, v. 28, n. 7, p. 580, doi. 10.1177/10820132211039916
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- Article