Found: 12
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Pressure moisture treatment and hydro-thermal treatment of starch.
- Published in:
- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 261, doi. 10.1007/s10068-021-01016-5
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- Article
Application of food-grade natural antimicrobials for the control of crop disease caused by phytopathogens.
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- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 275, doi. 10.1007/s10068-022-01030-1
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- Article
Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature.
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- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 285, doi. 10.1007/s10068-022-01040-z
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- Article
Increased shelf life of Oncorhynchus mykiss (Rainbow trout) through Cu-Clay nanocomposites.
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- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 295, doi. 10.1007/s10068-022-01031-0
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- Article
Microstructural, biochemical and drying characteristics of dehydrated 'Sunectwentyone' nectarines as affected by sodium metabisulphite.
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- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 311, doi. 10.1007/s10068-022-01039-6
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- Article
Effects of roasting conditions on Korean rice wine (Makgeolli) with licorice (Glycyrrhiza uralensis Fischer).
- Published in:
- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 323, doi. 10.1007/s10068-022-01032-z
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- Article
Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilic Lactiplantibacillus plantarum Y7.
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- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 333, doi. 10.1007/s10068-022-01035-w
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- Article
Cryoprotective effect of turanose on lyophilized Lactobacillus paracasei subsp. paracasei, L. casei 431.
- Published in:
- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 343, doi. 10.1007/s10068-022-01036-9
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- Article
A mixture of poly-γ-glutamic acid and levan ameliorates obesity in high fat diet-induced mice.
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- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 349, doi. 10.1007/s10068-022-01037-8
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- Article
Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels.
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- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 357, doi. 10.1007/s10068-022-01038-7
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- Article
Evaluation of a GC–MS method for benzyl chloride content in processed food, meats, and marine products distributed in Korea.
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- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 365, doi. 10.1007/s10068-022-01033-y
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- Publication type:
- Article
Development of freshness indicator for monitoring chicken breast quality and freshness during storage.
- Published in:
- Food Science & Biotechnology, 2022, v. 31, n. 3, p. 377, doi. 10.1007/s10068-022-01034-x
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- Article