Found: 15
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Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 342, doi. 10.17113/ftb.53.03.15.3877
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- Article
Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 354, doi. 10.17113/ftb.53.03.15.3931
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- Article
Biodegradable Zein-Based Blend Films: Structural, Mechanical and Barrier Properties.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 348, doi. 10.17113/ftb.53.03.15.3725
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- Article
Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 361, doi. 10.17113/ftb.53.03.15.3854
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- Article
A Study on Enhanced Expression of 3-Hydroxypropionic Acid Pathway Genes and Impact on Its Production in Lactobacillus reuteri.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 331, doi. 10.17113/ftb.53.03.15.3976
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- Article
Facile and Cost-Effective Detection of Saxitoxin Exploiting Aptamer Structural Switching.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 337, doi. 10.17113/ftb.53.03.15.3911
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- Article
Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (Daucus carota L.) Shreds.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 324, doi. 10.17113/ftb.53.03.15.3830
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- Article
Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 315, doi. 10.17113/ftb.53.03.15.3851
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- Article
Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 307, doi. 10.17113/ftb.53.03.15.4043
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- Article
Amino Acid Composition of Protein-Enriched Dried Pasta: Is It Suitable for a Low-Carbohydrate Diet?
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 298, doi. 10.17113/ftb.53.03.15.4022
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- Article
The Nutritional Value and Physiological Properties of Diets with Raw and Candida utilis-Fermented Lupin Seeds in Rats.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 286, doi. 10.17113/ftb.53.03.15.3979
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- Article
Maximized Autotransporter-Mediated Expression (MATE) for Surface Display and Secretion of Recombinant Proteins in Escherichia coli.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 251, doi. 10.17113/ftb.53.03.15.3802
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- Article
Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 269, doi. 10.17113/ftb.53.03.15.3920
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- Article
Identification of Differently Regulated Proteins after Fusarium graminearum Infection of Emmer (Triticum dicoccum) at Several Grain Ripening Stages.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 261, doi. 10.17113/ftb.53.03.15.3838
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- Article
Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser.
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- Food Technology & Biotechnology, 2015, v. 53, n. 3, p. 278, doi. 10.17113/ftb.53.03.15.3907
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- Article