Found: 11
Select item for more details and to access through your institution.
Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 376, doi. 10.17113/ftb.59.03.21.7095
- By:
- Publication type:
- Article
In vitro Antioxidant, Cytotoxic and Antidiabetic Activities of Protein Hydrolysates Prepared from Chinese Pond Turtle (Chinemys reevesii).
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 360, doi. 10.17113/ftb.59.03.21.7087
- By:
- Publication type:
- Article
Blackthorn Flower Extract Impact on Glycaemic Homeostasis in Normoglycaemic and Alloxan-Induced Hyperglycaemic C57BL/6 Mice.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 349, doi. 10.17113/ftb.59.03.21.7057
- By:
- Publication type:
- Article
Isolation, Biochemical Characterisation and Identification of Thermotolerant and Cellulolytic Paenibacillus lactis and Bacillus licheniformis.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 325, doi. 10.17113/ftb.59.03.21.7096
- By:
- Publication type:
- Article
Is a Proactive Approach to Controlling Legionella in the Environment Justified?
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 314, doi. 10.17113/ftb.59.03.21.7016
- By:
- Publication type:
- Article
Optimization of ß-Fructofuranosidase Production from Agrowaste by Aspergillus carbonarius and Its Application in the Production of Inverted Sugar.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 306, doi. 10.17113/ftb.59.03.21.6934
- By:
- Publication type:
- Article
Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 337, doi. 10.17113/ftb.59.03.21.7029
- By:
- Publication type:
- Article
Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 282, doi. 10.17113/ftb.59.03.21.6759
- By:
- Publication type:
- Article
Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 267, doi. 10.17113/ftb.59.03.21.7114
- By:
- Publication type:
- Article
Biological Activity of Sacha Inchi (Plukenetia volubilis Linneo) and Potential Uses in Human Health: A Review.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 253, doi. 10.17113/ftb.59.03.21.6683
- By:
- Publication type:
- Article
Increased α-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 295, doi. 10.17113/ftb.59.03.21.6846
- By:
- Publication type:
- Article