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Analysis of Quality Involving in Minerals, Amylose, Protein, Polyphenols and Antioxidant Capacity in Different Coloured Rice Varieties.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 141, doi. 10.3136/fstr.25.141
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- Article
Optimization of Hot-water Extraction of Dried Yacon Herbal Tea Leaves: Enhanced Antioxidant Activities and Total Phenolic Content by Response Surface Methodology.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 131, doi. 10.3136/fstr.25.131
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- Article
Stability of Polyphenols under Alkaline Conditions and the Formation of a Xanthine Oxidase Inhibitor from Gallic Acid in a Solution at pH 7.4.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 123, doi. 10.3136/fstr.25.123
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- Article
Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes).
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 115, doi. 10.3136/fstr.25.115
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- Article
High-dose D-glucosamine Consumption Increases Serum and Cecum Levels of Ammonia and Ethanol and Causes Bacterial Overgrowth in Rats.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 107, doi. 10.3136/fstr.25.107
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- Article
Changes in Structural and Gel Properties of Myofibrillar Proteins Induced by Sodium Chloride and Hydroxyl Radical.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 97, doi. 10.3136/fstr.25.97
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- Article
Screening of Phosphate-accumulating Probiotics for Potential Use in Chronic Kidney Disorder.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 89, doi. 10.3136/fstr.25.89
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- Article
A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 81, doi. 10.3136/fstr.25.81
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- Article
Microwave Heating Induces Oxidative Degradation of Extra Virgin Olive Oil.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 75, doi. 10.3136/fstr.25.75
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- Article
Constituents of the Essential Oils of Garlic and Citronella and Their Vapor-phase Inhibition Mechanism against S.aureus.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 65, doi. 10.3136/fstr.25.65
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- Article
Debittering of Red Bell Pepper (Capsicum annuum) Juice Retaining a High Vitamin B6 Content, Using a Styrene-divinylbenzene Adsorbent Resin.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 57, doi. 10.3136/fstr.25.57
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- Article
High Pressure Induced Effects on Free Amino Acid Generation in Mung Bean Sprouts during Preservation after Trigger Pressurization.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 49, doi. 10.3136/fstr.25.49
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- Article
Effects of Aqua-gas Drying Conditions on Functional Components and Antioxidant Activities in Egoma (Perilla frutescens (L.) Bitt. var. frutescens) Leaves.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 39, doi. 10.3136/fstr.25.39
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- Article
Isolation and Purification of Anthocyanin from Blueberry Using Macroporous Resin Combined Sephadex LH-20 Techniques.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 29, doi. 10.3136/fstr.25.29
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- Article
Utilization of Single Nucleotide Polymorphism-based Allele-specific PCR to Identify Shiikuwasha (Citrus depressa Hayata) and Calamondin (Citrus madurensis Lour.) in Processed Juice.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 19, doi. 10.3136/fstr.25.19
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- Article
Powder Characteristics of Granulated Sugar in Japan.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 11, doi. 10.3136/fstr.25.11
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- Article
Date Palm Fruits as a Potential Source of Functional Dietary Fiber: A Review.
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- Food Science & Technology Research, 2019, v. 25, n. 1, p. 1, doi. 10.3136/fstr.25.1
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- Article