Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 496, doi. 10.1111/1541-4337.12337
- By:
- Publication type:
- Article
Works matching IS 1541-4337 AND VI 17 AND IP 2 AND DT 2018
Results: 14
1
2
The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 437, doi. 10.1111/1541-4337.12336
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- Publication type:
- Article
3
Natural Products for Prevention and Treatment of Chemical‐Induced Liver Injuries.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 472, doi. 10.1111/1541-4337.12335
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- Publication type:
- Article
4
Biotechnological Applications of Proteases in Food Technology.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 412, doi. 10.1111/1541-4337.12326
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- Publication type:
- Article
5
Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 290, doi. 10.1111/1541-4337.12331
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- Publication type:
- Article
6
Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 334, doi. 10.1111/1541-4337.12329
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- Publication type:
- Article
7
The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 352, doi. 10.1111/1541-4337.12328
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- Publication type:
- Article
8
Lotus Flavonoids and Phenolic Acids: Health Promotion and Safe Consumption Dosages.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 458, doi. 10.1111/1541-4337.12333
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- Publication type:
- Article
9
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 371, doi. 10.1111/1541-4337.12332
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- Publication type:
- Article
10
Analysis of Isoflavones in Foods.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 391, doi. 10.1111/1541-4337.12325
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- Publication type:
- Article
11
New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 274, doi. 10.1111/1541-4337.12324
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- Publication type:
- Article
12
Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 309, doi. 10.1111/1541-4337.12327
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- Publication type:
- Article
13
Emerging Spectroscopic and Spectral Imaging Techniques for the Rapid Detection of Microorganisms: An Overview.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 256, doi. 10.1111/1541-4337.12323
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- Publication type:
- Article
14
Issue Information.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 2, p. 255, doi. 10.1111/1541-4337.12304
- Publication type:
- Article