Found: 16
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Ingredient Functionality During Foam‐Type Cake Making: A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1550, doi. 10.1111/1541-4337.12488
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- Publication type:
- Article
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1636, doi. 10.1111/1541-4337.12486
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- Article
Development of Nanozymes for Food Quality and Safety Detection: Principles and Recent Applications.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1496, doi. 10.1111/1541-4337.12485
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- Publication type:
- Article
The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1622, doi. 10.1111/1541-4337.12483
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- Publication type:
- Article
Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1403, doi. 10.1111/1541-4337.12481
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- Publication type:
- Article
A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1563, doi. 10.1111/1541-4337.12490
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- Publication type:
- Article
Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1514, doi. 10.1111/1541-4337.12489
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- Publication type:
- Article
Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1453, doi. 10.1111/1541-4337.12478
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- Publication type:
- Article
Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1327, doi. 10.1111/1541-4337.12480
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- Publication type:
- Article
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1474, doi. 10.1111/1541-4337.12479
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- Publication type:
- Article
3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1533, doi. 10.1111/1541-4337.12476
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- Publication type:
- Article
Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1388, doi. 10.1111/1541-4337.12477
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- Publication type:
- Article
Peanut Allergy: Characteristics and Approaches for Mitigation.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1361, doi. 10.1111/1541-4337.12472
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- Publication type:
- Article
Adverse Reactions to Wheat or Wheat Components.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1437, doi. 10.1111/1541-4337.12475
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- Publication type:
- Article
Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1312, doi. 10.1111/1541-4337.12474
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- Publication type:
- Article
Issue Information.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1311, doi. 10.1111/1541-4337.12372
- Publication type:
- Article