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Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo.
- Published in:
- Food Biophysics, 2013, v. 8, n. 2, p. 137, doi. 10.1007/s11483-013-9288-1
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- Article
Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp ( Cyprinus carpio) Surimi.
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- Food Biophysics, 2013, v. 8, n. 2, p. 104, doi. 10.1007/s11483-012-9281-0
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- Article
A Possible Connection Between Antidiabetic & Antilipemic Properties of Psoralea corylifolia Seeds and the Trace Elements Present: A LIBS Based Study.
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- Food Biophysics, 2013, v. 8, n. 2, p. 95, doi. 10.1007/s11483-012-9280-1
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- Article
Comparing Carboxymethyl Cellulose and Starch as Thickeners in Oil/Water Emulsions. Implications on Rheological and Structural Properties.
- Published in:
- Food Biophysics, 2013, v. 8, n. 2, p. 122, doi. 10.1007/s11483-013-9287-2
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- Article
A DFT Study on the Structural and Antioxidant Properties of Three Flavonols.
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- Food Biophysics, 2013, v. 8, n. 2, p. 90, doi. 10.1007/s11483-012-9276-x
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- Article
Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity.
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- Food Biophysics, 2013, v. 8, n. 2, p. 112, doi. 10.1007/s11483-013-9286-3
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- Article
Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification.
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- Food Biophysics, 2013, v. 8, n. 2, p. 81, doi. 10.1007/s11483-012-9275-y
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- Article