Lactobacillus fermentum strains with significant probiotic and antioxidant potential.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 627, doi. 10.47836/ifrj.28.3.22
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- Publication type:
- Article
Works matching IS 19854668 AND DT 2021 AND VI 28 AND IP 3
Results: 22
1
2
Analysis of volatile aroma compounds from five types of Fenghuang Dancong tea using headspace-solid phase microextraction combined with GC-MS and GC-olfactometry.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 612
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- Publication type:
- Article
3
Effect of Saccharomyces cerevisiae fermentation on the quality of Samurai 2, a mutant sorghum flour.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 603, doi. 10.47836/ifrj.28.3.20
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- Publication type:
- Article
4
Effects of spearmint (Mentha spicata L.) infusion in drinking water during rabbit fattening on the microbial and physicochemical qualities of the end meat product.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 594, doi. 10.47836/ifrj.28.3.19
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- Publication type:
- Article
5
Effects of vacuum and modified atmosphere packaging on the shelf life of Rohu fish (Labeo rohita) stored at refrigerated temperature (4°C).
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 586, doi. 10.47836/ifrj.28.3.18
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- Publication type:
- Article
6
Evaluation of food safety and halal criteria in supplier selection: an application in food sector with fuzzy COPRAS method.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 576, doi. 10.47836/ifrj.28.3.17
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- Publication type:
- Article
7
Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 566, doi. 10.47836/ifrj.28.3.16
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- Publication type:
- Article
8
Potential use of rosemary extract to increase the quality and safety of rendered chicken fat.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 554, doi. 10.47836/ifrj.28.3.15
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- Publication type:
- Article
9
Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 547, doi. 10.47836/ifrj.28.3.14
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- Publication type:
- Article
10
Quality of walleye pollack frozen surimi by adding carboxylic acid salt in place of sugar compounds.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 538, doi. 10.47836/ifrj.28.3.13
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- Publication type:
- Article
11
Introduction of the hypocholesterolemic peptide, LPYPR, to the major storage protein of mung bean [Vigna radiata (L.) Wilczek] through site-directed mutagenesis.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 527, doi. 10.47836/ifrj.28.3.12
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- Publication type:
- Article
12
Fortification of bread with bee pollen, and its effects on quality attributes and antioxidant activity.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 517, doi. 10.47836/ifrj.28.3.11
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- Publication type:
- Article
13
The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 508
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- Publication type:
- Article
14
Analysis of the water-soluble vitamins B<sub>2</sub> and B<sub>6</sub> of crops in the Amaranthaceae family by HPLC-FLD.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 503, doi. 10.47836/ifrj.28.3.09
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- Publication type:
- Article
15
Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 489, doi. 10.47836/ifrj.28.3.08
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- Publication type:
- Article
16
Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.).
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 479, doi. 10.47836/ifrj.28.3.07
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- Publication type:
- Article
17
Analysis of metabolites of nitrofuran antibiotics in animal-derived food by UPLC-MS/MS.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 467
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- Publication type:
- Article
18
Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 457
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- Publication type:
- Article
19
Antibacterial composition of bioautographic fractions, characteristics, and stability of Carica papaya seed extract.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 443, doi. 10.47836/ifrj.28.3.04
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- Publication type:
- Article
20
New high-fat dairy products with colour attractants.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 435, doi. 10.47836/ifrj.28.3.03
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- Publication type:
- Article
21
Effect of feeding type and artisanal process in microstructural and physicochemical parameters of fresh and ripened goat cheese.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 423, doi. 10.47836/ifrj.28.3.02
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- Publication type:
- Article
22
In vivo effects of Channa striatus on humans and animals: a systematic review.
- Published in:
- International Food Research Journal, 2021, v. 28, n. 3, p. 407, doi. 10.47836/ifrj.28.3.01
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- Publication type:
- Article