Found: 20
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Acetylation of Amaranthus viridis starch: Modeling and process parameters optimization.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1287, doi. 10.1002/fsn3.677
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- Publication type:
- Article
Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1173, doi. 10.1002/fsn3.670
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- Publication type:
- Article
Physicochemical properties, antioxidant capacities, and metal contents of virgin coconut oil produced by wet and dry processes.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1298, doi. 10.1002/fsn3.671
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- Article
Cover Image, Volume 6, Issue 5.
- Published in:
- 2018
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- Publication type:
- Cover Art
Effect of high‐amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1204, doi. 10.1002/fsn3.667
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- Article
Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1254, doi. 10.1002/fsn3.668
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- Publication type:
- Article
Antiwrinkle and antimelanogenesis activity of the ethanol extracts of Lespedeza cuneata G. Don for development of the cosmeceutical ingredients.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1307, doi. 10.1002/fsn3.682
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- Publication type:
- Article
Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf. on the bromatological characteristics of spray‐dried lemon juice powder.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1261, doi. 10.1002/fsn3.679
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- Publication type:
- Article
Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate).
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1317, doi. 10.1002/fsn3.674
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- Publication type:
- Article
Chemical composition and functional properties of roe concentrates from skipjack tuna (Katsuwonus pelamis) by cook‐dried process.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1276, doi. 10.1002/fsn3.676
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- Publication type:
- Article
Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1229, doi. 10.1002/fsn3.663
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- Article
Effect of component quality on sensory characteristics of a fish soup.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1220, doi. 10.1002/fsn3.661
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- Publication type:
- Article
Effects of postharvest treatments with chitosan and putrescine to maintain quality and extend shelf‐life of two banana cultivars.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1328, doi. 10.1002/fsn3.662
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- Publication type:
- Article
Microbiological assessment of maize ogi cofermented with pigeon pea.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1238, doi. 10.1002/fsn3.651
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- Publication type:
- Article
Content of phenolic compounds and vitamin C and antioxidant activity in wasted parts of Sudanese citrus fruits.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1214, doi. 10.1002/fsn3.660
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- Publication type:
- Article
Food preservation by Larrea divaricata extract: participation of polyphenols.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1269, doi. 10.1002/fsn3.640
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- Publication type:
- Article
Effect of partial or total supplementation of soybean meal with fluted pumpkin (Telfairia occidentalis) seed meal in the diet of hybrid Catfish (Heteroclarias) fingerlings.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1190, doi. 10.1002/fsn3.659
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- Publication type:
- Article
Protein cross‐linking and the Maillard reaction decrease the solubility of milk protein concentrates.
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1196, doi. 10.1002/fsn3.657
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- Publication type:
- Article
Issue Information.
- Published in:
- 2018
- Publication type:
- Cover Art
Physicochemical composition of Tamarindus indica L. (Tamarind) in the agro‐ecological zones of Uganda.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1179, doi. 10.1002/fsn3.627
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- Publication type:
- Article