Found: 33
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Catechin and caffeine contents in green tea at different harvest periods and their metabolism in miniature swine.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2769, doi. 10.1002/fsn3.1143
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- Article
Issue Information.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2449, doi. 10.1002/fsn3.719
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- Article
Effects of three products from Antarctic krill on the nitrogen balance, growth, and antioxidation status of rats.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2760, doi. 10.1002/fsn3.1140
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Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2716, doi. 10.1002/fsn3.1131
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- Article
Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA‐5 during freeze‐drying.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2708, doi. 10.1002/fsn3.1130
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- Article
Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2485, doi. 10.1002/fsn3.865
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- Article
Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika variety.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2692, doi. 10.1002/fsn3.1125
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- Article
Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2747, doi. 10.1002/fsn3.1139
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Antioxidant effect of Kimchi supplemented with Jeju citrus concentrate and its antiobesity effect on 3T3‐L1 adipocytes.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2740, doi. 10.1002/fsn3.1138
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- Article
Synbiotic yoghurt with walnut and cereal brittle added as a next‐generation bioactive compound: Development and characteristics.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2731, doi. 10.1002/fsn3.1135
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- Article
Challenges and approaches for production of a healthy and functional mayonnaise sauce.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2471, doi. 10.1002/fsn3.1132
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- Article
Enriched bovine IgG fraction prevents infections with Enterohaemorrhagic Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Mycobacterium avium.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2726, doi. 10.1002/fsn3.1134
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- Article
Curcumin encapsulation and protection based on lysozyme nanoparticles.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2702, doi. 10.1002/fsn3.1129
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- Article
Structural characterization and hypolipidemic activities of purified stigma maydis polysaccharides.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2674, doi. 10.1002/fsn3.1123
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- Article
Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2684, doi. 10.1002/fsn3.1124
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- Article
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2666, doi. 10.1002/fsn3.1122
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- Article
Chemoprevention of elite tea variety CFT‐1 rich in EGCG against chemically induced liver cancer in rats.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2647, doi. 10.1002/fsn3.1121
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- Article
Allium vegetable consumption and health: An umbrella review of meta‐analyses of multiple health outcomes.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2451, doi. 10.1002/fsn3.1117
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- Article
Lactobacillus paracasei Jlus66 extenuate oxidative stress and inflammation via regulation of intestinal flora in rats with non alcoholic fatty liver disease.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2636, doi. 10.1002/fsn3.1118
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- Article
Volatile organic compounds of Hanseniaspora uvarum increase strawberry fruit flavor and defense during cold storage.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2625, doi. 10.1002/fsn3.1116
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Dual‐frequency ultrasound for ultrasonic‐assisted esterification.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2613, doi. 10.1002/fsn3.1115
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Physicochemical properties of vitreous and floury endosperm flours in maize.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2605, doi. 10.1002/fsn3.1114
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Detection of mycobiota, aflatoxigenic and ochratoxigenic genes, and cytotoxic ability in spices.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2595, doi. 10.1002/fsn3.1113
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Effect of Moringa Oleifera leaf powder supplementation on reducing anemia in children below two years in Kisarawe District, Tanzania.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2584, doi. 10.1002/fsn3.1110
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Self‐microemulsifying oral fast dissolving films of vitamin D3 for infants: Preparation and characterization.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2577, doi. 10.1002/fsn3.1108
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- Article
Pomegranate peel extract alters the microbiome in mice and dysbiosis caused by Citrobacter rodentium infection.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2565, doi. 10.1002/fsn3.1106
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Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2556, doi. 10.1002/fsn3.1105
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Mechanisms of vapor‐phase antibacterial action of essential oil from Cinnamomum camphora var. linaloofera Fujita against Escherichia coli.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2546, doi. 10.1002/fsn3.1104
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Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2537, doi. 10.1002/fsn3.1103
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Changes in the bioactive properties of strawberries caused by the storage in oxygen‐ and carbon dioxide‐enriched atmospheres.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2527, doi. 10.1002/fsn3.1099
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Optimization of vacuum frying condition for producing silver carp surimi chips.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2517, doi. 10.1002/fsn3.1077
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Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2505, doi. 10.1002/fsn3.1075
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Elemental composition and bioaccessibility of farmed oysters (Crassostrea gigas) fed different ratios of dietary seaweed and microalgae during broodstock conditioning.
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- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2495, doi. 10.1002/fsn3.1044
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