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Physicochemical and hydration properties of different cereal and legume gluten‐free powders.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3081, doi. 10.1002/fsn3.1170
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- Article
Issue Information.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2779, doi. 10.1002/fsn3.720
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- Article
Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3030, doi. 10.1002/fsn3.1161
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- Article
Dose‐dependent effects of kefir on colitis induced by trinitrobenzene sulfonic acid in rats.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3110, doi. 10.1002/fsn3.1174
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- Article
Reactions of polyphenols in pomegranate peel with nitrite under simulated stomach conditions.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3103, doi. 10.1002/fsn3.1173
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- Article
Effect of various postmortem processing times and blanching methods on quality of rainbow trout (Oncorhynchus mykiss) waste oil.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3093, doi. 10.1002/fsn3.1171
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- Article
Cover Image, Volume 7, Issue 9.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. i, doi. 10.1002/fsn3.1220
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- Article
Heats of combustion representative of the carbohydrate mass contained in fruits, vegetables, or cereals.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3119, doi. 10.1002/fsn3.1175
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- Article
Effect of arabinoxylan on colonic bacterial metabolites and mucosal barrier in high‐fat diet‐induced rats.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3052, doi. 10.1002/fsn3.1164
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- Article
Porcine placental extract facilitates memory and learning in aged mice.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2995, doi. 10.1002/fsn3.1156
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- Article
Protocatechuic acid from chicory is bioavailable and undergoes partial glucuronidation and sulfation in healthy humans.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3071, doi. 10.1002/fsn3.1168
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- Article
Polyphenols extract from lotus seedpod (Nelumbo nucifera Gaertn.): Phenolic compositions, antioxidant, and antiproliferative activities.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3062, doi. 10.1002/fsn3.1165
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- Article
Comparison of three different lipid removal cleanup techniques prior to the analysis of sulfonamide drug residues in porcine tissues.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3006, doi. 10.1002/fsn3.1158
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- Article
The relationship between dietary micronutrients intake and cognition test performance among school‐aged children in government‐owned primary schools in Kumasi metropolis, Ghana.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3042, doi. 10.1002/fsn3.1162
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- Article
Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2948, doi. 10.1002/fsn3.1150
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- Article
The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2977, doi. 10.1002/fsn3.1153
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- Article
Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 3017, doi. 10.1002/fsn3.1159
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- Article
Simultaneous optimization of the acidified water extraction for total anthocyanin content, total phenolic content, and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L.) using response surface methodology.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2968, doi. 10.1002/fsn3.1152
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- Article
Food safety policies and practices in public spaces: The urban water, sanitation, and hygiene environment for fresh fish sold from individual vendors in Mzuzu, Malawi.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2986, doi. 10.1002/fsn3.1155
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- Article
Thin‐layer drying of parchment Arabica coffee by controlling temperature and relative humidity.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2921, doi. 10.1002/fsn3.1144
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- Article
Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2932, doi. 10.1002/fsn3.1146
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- Article
Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2958, doi. 10.1002/fsn3.1151
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- Article
Effects of grape pomace and seed polyphenol extracts on the recovery of gut microbiota after antibiotic treatment in high‐fat diet‐fed mice.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2897, doi. 10.1002/fsn3.1141
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- Article
Descriptive sensory analysis of heat‐resistant milk chocolates.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2806, doi. 10.1002/fsn3.1047
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- Article
Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2939, doi. 10.1002/fsn3.1148
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- Article
Endogenous opioid dependence after intermittent use of glucose, sodium chloride, and monosodium glutamate solutions.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2842, doi. 10.1002/fsn3.1120
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Chemical characterization and antioxidant properties of products and by‐products from Olea europaea L.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2907, doi. 10.1002/fsn3.1142
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- Article
Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2817, doi. 10.1002/fsn3.1076
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- Article
Antihypertensive effect of giant embryo brown rice and pre‐germinated giant embryo brown rice on spontaneously hypertensive rats.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2888, doi. 10.1002/fsn3.1137
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- Article
Comparative effects of quercetin and hydroalcoholic extract of Otostegia persica boiss with atorvastatin on atherosclerosis complication in male wistar rats.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2875, doi. 10.1002/fsn3.1136
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Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2781, doi. 10.1002/fsn3.1133
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- Article
Lower methionine/cystine ratio in low‐protein diet improves animal reproductive performance by modulating methionine cycle.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2866, doi. 10.1002/fsn3.1128
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- Article
Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2854, doi. 10.1002/fsn3.1127
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- Article
Antimicrobial resistance and genetic diversity of Salmonella enterica from eggs.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2847, doi. 10.1002/fsn3.1126
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Ethylene facilitates boil‐peeling in fruits.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2836, doi. 10.1002/fsn3.1098
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Development of ternary nanoadsorbent composites of graphene oxide, activated carbon, and zero‐valent iron nanoparticles for food applications.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2827, doi. 10.1002/fsn3.1080
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- Article
Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet.
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- Food Science & Nutrition, 2019, v. 7, n. 9, p. 2796, doi. 10.1002/fsn3.1039
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- Article