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Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies.
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- Foods, 2022, v. 11, n. 12, p. 1819, doi. 10.3390/foods11121819
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- Article
Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion.
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- Foods, 2022, v. 11, n. 12, p. 1812, doi. 10.3390/foods11121812
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- Article
Development, Characterization and Incorporation of Alginate-Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies.
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- Foods, 2022, v. 11, n. 12, p. 1816, doi. 10.3390/foods11121816
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- Article
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties.
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- Foods, 2022, v. 11, n. 12, p. 1815, doi. 10.3390/foods11121815
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- Article
Comparison of the Effects of 5-Hydroxymethylfurfural in Milk Powder Matrix and Standard Water on Oxidative Stress System of Zebrafish.
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- Foods, 2022, v. 11, n. 12, p. 1814, doi. 10.3390/foods11121814
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- Article
Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates.
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- Foods, 2022, v. 11, n. 12, p. 1813, doi. 10.3390/foods11121813
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- Article
Polyphenols and Polysaccharides from Morus alba L. Fruit Attenuate High-Fat Diet-Induced Metabolic Syndrome Modifying the Gut Microbiota and Metabolite Profile.
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- Foods, 2022, v. 11, n. 12, p. 1818, doi. 10.3390/foods11121818
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- Article
Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products.
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- Foods, 2022, v. 11, n. 12, p. 1811, doi. 10.3390/foods11121811
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- Article
Transcriptional Biomarkers and Immunohistochemistry for Detection of Illicit Dexamethasone Administration in Veal Calves.
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- Foods, 2022, v. 11, n. 12, p. 1810, doi. 10.3390/foods11121810
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- Article
The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate.
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- Foods, 2022, v. 11, n. 12, p. 1809, doi. 10.3390/foods11121809
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- Article
Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand.
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- Foods, 2022, v. 11, n. 12, p. 1808, doi. 10.3390/foods11121808
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- Article
Short vs. Long-Distance Avocado Supply Chains: Life Cycle Assessment Impact Associated to Transport and Effect of Fruit Origin and Supply Conditions Chain on Primary and Secondary Metabolites.
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- Foods, 2022, v. 11, n. 12, p. 1807, doi. 10.3390/foods11121807
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- Article
Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO 2 Techniques.
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- Foods, 2022, v. 11, n. 12, p. 1806, doi. 10.3390/foods11121806
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- Article
Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry (Rubus idaeus L. cv. 'Kweli').
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- Foods, 2022, v. 11, n. 12, p. 1805, doi. 10.3390/foods11121805
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- Article
Bioactive Compounds and Antioxidant Activity of Red and White Wines Produced from Autochthonous Croatian Varieties: Effect of Moderate Consumption on Human Health.
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- Foods, 2022, v. 11, n. 12, p. 1804, doi. 10.3390/foods11121804
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- Article
Effect of Apple Consumption on Postprandial Blood Glucose Levels in Normal Glucose Tolerance People versus Those with Impaired Glucose Tolerance.
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- Foods, 2022, v. 11, n. 12, p. 1803, doi. 10.3390/foods11121803
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- Article
Selection and Characterization of DNA Aptamers for Constructing Aptamer-AuNPs Colorimetric Method for Detection of AFM1.
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- Foods, 2022, v. 11, n. 12, p. 1802, doi. 10.3390/foods11121802
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- Article
Frozen-Phase High-Pressure Destruction Kinetics of Escherichia coli as Influenced by Application Mode, Substrate, and Enrichment Medium.
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- Foods, 2022, v. 11, n. 12, p. 1801, doi. 10.3390/foods11121801
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- Article
Biopreservation of Wild Edible Mushrooms (Boletus edulis , Cantharellus , and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties.
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- Foods, 2022, v. 11, n. 12, p. 1800, doi. 10.3390/foods11121800
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- Article
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.
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- Foods, 2022, v. 11, n. 12, p. 1799, doi. 10.3390/foods11121799
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- Article
Effect of Drought Stress on Degradation and Remodeling of Membrane Lipids in Nostoc flagelliforme.
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- Foods, 2022, v. 11, n. 12, p. 1798, doi. 10.3390/foods11121798
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- Article
Characterization of a Commercial Whey Protein Hydrolysate and Its Use as a Binding Agent in the Whey Protein Isolate Agglomeration Process.
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- Foods, 2022, v. 11, n. 12, p. 1797, doi. 10.3390/foods11121797
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- Article
Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products.
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- Foods, 2022, v. 11, n. 12, p. 1796, doi. 10.3390/foods11121796
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- Article
Effect of Encapsulated Ferrous Sulphate Fortified Salt on Hemoglobin Levels in Anemic Rats.
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- Foods, 2022, v. 11, n. 12, p. 1795, doi. 10.3390/foods11121795
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- Article
Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.
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- Foods, 2022, v. 11, n. 12, p. 1794, doi. 10.3390/foods11121794
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- Article
Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste.
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- Foods, 2022, v. 11, n. 12, p. 1793, doi. 10.3390/foods11121793
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- Article
Angiotensin-I-Converting Enzyme Inhibitory Activity of Protein Hydrolysates Generated from the Macroalga Laminaria digitata (Hudson) JV Lamouroux 1813.
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- Foods, 2022, v. 11, n. 12, p. 1792, doi. 10.3390/foods11121792
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- Article
The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy.
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- Foods, 2022, v. 11, n. 12, p. 1791, doi. 10.3390/foods11121791
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- Article
Purification and Characterization of a Dark Red Skin Related Dimeric Polyphenol Oxidase from Huaniu Apples.
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- Foods, 2022, v. 11, n. 12, p. 1790, doi. 10.3390/foods11121790
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- Article
3D Food Printing Applications Related to Dysphagia: A Narrative Review.
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- Foods, 2022, v. 11, n. 12, p. 1789, doi. 10.3390/foods11121789
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- Article
New Challenges for Detection and Control of Foodborne Pathogens: From Tools to People.
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- Foods, 2022, v. 11, n. 12, p. 1788, doi. 10.3390/foods11121788
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- Article
Transcriptome and Metabolome Profiling to Explore the Causes of Purple Leaves Formation in Non-Heading Chinese Cabbage (Brassica rapa L. ssp. chinensis Makino var. mutliceps Hort.).
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- Foods, 2022, v. 11, n. 12, p. 1787, doi. 10.3390/foods11121787
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- Article
Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides.
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- Foods, 2022, v. 11, n. 12, p. 1786, doi. 10.3390/foods11121786
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- Article
In Silico and In Vitro Analyses of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Protein Hydrolysates from Taiwan Mackerel (Scomber australasicus) Steaming Juice.
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- Foods, 2022, v. 11, n. 12, p. 1785, doi. 10.3390/foods11121785
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- Article
Musical and Non-Musical Sounds Influence the Flavour Perception of Chocolate Ice Cream and Emotional Responses.
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- Foods, 2022, v. 11, n. 12, p. 1784, doi. 10.3390/foods11121784
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- Article
Cow's Milk Antigens Content in Human Milk: A Scoping Review.
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- Foods, 2022, v. 11, n. 12, p. 1783, doi. 10.3390/foods11121783
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- Article
Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines.
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- Foods, 2022, v. 11, n. 12, p. 1782, doi. 10.3390/foods11121782
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- Article
Development of Simultaneous Analytical Method for Imidazolinone Herbicides from Livestock Products by UHPLC-MSMS.
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- Foods, 2022, v. 11, n. 12, p. 1781, doi. 10.3390/foods11121781
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- Article
Extrusion Simulation for the Design of Cereal and Legume Foods.
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- Foods, 2022, v. 11, n. 12, p. 1780, doi. 10.3390/foods11121780
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- Article
An Explorative Analysis of the Influence of Landscape Visual Aesthetic Quality on Food Preferences in Italy: A Pilot Study.
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- Foods, 2022, v. 11, n. 12, p. 1779, doi. 10.3390/foods11121779
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- Article
Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage.
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- Foods, 2022, v. 11, n. 12, p. 1778, doi. 10.3390/foods11121778
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- Article
Ambient Parameter Monitoring in Fresh Fruit and Vegetable Supply Chains Using Internet of Things-Enabled Sensor and Communication Technology.
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- Foods, 2022, v. 11, n. 12, p. 1777, doi. 10.3390/foods11121777
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- Article
Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus , Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr.
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- Foods, 2022, v. 11, n. 12, p. 1776, doi. 10.3390/foods11121776
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- Article
Optimization of Ultrasonic-Assisted Bioactive Compound Extraction from Green Soybean (Glycine max L.) and the Effect of Drying Methods and Storage Conditions on Procyanidin Extract.
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- Foods, 2022, v. 11, n. 12, p. 1775, doi. 10.3390/foods11121775
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- Article
The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat.
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- Foods, 2022, v. 11, n. 12, p. 1774, doi. 10.3390/foods11121774
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- Article
Genotoxicity Comparison between Morinda citrifolia Fruit and Seed Substances.
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- Foods, 2022, v. 11, n. 12, p. 1773, doi. 10.3390/foods11121773
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- Article
The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers.
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- Foods, 2022, v. 11, n. 12, p. 1772, doi. 10.3390/foods11121772
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- Article
Nutritional and Chemical Composition of Sargassum zhangii and the Physical and Chemical Characterization, Binding Bile Acid, and Cholesterol-Lowering Activity in HepG2 Cells of Its Fucoidans.
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- Foods, 2022, v. 11, n. 12, p. 1771, doi. 10.3390/foods11121771
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- Article
Application of Design of Experiments to the Analysis of Fruit Juice Deacidification Using Electrodialysis with Monopolar Membranes.
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- Foods, 2022, v. 11, n. 12, p. 1770, doi. 10.3390/foods11121770
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- Article
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.
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- Foods, 2022, v. 11, n. 12, p. 1769, doi. 10.3390/foods11121769
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- Article