Health-Promoting Compounds in Pigmented Thai and Wild Rice.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 9, doi. 10.3390/foods6010009
- By:
- Publication type:
- Article
Works matching IS 23048158 AND DT 2017 AND VI 6 AND IP 1
Results: 8
1
2
Reducing Postharvest Losses during Storage of Grain Crops to Strengthen Food Security in Developing Countries.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 8, doi. 10.3390/foods6010008
- By:
- Publication type:
- Article
3
A Theoretical Analysis for Assessing the Variability of Secondary Model Thermal Inactivation Kinetic Parameters.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 7, doi. 10.3390/foods6010007
- By:
- Publication type:
- Article
4
Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 5, doi. 10.3390/foods6010005
- By:
- Publication type:
- Article
5
Extraction, Identification and Photo-Physical Characterization of Persimmon (Diospyros kaki L.) Carotenoids.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 4, doi. 10.3390/foods6010004
- By:
- Publication type:
- Article
6
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 3, doi. 10.3390/foods6010003
- By:
- Publication type:
- Article
7
Oxalate Content of Taro Leaves Grown in Central Vietnam.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 2, doi. 10.3390/foods6010002
- By:
- Publication type:
- Article
8
Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4.
- Published in:
- Foods, 2017, v. 6, n. 1, p. 1, doi. 10.3390/foods6010001
- By:
- Publication type:
- Article