Works matching IS 23991402 AND DT 2019 AND VI 3 AND IP 4
Results: 8
Fish and fish side streams are valuable sources of high-value components.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 4, p. 209, doi. 10.1093/fqsafe/fyz024
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- Article
The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca (L.) seed extract by co-crystallization.
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- Food Quality & Safety, 2019, v. 3, n. 4, p. 243, doi. 10.1093/fqsafe/fyz022
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- Article
Food components and diet habits: chief factors of cancer development.
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- Food Quality & Safety, 2019, v. 3, n. 4, p. 227, doi. 10.1093/fqsafe/fyz021
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- Article
Effect of tuber sections and processing conditions on the physicochemical properties of sweet potato (Ipomoea batatas L. (Lam)) flour.
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- Food Quality & Safety, 2019, v. 3, n. 4, p. 273, doi. 10.1093/fqsafe/fyz023
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- Article
Two perspectives of Listeria monocytogenes hazards in dairy products: the prevalence and the antibiotic resistance.
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- Food Quality & Safety, 2019, v. 3, n. 4, p. 233, doi. 10.1093/fqsafe/fyz035
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- Article
Effect of gamma radiation and storage at 4°C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica Typhimurium in Legon-18 pepper (Capsicum annuum) powder.
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- Food Quality & Safety, 2019, v. 3, n. 4, p. 265, doi. 10.1093/fqsafe/fyz026
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- Article
Assessment of bone charcoal dusts of six species of mammal for the postharvest control of Callosobruchus maculatus Fabricius (Coleoptera: Chrysomelidae) infestations of cowpea seeds: can the charcoal dust affect seed viability in laboratory and in field?
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- Food Quality & Safety, 2019, v. 3, n. 4, p. 279, doi. 10.1093/fqsafe/fyz028
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- Article
The kinetics of colour degradation, chlorophylls and xanthophylls loss in pistachio nuts during roasting process.
- Published in:
- Food Quality & Safety, 2019, v. 3, n. 4, p. 251, doi. 10.1093/fqsafe/fyz020
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- Article