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1.
Antimetastatic effects of Citrus-derived bioactive ingredients: Mechanistic insights.
Cell Mol Biol (Noisy-le-grand)
; 67(2): 178-186, 2021 Aug 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-34817319
2.
Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices.
Food Res Int
; 180: 114088, 2024 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-38395581
3.
Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics.
Food Chem
; 435: 137640, 2024 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37804728
4.
Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties.
Food Chem (Oxf)
; 6: 100157, 2023 Jul 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36588603
5.
Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps.
Food Chem
; 401: 134200, 2023 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36115231
6.
High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity.
Food Res Int
; 173(Pt 2): 113372, 2023 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37803712
7.
Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses.
Food Res Int
; 159: 111620, 2022 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-35940811
8.
Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion.
Food Res Int
; 135: 109295, 2020 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-32527486
9.
Probiotic yoghurt with inulin-type fructans of different degrees of polymerization: physicochemical and microbiological characteristics and storage stability / Iogurte probiótico com frutanos tipo inulina de diferentes graus de polimerização: características físico-químicas e microbiológicas e estabilidade ao armazenamento
Semina Ci. agr.
; 33(3): 1059-1070, 2012.
Artículo
en Portugués
| VETINDEX | ID: vti-471484
10.
Probiotic yoghurt with inulin-type fructans of different degrees of polymerization: physicochemical and microbiological characteristics and storage stability / Iogurte probiótico com frutanos tipo inulina de diferentes graus de polimerização: características físico-químicas e microbiológicas e estabilidade ao armazenamento
Semina ciênc. agrar
; 33(3): 1059-1070, 2012.
Artículo
en Portugués
|
LILACS-Express
| ID: biblio-1498858
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