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1.
A multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction.
Plant Foods Hum Nutr
; 70(1): 97-103, 2015 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-25638256
2.
In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS).
Heliyon
; 5(1): e01175, 2019 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-30775572
3.
Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products.
Food Chem
; 108(2): 571-81, 2008 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26059135
4.
High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin I converting enzyme inhibitory and antioxidant activities from lentil proteins.
Food Chem
; 171: 224-32, 2015 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25308663
5.
Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
J Food Sci
; 74(1): C49-55, 2009.
Artículo
en Inglés
| MEDLINE | ID: mdl-19200085
6.
Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons.
J Food Sci
; 74(1): C62-7, 2009.
Artículo
en Inglés
| MEDLINE | ID: mdl-19200088
7.
Quantification of human IgE immunoreactive soybean proteins in commercial soy ingredients and products.
J Food Sci
; 73(6): T90-9, 2008 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-19241592
8.
Purification, thermal stability, and antigenicity of the immunodominant soybean allergen P34 in soy cultivars, ingredients, and products.
J Food Sci
; 73(6): T106-14, 2008 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-19241594
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