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1.
Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracy.
Curr Res Food Sci
; 6: 100511, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-37200969
2.
Metabolomics and sensory evaluation of white asparagus ingredients in instant soups unveil important (off-)flavours.
Food Chem
; 406: 134986, 2023 Apr 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36470082
3.
Novel method for enumeration of viable Lactobacillus plantarum WCFS1 cells after single-droplet drying.
Appl Environ Microbiol
; 78(22): 8082-8, 2012 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22983965
4.
The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties.
Food Chem
; 356: 129567, 2021 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33819784
5.
Thermal inactivation kinetics of ß-galactosidase during bread baking.
Food Chem
; 225: 107-113, 2017 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28193403
6.
Inactivation of Lactobacillus plantarum WCFS1 during spray drying and storage assessed with complementary viability determination methods.
Food Res Int
; 64: 212-217, 2014 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-30011642
7.
Aspergillus oryzae in solid-state and submerged fermentations. Progress report on a multi-disciplinary project.
FEMS Yeast Res
; 2(2): 245-8, 2002 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-12702312
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