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1.
Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins.
Crit Rev Food Sci Nutr
; : 1-25, 2023 Jun 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-37341113
2.
Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.
J Food Sci Technol
; 59(9): 3349-3358, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-35875229
3.
Gluten-free baked foods with extended shelf-life.
J Food Sci Technol
; 55(8): 3035-3045, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-30065413
4.
Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening.
J Food Sci Technol
; 54(6): 1511-1518, 2017 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-28559610
5.
A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics.
J Food Sci Technol
; 52(12): 8086-94, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-26604381
6.
From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention.
Food Bioproc Tech
; 16(6): 1197-1215, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-36465719
7.
Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product.
Food Chem X
; 13: 100236, 2022 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35498972
8.
Metabolomic profiling and correlations of supercritical extracts of guarana.
Nat Prod Res
; : 1-7, 2022 Aug 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-36028332
9.
Bioactive Activities of the Phenolic Extract from Sterile Bracts of Araucaria angustifolia.
Antioxidants (Basel)
; 11(12)2022 Dec 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-36552640
10.
In vitro evaluation of the protective effects of plant extracts against amyloid-beta peptide-induced toxicity in human neuroblastoma SH-SY5Y cells.
PLoS One
; 14(2): e0212089, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-30763379
11.
Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits.
J Food Sci
; 80(9): S2045-54, 2015 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-26259705
12.
Assessment of physicochemical, textural and microbiological properties of Brazilian white mold surface-ripened cheeses: a technological approach / Avaliação das propriedades físico-químicas, de textura e microbiológicas de queijos brasileiros maturados com mofo branco: uma abordagem tecnológica
Ci. Rural
; 50(1): e20190595, Jan. 10, 2020. tab, graf
Artículo
en Inglés
| VETINDEX | ID: vti-24946
13.
Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach / Avaliação das propriedades físico-químicas, de textura e microbiológicas de queijos brasileiros maturados com mofo branco: uma abordagem tecnológica
Ciênc. rural (Online)
; 50(1): e20190595, 2020. tab, graf
Artículo
en Inglés
|
LILACS-Express
| ID: biblio-1055856
14.
The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.
J Food Sci
; 79(4): C510-6, 2014 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-24547813
15.
Optimisation of the extraction of phenolic compounds from apples using response surface methodology.
Food Chem
; 149: 151-8, 2014 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24295689
16.
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L) black rice flour
Braz. arch. biol. technol
; 62: e19180470, 2019. tab, graf
Artículo
en Inglés
| LILACS | ID: biblio-989423
17.
Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics.
Food Chem
; 141(2): 967-74, 2013 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23790875
18.
Blackberry (Rubus spp. ): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil / Amora Preta (Rubus spp. ): influência do estádio de maturação e do processamento nos teores de compostos fenólicos e atividade antioxidante das variedades 'Brazos' e 'Tupy' cultivadas no Brasil
Ci. Rural
; 45(4): 744-749, 04/2015. tab
Artículo
en Inglés
| VETINDEX | ID: vti-66468
19.
Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil / Amora Preta (Rubus spp.): influência do estádio de maturação e do processamento nos teores de compostos fenólicos e atividade antioxidante das variedades 'Brazos' e 'Tupy' cultivadas no Brasil
Ciênc. rural
; 45(4): 744-749, 04/2015. tab
Artículo
en Inglés
| LILACS | ID: lil-742811
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