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1.
Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content§.
Food Technol Biotechnol
; 61(3): 302-311, 2023 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-38022887
2.
Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder.
J Microencapsul
; 34(5): 475-487, 2017 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-28715926
3.
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
J Sci Food Agric
; 94(1): 45-51, 2014 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23640730
4.
Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion.
Foods
; 12(9)2023 Apr 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37174408
5.
Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn.
Plants (Basel)
; 12(9)2023 Apr 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-37176872
6.
Acrylamide in Corn-Based Thermally Processed Foods: A Review.
J Agric Food Chem
; 70(14): 4165-4181, 2022 Apr 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-35357820
7.
Characterization of proteins from grain of different bread and durum wheat genotypes.
Int J Mol Sci
; 12(9): 5878-94, 2011.
Artículo
en Inglés
| MEDLINE | ID: mdl-22016634
8.
Characterization of proteins from kernel of different soybean varieties.
J Sci Food Agric
; 91(1): 60-7, 2011 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-20812371
9.
Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals.
Food Res Int
; 144: 110352, 2021 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-34053545
10.
Traditional Foods From Maize (Zea mays L.) in Europe.
Front Nutr
; 8: 683399, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-35071287
11.
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
Food Res Int
; 132: 109109, 2020 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-32331630
12.
Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 34(5): 705-713, 2017 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-28150529
13.
Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour.
Food Funct
; 7(10): 4323-4331, 2016 Oct 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-27713973
14.
Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.
J Agric Food Chem
; 60(5): 1224-31, 2012 Feb 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-22248075
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