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1.
Glutathione production by Saccharomyces cerevisiae: current state and perspectives.
Appl Microbiol Biotechnol
; 106(5-6): 1879-1894, 2022 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-35182192
2.
From the vineyard to the cellar: new insights of Starmerella bacillaris (synonym Candida zemplinina) technological properties and genomic perspective.
Appl Microbiol Biotechnol
; 105(2): 493-501, 2021 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-33394145
3.
Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review.
Compr Rev Food Sci Food Saf
; 17(6): 1465-1483, 2018 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33350141
4.
Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives.
Food Res Int
; 173(Pt 1): 113314, 2023 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37803625
5.
Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage.
Meat Sci
; 201: 109197, 2023 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-37116267
6.
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.
Food Chem
; 403: 134347, 2023 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36179636
7.
Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets.
Food Res Int
; 156: 111199, 2022 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35651051
8.
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system.
Food Res Int
; 151: 110864, 2022 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34980400
9.
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna.
Food Chem
; 352: 129334, 2021 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33657479
10.
Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice.
Probiotics Antimicrob Proteins
; 13(3): 698-708, 2021 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33428182
11.
Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis).
Food Res Int
; 132: 109091, 2020 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-32331636
12.
The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling.
J Food Sci
; 85(8): 2416-2426, 2020 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-32681539
13.
Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity.
Food Chem
; 315: 126274, 2020 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32007814
14.
Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.
Int J Food Microbiol
; 303: 1-8, 2019 Aug 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-31102962
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