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Murici (Byrsonima verbascifolia): A high bioactive potential fruit for application in cereal bars JOURNAL ARTICLE published April 2022 in LWT |
Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon–soybean paste JOURNAL ARTICLE published October 2023 in LWT |
Exploring the effects of carrier oil type on in vitro bioavailability of β-carotene: A cell culture study of carotenoid-enriched nanoemulsions JOURNAL ARTICLE published December 2020 in LWT Research funded by National Natural Science Foundation of China (31671858) |
Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making JOURNAL ARTICLE published October 2021 in LWT Research funded by National Council for Higher Education (CNFIS-FDI-2021-0357) |
Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis JOURNAL ARTICLE published November 2022 in LWT Research funded by Ministry of Education (2022R1A6A1A03055869) | Ministry of Science, ICT and Future Planning (2022R1A2C1002813) |
Changes in oxidative stability of rapeseed oils under microwave irradiation: The crucial role of polar bioactive components JOURNAL ARTICLE published August 2023 in LWT |
Preventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners JOURNAL ARTICLE published January 2023 in LWT |
Alginate-based encapsulation of extracts from beta Vulgaris cv. beet greens: Stability and controlled release under simulated gastrointestinal conditions JOURNAL ARTICLE published July 2018 in LWT Research funded by Council on grants of the President of the Russian Federation (MK-3069.2017.11) |
Optimum controlled atmospheres minimise respiration rate and quality losses while increase phenolic compounds of baby carrots JOURNAL ARTICLE published January 2011 in LWT - Food Science and Technology |
Assessment of acrylamide intake of Spanish boys aged 11–14 years consuming a traditional and balanced diet JOURNAL ARTICLE published April 2012 in LWT - Food Science and Technology Research funded by Consejeria Educacion y Ciencia (CAM) (S2009/AGR-1464) |
Monitoring the effects of divalent ions (Mn+2 and Ca+2) in heat-set whey protein gels JOURNAL ARTICLE published April 2014 in LWT - Food Science and Technology |
Burden of disease estimation based on Escherichia coli quantification in ready-to-eat meals served in Portuguese institutional canteens JOURNAL ARTICLE published January 2023 in LWT |
Flavor compounds in blackcurrant berries: Multivariate analysis of datasets obtained with natural variability and various experimental parameters JOURNAL ARTICLE published January 2022 in LWT |
Effect of fermentation and storage on the nutritional value and contents of biologically-active compounds in lacto-fermented white asparagus (Asparagus officinalis L.) JOURNAL ARTICLE published June 2018 in LWT |
Corrigendum to “Potential use of Agave salmiana as a prebiotic that stimulates the growth of probiotic bacteria” [LWT - Food Sci. Technol. 84 (2017) 151–159] JOURNAL ARTICLE published January 2018 in LWT |
Synthesis of MCFA and PUFA rich oils by enzymatic structuring of flax oil with single cell oils JOURNAL ARTICLE published November 2020 in LWT |
An optimal carbon source can enhance the Paracin 1.7 titer and reduce carbon source consumption in cocultures of Lacticaseibacillus paracasei HD1.7 and Bacillus spp. JOURNAL ARTICLE published May 2022 in LWT Research funded by National Natural Science Foundation of China (32071519) | Heilongjiang Province Natural Science Foundation (ZD 2020C008) |
Nutritional properties of tempeh flour from quality protein maize (Zea mays L.) JOURNAL ARTICLE published December 2006 in LWT - Food Science and Technology |
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. JOURNAL ARTICLE published September 2014 in LWT - Food Science and Technology |
W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception JOURNAL ARTICLE published February 2019 in LWT |