JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Visão geral
Metrics
Identidade
Ver todos

Qualis

A3

código do país

IN

tipo

journal

publicação venue de

Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C. 1:1-15. 2023-01-01
Biogenic silver nanoparticles and cinnamaldehyde as an effective sanitizer for fresh sweet grape tomatoes. 1:1-2485. 2023-01-01
Chemometric analysis for authentication of -Syrah? and -Tempranillo? red wines of San Francisco Valley-Brazil compared to wines from other world regions by the molecular profile in HPLC. 1:05739-7-05739-7. 2023-01-01
Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses. 1:1-2192. 2023-01-01
Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry. 1:1-1991. 2023-01-01
Effect of protein addition in properties of gels produced with jackfruit (Artocarpus integrifolia) seed starch: rheological and texture properties. 1:1. 2023-01-01
Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives. 60:0000-23. 2023-01-01
Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey. 60:1. 2023-01-01
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta. 60:1500-1748. 2023-01-01
Microencapsulated antioxidant stevia fraction fortifies whey protein and enhances its antidiabetic activity. 1:1-1. 2023-01-01
Milk fermentation with prebiotic flour of Vasconcellea quercifolia A. St.-Hil.. 1:000-10. 2023-01-01
New plant based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties. 1:1-e-12. 2023-01-01
Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant. 1:1-10. 2023-01-01
Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities. 60:783-796. 2023-01-01
Production of β-glucosidase by Rhodotorula oryzicola and use of enzyme for hydrolysis of sugarcane bagasse delignified. 1:1. 2023-01-01
Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation. 60:13. 2023-01-01
Simultaneous reuse and treatment of sugar-sweetened beverage wastes for citric acid production. online:1-18. 2023-01-01
Stabilization of oil-water emulsions with protein concentrates from the microalga Tetradesmus obliquus. 60:797-808. 2023-01-01
Study of chemical constituents, antioxidants and antimibrobial activities of Tamarinus indica L. seed. 40:1-7. 2023-01-01
Technological characteristics of tofu from soybean coagulated with cardoon flower extract. 1:1-1331. 2023-01-01
Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits. 1:1-3692. 2022-01-01
Antagonist action of Lactobacillus acidophilus against pathogenic strains in goat milk yogurt. 1:1-8. 2022-01-01
Antibacterial efficacy of Enterococcus microencapsulated bacteriocin on Listeria monocytogenes, Listeria innocua and Listeria ivanovi. 1:262-271. 2022-01-01
Application of orange albedo fat replacer in chicken mortadella. 59:3659-3668. 2022-01-01
Aromatic and sensorial characterization of -Moscato pyments-: an innovative beverage. 1:1-10. 2022-01-01
Assessing organophosphorus and carbamate pesticides in maize samples using MIP extraction and PSI-MS analyzes. -:1-2515. 2022-01-01
Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state. 1:1. 2022-01-01
Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcumin. 60:1-589. 2022-01-01
Carnauba wax utilization in salt encapsulation: application in bread. 146:1. 2022-01-01
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. 11:1-63. 2022-01-01
Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil. 59:00-00. 2022-01-01
Combination of chemical coagulation and membrane-based separation for dairy wastewater treatment. 1:1-91. 2022-01-01
Combined antibodies against internalins A and B proteins have potential application in immunoassay for detection of Listeria monocytogenes. 59:0000-00001. 2022-01-01
Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (Psidium guajava) pulp during conventional and ohmic heating. 60:222-232. 2022-01-01
Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp. 1:1-13. 2022-01-01
Development of Araticum (Annona crassiflora Mart.) jams: Evaluation of physical, microbiological, and sensorial stability in different packages. 1:1-9. 2022-01-01
Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce. 00:01-11. 2022-01-01
Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines. 59:00-3255. 2022-01-01
Effects of corn drying and storage conditions on flour, starch, feed, and ethanol production: a review. 60:1-13. 2022-01-01
Extraction, microencapsulation, and application of anthocyanins from juçara palm fruit (Euterpe edulis Mart.): enhancement of natural pigment. 2022:1-11. 2022-01-01
Flavored Amazonic pirarucu (Arapaima giga) waste flour (salted and sweet) for inclusion in food products. -:---. 2022-01-01
Flow test by the International Dysphagia Diet Standardization Initiative reveals distinct viscosity parameters of three thickening agents. 1:1-3633. 2022-01-01
Fungal community and physicochemical profiles of ripened cheeses from the Canastra of Minas Gerais, Brazil.. 1:1-10. 2022-01-01
Improvement of functional properties of cow's milk peptides through partial proteins hydrolysis. 13197:1-4529. 2022-01-01
Migration of silver nanoparticles from plastic materials, with antimicrobial action, destined for food contact. 60:654-665. 2022-01-01
Oral disintegration films: applications and production methods. 1:1-10. 2022-01-01
Peppermint essential oil volatiles as natural alternative to prevent potato sprouting induced by gibberellic acid. 60:494-503. 2022-01-01
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety. 60:1-1. 2022-01-01
Pre milling debranning of wheat with a commercial system to improve flour quality. 59:1-3887. 2022-01-01
Prediction of food quality parameters in fish burgers by partial least square models using RGB pattern of digital images. 2022:1-6. 2022-01-01
Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius. 59:1-13. 2022-01-01
Simultaneous distribution of aflatoxins B1 and B2, and fumonisin B1 in corn fractions during dry and wet-milling. 1:1-3200. 2022-01-01
Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction list. -:--12. 2022-01-01
Valorization of biowastes from sustainable viticulture with bioactive potential: application in functional yogurt. 1:1-12. 2022-01-01
Water sorption isotherms on lyophilized jabuticaba (Myrciaria cauliflora) peel: potential byproduct for the production of dehydrated foods. 2:1-1. 2022-01-01
A validated Folin-Ciocalteu method for total phenolics quantification of condensed tannin-rich açaí (Euterpe oleracea Mart.) seeds extract. 58:4693-4702. 2021-01-01
Application of chemometric tools in the development and sensory evaluation of gluten-free cracknel biscuits with the addition of chia seeds and turmeric powder. 1:1-4126. 2021-01-01
Application of prebiotics in apple products and potential health benefits. 1:1-1262. 2021-01-01
Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine. 58:00-00. 2021-01-01
Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A. 58:4083-4090. 2021-01-01
Bioaccessibility of some minerals in infant formulas. 58:1-9. 2021-01-01
Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation. 1:1-3358. 2021-01-01
Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance. 1:01-08. 2021-01-01
Characterization of a fermented coconut milk product with and without strawberry pulp. 10:1-2812. 2021-01-01
Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect. 58:3314-3327. 2021-01-01
Conditions of enzyme-assisted extraction to increase the recovery of flavanone aglycones from pectin waste. 58:4303-4312. 2021-01-01
Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake. 1:1-3644. 2021-01-01
Development of a fast and simple method to identify pure Arabica coffee and blended coffee by Infrared Spectroscopy. 1:1. 2021-01-01
Development of milk drink with whey fermented and acceptability by children and adolescents. 1:1-2852. 2021-01-01
Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs. 58:1-54. 2021-01-01
Effect of drying methods on nutritional constitutes of fermented grape residue. 1:1-6. 2021-01-01
Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model. 58:1. 2021-01-01
Effect of long-term and heating storage on honey visible spectrum: an alternative parameter for quality monitoring of bracatinga honeydew honey. 58:4815-4822. 2021-01-01
Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color. 1:1-10. 2021-01-01
Effect of thermal processing on the antigenicity of allergenic milk, egg and soy proteins. 2021:1-12. 2021-01-01
Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties. -:--10. 2021-01-01
Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit. 58:138-146. 2021-01-01
Encapsulation of safflower oil in nanostructured lipid carriers for food application. 1:1-1. 2021-01-01
Evaluating nutrition quality of packaged foods carrying claims and marketing techniques in Brazil using four nutrient profile models. 1:1. 2021-01-01
Evaluation of calcium hydroxide, calcium hypochlorite, peracetic acid, and potassium bicarbonate as citrus fruit sanitizers. 1:1-1747. 2021-01-01
Evaluation of the antioxidant capacity of bioactive compounds and determination of proline in honeys from Pará. 58:1900-1908. 2021-01-01
Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice. 58:1979-1986. 2021-01-01
Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in -Cabernet Sauvignon? wine. 1:1-11. 2021-01-01
Green synthesis of silver nanoparticles with Euphorbia tirucalli extract and its protection against microbial decay of strawberries during storage. 1:1-10. 2021-01-01
High-added value co-products obtained from pecan nut (Carya illinoinensis) using a green extraction technology. 59:1-11. 2021-01-01
Impact of microencapsulated watermelon (Citrullus lanatus) and beetroot (Beta vulgaris L) on storage stability of l-citrulline and dietary nitrate. 00:1-4737. 2021-01-01
Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein. 58:1. 2021-01-01
Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines. 1:1-1509. 2021-01-01
Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix. 1:1-1010. 2021-01-01
Isolation and characterization of starch from purple yam (Dioscorea trifida). 58:1-177. 2021-01-01
Lime juice and enzymes in clean label pan bread: baking quality and preservative effect. 58:1. 2021-01-01
Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth. 00:1-8. 2021-01-01
Microbial dynamics in industrial-scale wine fermentation employing Hanseniaspora uvarum β-glucosidase-producer strain. 1:0975-8402-10. 2021-01-01
Micronized whole wheat flour and xylanase application: dough properties and bread quality. 58:3902-3912. 2021-01-01
Microstructural and rheological behavior of buffalo milk chocolates. 1:1-11. 2021-01-01
Physicochemical properties and biological activities of bracatinga honeydew honey from different geographical locations. 58:1-13. 2021-01-01
Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability. 58:1-3452. 2021-01-01
Response surface methodology (RSM) to evaluate both the extraction of triterpenes and sterols from jackfruit seed with supercritical CO2 and the biological activity of the extracts. 01:1-11. 2021-01-01
Studies on nutritional and functional properties of various genotypes of Andean beans. 59:1469-1477. 2021-01-01
Study of Osmotic Dehydration as a Pretreatment for the Conservation of araçá-boi (Eugenia stipitata Mc Vaugh-Myrtaceae), a Regional Amazonian Fruit. (10)2:1-53. 2021-01-01
Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods. 1:1-2824. 2021-01-01
Testing different devices to assess the meat tenderness: preliminary results. 58:04941-1-2446. 2021-01-01
Ultrasound pretreatment application in dehydration: its influence on the microstructure, antioxidant activity and carotenoid retention of biofortified Beauregard sweet potato (Ipomoea batatas Lam). 1:1-4549. 2021-01-01
Virulence genes and sanitizers resistance in Salmonella isolates from eggs in southern Brazil. 05:1-1103. 2021-01-01
A preliminary study of simultaneous veterinary drug and pesticide residues in eggs produced in organic and cage-free alternative systems using LC-MS/MS. 57:1719-1730. 2020-01-01
Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye. 57:1021-1031. 2020-01-01
Alcoholic beverages from araçá-boi fruit: quantification of antioxidant compounds by NMR ERETIC2. 57:4733-4738. 2020-01-01
Amino acid profile of food fishes with potential to diversify fish farming activity. 1:1-388. 2020-01-01
Antimicrobial activity of Baccharis dracunculifolia DC and its synergistic interaction with nisin against food-related bacteria. 1:1-3018. 2020-01-01
Application of microemulsions as coating in fresh cut strawberries. 1:1-2770. 2020-01-01
Application of the nutrient profile model in the development of food bars with functional potential. 1:4313-4322. 2020-01-01
Aqueous solutions of glycolic, propionic, or lactic acid in substitution of acetic acid to prepare chitosan dispersions: a study based on rheological and physicochemical properties. 00:00-00. 2020-01-01
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?. 57:1003-1012. 2020-01-01
Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (Myrciaria cauliflora) and red cabbage leaves (Brassica oleracea). 57:3995-4002. 2020-01-01
Cashew apple (Anacardium occidentale L.) extract from a by-product of juice processing: assessment of its toxicity, antiproliferative and antimicrobial activities. -:--.. 2020-01-01
Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system. 57:650-662. 2020-01-01
Chemical and biological protection of food grade nisin through their partial intercalation in laminar hydroxide salts. 57:3252-3258. 2020-01-01
Chemical composition and antimycoplasma activity of a brown propolis from southern Brazil. -:1-4235. 2020-01-01
Chemical composition and biological activities of two chemotype-oils from Cinnamomum verum J. Presl growing in North Brazil. 11:00-00. 2020-01-01
Clarification of tangerine juice using cellulases from Pseudoyma sp.. 58:02/09-09. 2020-01-01
Co-precipitation of anthocyanin in PHBV by the SEDS technique. 1:1-4224. 2020-01-01
Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis. -:1-11. 2020-01-01
Conceptual evolution and scientific approaches about synthetic meat. 57:1991-1999. 2020-01-01
Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet. 1:25-3131. 2020-01-01
Control of ascorbic acid in fortified powdered soft drinks using near-infrared spectroscopy (NIRS) and multivariate analysis. 57:1233-1241. 2020-01-01
Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses. 01:01-10. 2020-01-01
Development of amperometric biosensor in modified carbon paste with enzymatic preparation based on lactase immobilized on carbon nanotubes. 57:1342-1350. 2020-01-01
Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects. 1:1-12. 2020-01-01
Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates. 57:4201-4210. 2020-01-01
Effect of biodegradable active packaging with zeolites on fresh broccoli florets. 1:1-11-204. 2020-01-01
Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying. 1:1-15. 2020-01-01
Effect of cosolutes on the rheological and thermal properties of Tara gum aqueous solutions. 57:3657. 2020-01-01
Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance. 00:00-13. 2020-01-01
Effect of extreme heat processing on the Moroccan Zantaz honey antioxidant activities. 57:3323-3333. 2020-01-01
Effect of green tea extract on gelatin-based films incorporated with lemon essential oil. 1:1-8. 2020-01-01
Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread. 57:1-10. 2020-01-01
Effect of phytase treatment of sorghum flour, an alternative for gluten free foods and bioaccessibility of essential minerals. 57:3474-3481. 2020-01-01
Effect of sex on carcass yield and meat quality of guinea pig. 000000:000000000000000-3030. 2020-01-01
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide. 58:2007-2018. 2020-01-01
Effects of enzymatic lactose hydrolysis on thermal markers in lactose-free UHT milk. 57:3518-3524. 2020-01-01
Electrical stunning parameters: impact on the quality of turkey meat (Meleagris gallopavo). 00:1-2618. 2020-01-01
Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration. 1:1-10. 2020-01-01
Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process. 1:1-11. 2020-01-01
Extraction and characterization of native starch obtained from the inhambu tuber. 57:1830-1839. 2020-01-01
Film production with flaxseed mucilage and polyvinyl alcohol mixtures and evaluation of their properties. 03oct:3030-3038. 2020-01-01
Gelatine/PVA copolymer film incorporated with quercetin as a prototype to active antioxidant packaging. 1:1-3932. 2020-01-01
Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis. 1:1-1301. 2020-01-01
Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique. 57:505-512. 2020-01-01
Impregnation and drying to develop a melon snack enriched in calcium. 1:1-679. 2020-01-01
Improvement of tangential microfiltration of gelatin solution using a permanent magnetic field. 1:1-1100. 2020-01-01
Indication of the geographical origin of honey using its physicochemical characteristics and multivariate analysis. 1:1-10. 2020-01-01
Kinetics and mathematical modeling of ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliﬂora) peel. 57:1-2328. 2020-01-01
Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars. 1:1-1357. 2020-01-01
Lime juice and enzymes in clean label pan bread: baking quality and preservative effect. 1:1-1. 2020-01-01
Lipid profile and fatty acid composition of marine fish species from Northeast coast of Brazil. 1:1-1189. 2020-01-01
Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli. 1:'1-109. 2020-01-01
Milk fat nanoemulsions stabilized by dairy proteins. 57:1-20. 2020-01-01
Modulating porosity and mechanical properties of pectin hydrogels by starch addition. 57:20-310. 2020-01-01
Multifunctional food supplements based on layered zinc hydroxide salts intercalated with vitamin anions and adsolubilized with vanillin. 00:1-3971. 2020-01-01
Non-invasive quantification of vitamin C, citric acid, and sugar in -Valência? oranges using infrared spectroscopies. 1:1-738. 2020-01-01
Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours. 57:100-106. 2020-01-01
Optimization of the spray drying process for developing cupuassu powder. 57:1-13. 2020-01-01
Optimization of ultrasound-assisted extraction of bioactive compounds from acerola waste. 57:4627-4636. 2020-01-01
Oregano essential oil addition in rice starch films and its effects on the chilled fish storage. .:1-1573. 2020-01-01
Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz). 1:1-1448. 2020-01-01
Penicillium oxalicum secretomic analysis identify plant cell wall degrading enzymes important for fruit juice extraction. 1:1-1775. 2020-01-01
Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour. 1:1-3851. 2020-01-01
Plasticizer types affect quality and shelf life of eggs coated with rice protein. 57:971-979. 2020-01-01
Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products. 1:1-13. 2020-01-01
QUALITY OF HONEYS FROM DIFFERENT BOTANICAL ORIGINS. -:--1. 2020-01-01
Red mombin (Spondias purpurea L.) seed flour as a functional component in chocolate brownies. 1:1-1. 2020-01-01
Retention of vitamin A after goat milk processing into cheese: a nutritional strategy. 00:1-4370. 2020-01-01
Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead. 1:1-12. 2020-01-01
Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger. 57:617-627. 2020-01-01
Sodium alginate with turmeric coating for ripened cheeses. 1:2-2369. 2020-01-01
Spectral profiles of commercial omega-3 supplements: an exploratory analysis by ATR-FTIR and 1H NMR. 57:1251-1257. 2020-01-01
Stability of volatile compounds of honey during prolonged storage. 57:1167-1182. 2020-01-01
Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride. 57:3232-3243. 2020-01-01
Strategies for synchronizing chocolate conching batch process data using dynamic time warping. 57:122-133. 2020-01-01
Study of pure and combined antioxidants for replacing TBHQ in soybean oil packed in pet bottles. 10:1-831. 2020-01-01
Supplementation with free methionine or methionine dipeptide improves meat quality in broilers exposed to heat stress. 18:1-215. 2020-01-01
Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis). 1:1-11. 2020-01-01
Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time-intensity analysis. 1:1-10. 2020-01-01
The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase. 57:1565-1573. 2020-01-01
ULTRASOUND AS AN ALTERNATIVE METHOD TO INCREASE THE EXTRACTION YIELD FROM CHICKEN MECANICALLY SEPARATED MEAT RESIDUE COLLAGEN. 1:1-1. 2020-01-01
Understanding Brazilian consumer sensory and hedonic perception for salty snacks. --:---1. 2020-01-01
Unravelling the effects of the food components ascorbic acid and capsaicin as a novel anti-biofilm agent against Escherichia coli. 57:1013-1020. 2020-01-01
Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage. 020:04844-1-9. 2020-01-01
Use of asparagus flour from non-commercial plants (residue) for functional pasta production. .:2926-2933. 2020-01-01
Use of visible spectrophotometric fingerprint and chemometric approaches for the differentiation of Mimosa scabrella Bentham honeydew honey. 57:3966-3972. 2020-01-01
Uso de impressões digitais espectrofotométricas visíveis e abordagens quimiométricas para a diferenciação do mel de Mimosa scabrella Bentham. 58:xx-xxx. 2020-01-01
Whey protein enriched with Stevia rebaudiana fraction restores the pancreatic function of streptozotocin induced diabetic rats. 1:00-00. 2020-01-01
Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks. 1. 2020-01-01

tem uma área de assunto

publisher

Springer Science+Business Media

is open access

False invalid format

is in DOAJ

False invalid format