Food Chemistry: X
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Drying and intermittence processes on the polished and brown rice physicochemical and morphological quality by near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy.
1:100753.
2023-01-01
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Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch.
19:100771.
2023-01-01
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Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column.
14:100262.
2022-01-01
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Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties.
13:100259.
2022-01-01
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Flavoring properties that affect the retention of volatile components during encapsulation process.
13:100230.
2022-01-01
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Lignocellulosic substrates as starting materials for the production of bioactive biopigments.
13:100223.
2022-01-01
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Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay.
13:100249-13.
2022-01-01
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Neuroprotective potential of terpenoid-rich extracts from orange juice by-products obtained by pressurized liquid extraction.
13:100242.
2022-01-01
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Non-conventional techniques for the extraction of antioxidant compounds and lycopene from industrial tomato pomace (Solanum lycopersicum L.) using spouted bed drying as a pre-treatment.
13:100237.
2022-01-01
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Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camelia sinensis leaves.
13:100203.
2022-01-01
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Pressurized aqueous solutions of deep eutectic solvent (DES): a green emergent extraction of anthocyanins from a Brazilian berry processing by-product.
1:100236.
2022-01-01
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Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices.
15:100398.
2022-01-01
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Recovery and application of high-value resources from foods and food by-products.
12:100246.
2022-01-01
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Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers.
13:100228.
2022-01-01
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Supplementation of carotenoids from peach palm waste (Bactris gasipaes) obtained with an ionic liquid mediated process displays kidney anti-inflammatory and antioxidant outcomes.
13:100245.
2022-01-01
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Synergic effect of natural deep eutectic solvent and high-intensity ultrasound on obtaining a ready-to-use genipin extract: Crosslinking and anti-neurodegenerative properties.
16:100489.
2022-01-01
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Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours.
13:100243.
2022-01-01
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The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits.
14:1-9.
2022-01-01
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The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life.
16:100465.
2022-01-01
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Caferana seeds (Bunchosia glandulifera) as a new source of nutrients: Evaluation of the proximal composition, solvent extraction, bioactive compounds, and δ-lactam isolation.
-:100161.
2021-01-01
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Characterization of Capsicum oleoresin microparticles and in vivo evaluation of short-term capsaicin intake.
13:100179.
2021-01-01
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Chemoprevention with a tea from hawthorn (crataegus oxyacantha) leaves and flowers attenuates colitis in rats by reducing inflammation and oxidative stress.
1:100139-100151.
2021-01-01
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Comparison of different extraction methods of Brazilian -pacová- (Renealmia petasites Gagnep.) oilseeds for the determination of lipid and terpene composition, antioxidant capacity, and inhibitory effect on neurodegenerative enzymes.
12:100140.
2021-01-01
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Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes.
12:100166.
2021-01-01
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Intensified green-based extraction process as a circular economy approach to recover bioactive compounds from soursop seeds (Annona muricata L.).
1:100164.
2021-01-01
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Novel bioactive nanoparticles from crude palm oil and its fractions as foodstuff ingredients.
.:131252-0nline.
2021-01-01
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Physical aspects of orange essential oil-contaning particles after vacuum spray drying processing.
12:100142.
2021-01-01
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Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview.
12:100160.
2021-01-01
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Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products.
12:100133.
2021-01-01
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Recovery and purification of bikaverin produced by Fusarium oxysporum CCT7620.
1:100136.
2021-01-01
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Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf.
12:100138-12.
2021-01-01
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Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention.
6:100084-x.
2020-01-01
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Ultrasound assisted extraction of bioactive compounds from BRS Violet grape pomace followed by alginate-Ca2+ encapsulation.
338:128101.
2020-01-01
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https://www.sciencedirect.com/science/article/pii/S2590157520300080.
6:1-9.
2020-01-01
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