LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY

Visão geral
Metrics
Identidade
Informação adicional documento
Ver todos

Qualis

A1

código do país

GB

tipo

journal

publicação venue de

Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient. 178:114600. 2023-01-01
Bioactivities and ethnopharmacology of Sesamum indicum L seed oil. 185:115120-115130. 2023-01-01
Bixin, a performing natural antioxidant in active food packaging for the protection of oxidation sensitive food. 180:114730. 2023-01-01
Dynamic modelling of degradation kinetics of phenolic compounds, phenolic profiles, mineral content, and overall antioxidant capacity of germinated peanut flours.. 183:114927-114935. 2023-01-01
Effect of an antimicrobial photoinactivation approach based on a blend of curcumin and Origanum essential oils on the quality attributes of chilled chicken breast. 1:114484. 2023-01-01
Electrosprayed hydroxypropyl methylcellulose microcapsules containing Rhus microphylla fruit extracts and their application in strawberry (Fragaria × ananassa) preservation. 184:115048. 2023-01-01
Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix. 1:114773. 2023-01-01
Influence of kilned specialty malt odorant markers on the aroma composition and sensory profile of beer. 173:114195. 2023-01-01
Inhibitory effects of piperine and black pepper essential oil on multispecies biofilm formation by Listeria monocytogenes, Salmonella Typhimurium, and Pseudomonas aeruginosa. 1:114851. 2023-01-01
Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics? bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis. -:114794. 2023-01-01
Physicochemical and technological properties of pracaxi oil, cupuassu fat and palm stearin blends enzymatically interesterified for food applications. 1:114961. 2023-01-01
Preoperational cleaning processes interfere with microbial ecology and presence of Listeria monocytogenes and Salmonella spp. on food conveyor belts of a poultry slaughterhouse in Brazil. -:115037. 2023-01-01
Survival behavior of Salmonella enterica in the peel, stalk, pulp, and tip of green, mature, and ripe tropical fruits: Avocado [Persea americana] and sugar apple [Annona squamosa]. 182:114813. 2023-01-01
The effect of intermittent drying with variable resting times on quality parameters of corn obtained after storage. 182:114855-8. 2023-01-01
Use of mid-infrared spectroscopy to predict the content of bioactive compounds of a new non-dairy beverage fermented with water kefir. 176:114514. 2023-01-01
Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process. 174:114368-114380. 2023-01-01
A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses. 167:113854. 2022-01-01
A small-scale ochratoxin A production method for rapid and affordable assay for screening microorganisms for their ability to degrade the mycotoxin. 156:113058. 2022-01-01
Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation. 157:113107. 2022-01-01
Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture. 157:1-1 a 7. 2022-01-01
Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential. 153:112469. 2022-01-01
Bioaccessibility of carotenoids (β-carotene and lutein) from intact and disrupted microalgae (Chlamydomonas reinhardtii). 160:113292. 2022-01-01
Bioaccessibility, oxidizing activity and co-accumulation of minerals in Li-enriched mushrooms. 155:112989. 2022-01-01
Bioactive compounds from Pleurotus sajor-caju mushroom recovered by sustainable high-pressure methods. 160:113316. 2022-01-01
Characterization and controlled release of pequi oil microcapsules for yogurt application. 157:113105. 2022-01-01
Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations. 161:113383. 2022-01-01
Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction. 163:113534. 2022-01-01
Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts. 154:112786-112796. 2022-01-01
Chitosan and graphene oxide-based biodegradable bags: An eco-friendly and effective packaging alternative to maintain postharvest quality of `Palmer’ mango. 154:112741-10. 2022-01-01
Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization. 154:112685. 2022-01-01
Co-encapsulation of guaraná extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids. 00:113351. 2022-01-01
Convective drying of yacón (Smallanthus sonchifolius) slices: A simple physical model including shrinkage. 159:113151. 2022-01-01
Desiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage. 158:113153. 2022-01-01
Detection and quantification using ATR-FTIR spectroscopy of whey protein concentrate adulteration with wheat flour. 172:114161. 2022-01-01
Determination of formaldehyde in bovine milk by micellar electrokinetic chromatography with diode array detection. 163:113473. 2022-01-01
Development of a biodegradable plastic film extruded with the addition of a Brazilian propolis by-product. 157:113124. 2022-01-01
Development of a potentially functional chocolate spread containing probiotics and structured triglycerides. 154:112746--. 2022-01-01
Development of biodegradable films containing pomegranate peel extract and potassium sorbate. 160:113302. 2022-01-01
Dynamic and static drying temperatures for -Barton? pecans: Impacts on the volatile compounds profile and kernel color. 161:113393. 2022-01-01
Edible active film based on gelatin and Malpighia emarginata waste extract to inhibit lipid and protein oxidation in beef patties. 154:112837-112845. 2022-01-01
Edible coatings and application of photodynamics in ricotta cheese preservation. 165:113697-113697. 2022-01-01
Effect of refrigeration and freezing on the oxidative stability of WB chicken breast. 171:114108. 2022-01-01
Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger. 155:112946-112979. 2022-01-01
First records of Utricularia breviscapa C. Wright ex Griseb. (Lentibulariaceae) for Maranhão state, northeastern Brazil. 18:861-866. 2022-01-01
Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities. 153:112519. 2022-01-01
Germinated sorghum (Sorghum bicolor L.) and seedlings show expressive contents of putrescine. 161:113367. 2022-01-01
Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: impact of the addition of lactic acid bacteria with antimicrobial activity. 158:113169. 2022-01-01
Hybrid microwave-hot air drying of the osmotically treated carrots. 156:113046. 2022-01-01
Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach. 1:113430. 2022-01-01
Impact of starch nanocrystals on the physicochemical, thermal and structural characteristics of starch-based films. 156:113041-113041. 2022-01-01
Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying. 155:112917. 2022-01-01
In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract. 157:113083-113087. 2022-01-01
Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues. 153:112436. 2022-01-01
Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés. 163:113522. 2022-01-01
Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used in processed cheese: An in vitro analysis of its antibacterial potential. 167:113777. 2022-01-01
Intermittent microwave drying and heated air drying of fresh and isomaltulose (Palatinose) impregnated strawberry. 155:112918. 2022-01-01
Lactose hydrolysis implications on dairy beverages with autochthonous Limosilactobacillus mucosae and Syzygium cumini pulp. 155:112963. 2022-01-01
Light cream cheese spread of goat milk enriched with phytosterols: Physicochemical, rheological, and microbiological characterization. 157:113103--. 2022-01-01
Low-pressure conductive thin film drying of açaí pulp. 164:113695. 2022-01-01
Microbial and physicochemical properties of spray dried kefir microcapsules during storage. 154:112710-9. 2022-01-01
Murici (Byrsonima verbascifolia): A high bioactive potential fruit for application in cereal bars. 1:113279. 2022-01-01
Non-destructive detection of soybean oil addition in babassu oil by MIR spectroscopy and chemometrics. 154:112857. 2022-01-01
Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt. 161:113385. 2022-01-01
Optical technologies for antibacterial control of fresh meat on display. 160:113213-113220. 2022-01-01
Optimization of the biotechnological process using Rhodotorula mucilaginosa and acerola (Malpighia emarginata L.) seeds for the production of bioactive compounds. 160:113190. 2022-01-01
Peach palm (Bactris gasipaes Kunth) and mammee apple (Mammea americana L.) seeds: Properties and potential of application in industry. 170:114089. 2022-01-01
Phospholipase cocktail: A new degumming technique for crude soybean oil. 156:113197. 2022-01-01
Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt,. 113165:1-11. 2022-01-01
Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer. 154:112168. 2022-01-01
Propolis authentication of stingless bees by mid-infrared spectroscopy and chemometric analysis. 1:113370. 2022-01-01
Pure and mixed biofilms formation of Listeria monocytogenes and Salmonella Typhimurium on polypropylene surfaces. -:113469--. 2022-01-01
Purification, identification and in silico studies of antioxidant, antidiabetogenic and antibacterial peptides obtained from sorghum spent grain hydrolysate. 153:112414. 2022-01-01
Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. 154:112621. 2022-01-01
Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah. 159:1-8. 2022-01-01
Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents. 161:113372. 2022-01-01
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies. 154:112601. 2022-01-01
Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum. 00:113047. 2022-01-01
The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. 161:113306. 2022-01-01
Treatment with nitric oxide in controlled atmosphere storage to preserve the quality of -Laetitia? plums. 158:113033. 2022-01-01
Use of rice on the development of plant-based milk with antioxidant properties: From raw material to residue. 173:114271. 2022-01-01
Use of ultrasound and ethanol to improve the drying of yacon potato (Smallanthus sonchifolius): Effect of chemical and thermal bleaching. 162:113448. 2022-01-01
Using pulsed magnetic fields to improve the quality of frozen blueberry: A bio-impedance approach. 169:114039-114079. 2022-01-01
A comparative study of phenolic compounds profile and in vitro antioxidant activity from buriti (Mauritia flexuosa) by-products extracts. 150:111941. 2021-01-01
A new perspective of a well-recognized raw material: Phenolic content, antioxidant and antimicrobial activities and α- and β-acids profile of Brazilian hop (Humulus lupulus L.) extracts. 141:110905. 2021-01-01
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. 141:110858-110866. 2021-01-01
Aging of infant formulas containing proteins from different sources. 152:112299. 2021-01-01
American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity. 152:112317. 2021-01-01
An innovative hybrid-solar-vacuum dryer to produce high-quality dried fruits and vegetables. 140:110777. 2021-01-01
Anhydrous milk fat blended with fully hydrogenated soybean oil as lipid microparticles: Characterization, stability, and trends for application. 152:112276. 2021-01-01
Antimicrobial Resistance Genes and Plasmids in Campylobacter jejuni from Broiler Production Chain in Southern Brazil. 111202:111202-?. 2021-01-01
Antioxidant and anti-staphylococcal activity of polyphenolic-rich extracts from Ataulfo mango seed. 148:111653. 2021-01-01
Antioxidant effects of polyphenolic compounds and structure-activity relationship predicted by multivariate regression tree. 137:110366. 2021-01-01
Application of chemometrics to assess the influence of ultrasound and chemical sanitizers on vegetables: Impact on natural microbiota, Salmonella Enteritidis and physicochemical nutritional quality. 1:111711. 2021-01-01
Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.). 143:111106. 2021-01-01
Are consumers willing to pay for a product processed by emerging technologies? The case of chocolate milk drink processed by cold plasma. 138:110772. 2021-01-01
Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides. 142:111040. 2021-01-01
Bio-based films prepared with apple pomace: Volatiles compound composition and mechanical, antioxidant and antibacterial properties. 144:111241. 2021-01-01
Bioaccessibility and intestinal uptake of carotenoids from microalgae Scenedesmus obliquus. 140:110780-110792. 2021-01-01
Bioaccessibility estimation of metallic macro and micronutrients Ca, Mg, Zn, Fe, Cu and Mn in flours of oat and passion fruit peel. 150:111880. 2021-01-01
Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides. 138:110649. 2021-01-01
Biodiversity and technological features of Weissella isolates obtained from Brazilian artisanal cheese-producing regions. 147:1. 2021-01-01
Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages. 142:111090. 2021-01-01
Buffalo powder dairy products with and without lactose hydrolysis: Physical-chemical and technical-functional characterizations. 11:112124-21. 2021-01-01
Characterization of Enterococcus faecium EO1 isolated from mutton and activity of bacteriocin-like substances in the control of Listeria monocytogenes in fresh mutton sausage. 140:110954. 2021-01-01
Characterization of acid-thinned cassava starch and its technological properties in sugar solution. 151:112151. 2021-01-01
Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products. 150:111970. 2021-01-01
Cheese powders as emulsifier in mayonnaise. 151:112188. 2021-01-01
Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol. 1:112923. 2021-01-01
Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels. 135:110019. 2021-01-01
Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus. -:111452. 2021-01-01
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene. 154:112677. 2021-01-01
Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham. 149:111881. 2021-01-01
Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches. 138:110683. 2021-01-01
Comparison of experimental setups for the production of milk concentrates and subsequent characterization. 151:112193. 2021-01-01
Comprehensive characterization reveals antimicrobial-resistant and potentially virulent Campylobacter isolates from poultry meat products in Southern Brazil. 149:111831. 2021-01-01
Content and response to Ɣ-irradiation before over-ripening of capsaicinoid, carotenoid, and tocopherol in new hybrids of spice chili peppers. 147:111555. 2021-01-01
Correlation analysis between acoustic and sensory technique data for cooked pork loin samples. 141:110882. 2021-01-01
Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics. 1:112175. 2021-01-01
Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods. 1:111105. 2021-01-01
Development and characterization of Lactobacillus acidophilus (LA-3) microparticles with reducing substances and its addition to Reino Cheese. 1:111083-1. 2021-01-01
Development of an integrated process involving palm industry co-products for monoglyceride/diglyceride emulsifier synthesis: Use of palm cake and fiber for lipase production and palm fatty-acid distillate as raw material. 135:110039. 2021-01-01
Development of antioxidant active PVA films with plant extract of Caesalpinia ferrea Martius. 114:1-6. 2021-01-01
Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization. 141:110848. 2021-01-01
Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition. 145:111364. 2021-01-01
Development of time-pH indicator nanofibers from natural pigments: an emerging processing technology to monitor the quality of foods. 142:111020. 2021-01-01
Digital images and independent components analysis in the determination of bioactive compounds from grape juice. 152:112308. 2021-01-01
Do consumers perceive sensory differences by knowing information about coffee quality?. 138:1-7. 2021-01-01
Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?. 144:111239. 2021-01-01
Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads. 139:110561. 2021-01-01
Edible seeds clustering based on phenolics and antioxidant activity using multivariate analysis. 152:112372-112372. 2021-01-01
Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers. 00:112867-9. 2021-01-01
Effect of cold atmospheric pressure plasma processing on quality and shelf life of red currants. 151:112213. 2021-01-01
Effect of cold plasma on açai pulp: enzymatic activity, color and bioaccessibility of phenolic compounds. 149:111883. 2021-01-01
Effect of high pressure combined with temperature on the death kinetics of Alicyclobacillus acidoterrestris spores and on the quality characteristics of mango pulp. 152:112266. 2021-01-01
Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. 154:112679. 2021-01-01
Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers. 136:110307. 2021-01-01
Effect of separation methods on the drying kinetics of organic pitaya (Hylocereus undatus [Haw.] Britton & Rose) seed. 152:112353. 2021-01-01
Effect of ultrasound on cell viability and storage of dehydrated jackfruit (Artocarpus heterophyllus Lam.) impregnated with Lactobacillus casei. 139:110790-110890. 2021-01-01
Effect of ultrsound on cell viability and storage of dehydrated jackfruit (artocarpus heterophyllus Lam.) impregnated with Lactobacillus casei. 139:1-6. 2021-01-01
Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract. 142:111027. 2021-01-01
Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus. 155:112886. 2021-01-01
Effects of intermittent drying on physicochemical and morphological quality of rice and endosperm of milled brown rice. 152:112334. 2021-01-01
Encapsulation, storage viability, and consumer acceptance of probiotic butter. 139:110536-110546. 2021-01-01
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. 137:110472. 2021-01-01
Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?. 1:111123-111127. 2021-01-01
Evaluating and predicting egg quality indicators through principal component analysis and artificial neural networks. 148:111720-8. 2021-01-01
Evaluation of melon drying using hyperspectral imaging technique in the near infrared region. 143:111092. 2021-01-01
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. 150:112042-112052. 2021-01-01
Fate of aflatoxins in cornmeal during single-screw extrusion: A bioaccessibility approach. 138:110734. 2021-01-01
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. 135:109905. 2021-01-01
Fortification of traditional tapioca -pancakes- from the Brazilian northeast with microencapsulated carrot carotenoid. 152:112301. 2021-01-01
Freeze-dried Petit Suisse cheese produced with ora-pro-nóbis (Pereskia aculeata Miller) biopolymer and carrageenan mix. 149:111764. 2021-01-01
Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100. 1:111596. 2021-01-01
Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners. 135:110265. 2021-01-01
Garlic essential oil as an antifungal and anti-mycotoxin agent in stored corn. 1:111600. 2021-01-01
Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella. 140:110686. 2021-01-01
How dried sourdough starter can enable and spread the use of sourdough bread. 149:111888. 2021-01-01
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. 149:111918-111918. 2021-01-01
Impact of extraction methods and genotypes on the properties of starch from peach palm (Bactris gasipaes Kunth) fruits. 150:111983. 2021-01-01
Impact of fiber-rich donkey milk yogurt on apparent viscosity and sensory acceptance. 1:111494-1. 2021-01-01
Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. 141:110892. 2021-01-01
Impact of thermosonication processing on the phytochemicals, fatty acid composition and volatile organic compounds of almond-based beverage. 154:112579. 2021-01-01
Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread. 147:111495. 2021-01-01
In vitro ability of nonviable cells of lactic acid bacteria strains in combination with sorbitan monostearate to bind to aflatoxin M1 in skimmed milk. 147:111666. 2021-01-01
Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT). 142:111037. 2021-01-01
Incorrect citation in -Turek, K, Wszo-ek, M. (2021). Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir. LWT, 147, 111681. https://doi.org/10.1016/j.lwt.2021.111681-. 151:112109. 2021-01-01
Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch. 111451. 2021-01-01
Influence of buriti pulp (Mauritia Flexuosa L.) concentration on thermophysical properties and antioxidant capacity. 112098:112098. 2021-01-01
Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar -Italia?: Physicochemical and bioactive properties. 152:112315. 2021-01-01
Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing. 149:112048. 2021-01-01
Infrared radiation heating: A novel technique for developing quick-cooking rice. 154:112758. 2021-01-01
Integrated green-based methods to recover bioactive compounds from by-product of acerola processing. 151:111654. 2021-01-01
Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace. 138:110621-8. 2021-01-01
Investigating the glutathione accumulation by non-conventional wine yeasts in optimized growth conditions and multi-starter fermentations. 142:110990. 2021-01-01
Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil. 1:111843. 2021-01-01
Kluyveromyces lactis and Torulaspora delbrueckii: Probiotic characterization, anti-Salmonella effect, and impact on cheese quality. 151:112240. 2021-01-01
Lactic microbiota of the minas artisanal cheese produced in the serro region, Minas Gerais, Brazil. 148:111698. 2021-01-01
Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration. 1:112598. 2021-01-01
Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk. 143:111124. 2021-01-01
Mechanical-acoustical measurements to assess the crispness of dehydrated bananas at different water activities. 1:112822. 2021-01-01
MicroNIR spectroscopy and multivariate calibration in the proximal composition determination of human milk. 147:111645. 2021-01-01
Microbial-physicochemical integrated analysis of kombucha fermentation. -:111788. 2021-01-01
Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar). 148:111794. 2021-01-01
Microbiological feasibility of microwave processing of coconut water. 145:1-4. 2021-01-01
Microbiome of industrialized Minas Frescal Cheese reveals high prevalence of putative bacteria: A concern in the One Health context. 139:110791. 2021-01-01
Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits. 142:110997-111007. 2021-01-01
Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential,. 148:111674. 2021-01-01
Microwave And Conventional Thermal Processing Of Soymilk: Inactivation Kinetics Of Lipoxygenase And Trypsin Inhibitors Activity. 145:111275. 2021-01-01
Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy. 137:110414. 2021-01-01
Modeling the combinatory effects of parboiling and cooking on red paddy rice (Oryza sativa L.) properties. 147:111607. 2021-01-01
Molecular characterization of the bacterial communities present in sheep's milk and cheese produced in South Brazilian Region via 16S rRNA gene metabarcoding sequencing. 1:111579. 2021-01-01
NMR evaluation of apple cubes and apple juice composition subjected to two cold plasma technologies. 00:112062. 2021-01-01
Nanoencapsulation of vitamin D3 and fortification in an experimental jelly model of Acca sellowiana: Bioaccessibility in a simulated gastrointestinal system. 1:111287. 2021-01-01
New approach for barrel-aged distillates classification based on maturation level and machine learning: A study of cachaça. 140:110836. 2021-01-01
New functional non-dairy mixed tropical fruit juice microencapsulated by spray drying: Physicochemical characterization, bioaccessibility, genetic identification and stability. 152:112271-112280. 2021-01-01
Nutritional and bioactive composition of achachairu (Garcinia humilis) seed flour: A potential ingredient at three stages of ripening. 1:112251. 2021-01-01
Oat bran and sweeteners in Petit-Suisse cheese: Technological and Nutritional Properties and Consumer Acceptance. 146:111318. 2021-01-01
Olive oil-in-water emulsion as a source of desirable fatty acids in free-range ¿Caipira¿ chicken ham. 1:111216. 2021-01-01
Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities. 149:111924. 2021-01-01
Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger. 138:110593. 2021-01-01
Pecan storage: effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans. 145:111298. 2021-01-01
Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions. 150:111863. 2021-01-01
Phenolic compounds are dependent on cultivation conditions in face of UV-C radiation in -Concord? grape juices (Vitis labrusca). 154:112681. 2021-01-01
Photodynamic inactivation of Pseudomonas fluorescens in Minas Frescal cheese using curcumin as a photosensitizer. 151:112143. 2021-01-01
Photodynamic inactivation of Pseudomonas fluorescens in Minas frescal cheese. 151:1. 2021-01-01
Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. 153:112407. 2021-01-01
Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.). 148:111714-xx. 2021-01-01
Postharvest freezing process assessment of the blueberry structure in three acts: Bioimpedance, color, and granulometry analysis. 151:112237-112250. 2021-01-01
Postharvest quality and antioxidant activity extension of strawberry fruit using allyl isothiocyanate encapsulated by electrospun zein ultrafine fibers. 1:111087. 2021-01-01
Potential for the processing of Brazilian fruits - A review of approaches based on the state diagram. 156:113013. 2021-01-01
Producing crispy chickpea snacks by air, freeze, and microwave multi-flash drying. 140:110781. 2021-01-01
Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties. 140:110847-6. 2021-01-01
Rapid authenticity assessment of Brazilian palm kernel oils by mass spectrometry combined with chemometrics. 1:112612-112612. 2021-01-01
Recent advances in the extraction of polyphenols from eggplant and their application in foods. 146:111381. 2021-01-01
Recovery of ascorbic acid, phenolic compounds and carotenoids from acerola by-products: An opportunity for their valorization. 146:111654. 2021-01-01
Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity. 150:112066. 2021-01-01
Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage. 139:110577. 2021-01-01
Rheological characterisation of full-fat and reduced-fat aerated icings. 142:111014. 2021-01-01
Safety evaluation and bacteriocinogenic potential of Pediococcus acidilactici strains isolated from artisanal cheeses. 139:110550. 2021-01-01
Salmonella inactivation and changes on texture and color of chicken skin treated with antimicrobials and ultrasound. 149:111836. 2021-01-01
Salmonella survival during soft-cooked eggs processing by steam oven. 151:1. 2021-01-01
Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger. 156:113008. 2021-01-01
Simulation of coffee beans contamination by Aspergillus species under different environmental conditions and the biocontrol effect by Saccharomyces cerevisiae. 148:111610. 2021-01-01
Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking. 150:112054-112095. 2021-01-01
Sodium reduction in ¿spam-like¿ product elaborated with mechanically separated tilapia meat. 148:111676. 2021-01-01
Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute. 139:110569. 2021-01-01
Spray drying and characterization of lactose-free goat milk. 147:111516. 2021-01-01
Stability of milk chocolate with hygroscopic fibers during storage. 137:110477-110477. 2021-01-01
Static × dynamic controlled atmosphere: Impacts of aerobic and anaerobic metabolism on physiological disorders and overall quality of -Royal Gala? apples. 141:110922. 2021-01-01
Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria (CNPq 428577/2016-4). 141:110888. 2021-01-01
Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction. 1:1-9. 2021-01-01
Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization. 154:112672-15. 2021-01-01
Technological and diffusion properties in the wet salting of beef assisted by ultrasound. 112036:1--. 2021-01-01
The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?. 1:111442-111450. 2021-01-01
The combined effect of essential oils and emerging technologies on food safety and quality. 147:111593. 2021-01-01
The control of cheese and meat product spoilage fungi by sanitizers: in vitro testing and food industry usage. 144:111204. 2021-01-01
The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. 150:111907. 2021-01-01
Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life. 1:111814. 2021-01-01
Ultrasound-assisted hydration with sodium bicarbonate solution enhances hydration-cooking of pigeon pea. 144:111191. 2021-01-01
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks. 138:110806. 2021-01-01
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties. 154:112724. 2021-01-01
Unveiling the physicochemical properties and chemical profile of artisanal jabuticaba wines by bromatological and NMR-based metabolomics approaches. 146:111371. 2021-01-01
Valorization of mangoes with internal breakdown through the production of edible films by continuous solution casting. 145:111339-111347. 2021-01-01
Viability and stability evaluation of Lactobacillus casei LC03 co-encapsulated with red onion (Allium cepa L.) peel extract. 153:112434-112443. 2021-01-01
Water vapor sorption and permeability of sustainable alginate/collagen/SiO2 composite films. 152:112261. 2021-01-01
Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage. 149:111901. 2021-01-01
Xanthan gum-based film-forming suspension containing essential oils: Production and in vitro antimicrobial activity evaluation against mastitis-causing microorganisms. 153:112470. 2021-01-01
A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds. 126:109316. 2020-01-01
A study of poly (butylene adipate-co-terephthalate)/orange essential oil films for application in active antimicrobial packaging. 1:109148-8. 2020-01-01
A symbiotic dessert composed of yam (Dioscorea sp.) and Ubá mango pulp (Mangifera indica L.). 133:1-8. 2020-01-01
Acai pulp and seeds as emerging sources of phenolic compounds for enrichment of residual yeasts (Saccharomyces cerevisiae) through the biosorption process. 124:109447. 2020-01-01
Action mechanism of araçá (Psidium cattleianum Sabine) hydroalcoholic extract against Staphylococcus aureus. 119:108884-1. 2020-01-01
Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat. 1:110275-110275. 2020-01-01
Additives and soy detection in powder rice beverage by vibrational spectroscopy as an alternative method for quality and safety control. 137:110331. 2020-01-01
Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production. 123:109119. 2020-01-01
Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. 132:109819-109819. 2020-01-01
Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology. 110052:110052. 2020-01-01
Assessment of enzymatic hydrolysis of lactose in lactose-free milk production - A comparative study using capillary zone electrophoresis and cryoscopy. 00:110585-00. 2020-01-01
Baccharis dracunculifolia: Chemical constituents, cytotoxicity and antimicrobial activity. 120:1-108930. 2020-01-01
Bacterial cellulose/cashew gum films as probiotic carriers. 130:109699. 2020-01-01
Bioactive compounds and antioxidant capacity of grape pomace flours. 135:1-8. 2020-01-01
Bordo grape marc (Vitis labrusca): Evaluation of bioactive compounds in vitro and in vivo. 129:109625. 2020-01-01
Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties. 137:110390. 2020-01-01
Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast. 126:109291. 2020-01-01
Characterization of jabuticaba (Plinia cauliflora) peel flours and prediction of compounds by FTIR analysis. 133:110135. 2020-01-01
Charcoal-barbecued Coalho cheese: An investigation on the formation and ingestion of polycyclic aromatic hydrocarbons. 124:109186. 2020-01-01
Chemical and sensorial characterization of a novel alcoholic beverage produced with native acai (Euterpe precatoria) from different regions of the Amazonas state. 117:108632. 2020-01-01
Chemical characterization, antioxidant and antimicrobial activities of açaí seed (Euterpe oleracea Mart.) extracts containing A- and B-type procyanidins. 132:1. 2020-01-01
Chemical composition and in vitro antioxidant and antihyperglycemic activities of clove, thyme, oregano, and sweet orange essential oils. 137:110632. 2020-01-01
Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization. 124:109028. 2020-01-01
Chemical properties of the pulp oil of tucuma-i-da-v ? arzea ´ (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction. 1:1-1. 2020-01-01
Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization. 125:109193. 2020-01-01
Chlorella sorokiniana: a new alternative source of carotenoids and proteins for gluten-free bread. 134:109974-xxx. 2020-01-01
Citric acid as crosslinking agent in starch/xanthan gum hydrogels produced by extrusion and thermopressing. 125:108950. 2020-01-01
Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE).. 133:110064-xxx. 2020-01-01
Combination of essential oils in dairy products: A review of their functions and potential benefits. 133:110116-110125. 2020-01-01
Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods. 1:109342. 2020-01-01
Consumers awareness of white-striping as a chicken breast myopathy affects their purchasing decision and emotional responses. 131:109809. 2020-01-01
Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation. 1:109875. 2020-01-01
Detection of biogenic amines in mead of social bee. 121:108969. 2020-01-01
Development and characterization of intelligent cellulose acetate-based films using red cabbage extract for visual detection of volatile bases. 132:109780. 2020-01-01
Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51. 130:109637. 2020-01-01
Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract.. 118:108756. 2020-01-01
Development of novel plant-based milk based on chickpea and coconut. 128:109479. 2020-01-01
Discrimination of sparkling wines samples according to the country of origin by ICP-OES coupled with multivariate analysis. 131:109760-xxx. 2020-01-01
Dynamics of Geobacillus stearothermophilus and Bacillus cereus spores inoculated in different time intervals during simulated cocoa beans fermentation. 120:108941. 2020-01-01
Effect of a water spray system on the presence of Salmonella and Listeria monocytogenes on conveyor belts in chicken slaughterhouses. -:109017. 2020-01-01
Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread. 134:110025. 2020-01-01
Effect of different storage conditions on physicochemical and bioactive characteristics of thermally processed stingless bee honeys. 131:109724. 2020-01-01
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. 124:109-129. 2020-01-01
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model. 132:109876. 2020-01-01
Effect of high pressure processing combined with temperature on the inactivation and germination of Alicyclobacillus acidoterrestris spores: Influence of heat-shock on the counting of survivors. 118:108781. 2020-01-01
Effect of in vitro gastrointestinal digestion on bioaccessibility of phenolic compounds and antioxidant capacity of crustaceans residues with potential antidiabetic impact. 133:110004. 2020-01-01
Effect of mixture of fining agents on the fermentation kinetics of base wine for sparkling wine production: Use of methodology for modeling. 131:109660-10. 2020-01-01
Effect of proteases from ginger rhizome on the fragmentation of myofibrils and tenderness of chicken breast. 120:108921. 2020-01-01
Effect of quality of carnauba wax (Copernica cerífera) on microstructure, textural, and rheological properties of soybean oil-based organogels. 136:110267. 2020-01-01
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. 122:109052. 2020-01-01
Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE. 133:110136-8. 2020-01-01
Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. 130:109636. 2020-01-01
Effect of ultraviolet treatment (UV-C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores. 133:109911-109918. 2020-01-01
Effects of digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-product on growth and metabolism of Lactobacillus and Bifidobacterium indicate prebiotic properties. 131:109766-109766. 2020-01-01
Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. 117:108652. 2020-01-01
Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to by products. 120:1-8. 2020-01-01
Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts. 120:108895. 2020-01-01
Encapsulation of Amazonian Blueberry juices: Evaluation of bioactive compounds and stability. 124:109152. 2020-01-01
Environmental Life Cycle Assessment of goat cheese production in Brazil: a path towards sustainability. 129:109550. 2020-01-01
Enzymatic hydrolysis of Carioca bean (Phaseolus vulgaris L.) protein as an alternative to commercially rejected grains. 125:109191-109191. 2020-01-01
Enzymatic maceration of Tabasco pepper: Effect on the yield, chemical and sensory aspects of the sauce. 127:109311-08. 2020-01-01
Evaluating technological quality of okara flours obtained by different drying processes. 1:109062-1. 2020-01-01
Evaluation of antimicrobial activity of green tea kombucha at two fermentation time points against Alicyclobacillus spp.. 130:109641-109670. 2020-01-01
Evaluation of modified starch and rice protein concentrate as wall materials on the microencapsulation of flaxseed oil by freeze-drying. 140:110760. 2020-01-01
Evaluation of the thermal resistance of Salmonella Typhimurium ATCC 14028 after long-term blanched peanut kernel storage. 117:108701. 2020-01-01
Evaluation of xylooligosaccharides and fructooligosaccharides on digestive enzymes hydrolysis and as a nutrient for different probiotics and Salmonella typhimurium. 118:108761. 2020-01-01
Experimental Design applied in the semolina pasta cooking to increase the resistant starch formation. 1:110708. 2020-01-01
Extracts and fractions of Croton L. (Euphorbiaceae) species with antimicrobial activity and antioxidant potential. 1:110521-XX. 2020-01-01
Fermentation of chickpea (Cicer arietinum L.) and coconut (Coccus nucifera L.) beverages by Lactobacillus paracasei subsp paracasei LBC 81: The influence of sugar content on growth and stability during storage. 1:109834. 2020-01-01
Gastrointestinal bioaccessibility and bioactivity of phenolic compounds from araçá-boi fruit. 1:110230. 2020-01-01
Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. 1:109526. 2020-01-01
Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. 134:110253. 2020-01-01
Hydrolysis of lactose using β-D-galactosidase immobilized in pectin-based hydrogels: Modeling and optimization by factorial design. 132:109836. 2020-01-01
Impact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: A contribution to the validation of low water activity foods processing interventions. 131:109705. 2020-01-01
Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle. 133:110014. 2020-01-01
Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage. 1:110611-xx. 2020-01-01
Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli. 134:110200. 2020-01-01
Improvement of the viability of encapsulated probiotics using whey proteins. 117:108601. 2020-01-01
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. 119:108907. 2020-01-01
Improving the nutritional value and extending shelf life of red guava by adding calcium chloride. 130:109655. 2020-01-01
In vitro fermentation of raffinose to unravel its potential as prebiotic ingredient. 126:109322. 2020-01-01
In vitro resistance of lactic acid bacteria carried in kefir appetizer enriched with agroindustrial by-products. 1:1-6. 2020-01-01
Inactivation kinetics of Listeria monocytogenes in whey dairy beverage processed with ohmic heating. 127:1-5. 2020-01-01
Influence of cocoa clones on the quality and functional properties of chocolate - Nitrogenous compounds. 134:110202. 2020-01-01
Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice. .:110548-.. 2020-01-01
Influence of rice protein hydrolysate on lipid oxidation stability and PHYSICO-CHEMICAL properties of linseed oil microparticles obtained through spray-drying. 139:110510. 2020-01-01
Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham. 123:109112--. 2020-01-01
Inhibition of Listeria monocytogenes in fresh sausage by bacteriocinogenic Lactobacillus curvatus UFV-NPAC1 and its semi-purified bacteriocin. 118:108757. 2020-01-01
Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace. 138:110621-12. 2020-01-01
Interaction of Quillaja bark saponin and bovine serum albumin: Effect on secondary and tertiary structure, gelation and in vitro digestibility of the protein. 121:108970. 2020-01-01
Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk. 1:110700-110709. 2020-01-01
Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage. .:109418-.. 2020-01-01
Is it possible to predict the microbiological quality of goat milk by physicochemical parameters?. 130:109670. 2020-01-01
Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products. 117:108661. 2020-01-01
Lactobacillus casei CSL3: Evaluation of supports for cell immobilization, viability during storage in Petit Suisse cheese and passage through gastrointestinal transit in vitro. 126:109381. 2020-01-01
Lactobacillus rhamnosus GG in a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) beverage and its survival in the human gastrointestinal tract. 134:110028. 2020-01-01
Laurel extracts inhibit Quorum sensing, virulence factors and biofilm of foodborne pathogens. 134:109899. 2020-01-01
MUTAGENICITY ASSESSMENT OF AFLATOXIN B1 EXPOSED TO ESSENTIAL OILS. 1:110622. 2020-01-01
Mayonnaise as a model food for improving the bioaccessibility of carotenoids from Bactris gasipaes fruits. 122:109022. 2020-01-01
Microencapsulation as a tool to producing an extruded functional food. 128:109433. 2020-01-01
Microencapsulation of a craft beer, nutritional composition, antioxidant stability, and drink acceptance. 133:110104. 2020-01-01
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté. 125:109223. 2020-01-01
Microencapsulation of jabuticaba extracts (myrciaria cauliflora): evaluation of their bioactive and thermal properties in cassava starch biscuits. 1:110460. 2020-01-01
Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Development of a potential functional ingredient for food application. -:109519-109529. 2020-01-01
Minerals assessment and sodium control in hamburger by fast and green method and chemometric tools. 128:109438. 2020-01-01
Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. -:109597--. 2020-01-01
Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity. 133:109849. 2020-01-01
Modeling the impact of water activity, pH, and calcium propionate on the germination of single spores of Penicillium paneum. 133:110012. 2020-01-01
Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes. 00:109644. 2020-01-01
NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere. 117:108673-108680. 2020-01-01
New enterococci isolated from cheese whey derived from different animal sources: High biotechnological potential as starter cultures. 131:109808-8. 2020-01-01
Novel sequence types of Lactococcus lactis subsp. lactis obtained from Brazilian dairy production environments. 124:109146. 2020-01-01
Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations. 133:110108. 2020-01-01
Optimization of goat milk vacuum-assisted block freeze concentration using response surface methodology and NaCl addition influence. 124:109133-8. 2020-01-01
Optimization of ultrasonic-assisted extraction of kahweol and cafestol from roasted coffee using response surface methodology. 117:108593. 2020-01-01
Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality. 123:109106. 2020-01-01
PHENOLIC and SAPONIN profile in grains of carioca beans during storage. 1:110599-.. 2020-01-01
Partial characterization and antioxidant activity of exopolysaccharides produced by Lactobacillus plantarum CNPC003. 127:109349-8. 2020-01-01
Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components?. 128:109472. 2020-01-01
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content. 122:109001. 2020-01-01
Physical, chemical, and technofunctional properties of okara modified by a carbohydrase mixture. 134:110141. 2020-01-01
Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir. 123:109069. 2020-01-01
Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt. 139:110512-xx. 2020-01-01
Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations. 121:108986. 2020-01-01
Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages. 132:109845. 2020-01-01
Potentially symbiotic fermented milk: A preliminary approach using lactose-free milk. 118:108847. 2020-01-01
Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source. 134:110142. 2020-01-01
Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086.. 121:109275. 2020-01-01
Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material. 135:110075-110082. 2020-01-01
Proteomic and physicochemical characteristics: the search for a quality profile of beans (Phaseolus vulgaris L.) during long-term storage. .:110057-1. 2020-01-01
Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya. 140:110770. 2020-01-01
Quality parameters and sensorial profile of clarified ¿Cerrado¿ cashew juice supplemented with Sacharomyces boulardii and different sweeteners. 00:109319. 2020-01-01
Reduction of sodium content in frozen goat sausage using different types of salt. 135:110272-110274. 2020-01-01
Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion. 135:110255. 2020-01-01
Removal of final wash in chicken slaughter process does not affect microbiological quality of carcasses. -:110378. 2020-01-01
Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. Byproduct for production of high -protein, -antioxidant, and -fiber ingredient. 13:110030. 2020-01-01
Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham. 1:110392. 2020-01-01
Screening method for determination of C18:1 trans fatty acids positional isomers in chocolate by 1H NMR and chemometrics. 000:109689-000. 2020-01-01
Simultaneous determination of goat milk adulteration with cow milk and their fat and protein contents using NIR spectroscopy and PLS algorithms. 127:109427. 2020-01-01
Spoilage potential of a heat-stable lipase produced by Serratia liquefaciens isolated from cold raw milk. 126:109289. 2020-01-01
Stability of Brazilian Apis mellifera L. honey during prolonged storage: Physicochemical parameters and bioactive compounds. 129:109521-xx. 2020-01-01
Study and application of photo-modified cassava starch with lactic acid and UV-C irradiation. 139:110504. 2020-01-01
Survival of Salmonella in Peruvian pisco sour drink. 117:108608. 2020-01-01
Survival of Salmonella in spaghetti alla carbonara. 123:109115. 2020-01-01
Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development. 135:110233. 2020-01-01
Technological quality and sensory acceptability of nutritive bars produced with Brazil nut and baru almond coproducts. 1:110467. 2020-01-01
Temperature variability during the commercialization of probiotic cheeses and other fresh cheeses in retail stores of two Brazilian regions. 130:110082. 2020-01-01
The effects of limonene on the crystallization of palm oil. 133:110079. 2020-01-01
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods. 117:108599. 2020-01-01
The impact of innovative gluten-free coatings on the physicochemical, microbiological, and sensory characteristics of fish nuggets. 137:110409. 2020-01-01
Thermosonication for peroxidase inactivation in sugarcane juice. 140:110730. 2020-01-01
Thymol and carvacrol in nanoliposomes: Characterization and a comparison with free counterparts against planktonic and glass-adhered Salmonella. 127:109382-7. 2020-01-01
Towards the manufacture of camembert cheese powder: Characteristics of cheese feeds without emulsifying salts. 127:109412. 2020-01-01
Ultrasound application for quality improvement of beef Biceps femoris physicochemical characteristics. 118:108817. 2020-01-01
Use of passion fruit seed extract (Passiflora edulis Sims) to prevent lipid oxidation in dairy beverages during storage and simulated digestion. 123:109088-109098. 2020-01-01
Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility. 134:110229. 2020-01-01
Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk. 130:109557. 2020-01-01
Uvaia (Eugenia pyriformis Cambess) residue as a source of antioxidants: An approach to ecofriendly extraction. 138:110785. 2020-01-01
Water sorption properties of papaya seeds (Carica papaya L.) formosa variety: An assessment under storage and drying conditions. .:110458. 2020-01-01
Yam (Dioscorea cayennensis) protein concentrate: Production, characterization and in vitro evaluation of digestibility. 140:110771. 2020-01-01

tem uma área de assunto

publisher

Elsevier BV

is open access

True invalid format

is in DOAJ

True invalid format