Kategorie: DDC-Klasse 664
2374 Titel
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Comparative Study of Betacyanin Profile and Antimicrobial Activity of Red Pitahaya (Hylocereus polyrhizus) and Red Spinach (Amaranthus dubius)
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Transepithelial Transport of Curcumin in Caco-2 Cells Is significantly Enhanced by Micellar Solubilisation
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Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process
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Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger
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A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content
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Physicochemical, Phytochemical and Mycological Characteristics of Italia Muscat Raisins Obtained Using Different Pre-treatments and Drying Techniques
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Concentration of Skim Milk by a Cascade Comprised of Ultrafiltration and Nanofiltration: Investigation of the Nanofiltration of Skim Milk Ultrafiltration Permeate
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Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints
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Hydrothermal Changes of Starch Monitored by Combined NMR and DSC Methods
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Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility
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Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder
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Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham
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Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread
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Phytoconstituents and stability of betalains in fruit extracts of Malabar spinach (Basella rubra L.)
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Pulsed magnetic field improves seed quality of aged green pea seeds by homeostasis of free radical content
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Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals
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Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch
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Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety
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Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand
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Comparison of the oxidative stability of linseed (Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements