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Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype
Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype
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Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype

Saha, Supradip ; Singh, Gyanendra ; Mahajan, V ; Gupta, H. S

Plant foods for human nutrition (Dordrecht), 2009-06, Vol.64 (2), p.174-180 [Periódico revisado por pares]

Boston: Boston : Springer US

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2
Sulfur fertilization enhances ajoene accumulation in hydroponically grown garlic
Sulfur fertilization enhances ajoene accumulation in hydroponically grown garlic
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Sulfur fertilization enhances ajoene accumulation in hydroponically grown garlic

Naznin, M.T. ; Kitaya, Y. ; Hirai, H. ; Alsanius, B.W.

Acta Horticulturae, 2020, Vol.1273 (1273), p.217-222 [Periódico revisado por pares]

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3
A double-stage tube furnace—acid-trapping protocol for the pre-concentration of mercury from solid samples for isotopic analysis
A double-stage tube furnace—acid-trapping protocol for the pre-concentration of mercury from solid samples for isotopic analysis
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A double-stage tube furnace—acid-trapping protocol for the pre-concentration of mercury from solid samples for isotopic analysis

Sun, Ruoyu ; Enrico, Maxime ; Heimbürger, Lars-Eric ; Scott, Clint ; Sonke, Jeroen E.

Analytical and bioanalytical chemistry, 2013-08, Vol.405 (21), p.6771-6781 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma?
Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma?
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Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma?

Cardoso Schwindt, Virginia ; Coletto, Mauricio M. ; Díaz, Mónica F. ; Ponzoni, Ignacio

Food and bioprocess technology, 2023, Vol.16 (1), p.24-42 [Periódico revisado por pares]

New York: Springer US

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5
Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry
Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry
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Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry

Steingass, Christof Björn ; Carle, Reinhold ; Schmarr, Hans-Georg

Analytical and bioanalytical chemistry, 2015-03, Vol.407 (9), p.2591-2608 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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6
Sensory Differences between Product Matrices Made with Beet and Cane Sugar Sources
Sensory Differences between Product Matrices Made with Beet and Cane Sugar Sources
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Sensory Differences between Product Matrices Made with Beet and Cane Sugar Sources

Urbanus, Brittany L ; Schmidt, Shelly J ; Lee, Soo‐Yeun

Journal of food science, 2014-11, Vol.79 (11), p.S2354-S2361 [Periódico revisado por pares]

United States: The Institute

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7
Assessment of probiotic, antifungal and cholesterol lowering properties of Pediococcus pentosaceus KCC‐23 isolated from Italian ryegrass
Assessment of probiotic, antifungal and cholesterol lowering properties of Pediococcus pentosaceus KCC‐23 isolated from Italian ryegrass
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Assessment of probiotic, antifungal and cholesterol lowering properties of Pediococcus pentosaceus KCC‐23 isolated from Italian ryegrass

Ilavenil, Soundharrajan ; Vijayakumar, Mayakrishnan ; Kim, Da Hye ; Valan Arasu, Mariadhas ; Park, Hyung Su ; Ravikumar, Sivanesan ; Choi, Ki Choon

Journal of the science of food and agriculture, 2016-01, Vol.96 (2), p.593-601 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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8
A Proteomic- and Bioinformatic-Based Identification of Specific Allergens from Edible Insects: Probes for Future Detection as Food Ingredients
A Proteomic- and Bioinformatic-Based Identification of Specific Allergens from Edible Insects: Probes for Future Detection as Food Ingredients
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A Proteomic- and Bioinformatic-Based Identification of Specific Allergens from Edible Insects: Probes for Future Detection as Food Ingredients

Barre, Annick ; Pichereaux, Carole ; Simplicien, Mathias ; Burlet-Schiltz, Odile ; Benoist, Hervé ; Rougé, Pierre

Foods, 2021-01, Vol.10 (2), p.280 [Periódico revisado por pares]

Switzerland: MDPI AG

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9
Production of gluten-free beer by peptidase treatment
Production of gluten-free beer by peptidase treatment
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Production of gluten-free beer by peptidase treatment

Knorr, Verena ; Wieser, Herbert ; Koehler, Peter

European food research & technology, 2016-07, Vol.242 (7), p.1129-1140 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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10
Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages
Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages
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Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

Araya-Morice, Adriana ; De Gobba, Cristian ; Lametsch, Rene ; Ruiz-Carrascal, Jorge

European food research & technology, 2021-08, Vol.247 (8), p.2027-2037 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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