skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: Lista de Todas as Versões ANTE: Abstracts in New Technology & Engineering remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Application of mesoporous magnetic nanosorbent developed from macadamia nut shell residues for the removal of recalcitrant melanoidin and its fractions
Application of mesoporous magnetic nanosorbent developed from macadamia nut shell residues for the removal of recalcitrant melanoidin and its fractions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of mesoporous magnetic nanosorbent developed from macadamia nut shell residues for the removal of recalcitrant melanoidin and its fractions

Wongcharee, Surachai ; Aravinthan, Vasantha

Separation science and technology, 2020-06, Vol.55 (9), p.1636-1649 [Periódico revisado por pares]

Abingdon: Taylor & Francis

Texto completo disponível

Citações Citado por
2
Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees
Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees
Material Type:
Artigo 		Adicionar ao Meu Espaço

Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

Vignoli, Josiane Alessandra ; Viegas, Marcelo Caldeira ; Bassoli, Denisley Gentil ; Benassi, Marta de Toledo

Food research international, 2014-07, Vol.61, p.279-285 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
3
Melanoidin removal from molasses wastewater using graphene oxide nanosheets
Melanoidin removal from molasses wastewater using graphene oxide nanosheets
Material Type:
Artigo 		Adicionar ao Meu Espaço

Melanoidin removal from molasses wastewater using graphene oxide nanosheets

Rafigh, Sayyid Mahdi ; Rahimpour Soleymani, Atrin

Separation science and technology, 2020-09, Vol.55 (13), p.2281-2293 [Periódico revisado por pares]

Abingdon: Taylor & Francis

Texto completo disponível

Citações Citado por
4
Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system
Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system
Material Type:
Artigo 		Adicionar ao Meu Espaço

Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system

Huang, Xiaotian ; Xia, Shuqin

Journal of the science of food and agriculture, 2024-07, Vol.104 (9), p.5533-5540 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

Texto completo disponível

Citações Citado por
5
Formation and fate of Amadori rearrangement products in Maillard reaction
Formation and fate of Amadori rearrangement products in Maillard reaction
Material Type:
Artigo 		Adicionar ao Meu Espaço

Formation and fate of Amadori rearrangement products in Maillard reaction

Cui, Heping ; Yu, Junhe ; Zhai, Yun ; Feng, Linhui ; Chen, Pusen ; Hayat, Khizar ; Xu, Yan ; Zhang, Xiaoming ; Ho, Chi-Tang

Trends in Food Science & Technology, 2021-09, Vol.115, p.391-408 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

Texto completo disponível

Citações Citado por
6
Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions
Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions

Kitzberger, Cíntia Sorane Good ; Scholz, Maria Brígida dos Santos ; Benassi, Marta de Toledo

Food research international, 2014-07, Vol.61, p.61-66 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
7
Investigation on the extractability of melanoidins in portioned espresso coffee
Investigation on the extractability of melanoidins in portioned espresso coffee
Material Type:
Artigo 		Adicionar ao Meu Espaço

Investigation on the extractability of melanoidins in portioned espresso coffee

Bartel, C. ; Mesias, M. ; Morales, F.J.

Food research international, 2015-01, Vol.67, p.356-365 [Periódico revisado por pares]

Texto completo disponível

Citações Citado por
8
Melanoidin removal from aqueous systems by a hybrid flotation‐filtration technique
Melanoidin removal from aqueous systems by a hybrid flotation‐filtration technique
Material Type:
Artigo 		Adicionar ao Meu Espaço

Melanoidin removal from aqueous systems by a hybrid flotation‐filtration technique

Christoforakos, Nikolaos PR ; Lazaridis, Nikolaos K

Journal of chemical technology and biotechnology (1986), 2018-08, Vol.93 (8), p.2422-2428 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

Texto completo disponível

Citações Citado por
9
Optimization of the application of melanoidin microcapsules from lycium barbarum residue in wool fabric dyeing process
Optimization of the application of melanoidin microcapsules from lycium barbarum residue in wool fabric dyeing process
Material Type:
Artigo 		Adicionar ao Meu Espaço

Optimization of the application of melanoidin microcapsules from lycium barbarum residue in wool fabric dyeing process

Wang, Xuemei ; Guo, Xiaohan ; Zhao, Hudie ; Zhang, Dongdong ; Hong, Guoying ; Wang, Xiangrong ; Hou, Xueni ; Yi, Fan

Journal of natural fibers, 2023-04, Vol.20 (1) [Periódico revisado por pares]

Abingdon: Taylor & Francis

Texto completo disponível

Citações Citado por
10
A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan
A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan
Material Type:
Artigo 		Adicionar ao Meu Espaço

A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan

Nagai, Chieri ; Noda, Kyoko ; Kirihara, Akari ; Tomita, Yuko ; Murata, Masatsune

Food Science and Technology Research, 2019, Vol.25(1), pp.81-88 [Periódico revisado por pares]

Tsukuba: Japanese Society for Food Science and Technology

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Recursos Online (60)
  2. Revistas revisadas por pares (63)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (63)
  2. magazinearticle  (1)
  3. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.