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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industryBrennan, Charles StephenInternational journal of food science & technology, 2024-01, Vol.59 (1), p.1-5 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
| 2 |
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Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starchLuis Fernando Polesi Silene Bruder Silveira Sarmento; Célia Maria Landi FrancoInternational Journal of Food Science & Technology Oxford v. 46, p. 2257-2264, 2011Oxford 2011Acesso online |
| 3 |
Material Type: Artigo
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The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudatesAna Carolina Conti-Silva Deborah Helena Markowicz Bastos; Jose Alfredo Gomes ArêasInternational Journal of Food Science & Technology London v. 47, p. 1896-1902, 2012London 2012Acesso online. A biblioteca também possui exemplares impressos. |
| 4 |
Material Type: Artigo
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Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starchLuis Fernando Polesi Silene Bruder Silveira Sarmento; Célia Maria Landi FrancoInternational Journal of Food Science & Technology Oxford v. 46, p. 2257-2264, 2011Oxford 2011Acesso online |
| 5 |
Material Type: Artigo
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Metabolomics applications in food science, technology and nutritionSingh, Narpinder ; Joshi, RobinInternational journal of food science & technology, 2024-06, Vol.59 (6), p.4166-4168 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
| 6 |
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The role of food science and technology in navigating the health issues of ultra‐processed foodsMellor, DuaneInternational journal of food science & technology, 2024-04 [Periódico revisado por pares]Texto completo disponível |
| 7 |
Material Type: Artigo
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Recent developments in molecular docking technology applied in food science: a reviewTao, Xuan ; Huang, Yukun ; Wang, Chong ; Chen, Fang ; Yang, Lingling ; Ling, Li ; Che, Zhenming ; Chen, XiangguiInternational journal of food science & technology, 2020-01, Vol.55 (1), p.33-45 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
| 8 |
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Research priorities for the globalisation of food science and technology 2020 onwardsBrennan, Charles StephenInternational journal of food science & technology, 2020-07, Vol.55 (7), p.2689-2690 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
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Non‐thermal technologies and its current and future application in the food industry: a reviewZhang, Zhi‐Hong ; Wang, Lang‐Hong ; Zeng, Xin‐An ; Han, Zhong ; Brennan, Charles S.International journal of food science & technology, 2019-01, Vol.54 (1), p.1-13 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
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Material Type: Artigo
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The popularity of food science and technology and the dissemination of researchBrennan, Charles S.International journal of food science & technology, 2018-12, Vol.53 (12), p.2631-2632 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
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