skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: Base de dados/Biblioteca: Science Citation Index Expanded (Web of Science) remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake
The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake

Chan, Der-Sheng ; Wang, Shang-Ta ; Chen, Mei-Yan ; Sung, Wen-Chieh

Food science and technology international, 2024-07, Vol.30 (5), p.485-494 [Periódico revisado por pares]

London, England: SAGE Publications

Texto completo disponível

Citações Citado por
2
Eco-friendly treatment of synthetic dyes contaminated water by biosorption: use of Bacillus mojavensis BI2 derived lipopeptide and date palm waste flour as biosorbents
Eco-friendly treatment of synthetic dyes contaminated water by biosorption: use of Bacillus mojavensis BI2 derived lipopeptide and date palm waste flour as biosorbents
Material Type:
Artigo 		Adicionar ao Meu Espaço

Eco-friendly treatment of synthetic dyes contaminated water by biosorption: use of Bacillus mojavensis BI2 derived lipopeptide and date palm waste flour as biosorbents

Mnif, Inès ; Mekki, Salwa ; Ghribi, Dhouha

Journal of dispersion science and technology, 2024-05, Vol.45 (6), p.1214-1226 [Periódico revisado por pares]

Philadelphia: Taylor & Francis

Texto completo disponível

Citações Citado por
3
Physicochemical, rheological, and baking properties of wheat flours from different mill streams
Physicochemical, rheological, and baking properties of wheat flours from different mill streams
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physicochemical, rheological, and baking properties of wheat flours from different mill streams

Nkurikiye, Eric ; Lou, Haiwei ; Churchill, Fran ; Watt, Jason ; Blodgett, Paul ; Karkle, Elisa ; Siliveru, Kaliramesh ; Li, Yonghui

Cereal chemistry, 2024-05, Vol.101 (3), p.468-479 [Periódico revisado por pares]

Texto completo disponível

Citações Citado por
4
Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin
Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin

Büyük, Zülal ; Dulger Altiner, Dilek

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1322-1334 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

Texto completo disponível

Citações Citado por
5
Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites
Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites
Material Type:
Artigo 		Adicionar ao Meu Espaço

Quality improvement of soybean meal by yeast fermentation based on the degradation of anti‐nutritional factors and accumulation of beneficial metabolites

Cao, Yazhuo ; Lu, Jian ; Cai, Guolin

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1441-1449 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

Texto completo disponível

Citações Citado por
6
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

Xie, Xinyuan ; Zhang, Jinhao ; Yuan, Zhihe ; Wang, Haibo ; An, Jianhui ; Deng, Lingli

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1732-1740 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

Texto completo disponível

Citações Citado por
7
Residue Behavior of Chiral Fungicide Prothioconazole and Its Major Chiral Metabolite in Flour Product Processing
Residue Behavior of Chiral Fungicide Prothioconazole and Its Major Chiral Metabolite in Flour Product Processing
Material Type:
Artigo 		Adicionar ao Meu Espaço

Residue Behavior of Chiral Fungicide Prothioconazole and Its Major Chiral Metabolite in Flour Product Processing

Fang, Qingkui ; Zheng, Kang ; Zeng, Rong ; Zhang, Zhaoxian ; Shi, Yanhong ; Gao, Quan ; Xiao, Jinjing ; Liao, Min ; Duan, Jinsheng ; Cao, Haiqun

Journal of agricultural and food chemistry, 2024-01, Vol.72 (1), p.679-689 [Periódico revisado por pares]

United States: American Chemical Society

Texto completo disponível

Citações Citado por
8
The impact of UV-C radiation on the sugar metabolism of the red flour beetle Tribolium castaneum herbst (coleoptera; tenebrionidae)
The impact of UV-C radiation on the sugar metabolism of the red flour beetle Tribolium castaneum herbst (coleoptera; tenebrionidae)
Material Type:
Artigo 		Adicionar ao Meu Espaço

The impact of UV-C radiation on the sugar metabolism of the red flour beetle Tribolium castaneum herbst (coleoptera; tenebrionidae)

Tungjitwitayakul, Jatuporn ; Suwannakhon, Narutchala ; Tatun, Nujira

International journal of radiation biology, 2024, Vol.100 (2), p.289-295 [Periódico revisado por pares]

England

Sem texto completo

Citações Citado por
9
End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review
End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review
Material Type:
Artigo 		Adicionar ao Meu Espaço

End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review

Osunbade, Adebowale Oluwaseun ; Alamu, Emmanuel Oladeji ; Awoyale, Wasiu ; Akinwande, Aishat Bolanle ; Adejuyitan, Johnson Akinwumi ; Maziya-Dixon, Busie

Cogent food & agriculture, 2023-12, Vol.9 (1) [Periódico revisado por pares]

London: Cogent

Texto completo disponível

Citações Citado por
10
Influence of addition and proportion of blueberry wine residue on dough characteristics
Influence of addition and proportion of blueberry wine residue on dough characteristics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of addition and proportion of blueberry wine residue on dough characteristics

Liu, Li-Na ; Lu, Hong-Jia ; Zhang, Wen-Lin

CYTA: journal of food, 2023-12, Vol.21 (1), p.404-409 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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 (16.564)
  2. Revistas revisadas por pares (17.014)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (17.613)
  2. magazinearticle  (88)
  3. Resenhas  (1)
  4. Book Chapters  (1)
  5. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de1961  (164)
  2. 1961Até1975  (352)
  3. 1976Até1990  (900)
  4. 1991Até2006  (3.371)
  5. Após 2006  (12.930)
  6. Mais opções open sub menu

Idioma 

  1. Inglês  (17.542)
  2. Japonês  (1.786)
  3. Português  (153)
  4. Espanhol  (104)
  5. Alemão  (88)
  6. Tcheco  (80)
  7. Eslovaco  (79)
  8. Francês  (57)
  9. Polonês  (15)
  10. Chinês  (15)
  11. Húngaro  (4)
  12. Serbian  (4)
  13. Holandês  (4)
  14. Russo  (3)
  15. Norueguês  (2)
  16. Italiano  (1)
  17. Turco  (1)
  18. Romeno  (1)
  19. Croatian  (1)
  20. Mais opções open sub menu

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

Buscando em bases de dados remotas. Favor aguardar.