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Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food
Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food
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Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food

Aachary, Ayyappan Appukuttan ; Gobinath, Duraiswamy ; Prapulla, Siddalingaiya Gurudutt

International journal of food science & technology, 2011-07, Vol.46 (7), p.1346-1355 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Influence of different pulsed electric field strengths on the quality of the grapefruit juice
Influence of different pulsed electric field strengths on the quality of the grapefruit juice
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Influence of different pulsed electric field strengths on the quality of the grapefruit juice

Aadil, Rana Muhammad ; Zeng, Xin‐An ; Ali, Amjad ; Zeng, Feng ; Farooq, Muhammad Adil ; Han, Zhong ; Khalid, Saud ; Jabbar, Saqib

International journal of food science & technology, 2015-10, Vol.50 (10), p.2290-2296 [Periódico revisado por pares]

Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications

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3
A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice
A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice
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A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

Aadil, Rana Muhammad ; Zeng, Xin-An ; Wang, Man-Sheng ; Liu, Zhi-Wei ; Han, Zhong ; Zhang, Zhi-Hong ; Hong, Jing ; Jabbar, Saqib

International journal of food science & technology, 2015-05, Vol.50 (5), p.1144-1150 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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4
Thermosonication: a potential technique that influences the quality of grapefruit juice
Thermosonication: a potential technique that influences the quality of grapefruit juice
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Thermosonication: a potential technique that influences the quality of grapefruit juice

Aadil, Rana Muhammad ; Zeng, Xin-An ; Zhang, Zhi-Hong ; Wang, Man-Sheng ; Han, Zhong ; Jing, Hong ; Jabbar, Saqib

International journal of food science & technology, 2015-05, Vol.50 (5), p.1275-1282 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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5
Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
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Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures

Aalaei, Kataneh ; Rayner, Marilyn ; Sjöholm, Ingegerd

International journal of food science & technology, 2018-09, Vol.53 (9), p.2159-2165 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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6
Purification and identification of rice bran (Oryza sativa L.) phenolic compounds with in‐vitro antioxidant and antidiabetic activity using macroporous resins
Purification and identification of rice bran (Oryza sativa L.) phenolic compounds with in‐vitro antioxidant and antidiabetic activity using macroporous resins
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Purification and identification of rice bran (Oryza sativa L.) phenolic compounds with in‐vitro antioxidant and antidiabetic activity using macroporous resins

Aalim, Halah ; Belwal, Tarun ; Wang, Youyong ; Luo, Zisheng ; Hu, Juwu

International journal of food science & technology, 2019-03, Vol.54 (3), p.715-722 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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7
Comparison of the anti-obesity and hypocholesterolaemic effects of single Lactobacillus casei strain Shirota and probiotic cocktail
Comparison of the anti-obesity and hypocholesterolaemic effects of single Lactobacillus casei strain Shirota and probiotic cocktail
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Comparison of the anti-obesity and hypocholesterolaemic effects of single Lactobacillus casei strain Shirota and probiotic cocktail

Aazmi, Shafiq ; Teh, Lay Kek ; Ramasamy, Kalavathy ; Rahman, Thuhairah ; Salleh, Mohd Zaki

International journal of food science & technology, 2015-07, Vol.50 (7), p.1589-1597 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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8
Comparison of the anti‐obesity and hypocholesterolaemic effects of single L actobacillus casei strain Shirota and probiotic cocktail
Comparison of the anti‐obesity and hypocholesterolaemic effects of single L actobacillus casei strain Shirota and probiotic cocktail
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Comparison of the anti‐obesity and hypocholesterolaemic effects of single L actobacillus casei strain Shirota and probiotic cocktail

Aazmi, Shafiq ; Teh, Lay Kek ; Ramasamy, Kalavathy ; Rahman, Thuhairah ; Salleh, Mohd Zaki

International journal of food science & technology, 2015-07, Vol.50 (7), p.1589-1597 [Periódico revisado por pares]

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9
Quantitative changes in bacteria, amino acid and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in mice
Quantitative changes in bacteria, amino acid and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in mice
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Quantitative changes in bacteria, amino acid and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in mice

ABABOUCH, L ; AFILAL, M. E ; BENABDELJELIL, H ; BUSTA, F. F

International journal of food science & technology, 1991, Vol.26 (3), p.297-306 [Periódico revisado por pares]

Oxford: Blackwell Science

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10
Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28 degrees C) and in ice
Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28 degrees C) and in ice
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Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28 degrees C) and in ice

Ababouch, L ; Afilal, M.E ; Benabdeljelil, H ; Busta, F.F

International journal of food science & technology, 1991-06, Vol.26 (3), p.297-306 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Sem texto completo

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