skip to main content
Idioma:
Primo Advanced Search
Primo Advanced Search Query Term
Primo Advanced Search Query Term
Primo Advanced Search Query Term
Primo Advanced Search prefilters
Busca Simples
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: assunto: Food Science & Technology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Sweetener identification using transfer learning and attention mechanism
Sweetener identification using transfer learning and attention mechanism
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sweetener identification using transfer learning and attention mechanism

Lin, Fanchao ; Ji, Yuan ; Xu, Shoujiang

CYTA: journal of food, 2024-12, Vol.22 (1) [Periódico revisado por pares]

Taylor & Francis Group

Texto completo disponível

Citações Citado por
2
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Material Type:
Artigo 		Adicionar ao Meu Espaço

Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia

Chao, Chhychhy ; Nam, Hyong Kyong ; Park, Hyun Jin ; Kim, Hyun Woo

Applied Biological Chemistry, 2024, 67(0), , pp.1-14 [Periódico revisado por pares]

Singapore: Springer Nature Singapore

Texto completo disponível

Citações Citado por
3
Molecular detection and antimicrobial resistance profile of Salmonella isolated from humans, animals, abattoir equipment and environment
Molecular detection and antimicrobial resistance profile of Salmonella isolated from humans, animals, abattoir equipment and environment
Material Type:
Artigo 		Adicionar ao Meu Espaço

Molecular detection and antimicrobial resistance profile of Salmonella isolated from humans, animals, abattoir equipment and environment

Abey, Solomon Lulie ; Gedefaw, Mequanint ; Molla, Wassie ; Dagnaw, Gashaw Getaneh ; Mengistu, Bemrew Admassu ; Kinde, Mebrie Zemene ; Nigatu, Seleshe ; Jemberu, Wudu Temesgen ; Adugna, Takele ; Berju, Adugna ; Dagnachew, Shimelis ; Birhanu, Kenaw ; Ejo, Mebrat ; Bitew, Abebe Belete

Applied Food Research, 2024-12, Vol.4 (2), p.100437, Article 100437 [Periódico revisado por pares]

Elsevier B.V

Texto completo disponível

Citações Citado por
4
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing
Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing
Material Type:
Artigo 		Adicionar ao Meu Espaço

Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing

Ge, Lei ; Jia, Fangting ; Yu, Jiangtao ; Liu, Hongyun ; Bai, Ruxue ; Li, Sheng ; Wang, Haihua ; Li, Zhenyu

Journal of food engineering, 2024-12, Vol.382, p.112217, Article 112217 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
5
Unveiling the anti-oxidative potential of fruits and vegetables waste in prolonging the shelf stability of vegetable oils
Unveiling the anti-oxidative potential of fruits and vegetables waste in prolonging the shelf stability of vegetable oils
Material Type:
Artigo 		Adicionar ao Meu Espaço

Unveiling the anti-oxidative potential of fruits and vegetables waste in prolonging the shelf stability of vegetable oils

Zahid, Muqaddas ; Khalid, Samran ; Raana, Sumbal ; Amin, Sara ; Javaid, Hamza ; Arshad, Rizwan ; Jahangeer, Ayesha ; Ahmad, Saeed ; Hassan, Syed Ali

Future foods : a dedicated journal for sustainability in food science, 2024-12, Vol.10, p.100328, Article 100328 [Periódico revisado por pares]

Elsevier B.V

Texto completo disponível

Citações Citado por
6
A review on spore-forming bacteria and moulds implicated in the quality and safety of thermally processed acid foods: Focusing on their heat resistance
A review on spore-forming bacteria and moulds implicated in the quality and safety of thermally processed acid foods: Focusing on their heat resistance
Material Type:
Artigo 		Adicionar ao Meu Espaço

A review on spore-forming bacteria and moulds implicated in the quality and safety of thermally processed acid foods: Focusing on their heat resistance

Pahalagedara, Amila S.N.W. ; Gkogka, Elissavet ; Hammershøj, Marianne

Food control, 2024-12, Vol.166, p.110716, Article 110716 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
7
An update on the sample preparation and analytical methods for synthetic food colorants in food products
An update on the sample preparation and analytical methods for synthetic food colorants in food products
Material Type:
Artigo 		Adicionar ao Meu Espaço

An update on the sample preparation and analytical methods for synthetic food colorants in food products

Park, Juhee ; Cho, Yong Sun ; Seo, Dong Won ; Choi, Ji Yeon

Food chemistry, 2024-11, Vol.459, p.140333, Article 140333 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
8
Improving physicochemical and nutritional attributes of rice starch through green modification techniques
Improving physicochemical and nutritional attributes of rice starch through green modification techniques
Material Type:
Artigo 		Adicionar ao Meu Espaço

Improving physicochemical and nutritional attributes of rice starch through green modification techniques

Rostamabadi, Hadis ; Yildirim-Yalcin, Meral ; Demirkesen, Ilkem ; Toker, Omer Said ; Colussi, Rosana ; do Nascimento, Lucas Ávila ; Şahin, Selin ; Falsafi, Seid Reza

Food chemistry, 2024-11, Vol.458, p.140212, Article 140212 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
9
Curcumin-based residue-free and reusable photodynamic inactivation system for liquid foods and its application in freshly squeezed orange juice
Curcumin-based residue-free and reusable photodynamic inactivation system for liquid foods and its application in freshly squeezed orange juice
Material Type:
Artigo 		Adicionar ao Meu Espaço

Curcumin-based residue-free and reusable photodynamic inactivation system for liquid foods and its application in freshly squeezed orange juice

Liu, Yan ; Li, Yujie ; Shao, Chen ; Wang, Ping ; Wang, Xiaoxuan ; Li, Runhe

Food chemistry, 2024-11, Vol.458, p.140316, Article 140316 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
10
Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums
Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums
Material Type:
Artigo 		Adicionar ao Meu Espaço

Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums

Niu, Xiao-Xiao ; Deng, Li-Zhen ; Wang, Haiou ; Wang, Qing-Hui ; Xu, Ming-Qiang ; Li, Suo-Bin ; Okaiyeto, Samuel Ariyo ; Xiao, Hong-Wei

Food chemistry, 2024-11, Vol.458, p.140093, Article 140093 [Periódico revisado por pares]

Elsevier Ltd

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. Revistas revisadas por pares (3.507)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (3.635)
  2. magazinearticle  (43)
  3. Book Chapters  (13)
  4. Livros  (3)
  5. Anais de Congresso  (2)
  6. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de2000  (12)
  2. 2000Até2005  (30)
  3. 2006Até2011  (138)
  4. 2012Até2018  (904)
  5. Após 2018  (2.620)
  6. Mais opções open sub menu

Idioma 

  1. Inglês  (3.675)
  2. Japonês  (203)
  3. Português  (92)
  4. Alemão  (5)
  5. Eslovaco  (4)
  6. Tcheco  (4)
  7. Espanhol  (4)
  8. Chinês  (2)
  9. Russo  (1)
  10. Francês  (1)
  11. Mais opções open sub menu

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

Buscando em bases de dados remotas. Favor aguardar.