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Refinado por: assunto: Food Science & Technology remover
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1
1-MCP application in ‘Xuxiang’ kiwifruit at appropriate firmness avoids hard-core and prolongs the shelf life
1-MCP application in ‘Xuxiang’ kiwifruit at appropriate firmness avoids hard-core and prolongs the shelf life
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1-MCP application in ‘Xuxiang’ kiwifruit at appropriate firmness avoids hard-core and prolongs the shelf life

Chai, Jiaxin ; Li, Jingwen ; Li, Lijia ; Liao, Biao ; Liu, Zhande

Postharvest biology and technology, 2023-12, Vol.206, p.112549, Article 112549 [Periódico revisado por pares]

Elsevier B.V

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2
3D-Printed, Liquid-Filled Capsules of Concentrated and Stabilized Polyphenol Epigallocatechin Gallate, Developed in a Clinical Trial
3D-Printed, Liquid-Filled Capsules of Concentrated and Stabilized Polyphenol Epigallocatechin Gallate, Developed in a Clinical Trial
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3D-Printed, Liquid-Filled Capsules of Concentrated and Stabilized Polyphenol Epigallocatechin Gallate, Developed in a Clinical Trial

Secretan, Philippe-Henri ; Vieillard, Victoire ; Thirion, Olivier ; Annereau, Maxime ; Yayé, Hassane Sadou ; Astier, Alain ; Paul, Muriel ; Damy, Thibaud ; Do, Bernard

Antioxidants, 2023-02, Vol.12 (2), p.424 [Periódico revisado por pares]

Switzerland: MDPI AG

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3
5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge
5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge
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5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge

Barišić, Veronika ; Flanjak, Ivana ; Tot, Ana ; Budeč, Maja ; Benšić, Mirta ; Jozinović, Antun ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Borislav ; Ačkar, Đurđica

Food control, 2020-04, Vol.110, p.107043, Article 107043 [Periódico revisado por pares]

Elsevier Ltd

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4
Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
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Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt

Olarte Mantilla, Sandra M. ; Shewan, Heather M. ; Shingleton, Rebecca ; Stokes, Jason R. ; Smyth, Heather E.

Food quality and preference, 2020-10, Vol.85, p.103979, Article 103979 [Periódico revisado por pares]

Elsevier Ltd

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5
Absence of high priority critically important antimicrobial resistance in Salmonella sp. isolated from Australian commercial egg layer environments
Absence of high priority critically important antimicrobial resistance in Salmonella sp. isolated from Australian commercial egg layer environments
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Absence of high priority critically important antimicrobial resistance in Salmonella sp. isolated from Australian commercial egg layer environments

Veltman, Tania ; Jordan, David ; McDevitt, Christopher A. ; Bell, Jan ; Howden, Benjamin P. ; Valcanis, Mary ; O'Dea, Mark ; Abraham, Sam ; Scott, Peter ; Kovac, Jessica H. ; Chia, Raymond ; Combs, Barry ; Chousalkar, Kapil ; Wilson, Timothy ; Trott, Darren J.

International journal of food microbiology, 2021-02, Vol.340, p.109042-109042, Article 109042 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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6
Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer
Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer
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Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer

Anjo, Fernando Antônio ; Saraiva, Bianka Rocha ; Da Silva, Jessica Bassi ; Ribeiro, Yasmin Carla ; Bruschi, Marcos Luciano ; Riegel-Vidotti, Izabel Cristina ; Simas, Fernanda Fogagnoli ; Matumoto-Pintro, Paula Toshimi

Food chemistry, 2021-05, Vol.344, p.128640, Article 128640 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments
Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments
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Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments

Ekezie, Flora-Glad Chizoba ; Sun, Da-Wen ; Cheng, Jun-Hu

Trends in food science & technology, 2017-09, Vol.67, p.160-172 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

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8
Acceptance and physicochemical properties of raw and roasted ants (Atta mexicana)
Acceptance and physicochemical properties of raw and roasted ants (Atta mexicana)
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Acceptance and physicochemical properties of raw and roasted ants (Atta mexicana)

Paniagua-Martínez, I ; Morales-Trejo, F ; Rendón-Martínez, A ; Gallardo-López, F ; Ramírez-Martínez, A

Journal of insects as food and feed, 2022-01, Vol.8 (1), p.65-74 [Periódico revisado por pares]

The Netherlands: Brill | Wageningen Academic

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9
Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens, Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude)
Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens, Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude)
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Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens, Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude)

Mazurek, Aleksandra ; Palka, Agnieszka ; Kowalski, Stanisław ; Skotnicka, Magdalena

Foods, 2024-06, Vol.13 (11), p.1735 [Periódico revisado por pares]

Basel: MDPI AG

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10
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds
Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds
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Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds

Rodrigues, Rui M. ; Ferreira-Santos, Pedro ; Pereira, Ricardo N. ; Teixeira, Jose A.

Food hydrocolloids, 2024-05, Vol.150, p.109724, Article 109724 [Periódico revisado por pares]

Elsevier Ltd

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