skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Refinado por: data de publicação: Após 2016 remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal
Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal

Ma, Sarina ; Gui, Shimin ; Hao, Ruixia ; Dege, Xili ; Zhang, Meili

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

Taylor & Francis Group

Texto completo disponível

Citações Citado por
2
Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate
Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate
Material Type:
Artigo 		Adicionar ao Meu Espaço

Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate

Wang, Xiao ; Fu, Juan ; Bhullar, Khushwant S. ; Chen, Bingjie ; Liu, Hongru ; Zhang, Yi ; Wang, Chunfang ; Liu, Chenxia ; Su, Di ; Ma, Xia ; Qiao, Yongjin

Food chemistry, 2024-07, Vol.446, p.138777-138777, Article 138777 [Periódico revisado por pares]

England: Elsevier Ltd

Texto completo disponível

Citações Citado por
3
Inclusion effect of jack mackerel meal in diets substituting fish meal with corn gluten meal on growth and feed utilization of olive flounder (Paralichthys olivaceus)
Inclusion effect of jack mackerel meal in diets substituting fish meal with corn gluten meal on growth and feed utilization of olive flounder (Paralichthys olivaceus)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Inclusion effect of jack mackerel meal in diets substituting fish meal with corn gluten meal on growth and feed utilization of olive flounder (Paralichthys olivaceus)

Islam, Md. Rabiul ; Cho, Sung Hwoan ; Kim, Taeho

Frontiers in sustainable food systems, 2024-06, Vol.8 [Periódico revisado por pares]

Frontiers Media S.A

Texto completo disponível

Citações Citado por
4
Evaluation of Effective Energy Values of Six Protein Ingredients Fed to Beagles and Predictive Energy Equations for Protein Feedstuff
Evaluation of Effective Energy Values of Six Protein Ingredients Fed to Beagles and Predictive Energy Equations for Protein Feedstuff
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evaluation of Effective Energy Values of Six Protein Ingredients Fed to Beagles and Predictive Energy Equations for Protein Feedstuff

Zhang, Qiaoru ; Sun, Haoran ; Gao, Zuer ; Zhao, Hui ; Peng, Zhangrong ; Zhang, Tietao

Animals (Basel), 2024-06, Vol.14 (11), p.1599 [Periódico revisado por pares]

Basel: MDPI AG

Texto completo disponível

Citações Citado por
5
Gluten contamination survey on school kitchen surfaces and identification of the food handling practices limiting cross-contamination with gluten
Gluten contamination survey on school kitchen surfaces and identification of the food handling practices limiting cross-contamination with gluten
Material Type:
Artigo 		Adicionar ao Meu Espaço

Gluten contamination survey on school kitchen surfaces and identification of the food handling practices limiting cross-contamination with gluten

Tóth, András József ; Kajtor, Márton ; Kasza, Gyula ; Battay, Márton ; Bittsánszky, András ; Süth, Miklós

Food control, 2024-06, Vol.160, p.110312, Article 110312 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
6
Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder
Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder

Zhao, Chao ; Li, Yue ; Chen, Qiong ; Guo, Yongqing ; Sun, Baoli ; Liu, Dewu

AMB Express, 2024-05, Vol.14 (1), p.58-58, Article 58 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

Texto completo disponível

Citações Citado por
7
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread

Di Renzo, Tiziana ; Trivisonno, Maria Carmela ; Nazzaro, Stefania ; Reale, Anna ; Messia, Maria Cristina

Foods, 2024-05, Vol.13 (9), p.1382 [Periódico revisado por pares]

Switzerland: MDPI AG

Texto completo disponível

Citações Citado por
8
Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review
Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review
Material Type:
Artigo 		Adicionar ao Meu Espaço

Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review

Damasceno, Renatta Pereira B ; Zandonadi, Renata Puppin ; Mendes, Marcela ; Cunha Junior, Luis Carlos ; Raposo, António ; Teixeira-Lemos, Edite ; Chaves, Cláudia ; Farage, Priscila

Nutrients, 2024-04, Vol.16 (8), p.1198 [Periódico revisado por pares]

Switzerland: MDPI AG

Texto completo disponível

Citações Citado por
9
The effects of the extrusion process used for the production of maize snacks and pasta on the free, bound, and total B fumonisin contents
The effects of the extrusion process used for the production of maize snacks and pasta on the free, bound, and total B fumonisin contents
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effects of the extrusion process used for the production of maize snacks and pasta on the free, bound, and total B fumonisin contents

Scarpino, Valentina ; Bresciani, Andrea ; Blandino, Massimo

Food science & technology, 2024-04, Vol.198, p.115977, Article 115977 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por
10
A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal
A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal
Material Type:
Artigo 		Adicionar ao Meu Espaço

A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal

Chi, Zihan ; Feng, Ye ; Wei, Xinke ; Yang, Hao ; Fang, Xiuyu ; Cheng, Baojing ; Li, Zhongyu ; Shi, Baoming ; Gu, Zhigang

Food science & technology, 2024-04, Vol.198, p.116054, Article 116054 [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.   

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (278)
  2. magazinearticle  (12)
  3. Newsletter Articles  (8)
  4. Artigos de Jornal  (3)
  5. Resenhas  (2)
  6. Anais de Congresso  (1)
  7. Book Chapters  (1)
  8. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de2017  (1)
  2. 2017Até2017  (25)
  3. 2018Até2018  (30)
  4. 2019Até2020  (98)
  5. Após 2020  (152)
  6. Mais opções open sub menu

Idioma 

  1. Inglês  (301)
  2. Português  (5)
  3. Japonês  (5)
  4. Chinês  (2)
  5. Eslovaco  (2)
  6. Tcheco  (2)
  7. Turco  (1)
  8. Mais opções open sub menu

Novas Pesquisas Sugeridas

Ignorar minha busca e procurar por tudo

Deste Autor:

  1. Brunetto, M
  2. Congresso CBNA Pet
  3. Santos, K
  4. Urrego, M
  5. Rentas, M

Neste Assunto:

  1. Gluten
  2. Science & Technology
  3. Life Sciences & Biomedicine
  4. Meals
  5. Proteins

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

Buscando em bases de dados remotas. Favor aguardar.