Antibacterial activities and total phenolic contents of grape pomace extracts
Z. Kurumahmutoglu, O. Sagdic, N. G. Baydar, G. Ozkan
págs. 1807-1811
Storage and ultraviolet-induced tissue stress effects on fresh-cut pineapple
O. Lamikanra, O. A. Richard
págs. 1812-1816
Y. B. Wu, V. Ravindran, W. H. Hendriks
págs. 1817-1822
J. T. A. Oliveira
págs. 1823-1830
Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit
A. R. Vicente, J. Pan, G. A. Martinez
págs. 1831-1838
Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment
A. Van Loey, I. Verilent
págs. 1839-1847
B. Michalet-Doreau, V. Arvis
págs. 1848-1854
págs. 1855-1860
Texture, colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter
N. P. Brunton, N. Shirsat
págs. 1861-1870
págs. 1871-1877
G. Singh, P. Marimuthu
págs. 1878-1884
F. Serio, S. Caretto, L. De Gara
págs. 1885-1890
Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres
C. M. S. Barbosa
págs. 1891-1900
L. I. Barber, S. Y. Giami
págs. 1901-1907
Fractionation and characterisation for antioxidant activity of hydrolysed whey protein
E. A. Pena-Ramos
págs. 1908-1918
F. Badii, P. Zhdan, N. K. Howell
págs. 1919-1928
E. Orban, G. Di Lena
págs. 1929-1938
S. Murugesan, S. Venkatesan, M. N. K. Ganapathy
págs. 1939-1944
págs. 1945-1950
Herminia Domínguez González, Andrés Moure Varela, F. Dourado, Jorge Sineiro Torres, F. M. Gama
págs. 1951-1959
Investigation of foam-active polypeptides during beef fermentation
E. Kordialik-Bogacka
págs. 1960-1968
Production of gluten-free bread using soybean flour
P. D. Ribotta
págs. 1969-1974
Textural changes during cooking of cassava (Manihot esculenta Crantz) roots
A. Beleia, S. R. de Moraes, C. A. da Silveira, F. Yamashita
págs. 1975-1978
Ruminal degradation of tannin-treated legume meals
T. F. Martinez
págs. 1979-1987
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