págs. 2055-2059
Application of high-pressure homogenization on gums.
Ricardo Henrique Belmiro, Alline Artigiani Lima Tribst, Marcelo Cristianini
págs. 2060-2069
Updating the research on the chemopreventive and therapeutic role of the peptide lunasin.
Chia-Chien Hsieh, Cristina Martínez-Villaluenga, Ben O de Lumen, Blanca Hernández-Ledesma
págs. 2070-2079
págs. 2080-2088
págs. 2089-2097
Cong Wang, Qiang Liu, He Qiong Li, Xiao Xu Wu, Gang Guo, Wenjie Huo, Cai Xia Pei, Yan Li Zhang, Shuan Lin Zhang
págs. 2098-2104
págs. 2105-2112
págs. 2113-2120
págs. 2121-2130
págs. 2131-2137
Transcriptomic variation in proanthocyanidin biosynthesis pathway genes in soybean (Glycine spp.).
Jungmin Ha, Myoyeon Kim, Moon Young Kim, Taeyoung Lee, Min Young Yoon, Jayern Lee, Yeong-Ho Lee, Young-Gyu Kang, Jun Seong Park, John Hwan Lee, Suk-Ha Lee
págs. 2138-2146
págs. 2147-2155
págs. 2156-2167
págs. 2168-2175
Irene Biancarosa, Nina S Liland, Daan Biemans, Pedro Araujo, Christian G Bruckner, Rune Waagbø, Bente E Torstensen, Erik-Jan Lock, Heidi Amlund
págs. 2176-2183
págs. 2184-2193
Sergio Montserrat de la Paz, Sergio López Martín, Beatriz Bermúdez Pulgarín, Juan M Guerrero, Rocío Abia, Francisco José García Muriana
págs. 2194-2200
Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat.
Luis Vaquero Fernández, Isabel Comino Montilla, Santiago Vivas Alegre, Laura Rodríguez-Martín, María José Giménez Alvear, Jorge Pastor, Carolina Sousa Martín, Francisco Barro Losada
págs. 2201-2209
Valorization of underutilized North American pawpaw (Asimina triloba): investigation as a lipid oxidation inhibitor in turkey homogenate model system.
Robert G. Brannan, Trisha E Peters, Kathleen J Black, Benjamin J Kukor
págs. 2210-2214
págs. 2215-2222
High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit.
Xiaopeng Wei, Linchun Mao, Xueyuan Han, Wenjing Lu, Dandan Xie, Xingchen Ren, Yuying Zhao
págs. 2223-2230
págs. 2231-2242
Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility.
Sarah Nasser, Alain Hédoux, Alexandre Giuliani, Cécile Le Floch-Fouéré, Véronique Santé-Lhoutellier, Isabelle de Waele, Guillaume Delaplace
págs. 2243-2250
Reduction of androstenone perception in pan-fried boar meat by different masking strategies
Macarena Egea Clemenz, M. Belén Linares Padierna, Marta Gil Farre, María Belén López Morales, María Dolores Garrido Fernández
págs. 2251-2257
Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach.
Anet Režek Jambrak, Marina Šimunek, Franjo Grbeš, Ana Mandura, Ilija Djekic
págs. 2258-2266
Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties.
Maria Paciulli, Chiara Dall'Asta, Massimiliano Rinaldi, Nicoletta Pellegrini, Alessandro Pugliese, Emma Chiavaro
págs. 2267-2276
págs. 2277-2284
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct.
Giuseppe Blaiotta, Nicoletta Murru, Alessandro Di Cerbo, Raffaele Romano, Maria Aponte
págs. 2285-2294
págs. 2295-2301
págs. 2302-2311
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