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Selected factors influencing the ability of Bifidobacterium to form biogenic amines
Online Contents | 2014|Publisher: Blackwell, Oxford -
Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
Online Contents | 2014|Publisher: Blackwell, Oxford -
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour
Online Contents | 2014|Publisher: Blackwell, Oxford -
Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries
Online Contents | 2014|Publisher: Blackwell, Oxford -
Comparative study of proximate composition and amino acid in farmed and wild Pseudobagrus ussuriensis muscles
Online Contents | 2014|Publisher: Blackwell, Oxford -
Improvement in the lag phase estimation of individual cells that have survived mild heat treatment
Online Contents | 2014|Publisher: Blackwell, Oxford -
Optimisation of the peracetic acid washing disinfection of fresh‐cut strawberries based on microbial load reduction and bioactive compounds retention
Online Contents | 2014|Publisher: Blackwell, Oxford -
Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus (Nordmann, 1840)
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates
Online Contents | 2014|Publisher: Blackwell, Oxford -
Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks
Online Contents | 2014|Publisher: Blackwell, Oxford -
Acid adaptation to improve viability and X‐prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA6 exposed to simulated gastrointestinal tract conditions
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of rice bran protein extract on enzymatic browning inhibition in potato puree
Online Contents | 2014|Publisher: Blackwell, Oxford -
Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions
Online Contents | 2014|Publisher: Blackwell, Oxford -
Extraction, identification and enzymatic synthesis of acylated derivatives of anthocyanins from jaboticaba (Myrciaria cauliflora) fruits
Online Contents | 2014|Publisher: Blackwell, Oxford -
Soymilk concentration by ultrafiltration: effects of pore size and transmembrane pressure on filtration performance
Online Contents | 2014|Publisher: Blackwell, Oxford -
Bacterial inactivation and quality changes of fresh‐cut avocados as affected by intense light pulses of specific spectra
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of hyperbaric pressure and temperature on respiration rates and quality attributes of Boston lettuce
Online Contents | 2014|Publisher: Blackwell, Oxford -
Changes in maize starch water sorption isotherms caused by high pressure
Online Contents | 2014|Publisher: Blackwell, Oxford -
Enzymatic hydrolysis of hard‐to‐cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties
Online Contents | 2014|Publisher: Blackwell, Oxford
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