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  1. 1
    Functional properties and sensory profile of coffee prepared by different brewing methods

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  2. 2
    Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes

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  3. 3
    Overexpression of MPV17/PMP22-like protein 2 gene decreases production of radical oxygen species in Pyropia yezoensis (Bangiales, Rhodophyta)
    von Li, Yujie
    Veröffentlicht in: Journal of phycology (2024)

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  4. 4
    Flow velocity and light intensity combination is important for Microcystis aeruginosa physical suppression

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  5. 5
    High pressure homogenization applied to fruit juices Effects on microbial inactivation and on maintenance of bioactive components

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  6. 6
    Metal-amino acid complexes (Zn, Se, Cu, Fe, and Mn) enhance immune response, antioxidant capacity, liver function enzymes, and expression of cytokine genes in Nile Tilapia reared under field conditions

    Online-Aufsatz

  7. 7
    Development of tropical mixed juice with low added-sugar content Sensory and nutritional aspects

    Online-Aufsatz

  8. 8
    Cytochrome respiration pathway and sulphur metabolism sustain stress tolerance to low temperature in the Antarctic species Colobanthus quitensis
    von Clemente-Moreno, María José
    Veröffentlicht in: The New phytologist (2020)

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  9. 9
    Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

    Online-Aufsatz

  10. 10
    Involvement of xanthine oxidase inhibition with the antioxidant property of nanoencapsulated Melaleuca alternifolia essential oil in fish experimentally infected with Pseudomonas aeruginosa
    von Baldissera, M D
    Veröffentlicht in: Journal of fish diseases (2018)

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  11. 11
    Intensification of the convective drying process of Salvia officinalis Modeling and optimization

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  12. 12
    Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder
    Online-Aufsatz

  13. 13
    Optimization of strawberry disinfection by fogging of a mixture of peracetic acid and hydrogen peroxide based on microbial reduction, color and phytochemicals retention

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  14. 14
    Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition

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  15. 15
    Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage

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