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Results 1 - 10 of 12  for Everything in this catalogue

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Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods

Machado, Ana Paula Da Fonseca et al.

Food research international. Volume 77:Part 3 (2015, November); pp 675-683 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Extraction of polyphenols and antioxidants from pomegranate peel using ultrasound: influence of temperature, frequency and operation mode

Machado, Ana Paula Da Fonseca et al.

International journal of food science & technology. Volume 54:Number 9 (2019, September); pp 2792-2801 -- Blackwell Science Ltd

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Bioactive compounds by UPLC-PDA in different cocoa clones (Theobroma cacao L.) developed in the Southern region of Bahia, Brazil

Fonseca Maciel, Leonardo; Felício, Ana Lúcia de Souza Madureira; Hirooka, Elisa Yoko

British food journal: an international multi-disciplinary journal for the dissemination of food-related research. Volume 119:Issue 9 (2017); pp 2117-2127 -- Emerald Group

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Does ultrasound improve the activity of alpha amylase? A comparative study towards a tailor-made enzymatic hydrolysis of starch

Oliveira, Hugo M. et al.

Lebensmittel-Wissenschaft + Technologie =: Food science + technology = Science + technologie alimentaire. Volume 84 (2017); pp 674-685 -- Elsevier

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Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates

Corrêa, Ana Paula Folmer et al.

Lebensmittel-Wissenschaft + Technologie =: Food science + technology = Science + technologie alimentaire. Volume 101: (2019, March); pp 107-112 -- Elsevier

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Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates

Corrêa, Ana Paula Folmer et al.

Lebensmittel-Wissenschaft + Technologie =: Food science + technology = Science + technologie alimentaire. Volume 101 (2019); pp 107-112 -- Elsevier

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Does ultrasound improve the activity of alpha amylase? A comparative study towards a tailor-made enzymatic hydrolysis of starch

Oliveira, Hugo M. et al.

Lebensmittel-Wissenschaft + Technologie =: Food science + technology = Science + technologie alimentaire. Volume 84: (2017, October); pp 674-685 -- Elsevier

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Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties

Silva, Lidiane Bataglia da et al.

Lebensmittel-Wissenschaft + Technologie =: Food science + technology = Science + technologie alimentaire. Volume 65 (2016); pp 268-274 -- Elsevier

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Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars

Ribeiro, José Carlos et al.

Lebensmittel-Wissenschaft + Technologie =: Food science + technology = Science + technologie alimentaire. Volume 113: (2019, October) -- Elsevier

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Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars

Ribeiro, José Carlos et al.

Lebensmittel-Wissenschaft + Technologie =: Food science + technology = Science + technologie alimentaire. Volume 113 (2019) -- Elsevier

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