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Results 1 - 10 of 11  for Everything in this catalogue

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The harmonized INFOGEST in vitro digestion method: From knowledge to action

Egger, Lotti et al.

Food research international. Volume 88:Part B (2016, October); pp 217-225 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Acute and subacute oral toxicity assessment of the oil extracted from Attalea phalerata Mart ex Spreng. pulp fruit in rats

Freitas de Lima, Fernando et al.

Food research international. Volume 91 (2017); pp 11-17 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Yacon syrup: Food applications and impact on satiety in healthy volunteers

Gomes da Silva, Maria de Fátima et al.

Food research international. Volume 100:Number P1 (2017, October); pp 460-467 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Yacon syrup: Food applications and impact on satiety in healthy volunteers

Gomes da Silva, Maria de Fátima et al.

Food research international. Volume 100 Part 1 (2017); pp 460-467 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Postharvest UV-C irradiation stimulates the non-enzymatic and enzymatic antioxidant system of 'Isabel' hybrid grapes (Vitis labrusca×Vitis vinifera L.)

Maurer, Luana Haselein et al.

Food research international. Volume 102: (2017, December); pp 738-747 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Postharvest UV-C irradiation stimulates the non-enzymatic and enzymatic antioxidant system of 'Isabel' hybrid grapes (Vitis labrusca × Vitis vinifera L.)

Maurer, Luana Haselein et al.

Food research international. Volume 102 (2017); pp 738-747 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Mass spectrometry screening of Arabica coffee roasting: A non-target and non-volatile approach by EASI-MS and ESI-MS

Rosa, Jeane Santos da et al.

Food research international. Volume 89 (2016) Part 2; pp 967-975 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

Santos, Mickael C. et al.

Food research international. Volume 116 (2019); pp 223-231 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

Santos, Mickael C. et al.

Food research international. Volume 116: (2019, February); pp 223-231 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Merging vibrational spectroscopic data for wine classification according to the geographic origin

Teixeira dos Santos, Cláudia A. et al.

Food research international. Volume 102 (2017); pp 504-510 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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