A mostrar 1 - 20 resultados de 83 para a pesquisa '"International Journal of Food Properties"', tempo de pesquisa: 1.96seg Refinar resultados
Fungal analysis and mineral composition of sorghum bicolor
Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product

Dietary guidelines to boost immunity during pre and post covid-19 conditions
Nutritional and functional properties of Hyphaene thebaica L. flour: a critical treatise and review

Haricot beans (Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans
Traditional and innovative approaches for the extraction of bioactive compounds

Mechanism of bluish pigment formation in lotus rhizome starch with ferrous sulfate and its application in rapid detection of adulteration
Assessment and Prediction of Free Fatty Acids Changes in Maize Based on Effective Accumulated Temperature in Large Granaries

Nutritional, phytochemicals, and sensory analysis of Lapsi (Choerospondias axillaris) fruit leather
Comparative metabolic profiling of root, leaf, fruit, and stem tissues of Panax notoginseng

Impact of 1-Methylcyclopropene combined with chitosan on postharvest quality of tropical banana ‘Lady Finger’
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation

Comparison of volatile compounds and fatty acids of jujubes (Ziziphus jujuba mill.) before and after blackening process
Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder

Antioxidant and acetylcholinesterase inhibition capacity of hyrosols from lamiaceae plants for biopesticide use: role of phenolics
Plant-derived functional components: prevent from various disorders by regulating the endocrine glands

Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders

Inhibitory effect of Sparassis latifolia polysaccharides on cariogenic bacteria as studied in-vitro simulated oral processing
Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses

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