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Journal of Food Science and Technology
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October 11, 2021
Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties
Jordi Pagán, Ricardo Benítez, Albert Ibarz
Bioprocess and Biosystems Engineering
|
July 22, 2014
An autocatalytic kinetic model for describing microbial growth during fermentation
Albert Ibarz, Pedro E D Augusto
Food Chemistry
|
July 26, 2020
Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties
Milad Hadidi, Albert Ibarz, Shiva Pouramin
Food Research International (Ottawa, Ont.)
|
August 9, 2017
Kinetic and thermodynamic study of the photochemical degradation of patulin
Raquel Ibarz, Alfonso Garvín, Albert Ibarz
Food Research International (Ottawa, Ont.)
|
May 22, 2017
Kinetic and thermodynamic compensation. A current and practical review for foods
Alfonso Garvín, Raquel Ibarz, Albert Ibarz
Food Chemistry
|
November 10, 2019
Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology
Milad Hadidi, Albert Ibarz, Jordi Pagan
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
June 2, 2009
Toxic effect of melanoidins from glucose-asparagine on trypsin activity
Albert Ibarz, Alfonso Garvín, Salvador Garza, et al.
Journal of the Science of Food and Agriculture
|
July 31, 2010
Albedo hydrolysis modelling and digestion with reused effluents in the enzymatic peeling process of grapefruits
Axel Pagán, Josep Conde, Albert Ibarz, et al.
Food Chemistry
|
November 10, 2018
Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein
Milad Hadidi, Albert Ibarz, Josep Conde, et al.
Ultrasonics Sonochemistry
|
November 21, 2015
Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases
Alberto Claudio Miano, Albert Ibarz, Pedro Esteves Duarte Augusto
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of 2
Search research articles
Search
Showing results (1-10 of 18) with videos related to
Sort By:
Page
of 2
Journal of Food Science and Technology
|
October 11, 2021
Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties
Jordi Pagán, Ricardo Benítez, Albert Ibarz
Bioprocess and Biosystems Engineering
|
July 22, 2014
An autocatalytic kinetic model for describing microbial growth during fermentation
Albert Ibarz, Pedro E D Augusto
Food Chemistry
|
July 26, 2020
Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties
Milad Hadidi, Albert Ibarz, Shiva Pouramin
Food Research International (Ottawa, Ont.)
|
August 9, 2017
Kinetic and thermodynamic study of the photochemical degradation of patulin
Raquel Ibarz, Alfonso Garvín, Albert Ibarz
Food Research International (Ottawa, Ont.)
|
May 22, 2017
Kinetic and thermodynamic compensation. A current and practical review for foods
Alfonso Garvín, Raquel Ibarz, Albert Ibarz
Food Chemistry
|
November 10, 2019
Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology
Milad Hadidi, Albert Ibarz, Jordi Pagan
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
June 2, 2009
Toxic effect of melanoidins from glucose-asparagine on trypsin activity
Albert Ibarz, Alfonso Garvín, Salvador Garza, et al.
Journal of the Science of Food and Agriculture
|
July 31, 2010
Albedo hydrolysis modelling and digestion with reused effluents in the enzymatic peeling process of grapefruits
Axel Pagán, Josep Conde, Albert Ibarz, et al.
Food Chemistry
|
November 10, 2018
Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein
Milad Hadidi, Albert Ibarz, Josep Conde, et al.
Ultrasonics Sonochemistry
|
November 21, 2015
Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases
Alberto Claudio Miano, Albert Ibarz, Pedro Esteves Duarte Augusto
Page
of 2