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Showing results (191-200 of 201) with videos related to

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Food Microbiology|September 20, 2020
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheeseLigia E Prezzi, Sarah H I Lee, Valéria M R Nunes, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adultsCássia P Barros, Laís C Grom, Jonas T Guimarães, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructureMarcello R Silveira, Nathalia M Coutinho, Ramon S Rocha, et al.
Food Chemistry|March 25, 2018
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperaturesCarolina P C Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, et al.
Food Chemistry|January 7, 2019
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compoundsMarcello R Silveira, Nathalia M Coutinho, Erick A Esmerino, et al.
Ultrasonics Sonochemistry|May 22, 2022
Positive effects of thermosonication in Jamun fruit dairy dessert processingDébora L Lino, Jonas T Guimarães, Gustavo Luis P A Ramos, et al.
Food Chemistry|January 30, 2022
In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar ratsJonas T Guimarães, Patrícia P Almeida, Michele L Brito, et al.
Carbohydrate Polymers|August 20, 2017
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharideP C Belsito, M V S Ferreira, L P Cappato, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheeseLuana L Ferrão, Marcus Vinícius S Ferreira, Rodrigo N Cavalcanti, et al.
Annals of Plastic Surgery|November 3, 2010
Prospective clinical trial comparing outcome measures between Furlow and von Langenbeck Palatoplasties for UCLPWilliam N Williams, M Brent Seagle, Maria Ines Pegoraro-Krook, et al.
Pageof 21

Showing results (191-200 of 201) with videos related to

Sort By:
Pageof 21
Food Microbiology|September 20, 2020
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheeseLigia E Prezzi, Sarah H I Lee, Valéria M R Nunes, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adultsCássia P Barros, Laís C Grom, Jonas T Guimarães, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructureMarcello R Silveira, Nathalia M Coutinho, Ramon S Rocha, et al.
Food Chemistry|March 25, 2018
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperaturesCarolina P C Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, et al.
Food Chemistry|January 7, 2019
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compoundsMarcello R Silveira, Nathalia M Coutinho, Erick A Esmerino, et al.
Ultrasonics Sonochemistry|May 22, 2022
Positive effects of thermosonication in Jamun fruit dairy dessert processingDébora L Lino, Jonas T Guimarães, Gustavo Luis P A Ramos, et al.
Food Chemistry|January 30, 2022
In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar ratsJonas T Guimarães, Patrícia P Almeida, Michele L Brito, et al.
Carbohydrate Polymers|August 20, 2017
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharideP C Belsito, M V S Ferreira, L P Cappato, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheeseLuana L Ferrão, Marcus Vinícius S Ferreira, Rodrigo N Cavalcanti, et al.
Annals of Plastic Surgery|November 3, 2010
Prospective clinical trial comparing outcome measures between Furlow and von Langenbeck Palatoplasties for UCLPWilliam N Williams, M Brent Seagle, Maria Ines Pegoraro-Krook, et al.
Pageof 21