Showing results (41-50 of 53) with videos related to
Sort By:
Pageof 6
Foods (Basel, Switzerland)|October 23, 2021
Insights on Single-Dose Espresso Coffee Capsules' Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma PropertiesGuido R Lopes, Sílvia Petronilho, Andreia S Ferreira, et al.Journal of Child Neurology|June 19, 2025
Neuroimaging to Genetics: Unraveling the Etiology of Cerebral Palsy in Children From Southern BrazilDaniel Almeida Do Valle, Gabriel Dias Gomes, Giovanna Massignan Coppla, et al.Carbohydrate Polymers|July 23, 2026
Glycosidic linkage-dependent fermentation of polysaccharide mixtures by human gut microbiota in vitroSoraia P Silva, Abigail González, Dalila Roupar, et al.Carbohydrate Polymers|November 18, 2018
Downscale fermentation for xylooligosaccharides production by recombinant Bacillus subtilis 3610Cláudia Amorim, Sara C Silvério, Raquel F S Gonçalves, et al.Bioresource Technology|March 22, 2019
Process development for the production of prebiotic fructo-oligosaccharides by penicillium citreonigrumClarisse Nobre, Ana Karoline Caitano do Nascimento, Soraia Pires Silva, et al.Carbohydrate Polymers|November 29, 2022
Structural differences on cell wall polysaccharides of brewer's spent Saccharomyces and microarray binding profiles with immune receptorsSofia F Reis, Susana Messias, Rita Bastos, et al.Food Chemistry|May 26, 2019
Revisiting the chemistry of apple pomace polyphenolsPedro A R Fernandes, Carine Le Bourvellec, Catherine M G C Renard, et al.Antioxidants (Basel, Switzerland)|October 5, 2019
Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and FlowerMikel Añibarro-Ortega, José Pinela, Lillian Barros, et al.Antioxidants (Basel, Switzerland)|June 26, 2019
Apple Pomace Extract as a Sustainable Food IngredientPedro A R Fernandes, Sónia S Ferreira, Rita Bastos, et al.Foods (Basel, Switzerland)|January 21, 2023
Feasibility of Brewer's Spent Yeast Microcapsules as Targeted Oral CarriersSofia F Reis, Vitor J Martins, Rita Bastos, et al.Pageof 6