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Food Research International (Ottawa, Ont.)|September 7, 2017
Dietary exposure and neurotoxicity of the environmental free and bound toxin β-N-methylamino-l-alanineJorge Regueiro, Noelia Negreira, Anxo Carreira-Casais, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powderXing Chen, Ruiyun Zhou, Xinglian Xu, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspectsS Pastoriza, S Pérez-Burillo, C Delgado-Andrade, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Carotenoid profile of three microalgae/cyanobacteria species with peroxyl radical scavenger capacityLuciana D Patias, Andrêssa S Fernandes, Fabiane C Petry, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methodsMaria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Pedro J Fito, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentationI Luzardo-Ocampo, R Campos-Vega, M Gaytán-Martínez, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fateFang Chen, Guang-Qin Fan, Zipei Zhang, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Green tea supplementation produces better neuroprotective effects than red and black tea in Alzheimer-like rat modelHelen L Schimidt, Alexandre Garcia, Alexandre Martins, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic propertiesAlberto Claudio Miano, Jéssica da Costa Pereira, Bruna Miatelo, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestionLeticia Hernández-Galán, Thomas Cattenoz, Steven Le Feunteun, et al.
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