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Food Research International (Ottawa, Ont.)|September 7, 2017
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic startersElena Bancalari, Maria Luisa Savo Sardaro, Alessia Levante, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beveragesAna Luiza Freire, Cintia Lacerda Ramos, Rosane Freitas SchwanFood Research International (Ottawa, Ont.)|September 7, 2017
Inhibition of tyrosinase by cherimoya pericarp proanthocyanidins: Structural characterization, inhibitory activity and mechanismWei-Ming Chai, Mei-Zhen Lin, Ying-Xia Wang, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Artichoke (Cynara cardunculus L. var. scolymus) waste as a natural source of carbonyl trapping and antiglycative agentsMariarosa Maietta, Raffaella Colombo, Roberto Lavecchia, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Phytosterols-induced viscoelasticity of oleogels prepared by using monoglyceridesMohd Dona Bin Sintang, Sabine Danthine, Allison Brown, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR studyJian Xiong, Qingyong Li, Zhenxing Shi, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese productionRafaela Pereira Andrade, Daelen Resende Oliveira, Ana Claudia Alencar Lopes, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Development of nanoemulsions containing Physalis peruviana calyx extract: A study on stability and antioxidant capacityMaiara Taís Bazana, Suelen Santos da Silva, Cristiane Franco Codevilla, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Prooxidant modifications in the cryptome of beef jerky, the deleterious post-digestion composition of processed meat snacksAida Serra, Xavier Gallart-Palau, Wei Yi Koh, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Redesigning food protein formulations with empirical phase diagrams: A case study on glycerol-poor and glycerol-free formulationsMarieke E Klijn, Jürgen HubbuchPageof 1,280