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Food Research International (Ottawa, Ont.)|March 2, 2021
Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagramsClare Kyomugasho, Paul G Kamau, Shruti Aravindakshan, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Deoxynivalenol exposure assessment through a modelling approach of food intake and biomonitoring data - A contribution to the risk assessment of an enteropathogenic mycotoxinCarla Martins, Duarte Torres, Carla Lopes, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Occurrence of antimicrobial residues in tilapia (Oreochromis niloticus) fillets produced in Brazil and available at the retail marketAndréa Renata Bortolotte, Daniela Daniel, Felix Guillermo Reyes Reyes
Food Research International (Ottawa, Ont.)|March 2, 2021
Hydrates of calcium citrate and their interconversion in relation to calcium bioaccessibilityXiao-Chen Liu, Jacob J K Kirkensgaard, Leif H Skibsted
Food Research International (Ottawa, Ont.)|March 2, 2021
Enzymatic and ultrasonic-assisted pretreatment in the extraction of bioactive compounds from Monguba (Pachira aquatic Aubl) leaf, bark and seedYara Rafaella Ribeiro Santos Rezende, Juliete Pedreira Nogueira, Taís Oliveira Matos Silva, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candyEsther H-J Kim, Dulce Paredes, Lidia Motoi, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentationJian-Yong Chua, Si Jia Tan, Shao-Quan Liu
Food Research International (Ottawa, Ont.)|March 2, 2021
Adsorption-desorption of anthocyanins from jambolan (Syzygium cumini) fruit in laponite® platelets: Kinetic models, physicochemical characterization, and functional properties of biohybridsGabriel Coelho Leandro, Cristiane Capello, Betina Luiza Koop, 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 2, 2021
Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMSXiaojing Fan, Xin Jiao, Jinguang Liu, et al.
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