| Lipid oxidation in meat: mechanisms and protective factors - a review |
24 |
| Application of silver nanoparticles in food packages: a review |
13 |
| Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis) |
11 |
| Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch |
10 |
| Optimal conditions for obtaining collagen from chicken feet and its characterization |
9 |
| Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits |
9 |
| Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying |
8 |
| Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen |
7 |
| The effectiveness of growth cycles on improving fruit quality for grafted watermelon combinations |
7 |
| Chemical composition of cold pressed Brazilian grape seed oil |
7 |
| Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) |
7 |
| Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds |
6 |
| Microencapsulation of grape seed oil by spray drying |
6 |
| Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity |
6 |
| Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis): the applicability of spouted beds |
6 |
| Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage |
6 |
| Development and characterization of a soymilk Kefir-based functional beverage |
6 |
| Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine |
6 |
| Tapioca starch films reinforced with microcrystalline cellulose for potential food packaging application |
6 |
| Characterization of the interactions between chitosan/whey protein at different conditions |
6 |
| Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms |
5 |
| Nutritional and health benefits of legumes and their distinctive genomic properties |
5 |
| Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties |
5 |
| Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity |
5 |
| Cheese whey exploitation in Brazil: a questionnaire survey |
5 |
| Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China |
5 |
| Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract |
5 |
| Fish oil for human health: omega-3 fatty acid profiles of marine seafood species |
5 |
| Flavonoids, phenolic content, and antioxidant activity of propolis from various areas of Guanajuato, Mexico |
5 |
| The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica) |
5 |
| Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch |
4 |
| Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods |
4 |
| Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese |
4 |
| Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan |
4 |
| Dichlorvos (DDVP) residue removal from tomato by washing with tap and ozone water, a commercial detergent solution and ultrasonic cleaner |
4 |
| Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China |
4 |
| A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation |
4 |
| Identification and quantification of genipin and geniposide from Genipa americana L. by HPLC-DAD using a fused-core column |
4 |
| Bioactive compounds and chemical composition of Brazilian Cerrado fruits' wastes: pequi almonds, murici, and sweet passionfruit seeds |
4 |
| Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese |
4 |
| Carbon footprint assessment for a local branded pure milk product: a lifecycle based approach |
4 |
| Equine milk and its potential use in the human diet |
4 |
| Optimization of the spray drying process conditions for acerola and seriguela juice mix |
4 |
| Development of an organic quinoa bar with amaranth and chia |
4 |
| High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi |
4 |
| Honey and bee pollen produced by Meliponini (Apidae) in Alagoas, Brazil: multivariate analysis of physicochemical and antioxidant profiles |
4 |
| Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability |
4 |
| Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp |
4 |
| Determination of tocopherols and physicochemical properties of faveleira (Cnidoscolus quercifolius) seed oil extracted using different methods |
4 |
| Sweeteners and sweet taste enhancers in the food industry |
4 |
