Search

Now showing items 1-10 of 10

Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12

Ratanaburee,Anussara; Kantachote,Duangporn; Charernjiratrakul,Wilawan; Penjamras,Pimpimol; Chaiyasut,Chaiyavat (Pontificia Universidad Católica de Valparaíso, 2011)

Brazilian Soybean Products: Functional Properties And Bioactive Compounds

Vernaza M.G.; Schmiele M.; Paucar-Menacho L.M.; Steel C.J.; Chang Y.K. (American Chemical Society, 2012)

Pisco Bagasse As A Potential Source Of Bioactive Compounds - A Review

Farias-Campomanes A.M.; Meireles M.A.A. (, 2013)

Cathechin And Theaflavin Levels Of Teas Commercialized In Brazil [teores De Catequinas E Teaflavinas Em Chás Comercializados No Brasil]

Matsubara S.; Rodriguez-Amaya D.B. (, 2006)

The Fate Of Patulin In Apple Juice Processing: A Review

Sant'Ana A.d.S.; Rosenthal A.; de Massaguer P.R. (, 2008)

Oxidative Stress In Probiotic Petit Suisse: Is The Jabuticaba Skin Extract A Potential Option?

Unknown author (Elsevier Ltd, 2016)

Potential Applications Of Laccase In The Food Industry

Minussi R.C.; Pastore G.M.; Duran N. (, 2002)

Peach Juice Processed By The Ultrasound Technology: Changes In Its Microstructure Improve Its Physical Properties And Stability

Unknown author (Elsevier Ltd, 2016)

Non-thermal Stabilization Mechanisms Of Anthocyanins In Model And Food Systems-an Overview

Cavalcanti R.N.; Santos D.T.; Meireles M.A.A. (, 2011)

Sustainable Production Of Biologically Active Molecules Of Marine Based Origin

Murray P.M.; Moane S.; Collins C.; Beletskaya T.; Thomas O.P.; Duarte A.W.F.; Nobre F.S.; Owoyemi I.O.; Pagnocca F.C.; Sette L.D.; McHugh E.; Causse E.; Perez-Lopez P.; Feijoo G.; Moreira M.; Rubiolo J.; Leiros M.; Botana L.M.; Pinteus S.; Alves C.; Horta A.; Pedrosa R.; Jeffryes C.; Agathos S.N.; Allewaert C.; Verween A.; Vyverman W.; Laptev I.; Sineoky S.; Bisio A.; Manconi R.; Ledda F.; Marchi M.; Pronzato R.; Walsh D.J. (, 2013)