Food Bioscience

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Impact of common gastrointestinal disorders in elderly on in vitro meat protein digestibility and related properties
Food Bioscience - Tập 46 - Trang 101560 - 2022
Ever Hernández-Olivas, Sara Muñoz-Pina, Jorge García-Hernández, Ana Andrés, Ana Heredia
Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates
Food Bioscience - Tập 20 - Trang 12-18 - 2017
Ji Hoon Moon, Won Byong Yoon, Jae W. Park
Comprehensive assessment of peptide derived from pig spleen: Preparation, bioactivity and structure-activity relationships
Food Bioscience - Tập 56 - Trang 103361 - 2023
Chao Liu, Wen-jie Ding, Yao Huo, An-jun Liu
Synergistic modulation of chitosan on the mechanical and disintegration properties of pre-gelatinized waxy corn starch orally disintegrating film
Food Bioscience - Tập 56 - Trang 103317 - 2023
Yuhang Li, Wentao Ma, Bo Cui, Chao Yuan, Meng Zhao
Ohmic heating-based extraction of biocompounds from cocoa bean shell
Food Bioscience - Tập 54 - Trang 102886 - 2023
Marta Sánchez, Pedro Ferreira-Santos, Joana S. Gomes-Dias, Cláudia Botelho, Amanda Laca, Cristina M.R. Rocha
Effect of pre-freezing treatments on the quality of Alaska pollock fillets subjected to freezing/thawing
Food Bioscience - Tập 16 - Trang 50-55 - 2016
Jinhwan Lee, Quentin Fong, Jae W. Park
Traditional starter cultures for enset fermentation: Unravelling their production and microbial composition
Food Bioscience - Tập 29 - Trang 37-46 - 2019
A.F. Andeta, D. Vandeweyer, E.F. Teffera, F. Woldesenbet, C. Verreth, S. Crauwels, B. Lievens, K. Vancampenhout, L. Van Campenhout
Anti-degranulation and bile acid-binding activity of extracts from fruits and agro-industrial by-products
Food Bioscience - Tập 43 - Trang 101244 - 2021
Yasunori Hamauzu, Takeshi Kawahara
Probiotics- its functions and influence on the ageing process: A comprehensive review
Food Bioscience - Tập 52 - Trang 102389 - 2023
Pintu Choudhary, Deepika Kathuria, Shweta Suri, Adity Bahndral, A. Kanthi Naveen
Rheology and thermal transitions of enzymatically modified soy protein and polysaccharides mixtures, of potential use as foaming agent determined by response surface methodology
Food Bioscience - Tập 3 - Trang 19-28 - 2013
Karina D. Martínez, Ana M.R. Pilosof
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