Navegação Artículos BIOIND por título
Itens para a visualização no momento 3-22 of 86
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Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide
(2020-05, MDPI)Artículo -
Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
(2023-01, Royal Society of Chemistry)Artículo -
Colour removal from beet molasses by ultrafiltration with activated charcoal
(2016-01, Elsevier)Artículo -
Concentration by pervaporation of brown crab volatile compounds from dilute model solutions: Evaluation of PDMS membrane
(2013-02, Elsevier)Artículo -
Concentration by pervaporation of representative brown crab volatile compounds from dilute model solutions
(2011-07, Elsevier)Artículo -
Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
(2021-05, Elsevier)Artículo -
Effect of High Pressure Carbon Dioxide on polyphenoloxidase from Litopenaeus vannamei
(2019-07, Elsevier)Artículo -
Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties
(2016-12, Elsevier)Artículo -
Extraction of alkylresorcinols from wheat bran with supercritical CO2
(2013-12, Elsevier)Artículo