Similar Items: Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
- The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
- Desarrollo y escalado del proceso de producción de un queso de pasta blanda light funcional debido a la incorporación de fitoesteroles y alfa-tocoferol
- Impacto de la incorporación de lípidos vegetales y antioxidantes sobre el comportamiento del starter durante la producción industrial de un queso funcional evaluado por técnicas independientes de cultivo
- Hacia una detección confiable de soja en alimentos: validación de una metodología qPCR
- Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices : implications for defining molecular markers of cell integrity
- A tomato tocopherol-binding protein sheds light on intracellular a-tocopherol metabolism in plants
Author: Pega, Juan Franco
- Evaluación de la incorporación de Omega-3 libre y nanoencapsulado en el desarrollo de un yogur
- Efecto de yogur fortificado con nanoliposomas de ácidos grasos Omega 3 (EPA+DHA) sobre índices nutricionales
- Nanoliposomes as a vehicle for Omega-3 delivery in yoghurts: a mice study
- Calidad de carne cocida destinada al mercado interno: aspectos fisicoquímicos = Physicochemical characteristics of cooked beef intended for domestic market
- Calidad de carne cocida destinada al mercado interno: calidad sensorial = Sensory quality of cooked beef intended for the domestic market
- Calidad de carne cocida destinada al mercado interno: características nutricionales = Nutritional characteristics of cooked beef intended for domestic market
Author: Rizzo, Sergio Anibal
- Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing
- Análisis de parámetros críticos de calidad de nuez pecán para su conservación a temperatura ambiente
- Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
- Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets
- Improving the antioxidant status, fat-soluble vitamins, fatty acid composition, and lipid stability in the meat of Grass carp (Ctenopharyngodon idella Val) fed fresh ryegrass (Lolium multiflorum Lam)
- Perfil de ácidos grasos en diferentes materiales de Chenopodium quinoa