Author: Buera, María del Pilar
Author: Favre, Leonardo Cristian
Similar Items: Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction
- Cyclodextrin production by cyclodextrin glycosyltransferase from Bacillus circulans DF 9R
- Encapsulación y estabilidad de extractos antioxidantes de especies vegetales silvestres obtenidos mediante tecnologíasverdes
- Encapsulation of the natural antioxidant of sweet potato (Ipomoea batata) in biodegradable PLA nanoparticles
- Cyclodextrin glycosyltransferase from Bacillus circulans DF 9R: Activity and kinetic studies
- Variación de compuestos bioactivos en un cultivar de batata de pulpa naranja durante el almacenamiento
- Growing location and root maturity impact on the phenolic compounds, antioxidant activity and nutritional profile of different sweet potato genotypes
Similar Items: The complex dependence of non-enzymatic browning development on processing conditions in maize snacks
- Toasting time and cooking formulation affect browning reaction products development in corn flakes
- Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
- Factors influencing the reinforcing value of fruit and unhealthy snacks
- Sensitivity to reward is associated with snack and sugar-sweetened beverage consumption in adolescents
- Informe final. Tocho
- Development and validation of a quantitative snack and beverage food frequency questionnaire for adolescents