Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Forough SHAVAKHI"'
Publikováno v:
Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi, Vol 31, Iss 2, Pp 365-376 (2021)
The presence of several minor compounds, such as biophenols, are associated with the quality, health benefits and sensory characteristics of olive oil. The objectives of this study were to compare the profile of the individual phenolic compounds of m
Externí odkaz:
https://doaj.org/article/f551b5ff127648febcaa11a0b7ec327c
Publikováno v:
Journal of Food Science and Technology. 60:1255-1264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43dd5040d891bbf1e9223c1ce7816ee4
https://doi.org/10.1007/s13197-022-05362-y
https://doi.org/10.1007/s13197-022-05362-y
Publikováno v:
Food Science and Technology. 18:23-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bd35b4a53c4f205da42366ec94afc40
https://doi.org/10.52547/fsct.18.115.3
https://doi.org/10.52547/fsct.18.115.3
Publikováno v:
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 31:365-376
The presence of several minor compounds, such as biophenols, are associated with the quality, health benefits and sensory characteristics of olive oil. The objectives of this study were to compare the profile of the individual phenolic compounds of m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efff85016ec0c458864e38bd44cf02cf
https://doi.org/10.29133/yyutbd.880140
https://doi.org/10.29133/yyutbd.880140
Publikováno v:
Journal of Food Science and Technology
Olive oil can be contaminated by fungal toxins; therefore, it is necessary to monitor the incidence of mycotoxins in this oil. In the present study, the pooled prevalence of detectable aflatoxin B1 (AFB1) in olive oil was evaluated using systematic r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::10dd1c618f2030ea692662d55bd96836
https://pubmed.ncbi.nlm.nih.gov/35034978
https://pubmed.ncbi.nlm.nih.gov/35034978
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87611359485e06a42460e82db1977241
https://doi.org/10.1111/jfpp.15075
https://doi.org/10.1111/jfpp.15075
Publikováno v:
International Journal of Advanced Life Sciences. 10:341-354
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fef8a89ce67e5af6be2d9e643bc4572
https://doi.org/10.26627/ijals/2017/10.03.0025
https://doi.org/10.26627/ijals/2017/10.03.0025
Publikováno v:
Journal of Food Processing and Preservation. 38:2176-2182
Golden Delicious apples were treated with either 1 ppm 1-methylcyclopropen (1-MCP) at 25C for 8 h and/or ethylene absorber sachets. Apples left untreated were considered as the control. Apples were stored for 5 months at 0C and 90% relative humidity.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d40b46d58614662f3e5c117e98006b0
https://doi.org/10.1111/jfpp.12197
https://doi.org/10.1111/jfpp.12197
Publikováno v:
Food and Bioprocess Technology. 5:2837-2847
This study was conducted to investigate the effects of three variables namely cellulase (Celluclast, Novozymes, Denmark) concentration (0–1%, v/w (x1)), maltodextrin (MD) concentration (15–30%, w/w (x2)), and spray-dryer air inlet temperature (15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0af101ede07130b913f851188e615f7
https://doi.org/10.1007/s11947-011-0686-4
https://doi.org/10.1007/s11947-011-0686-4