Academic Article in Scopus RDF
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- Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.)
- Effect of dehulling and germination on physicochemical and pasting properties of black beans (Phaseolus vulgaris L.)
- Effect of different killing methods during curing on the phytochemical and bacterial composition of Vanilla planifolia using multi-omic approaches
- Effect of different substrates in Dasylirion acrotrichum (Schiede) Zucc. seedling growth Efecto de diferentes sustratos en el crecimiento de plántulas de Dasylirion acrotrichum (Schiede) Zucc.
- Effect of Drying Methods on the Phenolic Profile and Antioxidant Capacity of Pithecellobium dulce (Roxb.) Benth. Aril and Its Inhibitory Properties on Human SW480 Colon Adenocarcinoma Cells
- Effect of Ethanol Consumption on the Placenta and Liver of Partially IGF-1-Deficient Mice: The Role of Metabolism via CYP2E1 and the Antioxidant Enzyme System
- Effect of extrusion conditions and hydrolysis with fiber-degrading enzymes on the production of C5 and C6 sugars from brewers' spent grain for bioethanol production
- Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder
- Effect of Fluence and Pulse Overlapping on Fabrication of Microchannels in PMMA/PDMS Via UV Laser Micromachining: Modeling and Experimentation
- Effect of full fat and defatted insect meals in breadmaking quality
- Effect of gelatin and salicylic acid incorporated in chitosan coatings on strawberry preservation
- Effect of germinated black bean cotyledons (Phaseolus vulgaris L.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies
- Effect of gut microbial enterotypes on the association between habitual dietary fiber intake and insulin resistance markers in mexican children and adults
- Effect of high CO2concentrations on Desmodesmus abundans RSM lipidome
- Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice
- Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)
- Effect of high hydrostatic pressure applied to a Mexican honey to increase its microbiological and functional quality
- Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages
- Effect of high hydrostatic pressure on the extractability and bioaccessibility of carotenoids and their esters from papaya (Carica papaya l.) and its impact on tissue microstructure
- Effect of high hydrostatic pressures on microorganisms, total phenolic content and enzyme activity of mamey (Pouteria sapota) nectar
- Effect of high intensity ultrasound on soybean and avocado oleogels¿ structure and stability
- Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins
- Effect of imperfect interface on the effective properties of elastic micropolar multilaminated nanostructures
- Effect of in vitro drought stress on phenolic acids, flavonols, saponins, and antioxidant activity in Agave salmiana
- Effect of incorporation of solid-state fermented edible insects Tenebrio molitor and Sphenarium purpurascens with Aspergillus oryzae in the elaboration of bread
- Effect of industrial freezing on the stability of chemopreventive compounds in broccoli
- Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris)
- Effect of instant controlled pressure-drop (DIC), cooking and germination on non-nutritional factors of common vetch (Vicia sativa spp.)
- Effect of instant controlled pressure-drop on the non-nutritional compounds of seeds and sprouts of common black bean (Phaseolus vulgaris L.)
- Effect of interwall interaction on the electronic structure of double-walled carbon nanotubes