Detalhe da pesquisa
1.
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review.
J Food Sci Technol
; 61(4): 609-620, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38410272
2.
Survivability and behavior of probiotic bacteria encapsulated by internal gelation in non-dairy matrix and In Vitro GIT conditions.
PLoS One
; 19(6): e0303091, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38905169
3.
Exploring the serotonin-probiotics-gut health axis: A review of current evidence and potential mechanisms.
Food Sci Nutr
; 12(2): 694-706, 2024 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-38370053
4.
Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated review.
Food Sci Nutr
; 11(7): 3675-3685, 2023 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-37457167
5.
Valorization and food applications of okara (soybean residue): A concurrent review.
Food Sci Nutr
; 11(7): 3631-3640, 2023 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-37457185
6.
Gut microbiota and synbiotic foods: Unveiling the relationship in COVID-19 perspective.
Food Sci Nutr
; 11(3): 1166-1177, 2023 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-36911846
7.
Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream.
Food Sci Nutr
; 11(10): 6571-6581, 2023 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-37823143
8.
Nutritional Health Perspective of Natto: A Critical Review.
Biochem Res Int
; 2022: 5863887, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-36312453