Detalhe da pesquisa
1.
The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells.
Molecules
; 28(15)2023 Aug 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-37570819
2.
Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value.
Int J Mol Sci
; 22(17)2021 Aug 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-34502126
3.
Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products.
Molecules
; 26(19)2021 Sep 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-34641276
4.
Oxidative Stability of Selected Edible Oils.
Molecules
; 23(7)2018 Jul 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-30018226
5.
Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax.
Gels
; 8(7)2022 Jul 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-35877533
6.
Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars.
Foods
; 11(10)2022 May 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-35627093
7.
Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration.
Int J Environ Res Public Health
; 17(5)2020 03 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-32138334
8.
Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies.
Biomolecules
; 9(12)2019 12 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-31835857