275 results on '"Granato D"'
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2. Preference mapping of dulce de leche commercialized in Brazilian markets
3. Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?
4. Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization
5. Trends in chemometrics and meat products
6. Trends in chemometrics and effects of processing and extraction of biologically active compounds
7. A novel experimental model of gut immediate hypersensitivity reactions to food antigens
8. Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice
9. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
10. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream
11. Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5
12. Composicao quimica e atividade antimicrobiana de misturas de cha veremlho, amarelo e verde (camellia sinensis var. sinensis): um estudo quimiometroco
13. Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins
14. Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics
15. Characterization of Conventional, Biodynamic, and Organic Purple Grape Juices by Chemical Markers, Antioxidant Capacity, and Instrumental Taste Profile
16. Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed bij Chemometrics: A Critical Review and Guideline
17. Labelling of colloidal gold with IgE: A quantitative study using monoclonal IgE anti-β-lactoglobulin and evaluation on the biological activity of the gold complex with RBL-1 cells
18. Effects of industrial by-products from orange, peach palm and soybean on the quality traits and antioxidant activity of flours: a response surface approach.
19. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt
20. FUNCTIONAL FOODS AND NON-DAIRY PROBIOTIC FOOD DEVELOPMENT TRENDS, CONCEPTS AND PRODUCTS
21. Chemical composition, nutritional and in vitro functional properties of byproducts from the Brazilian organic grape juice industry.
22. Chemical and biological evaluation of rejects from the wood industry
23. Inhibition of deiodination of diiodotyrosine in vivo; relation to catecholamine biosynthesis
24. Ab initio study of native defects in SnO under strain
25. Enhancement of p-type mobility in tin monoxide by native defects
26. Modelling the thermal decomposition of 3,4,5-trihydroxybenzoic acid using ordinary least square regression.
27. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage
28. Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
29. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
30. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
31. Life cycle analysis of a refurbished smartphone in Chile
32. Challenges to quantify the life cycle carbon footprint of buildings in Chile
33. Activation of Human NK Cells by Staphylococci and Lactobacilli Requires Cell Contact-Dependent Costimulation by Autologous Monocytes
34. Lactobacillus johnsonii La1 shares carbohydrate-binding specificities with several enteropathogenic bacteria
35. O.9 Effect of ClinOleic®, an olive oil-based parenterallipid emulsion, on lymphocyte function in vitro
36. EMBOLIZATION OF EXPERIMENTALLY CREATED ANEURYSMS WITH INTRAVASCULAR STENT DEVICES
37. ACETYLCHOLINE RECEPTOR AND MYASTHENIA GRAVIS.
38. Experimental myasthenia in Balb/c mice immunized with rat acetylcholine receptor from rat denervated muscle.
39. Modelling the thermal decomposition of 3,4,5-trihydroxybenzoic acid using ordinary least square regression
40. Prebiotic in dairy products: Benefits to health and technology features
41. Effects of industrial by-products from orange, peach palm and soybean on the quality traits and antioxidant activity of flours: A response surface approach
42. Hearts of palm in conserve: Identity and quality aspects and their implications on food safety
43. Interferon-induced resistance of fibroblasts to cytolysis mediated by natural killer cells: specificity and mechanism.
44. Recurrent Hemolytic Uremic Syndrome in a Renal Transplant Recipient
45. Effect of trimming inhibitors on the secretion and biological activity of a murine IgE monoclonal antibody
46. Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl 2 as fat replacers: Insights from physicochemical and sensory properties.
47. Cynomorium songaricum: UHPLC/ESI-LTQ-Orbitrap-MS analysis and mechanistic study on insulin sensitivity of a flavonoid-enriched fraction.
48. Baltic herring hydrolysates: Identification of peptides, in silico DPP-4 prediction, and their effects on an in vivo mice model of obesity.
49. Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves.
50. Bioaccessibility of bioactive compounds from Pereskia aculeata and their cellular antioxidant effect.
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