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Refinado por: Base de dados/Biblioteca: DOAJ Directory of Open Access Journals remover Base de dados/Biblioteca: Taylor & Francis Journals Complete remover Base de dados/Biblioteca: Taylor & Francis:Master (3349 titles) remover idioma: Espanhol remover
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1
The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol
The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol
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The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol

Liu, Xiao-Tong ; Yang, Chen ; Liu, Jing ; Liu, Yu-Xin ; Shang, Shuang ; Hua, Fang ; Lv, Xiao-Xi

CYTA: journal of food, 2023-12, Vol.21 (1), p.410-417 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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2
Discrimination of different edible vegetable oils based on GC-IMS and SIMCA
Discrimination of different edible vegetable oils based on GC-IMS and SIMCA
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Discrimination of different edible vegetable oils based on GC-IMS and SIMCA

Geng, Dechun ; Chen, Xinyu ; Lu, Daoli ; Chen, Bin

CYTA: journal of food, 2023-12, Vol.21 (1), p.49-56 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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3
Physicochemical properties and antioxidant activity of Yulingdang jujube (Ziziphus jujuba Mill.) fruit at different stages of maturity
Physicochemical properties and antioxidant activity of Yulingdang jujube (Ziziphus jujuba Mill.) fruit at different stages of maturity
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Physicochemical properties and antioxidant activity of Yulingdang jujube (Ziziphus jujuba Mill.) fruit at different stages of maturity

Hu, Xin ; Wang, Jingyu ; Li, Huihui ; Ma, Zongxin ; Ji, Hong ; Lan, Wei

CYTA: journal of food, 2023-12, Vol.21 (1), p.522-529 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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4
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
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Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Sciacca, F. ; Palumbo, M. ; Pagliaro, A. ; Di Stefano, V. ; Scandurra, S. ; Virzì, N. ; Melilli, M. G.

CYTA: journal of food, 2021-01, Vol.19 (1), p.96-104 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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5
Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)
Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)
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Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)

Islam, Md. Serajul ; Hongxin, Wang ; Ali Mahdi, Amer ; Islam, Monirul ; Noman, Anwar ; an Wei, Fu

CYTA: journal of food, 2021-01, Vol.19 (1), p.304-315 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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6
Extraction optimization, structural characterization of soluble dietary fiber from Morchella importuna, and its in vitro fermentation impact on gut microbiota and short-chain fatty acids
Extraction optimization, structural characterization of soluble dietary fiber from Morchella importuna, and its in vitro fermentation impact on gut microbiota and short-chain fatty acids
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Extraction optimization, structural characterization of soluble dietary fiber from Morchella importuna, and its in vitro fermentation impact on gut microbiota and short-chain fatty acids

Lei, Jiayu ; Zhang, Yuting ; Guo, Dongdong ; Meng, Junlong ; Feng, Cuiping ; Xu, Lijing ; Cheng, Yanfen ; Liu, Rongzhu ; Chang, Mingchang ; Geng, Xueran

CYTA: journal of food, 2022-12, Vol.20 (1), p.128-142 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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7
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
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Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages

Colomer Sellas, Marina ; de Souza, Dyego Leandro ; Vila-Martí, Anna ; Torres-Moreno, Miriam

CYTA: journal of food, 2021-01, Vol.19 (1), p.429-439 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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8
Recent innovations in processing technologies for improvement of nutritional quality of soymilk
Recent innovations in processing technologies for improvement of nutritional quality of soymilk
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Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Han, Hwana ; Choi, Jae Kwon ; Park, Joheun ; Im, Hae Cheon ; Han, Jae Heum ; Huh, Moon Haeng ; Lee, Yoon-Bok

CYTA: journal of food, 2021-01, Vol.19 (1), p.287-303 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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9
Review on preservation techniques of edible lily bulbs in China
Review on preservation techniques of edible lily bulbs in China
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Review on preservation techniques of edible lily bulbs in China

Yang, Wenzhe ; Wang, Peng ; Zhang, Wen ; Xu, Mengda ; Yan, Lihong ; Yan, Ziyi ; Du, Wanhua ; Ouyang, Lu ; Liu, Bin ; Wu, Zijian ; Zhang, Zhe ; Zhao, Songsong ; Li, Xingbo ; Wang, Lei

CYTA: journal of food, 2022-12, Vol.20 (1), p.172-182 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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10
The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life
The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life
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The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life

López-Villafaña, Berenice Paola ; Rojas-González, Servando ; Elías-Román, Rubén Damián ; Rodríguez-Hernández, Gabriela

CYTA: journal of food, 2023-12, Vol.21 (1), p.57-63 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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