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Refinado por: Base de dados/Biblioteca: Taylor & Francis:Master (3349 titles) remover idioma: Espanhol remover Nome da Publicação: Cyta: Journal Of Food remover
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1
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]

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2
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]

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3
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]

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4
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]

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5
Effectiveness of chitosan/propolis extract emulsion coating on refrigerated storage quality of crayfish meat (Astacus leptodactylus)
Effectiveness of chitosan/propolis extract emulsion coating on refrigerated storage quality of crayfish meat (Astacus leptodactylus)
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Effectiveness of chitosan/propolis extract emulsion coating on refrigerated storage quality of crayfish meat (Astacus leptodactylus)

Çoban, Mehmet Zülfü

CYTA: journal of food, 2021-01, Vol.19 (1), p.212-219 [Periódico revisado por pares]

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6
Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains
Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains
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Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains

Barpete, Surendra ; Gupta, Priyanka ; Khawar, Khalid Mahmood ; Kumar, Shiv

CYTA: journal of food, 2021-01, Vol.19 (1), p.448-456 [Periódico revisado por pares]

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7
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing
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Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing

Chu, Yuanming ; Cheng, Hao ; Yu, Huijie ; Mei, Jun ; Xie, Jing

CYTA: journal of food, 2021-01, Vol.19 (1), p.710-720 [Periódico revisado por pares]

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8
Untargeted metabolomics and quantitative label-free proteomics analysis of whole milk protein from Chinese native buffaloes
Untargeted metabolomics and quantitative label-free proteomics analysis of whole milk protein from Chinese native buffaloes
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Untargeted metabolomics and quantitative label-free proteomics analysis of whole milk protein from Chinese native buffaloes

Prabakusuma, Adhita Sri ; Shi, Yanan ; Zhao, Qiong ; Aleryani, Hamzah ; Kong, Xiaoyan ; Shi, Xianwei ; Huang, Aixiang

CYTA: journal of food, 2023-12, Vol.21 (1), p.634-645 [Periódico revisado por pares]

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9
Composition and antioxidant analysis of jiaosu made from three common fruits: watermelon, cantaloupe and orange
Composition and antioxidant analysis of jiaosu made from three common fruits: watermelon, cantaloupe and orange
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Composition and antioxidant analysis of jiaosu made from three common fruits: watermelon, cantaloupe and orange

Jiang, Kangkang ; Zhao, Yunlin ; Liang, Cheng ; Xu, Zhenggang ; Peng, Jiao ; Duan, Choucang ; Yang, Guiyan

CYTA: journal of food, 2021-01, Vol.19 (1), p.146-151 [Periódico revisado por pares]

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10
UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 1: equilibrium moisture content and mechanical properties
UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 1: equilibrium moisture content and mechanical properties
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UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 1: equilibrium moisture content and mechanical properties

Vázquez, Manuel ; Velazquez, Gonzalo ; Cazón, Patricia

CYTA: journal of food, 2021-01, Vol.19 (1), p.105-114 [Periódico revisado por pares]

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