Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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The food matrix: implications in processing, nutrition and healthAguilera, José MiguelCritical reviews in food science and nutrition, 2019-01, Vol.59 (22), p.3612-3629 [Periódico revisado por pares]United States: Taylor & FrancisTexto completo disponível |
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2 |
Material Type: Artigo
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Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of actionXu, Xiaoqing ; Liu, Aimei ; Hu, Siyi ; Ares, Irma ; Martínez-Larrañaga, María-Rosa ; Wang, Xu ; Martínez, Marta ; Anadón, Arturo ; Martínez, María-AránzazuFood chemistry, 2021-08, Vol.353, p.129488, Article 129488 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)Wang, Shuqi ; Chen, Haitao ; Sun, BaoguoFood chemistry, 2020-06, Vol.315, p.126158-126158, Article 126158 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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4 |
Material Type: Artigo
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Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studiesBechthold, Angela ; Boeing, Heiner ; Schwedhelm, Carolina ; Hoffmann, Georg ; Knüppel, Sven ; Iqbal, Khalid ; De Henauw, Stefaan ; Michels, Nathalie ; Devleesschauwer, Brecht ; Schlesinger, Sabrina ; Schwingshackl, LukasCritical reviews in food science and nutrition, 2019-04, Vol.59 (7), p.1071-1090 [Periódico revisado por pares]United States: Taylor & FrancisTexto completo disponível |
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5 |
Material Type: Artigo
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A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foodsFrakolaki, Georgia ; Giannou, Virginia ; Kekos, Dimitrios ; Tzia, ConstantinaCritical reviews in food science and nutrition, 2021, Vol.61 (9), p.1515-1536 [Periódico revisado por pares]United States: Taylor & FrancisTexto completo disponível |
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6 |
Material Type: Artigo
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Fermentation for tailoring the technological and health related functionality of food productsShiferaw Terefe, Netsanet ; Augustin, Mary AnnCritical reviews in food science and nutrition, 2020-09, Vol.60 (17), p.2887-2913 [Periódico revisado por pares]Boca Raton: Taylor & FrancisTexto completo disponível |
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7 |
Material Type: Artigo
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Edible films and coatings in seafood preservation: A reviewDehghani, Samira ; Hosseini, Seyed Vali ; Regenstein, Joe M.Food chemistry, 2018-02, Vol.240, p.505-513 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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8 |
Material Type: Artigo
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Curcumin, a Compound from Natural Sources, a True Scientific Challenge – A ReviewStanić, ZorkaPlant foods for human nutrition (Dordrecht), 2017-03, Vol.72 (1), p.1-12 [Periódico revisado por pares]New York: Springer USTexto completo disponível |
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9 |
Material Type: Artigo
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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compoundsXu, Youqiang ; Zhao, Jingrong ; Liu, Xiao ; Zhang, Chunsheng ; Zhao, Zhigang ; Li, Xiuting ; Sun, BaoguoFood chemistry, 2022-02, Vol.369, p.130920-130920, Article 130920 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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10 |
Material Type: Artigo
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Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activityShen, Nan ; Wang, Tongfei ; Gan, Quan ; Liu, Sian ; Wang, Li ; Jin, BiaoFood chemistry, 2022-07, Vol.383, p.132531-132531, Article 132531 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |