“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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“... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...”
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“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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“... as salmon, whitefish, trout, or Greenland sole. The main objective of this work was to study the effect...”
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“...). A significant decrease in the phenolic content was observed in the yacon chips after storage, which indicates...”
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“... effect, manifested as a decrease in globulin levels. In the final 15 d of the experiment, the animals...”
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Subjects: “...Food industry wastewater...”
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“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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Subjects: “...food industry wastewater...”
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“... effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola...”
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“... not decrease during a quick simulation of the passage of the apple cubes through the gastro-intestinal...”
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“... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...”
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Subjects: “...Drugs - Physiological effect...”
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Subjects: “...Pet food...”
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“... on 1 h interval during the first 8 h, and at 12, 18, 24, 36, 48 and 72 h after surgery. For this, the University...”
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Subjects: “...Comfort food...”
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Subjects: “...Food...”
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