Showing 1 - 20 results of 240 for search '(( decrease during decrease and decrease ) OR ( decrease after decrease food effect ))~', query time: 1.04s Refine Results
2
Published 2011
... 21 days of storage. Values for the color parameters a* and b* tended to decrease during mortadella storage...
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Article
4
Published 2021
... parameters. Specifically, it was intended to study the effect on the quality and storage stability...
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Master thesis
5
Published 2012
... in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and...
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Article
7
Published 2020
... on animal growth and health. Curcumin (100 mg/kg) was added after the extrusion process along with the other...
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Article
8
Published 2018
... effect of crystallization in the physicochemical, microbial and antioxidant properties of pansies (Viola...
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Article
9
Published 2017
... viability of L. plantarum in the apple cubes during storage was studied and the viability of the probiotic...
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10
Published 2024
..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...
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Article
11
Published 2020
... of metamizol and scopolamine, 6-6 h during 48 h and were evaluated before surgery, 60 min after extubation and...
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Article
12
Published 2020
... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...
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Article
13
Published 2022
... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...
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