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Publications in Food Science

Antioxidant and Antihypertensive Properties of Liquid and Solid State Fermented Lentils

Food Chemistry

English

In Vivo and in Vitro Antidiabetic Effects of Aqueous Cinnamon Extract and Cinnamon Polyphenol-Enhanced Food Matrix

English

Phenolic Composition and Antioxidant Capacity of Yellow and Purple-Red Ecuadorian Cultivars of Tree Tomato (Solanum Betaceum Cav.)

English

The Effect of Maillard Reaction Products and Yeast Strain on the Synthesis of Key Higher Alcohols and Esters in Beer Fermentations

English

Prediction Models for Assessing Anthocyanins in Grape Berries by Fluorescence Sensors: Dependence on Cultivar, Site and Growing Season

English

Industrial Scale Microwave Processing of Tomato Juice Using a Novel Continuous Microwave System

English

Lowering Greening of Cookies Made From Sunflower Butter Using Acidic Ingredients and Effect on Reducing Capacity, Tryptophan and Protein Oxidation

English

Improved Short Peptide Identification Using HILIC–MS/MS: Retention Time Prediction Model Based on the Impact of Amino Acid Position in the Peptide Sequence

English

Complete Validation According to Current International Criteria of a Confirmatory Quantitative Method for the Determination of Nitrofuran Metabolites in Seafood by Liquid Chromatography Isotope Dilution Tandem Mass Spectrometry

English

In Vivo Protein Quality of New Sorghum Genotypes for Human Consumption

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications in Food Science

Antioxidant and Antihypertensive Properties of Liquid and Solid State Fermented Lentils

In Vivo and in Vitro Antidiabetic Effects of Aqueous Cinnamon Extract and Cinnamon Polyphenol-Enhanced Food Matrix

Phenolic Composition and Antioxidant Capacity of Yellow and Purple-Red Ecuadorian Cultivars of Tree Tomato (Solanum Betaceum Cav.)

The Effect of Maillard Reaction Products and Yeast Strain on the Synthesis of Key Higher Alcohols and Esters in Beer Fermentations

Prediction Models for Assessing Anthocyanins in Grape Berries by Fluorescence Sensors: Dependence on Cultivar, Site and Growing Season

Industrial Scale Microwave Processing of Tomato Juice Using a Novel Continuous Microwave System

Lowering Greening of Cookies Made From Sunflower Butter Using Acidic Ingredients and Effect on Reducing Capacity, Tryptophan and Protein Oxidation

Improved Short Peptide Identification Using HILIC–MS/MS: Retention Time Prediction Model Based on the Impact of Amino Acid Position in the Peptide Sequence

Complete Validation According to Current International Criteria of a Confirmatory Quantitative Method for the Determination of Nitrofuran Metabolites in Seafood by Liquid Chromatography Isotope Dilution Tandem Mass Spectrometry

In Vivo Protein Quality of New Sorghum Genotypes for Human Consumption