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Publications in Health Professions

Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation

Foods

English

The Family as an Actor in High School Students’ Eating Habits: A Qualitative Research Study

English

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

English

The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces Hansenii and Kluyveromyces Marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter Arilaitensis

English

A Glycoside Hydrolase Family 62 A-L-Arabinofuranosidase From Trichoderma Reesei and Its Applicable Potential During Mashing

English

Food Authentication: Techniques, Trends and Emerging Approaches

English

Use of Selected Lactobacilli to Increase Γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched With Amaranth Flour

English

Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes

English

The Contribution of a Whey Protein Film Incorporated With Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo Salar L.)

English

Effect of Food Residues in Biofilm Formation on Stainless Steel and Polystyrene Surfaces by Salmonella Enterica Strains Isolated From Poultry Houses

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications in Health Professions

Milk Protein Fractionation by Means of Spiral-Wound Microfiltration Membranes: Effect of the Pressure Adjustment Mode and Temperature on Flux and Protein Permeation

The Family as an Actor in High School Students’ Eating Habits: A Qualitative Research Study

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces Hansenii and Kluyveromyces Marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter Arilaitensis

A Glycoside Hydrolase Family 62 A-L-Arabinofuranosidase From Trichoderma Reesei and Its Applicable Potential During Mashing

Food Authentication: Techniques, Trends and Emerging Approaches

Use of Selected Lactobacilli to Increase Γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched With Amaranth Flour

Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes

The Contribution of a Whey Protein Film Incorporated With Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo Salar L.)

Effect of Food Residues in Biofilm Formation on Stainless Steel and Polystyrene Surfaces by Salmonella Enterica Strains Isolated From Poultry Houses