Results 111 to 120 of about 172 (134)

Antimicrobial Activity of Probiotic Bacteria Isolated from Plants: A Review. [PDF]

Foods
Sharma A, Lee HJ.
europepmc   +1 more source

Knowledge, use, and disuse of unconventional food plants. [PDF]

J Ethnobiol Ethnomed, 2018
Leal ML, Alves RP, Hanazaki N.
europepmc   +1 more source

Effects of Pelletized and Coated Organic Fertilizers on Flavor Compounds of Tomato Fruits and Leaves. [PDF]

Foods
Jiao H, Wu S, Li J, Sun Y.
europepmc   +1 more source

Volatilomics of Fruit Wines. [PDF]

Molecules
Tarko T, Duda A.
europepmc   +1 more source

In vitro growth of Physalis peruviana L. affected by silver nanoparticles. [PDF]

3 Biotech, 2019
Timoteo CO, Paiva R, Dos Reis MV, Claro PIC, Ferraz LM, Marconcini JM, de Oliveira JE.   +6 more
europepmc   +1 more source

SELEÇÃO E CARACTERIZAÇÃO DE ISOLADOS BACTERIANOS DE RESÍDUOS DE GABIROBA E CAJUZINHO-DO-CERRADO

Os frutos nativos do Cerrado representam importantes fontes de biodiversidade microbiana associada a resíduos agroindustriais ainda pouco explorados.
Dennia Pires de Amorim Trindade, Jéssica Pereira Barbosa, Patrícia Amaral Souza Tette   +2 more
openaire   +1 more source

Influence of the composition of unripe genipap (Genipa americana L.) fruit on the formation of blue pigment. [PDF]

J Food Sci Technol, 2015
Bentes Ade S, de Souza HA, Amaya-Farfan J, Lopes AS, de Faria LJ.   +4 more
europepmc   +1 more source

Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider Vinegar. [PDF]

Food Technol Biotechnol, 2016
Štornik A, Skok B, Trček J.
europepmc   +1 more source

Campomanesia adamantium Peel Extract in Antidiarrheal Activity: The Ability of Inhibition of Heat-Stable Enterotoxin by Polyphenols. [PDF]

PLoS One, 2016
Lescano CH, de Oliveira IP, Zaminelli T, Baldivia DD, da Silva LR, Napolitano M, Silvério CB, Lincopan N, Sanjinez-Argandoña EJ.   +8 more
europepmc   +1 more source

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Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties

Food Chemistry, 2018
This study evaluated the physicochemical characterization and rheological behavior of gabiroba pulp, and a gabiroba jam formulation. Gabiroba pulp presented a heterogeneous ultrastructure with a denser area formed by a compact mesh and a porous interface containing fibers. The fibers' presence promoted a slip effect when the gabiroba pulp was subjected
Carmen Petkowicz, Joana Silveira, Celia Franco   +2 more
exaly   +3 more sources