Results 51 to 60 of about 143 (71)

Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages

Food Control, 2021
Jian Sun
exaly  

In-Season Internal and External Workload Variations between Starters and Non-Starters—A Case Study of a Top Elite European Soccer Team

Medicina (Lithuania), 2021
Rafael Oliveira, Luiz H P Vieira, Alexandre Duarte Martins   +2 more
exaly  

Comparisons of Accelerometer Variables Training Monotony and Strain of Starters and Non-Starters: A Full-Season Study in Professional Soccer Players

International Journal of Environmental Research and Public Health, 2020
Hadi Nobari, Rafael Oliveira, Filipe Manuel Clemente   +2 more
exaly  

Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins

Food Research International, 2022
exaly  

Fast Starters and Slow Starters After Hip Arthroscopy for Femoroacetabular Impingement: Correlation of Early Postoperative Pain and 2-Year Outcomes

American Journal of Sports Medicine, 2020
Alan L Zhang
exaly  

Fermented Apulian table olives: Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility

Food Chemistry, 2018
Isabella D'Antuono, Vito Linsalata, Fiorenza Minervini   +2 more
exaly  

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

Food Research International, 2020
Zhigang He
exaly  

A Qualified Presumption of Safety approach for the safety assessment of Grana Padano whey starters

International Journal of Food Microbiology, 2009
Miriam Zago, Giorgio Giraffa
exaly  

Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review

Food Research International, 2020
Hafiz Arbab Sakandar, Qaiser Farid Khan, Heping Zhang   +2 more
exaly