Results 121 to 130 of about 2,386 (180)

Tarraco, les origines de Tarragone

Catalònia, 1988
openaire   +1 more source

Evaluation of whey protein coating containing nanoliposome dill (Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish. [PDF]

Food Chem X
Azizi M, Jahanbin K, Shariatifar N.
europepmc   +1 more source

The role of market in motivating farmers to reduce pesticide use: Evidence from vegetable farms in Shiraz. [PDF]

Heliyon
Larki Bolfarici S, Zibaei M, Jahangirpour D.   +2 more
europepmc   +1 more source

Characterization and Antimicrobial Enhancement of Pea Protein-Agar Edible Films Incorporating Essential Oils for Food Packaging. [PDF]

ACS Omega
Özhan S, Saygun A, Sahin Yesilcubuk N.
europepmc   +1 more source

Quantitative NMR Spectrometry of Phenylpropanoids, including Isoeugenol in Herbs, Spices, and Essential Oils. [PDF]

Foods
Fabry P, Weber S, Teipel J, Richling E, Walch SG, Lachenmeier DW.   +5 more
europepmc   +1 more source

Dachshund spinal health by coat and size type. [PDF]

J Vet Intern Med
Hopper M, Liu CC, Embersics C, Otamendi A, Sullivan S.   +4 more
europepmc   +1 more source

Kidney transplant in patients with C3 glomerulopathy. [PDF]

Clin Kidney J
Attieh RM, Bharati J, Sharma P, Nair G, Ayehu G, Jhaveri KD.   +5 more
europepmc   +1 more source

Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

International Journal of Food Science and Technology, 2022
Herein, the effects of tarragon on lipid oxidation and heterocyclic aromatic amines (HAAs) formation in meatballs were determined. A significant (P 0.05) was observed regarding water content of the samples.
Fatih Öz
exaly   +2 more sources

Moisture sorption and thermodynamic properties of safflower petals and tarragon

Journal of Food Engineering, 2007
Safflower (Carthamus tinctorius) petals and tarragon (Artemisia dracunculus) are common aromatic and medicinal herbs with centuries of use. Moisture sorption characteristics of safflower petals and tarragon and need to be evaluated since these plants are
Sevim Kaya
exaly   +2 more sources

Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)

Journal of Functional Foods, 2016
This work explored the potential of a tarragon hydroethanolic extract to be used as a functional preserver ingredient in pizza dough. Ferulic acid hexoside and quercetin-3-O-rutinoside were the most abundant polyphenols found in the extract, which also ...
Celestino Santos-Buelga, Ricardo C. Calhelha, Marina Sokovic   +2 more
exaly   +3 more sources