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Elsevier电子期刊(25)
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1.Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour
作者: ; nia Grasielle de Oliveiraa ; keniagrasi@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Valé ; ria Aparecida Vieira Queirozb ; valeria.vieira@embrapa.br" class="auth_mail" title="E-mail the corresponding author ; Lanamar de Almeida Carlosa ; lanamar@ufsj.edu.br" class="auth_mail" title="E-mail the corresponding author ; Leandro de Morais Cardosoc ; leandro.cardoso@ufjf.edu.br" class="auth_mail" title="E-mail the corresponding author ; Helena Maria Pinheiro-Sant&rsquo ; Anad ; helena.santana@ufv.br" class="auth_mail" title="E-mail the corresponding author ; Pamella Cristine Anunciaç ; ã ; od ; nutripamella@gmail.com" class="auth_mail" title="E-mail the corresponding author ; ; cero Beserra de Menezesb ; cicero.menezes@embrapa.br" class="auth_mail" title="E-mail the corresponding author ; Ernani Clarete da Silvaa ; clarete@ufsj.edu.br" class="auth_mail" title="E-mail the corresponding author ; Frederico Barrose ; fredbarros@ufv.br" class="auth_mail" title="E-mail the corresponding author
刊名:Food Chemistry
出版年:2017
4.The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana
刊名:Food Chemistry
出版年:2016
6.A simple microplate-based method for the determination of α-amylase activity using the glucose assay kit (GOD method)
刊名:Food Chemistry
出版年:2016
9.Comparison of poly(ε-caprolactone) chain lengths of poly(ε-caprolactone)-co-d-α-tocopheryl-poly(ethylene glycol) 1000 succinate nanoparticles for enhancement of quercetin delivery to SKBR3 breast cancer cells
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