Artículos de revistas sobre el tema "Food matrices"
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Youn, Su-Min y Soo-Jin Choi. "Food Additive Zinc Oxide Nanoparticles: Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity". International Journal of Molecular Sciences 23, n.º 11 (28 de mayo de 2022): 6074. http://dx.doi.org/10.3390/ijms23116074.
Texto completoCano-Sarmiento, C., D. I. Téllez-Medina, R. Viveros-Contreras, M. Cornejo-Mazón, C. Y. Figueroa-Hernández, E. García-Armenta, L. Alamilla-Beltrán, H. S. García y G. F. Gutiérrez-López. "Zeta Potential of Food Matrices". Food Engineering Reviews 10, n.º 3 (5 de abril de 2018): 113–38. http://dx.doi.org/10.1007/s12393-018-9176-z.
Texto completoBLAIS, BURTON W. y LUCILLE PHILLIPPE. "Detection of Hazelnut Proteins in Foods by Enzyme Immunoassay Using Egg Yolk Antibodies". Journal of Food Protection 64, n.º 6 (1 de junio de 2001): 895–98. http://dx.doi.org/10.4315/0362-028x-64.6.895.
Texto completoHE, XIAOHUA, SIXIN LU, LUISA W. CHENG, REUVEN RASOOLY y JOHN MARK CARTER. "Effect of Food Matrices on the Biological Activity of Ricin". Journal of Food Protection 71, n.º 10 (1 de octubre de 2008): 2053–58. http://dx.doi.org/10.4315/0362-028x-71.10.2053.
Texto completoWilliams, Jackson, Andrew J. McKune y Nenad Naumovski. "Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements". Applied Sciences 13, n.º 21 (1 de noviembre de 2023): 11945. http://dx.doi.org/10.3390/app132111945.
Texto completoTorres-Maravilla, Edgar, Vianey Méndez-Trujillo, Natalia C. Hernández-Delgado, Luis G. Bermúdez-Humarán y Diana Reyes-Pavón. "Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products". Fermentation 8, n.º 3 (13 de marzo de 2022): 123. http://dx.doi.org/10.3390/fermentation8030123.
Texto completoRakhshi, Elham, Francoise Nau, Manon Hiolle y Juliane Floury. "Pepsin diffusion in complex food matrices". Journal of Food Engineering 324 (julio de 2022): 111011. http://dx.doi.org/10.1016/j.jfoodeng.2022.111011.
Texto completoBersier, Louis-Félix, Carolin Banašek-Richter y Marie-France Cattin. "QUANTITATIVE DESCRIPTORS OF FOOD-WEB MATRICES". Ecology 83, n.º 9 (septiembre de 2002): 2394–407. http://dx.doi.org/10.1890/0012-9658(2002)083[2394:qdofwm]2.0.co;2.
Texto completoFu, Y. C., C. H. Tong y D. B. Lund. "Moisture Migration in Solid Food Matrices". Journal of Food Science 68, n.º 8 (octubre de 2003): 2497–503. http://dx.doi.org/10.1111/j.1365-2621.2003.tb07051.x.
Texto completoHutchings, Scott C., Kylie D. Foster, John E. Bronlund, Roger G. Lentle, Jim R. Jones y Marco P. Morgenstern. "Mastication of heterogeneous foods: Peanuts inside two different food matrices". Food Quality and Preference 22, n.º 4 (junio de 2011): 332–39. http://dx.doi.org/10.1016/j.foodqual.2010.12.004.
Texto completoMälkki, Y. "Collaborative Testing of Methods for Food Analysis". Journal of AOAC INTERNATIONAL 69, n.º 3 (1 de mayo de 1986): 403–4. http://dx.doi.org/10.1093/jaoac/69.3.403.
Texto completoTAYLOR, STEVE L., JULIE A. NORDLEE, SHYAMALI JAYASENA y JOSEPH L. BAUMERT. "Evaluation of a Handheld Gluten Detection Device". Journal of Food Protection 81, n.º 10 (21 de septiembre de 2018): 1723–28. http://dx.doi.org/10.4315/0362-028x.jfp-18-184.
Texto completoDonovan, Sharon M. y Olivier Goulet. "Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, More than the Sum of Its Parts". Advances in Nutrition 10, n.º 5 (1 de septiembre de 2019): 913S—916S. http://dx.doi.org/10.1093/advances/nmz017.
Texto completoWang, Bang Ping, Zhen Xing Li, Ravindra Pawar, Xiao Fei Wang y Hong Lin. "PCR-Based Detection of Traces of Potentially Allergenic Soybean (Glycine max) in Food Matrices". Advanced Materials Research 343-344 (septiembre de 2011): 618–24. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.618.
Texto completoJIN, YUQIAO, SHANNON R. PICKENS, IAN M. HILDEBRANDT, STEPHEN J. BURBICK, ELIZABETH M. GRASSO-KELLEY, SUSANNE E. KELLER y NATHAN M. ANDERSON. "Thermal Inactivation of Salmonella Agona in Low–Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component". Journal of Food Protection 81, n.º 9 (30 de julio de 2018): 1411–17. http://dx.doi.org/10.4315/0362-028x.jfp-18-041.
Texto completoLucarini, Fiorella, Rocco Gasco y Davide Staedler. "Simultaneous Quantification of 16 Bisphenol Analogues in Food Matrices". Toxics 11, n.º 8 (2 de agosto de 2023): 665. http://dx.doi.org/10.3390/toxics11080665.
Texto completoRamírez-Torres, GI, N. Ontiveros, V. López-Teros, GM Suarez-Jiménez y F. Cabrera-Chávez. "FOOD MATRICES FOR THE DELIVERY OF ANTIHYPERTENSIVE PEPTIDES IN FUNCTIONAL FOODS". Biotecnia 20, n.º 3 (7 de septiembre de 2018): 165–69. http://dx.doi.org/10.18633/biotecnia.v20i3.723.
Texto completoTallent, Sandra M., Jennifer M. Hait, Ann M. Knolhoff, Reginald W. Bennett, Thomas S. Hammack y Timothy R. Croley. "Rapid Testing of Food Matrices forBacillus cereusEnterotoxins". Journal of Food Safety 37, n.º 1 (7 de junio de 2016): e12292. http://dx.doi.org/10.1111/jfs.12292.
Texto completoMarcial-Coba, Martín Sebastián, Susanne Knøchel y Dennis Sandris Nielsen. "Low-moisture food matrices as probiotic carriers". FEMS Microbiology Letters 366, Supplement_1 (9 de enero de 2019): i49—i59. http://dx.doi.org/10.1093/femsle/fnz006s.
Texto completoLaakso, Päivi. "Analysis of sterols from various food matrices". European Journal of Lipid Science and Technology 107, n.º 6 (junio de 2005): 402–10. http://dx.doi.org/10.1002/ejlt.200501134.
Texto completoMills, E. N. Clare, Karine Adel-Patient, Hervé Bernard, Marc De Loose, Nathalie Gillard, Anne-Catherine Huet, Collette Larré et al. "Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)". Journal of AOAC INTERNATIONAL 102, n.º 5 (1 de septiembre de 2019): 1346–53. http://dx.doi.org/10.1093/jaoac/102.5.1346.
Texto completoDAY, J. B. y R. C. WHITING. "Development of a Macrophage Cell Culture Method To Isolate and Enrich Francisella tularensis from Food Matrices for Subsequent Detection by Real-Time PCR". Journal of Food Protection 72, n.º 6 (1 de junio de 2009): 1156–64. http://dx.doi.org/10.4315/0362-028x-72.6.1156.
Texto completoMa, Lukai, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu y Qin Wang. "Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil". Food & Function 10, n.º 11 (2019): 7052–62. http://dx.doi.org/10.1039/c9fo01878f.
Texto completoEsposito, Giovanna y Marzia Pezzolato. "Current State-of-the-Art Spectroscopic and Chromatographic Techniques Utilized in Food Authenticity and Food Traceability". Foods 13, n.º 1 (19 de diciembre de 2023): 3. http://dx.doi.org/10.3390/foods13010003.
Texto completoHu, Xiaochun, Huilin Li, Jingying Yang, Xintao Wen, Shuo Wang y Mingfei Pan. "Nanoscale Materials Applying for the Detection of Mycotoxins in Foods". Foods 12, n.º 18 (15 de septiembre de 2023): 3448. http://dx.doi.org/10.3390/foods12183448.
Texto completoStrazza, Karen, Julia Jordan, Kate Ferriola-Bruckenstein, Heather Kane, John Whitehill, Emily Teachout y Ben Yarnoff. "Approaches for Implementing Healthy Food Interventions in Settings With Limited Resources: A Case Study of Sodium Reduction Interventions in Emergency Food Programs Addressing Food Insecurity". American Journal of Health Promotion 36, n.º 3 (3 de diciembre de 2021): 487–96. http://dx.doi.org/10.1177/08901171211056121.
Texto completoGómez-López, Vicente M., Eric Jubinville, María Isabel Rodríguez-López, Mathilde Trudel-Ferland, Simon Bouchard y Julie Jean. "Inactivation of Foodborne Viruses by UV Light: A Review". Foods 10, n.º 12 (18 de diciembre de 2021): 3141. http://dx.doi.org/10.3390/foods10123141.
Texto completoMartinez-Velasco, José D., Annamaria Filomena-Ambrosio y Claudia L. Garzón-Castro. "Technological tools for the measurement of sensory characteristics in food: A review". F1000Research 12 (27 de marzo de 2023): 340. http://dx.doi.org/10.12688/f1000research.131914.1.
Texto completoNaviglio, Daniele y Monica Gallo. "Application of Analytical Chemistry to Foods and Food Technology". Foods 9, n.º 9 (15 de septiembre de 2020): 1296. http://dx.doi.org/10.3390/foods9091296.
Texto completoKaman, Kelsey y Stephanie Leeds. "The impact of food matrices on egg allergenicity". Journal of Food Allergy 3, n.º 2 (1 de septiembre de 2021): 56–58. http://dx.doi.org/10.2500/jfa.2021.3.210007.
Texto completoWANG, RUNDONG, LIJUN SUN, YALING WANG, YIJIA DENG, YING LIU, DEFENG XU, HUANMING LIU, RIYING YE y RAVI GOONERATNE. "Pathogenicity of Vibrio parahaemolyticus in Different Food Matrices". Journal of Food Protection 79, n.º 2 (1 de febrero de 2016): 288–93. http://dx.doi.org/10.4315/0362-028x.jfp-15-298.
Texto completoOganesyants Lev Arsenovich, Khurshudyan Sergei Azatovich, Galstyan Aram Genrikhovich, Semipyatny Vladislav Konstantinovich, Ryabova Anastasia Evgenievna, Vafin Ramil Rishadovich, Nurmukhanbetova Dinara Erikovna y Assembayeva Elmira Kuandykovna. "BASE MATRICES – INVARIANT DIGITAL IDENTIFIERS OF FOOD PRODUCTS". NEWS of National Academy of Sciences of the Republic of Kazakhstan 6, n.º 432 (15 de diciembre de 2018): 6–15. http://dx.doi.org/10.32014/2018.2518-170x.30.
Texto completoTomar, Maharishi, Rakesh Bhardwaj, Reetu Verma, Sumer Pal Singh, Anil dahuja, Veda Krishnan, Rekha Kansal, Vijay Kumar Yadav, Shelly Praveen y Archana Sachdev. "Interactome of millet-based food matrices: A review". Food Chemistry 385 (agosto de 2022): 132636. http://dx.doi.org/10.1016/j.foodchem.2022.132636.
Texto completoRoos, Yrjö H. "Phase transitions and structure of solid food matrices". Current Opinion in Colloid & Interface Science 3, n.º 6 (diciembre de 1998): 651–56. http://dx.doi.org/10.1016/s1359-0294(98)80095-2.
Texto completoJooken, Etienne, Ruis Amery, Tom Struyf, Barbara Duquenne, Jan Geuns y Boudewijn Meesschaert. "Stability of Steviol Glycosides in Several Food Matrices". Journal of Agricultural and Food Chemistry 60, n.º 42 (11 de octubre de 2012): 10606–12. http://dx.doi.org/10.1021/jf302261j.
Texto completoSamavati, Vahid, Zahra Emam-Djomeh y Mohammad Amin Mohammadifar. "Rheological Scaling Methods in Food Matrices Containing Stabilizer". Journal of Dispersion Science and Technology 34, n.º 12 (14 de noviembre de 2013): 1797–806. http://dx.doi.org/10.1080/01932691.2013.764484.
Texto completoSaludes, M., M. Troncoso y G. Figueroa. "Presence of Listeria monocytogenes in Chilean food matrices". Food Control 50 (abril de 2015): 331–35. http://dx.doi.org/10.1016/j.foodcont.2014.08.008.
Texto completoKourti, Dimitra, Michailia Angelopoulou, Panagiota Petrou y Sotirios Kakabakos. "Optical Immunosensors for Bacteria Detection in Food Matrices". Chemosensors 11, n.º 8 (3 de agosto de 2023): 430. http://dx.doi.org/10.3390/chemosensors11080430.
Texto completoPamunuwa, Geethi K. y Sanka N. Atapattu. "Chemiluminescence methods for antioxidant analysis in food matrices". Journal of Chromatography Open 4 (noviembre de 2023): 100096. http://dx.doi.org/10.1016/j.jcoa.2023.100096.
Texto completoZhou, Jinru, Qinqin Qi, Chong Wang, Yifan Qian, Guangming Liu, Yanbo Wang y Linglin Fu. "Surface plasmon resonance (SPR) biosensors for food allergen detection in food matrices". Biosensors and Bioelectronics 142 (octubre de 2019): 111449. http://dx.doi.org/10.1016/j.bios.2019.111449.
Texto completoManousi, Natalia, George Zachariadis, Eleni Deliyanni y Victoria Samanidou. "Applications of Metal-Organic Frameworks in Food Sample Preparation". Molecules 23, n.º 11 (6 de noviembre de 2018): 2896. http://dx.doi.org/10.3390/molecules23112896.
Texto completoSurareungchai, Suwimol, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat y Varit Srilaong. "Comparison of Risk Assessment Schemes in GHPs and HACCP, FSMA Preventive Controls for Human Food, ISO 22000, and GFSI Recognized Standards with Risk Scoring Guidance in General Use with Fresh Produce". Horticulturae 8, n.º 2 (21 de febrero de 2022): 181. http://dx.doi.org/10.3390/horticulturae8020181.
Texto completoBurns, Malcolm, Gordon Wiseman, Angus Knight, Peter Bramley, Lucy Foster, Sophie Rollinson, Andrew Damant y Sandy Primrose. "Measurement issues associated with quantitative molecular biology analysis of complex food matrices for the detection of food fraud". Analyst 141, n.º 1 (2016): 45–61. http://dx.doi.org/10.1039/c5an01392e.
Texto completoÁlvarez-Castillo, Estefanía, Sonia Oliveira, Carlos Bengoechea, Isabel Sousa, Anabela Raymundo y Antonio Guerrero. "A Circular Economy Approach in the Development of Superabsorbent Polymeric Matrices: Evaluation of the Mineral Retention". Sustainability 15, n.º 15 (7 de agosto de 2023): 12088. http://dx.doi.org/10.3390/su151512088.
Texto completoMd Noh, Mohd Fairulnizal, Rathi Devi-Nair Gunasegavan, Norhayati Mustafa Khalid, Vimala Balasubramaniam, Suraiami Mustar y Aswir Abd Rashed. "Recent Techniques in Nutrient Analysis for Food Composition Database". Molecules 25, n.º 19 (6 de octubre de 2020): 4567. http://dx.doi.org/10.3390/molecules25194567.
Texto completoHenri, Clémentine, Benjamin Félix, Laurent Guillier, Pimlapas Leekitcharoenphon, Damien Michelon, Jean-François Mariet, Frank M. Aarestrup, Michel-Yves Mistou, René S. Hendriksen y Sophie Roussel. "Population Genetic Structure of Listeria monocytogenes Strains as Determined by Pulsed-Field Gel Electrophoresis and Multilocus Sequence Typing". Applied and Environmental Microbiology 82, n.º 18 (27 de mayo de 2016): 5720–28. http://dx.doi.org/10.1128/aem.00583-16.
Texto completoKukurová, K., Z. Ciesarová, A. Bednáriková y L. Marková. "Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices". Czech Journal of Food Sciences 27, Special Issue 1 (24 de junio de 2009): S425—S428. http://dx.doi.org/10.17221/956-cjfs.
Texto completoGhini, Veronica, Leonardo Tenori, Francesco Capozzi, Claudio Luchinat, Achim Bub, Corinne Malpuech-Brugere, Caroline Orfila, Luigi Ricciardiello y Alessandra Bordoni. "DHA-Induced Perturbation of Human Serum Metabolome. Role of the Food Matrix and Co-Administration of Oat β-glucan and Anthocyanins". Nutrients 12, n.º 1 (27 de diciembre de 2019): 86. http://dx.doi.org/10.3390/nu12010086.
Texto completode Carvalho, Nelson Mota, Diana Luazi Oliveira, Célia Maria Costa, Manuela Estevez Pintado y Ana Raquel Madureira. "Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota". Foods 12, n.º 11 (31 de mayo de 2023): 2209. http://dx.doi.org/10.3390/foods12112209.
Texto completoMartínez-Sánchez, Ascensión, Martha Patricia Tarazona-Díaz, Antonio García-González, Perla A. Gómez y Encarna Aguayo. "Effect of high-pressure homogenization on different matrices of food supplements". Food Science and Technology International 22, n.º 8 (9 de julio de 2016): 708–19. http://dx.doi.org/10.1177/1082013216642887.
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