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Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds.
Food Chem. 2024 Jul 1;445:138398. doi: 10.1016/j.foodchem.2024.138398. Epub 2024 Jan 12.
Food Chem. 2024.
PMID: 38394903
Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage.
de Sousa Silva R, Gomes Fernandes F, Macedo Dantas A, Moreira de Carvalho L, Karoline Almeida da Costa W, Dos Santos Lima M, Magnani M, da Silva Campelo Borges G.
de Sousa Silva R, et al. Among authors: moreira de carvalho l.
Food Res Int. 2022 Nov;161:111826. doi: 10.1016/j.foodres.2022.111826. Epub 2022 Aug 27.
Food Res Int. 2022.
PMID: 36192894
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Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition.
da Silva Medeiros ML, Moreira de Carvalho L, Madruga MS, Rodríguez-Pulido FJ, Heredia FJ, Fernandes Barbin D.
da Silva Medeiros ML, et al. Among authors: moreira de carvalho l.
Food Res Int. 2024 May;183:114242. doi: 10.1016/j.foodres.2024.114242. Epub 2024 Mar 15.
Food Res Int. 2024.
PMID: 38760121
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