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food science & technology (25) 25
index medicus (18) 18
volatile compounds (12) 12
meat (11) 11
antioxidants (10) 10
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amino acids - analysis (4) 4
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lipid and protein oxidation (3) 3
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Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 12/2016, Volume 118, Issue 12, pp. 1891 - 1902
Journal Article
Meat Science, ISSN 0309-1740, 03/2013, Volume 93, Issue 3, pp. 630 - 638
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 12/2019, Volume 56, Issue 12, pp. 5465 - 5473
The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus... 
Chemistry | Lactic acid bacteria | Food Science | Nutrition | Chemistry/Food Science, general | Meat product | FOS | Aroma | Volatile compounds | Prebiotic | Probiotics | Hexanal | Volatile hydrocarbons | Ketones | Lactobacillus paracasei | Fructooligosaccharides | Sausages | Esters | Volatile organic compounds--VOCs | Pork | Organic compounds
Journal Article
Food Research International, ISSN 0963-9969, 04/2018, Volume 106, pp. 1095 - 1104
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 1/2017, Volume 54, Issue 1, pp. 26 - 37
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 09/2019
Journal Article
Food Research International, ISSN 0963-9969, 11/2019, Volume 125, p. 108554
The effects of guarana seed and pitanga leaf extracts on the physical–chemical and sensory characteristics, and oxidative stability of modified... 
Sensorial analysis | Natural antioxidant | Lipid and protein oxidation | Antioxidant activity | Eugenia uniflora L | Paullinia cupana
Journal Article
Food Analytical Methods, ISSN 1936-9751, 11/2019, Volume 12, Issue 11, pp. 2401 - 2415
The worldwide consumption of high-protein food has notoriously increased in recent years. Meat industry generates substantial quantities of protein-rich raw... 
Chemistry | Analytical Chemistry | Food Science | Co-products | Meat industry | Microbiology | Chemistry/Food Science, general | Enzymatic hydrolysis | Bioactive | Valorization
Journal Article