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Peer-reviewed Journals (238)

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language: Spanish

Result Number	Material Type	Record Details and Options
1	Material Type: Article	Gomphotheca marciae (Bacillariophyceae: Bacillariaceae), a new species in a rarely seen genus Diatom research, 2022-04, Vol.37 (2), p.119-126 [Peer Reviewed Journal] 2022 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group 2022 ;ISSN: 0269-249X ;EISSN: 2159-8347 ;DOI: 10.1080/0269249X.2022.2064552 Digital Resources/Online E-Resources View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
2	Material Type: Article	Recent insights into green extraction techniques as efficient methods for the extraction of bioactive components and essential oils from foods CYTA: journal of food, 2023-12, Vol.21 (1), p.101-114 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2157492 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
3	Material Type: Article	The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life CYTA: journal of food, 2023-12, Vol.21 (1), p.57-63 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2152100 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
4	Material Type: Article	Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure CYTA: journal of food, 2023-12, Vol.21 (1), p.374-385 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2207613 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
5	Material Type: Article	Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum CYTA: journal of food, 2023-12, Vol.21 (1), p.126-132 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2168303 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
6	Material Type: Article	Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices CYTA: journal of food, 2023-12, Vol.21 (1), p.20-30 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2152873 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
7	Material Type: Article	Characterization of diamine oxidase-based biosensors for biogenic amines detection assembled onto functionalized SiO₂ substrates using aliphatic and aromatic di-aldehydes as crosslinkers CYTA: journal of food, 2023-12, Vol.21 (1), p.570-579 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2256820 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
8	Material Type: Article	Proximate composition, phenolic, and antioxidant properties of soursop fruit parts CYTA: journal of food, 2023-12, Vol.21 (1), p.475-480 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2227250 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
9	Material Type: Article	Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes CYTA: journal of food, 2023-12, Vol.21 (1), p.141-150 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2168762 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
10	Material Type: Article	Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology CYTA: journal of food, 2023-12, Vol.21 (1), p.542-553 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2252043 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
11	Material Type: Article	Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours CYTA: journal of food, 2023-12, Vol.21 (1), p.217-236 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2188058 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
12	Material Type: Article	Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces CYTA: journal of food, 2023-12, Vol.21 (1), p.1-9 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2152099 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
13	Material Type: Article	The antioxidant and antisenescence activities of physically refined rice bran oil surpass those of the combination of γ-oryzanol, α-tocopherol and sitosterol CYTA: journal of food, 2023-12, Vol.21 (1), p.410-417 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2210179 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
14	Material Type: Article	Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey CYTA: journal of food, 2023-12, Vol.21 (1), p.313-320 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2196321 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
15	Material Type: Article	Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation CYTA: journal of food, 2023-12, Vol.21 (1), p.718-734 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2276830 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
16	Material Type: Article	Effect of seed processing treatments on oil quality of Ethiopian sesame varieties CYTA: journal of food, 2023-12, Vol.21 (1), p.31-40 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2154394 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
17	Material Type: Article	Influence of addition and proportion of blueberry wine residue on dough characteristics CYTA: journal of food, 2023-12, Vol.21 (1), p.404-409 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2210191 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
18	Material Type: Article	Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels CYTA: journal of food, 2022-12, Vol.20 (1), p.1-12 [Peer Reviewed Journal] 2022 The Author(s). Published with license by Taylor & Francis Group, LLC. 2022 ;2022 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.2008510 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
19	Material Type: Article	Discrimination of different edible vegetable oils based on GC-IMS and SIMCA CYTA: journal of food, 2023-12, Vol.21 (1), p.49-56 [Peer Reviewed Journal] 2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2160827 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
20	Material Type: Article	The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread CYTA: journal of food, 2022-12, Vol.20 (1), p.259-270 [Peer Reviewed Journal] 2022 The Author(s). Published with license by Taylor & Francis Group, LLC. 2022 ;2022 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2022.2130435 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by