Hasil Pencarian - Netsanet Shiferaw Terefe

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  1. 1
    Data on blueberry peroxidase kinetic characterization and stability towards thermal and high pressure processing

    Data on blueberry peroxidase kinetic characterization and stability towards thermal and high pressure processing oleh Netsanet Shiferaw Terefe, Antoine Delon, Cornelis Versteeg

    Diterbitkan 2017-08-01
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  2. 2
    Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

    Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees oleh Netsanet Shiferaw Terefe, Gabriele A. Netzel, Michael E. Netzel

    Diterbitkan 2019-01-01
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  3. 3
    Microencapsulation technology for delivery of enzymes in ruminant feed

    Microencapsulation technology for delivery of enzymes in ruminant feed oleh Nada Almassri, Nada Almassri, Francisco J. Trujillo, Netsanet Shiferaw Terefe

    Diterbitkan 2024-07-01
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  4. 4
    Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes

    Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes oleh Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala, Netsanet Shiferaw Terefe

    Diterbitkan 2023-07-01
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  5. 5
    Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

    Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients oleh Sajad Shokri, Hema Jegasothy, Mary Ann Augustin, Netsanet Shiferaw Terefe

    Diterbitkan 2021-02-01
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  6. 6
    Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review

    Research trends in production, separation, and identification of bioactive peptides from fungi – A critical review oleh Tanvir Ahmed, Angéla Juhász, Utpal Bose, Netsanet Shiferaw Terefe, Michelle L. Colgrave

    Diterbitkan 2024-08-01
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  7. 7
    Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree

    Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree oleh Sajad Shokri, Hema Jegasothy, Mya Myintzu Hliang, Mary Ann Augustin, Netsanet Shiferaw Terefe

    Diterbitkan 2022-05-01
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  8. 8
    Fermentation by Probiotic <i>Lactobacillus gasseri</i> Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

    Fermentation by Probiotic <i>Lactobacillus gasseri</i> Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice oleh Yue Xu, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin, Netsanet Shiferaw Terefe

    Diterbitkan 2020-12-01
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  9. 9
    High Pressure Processing Applications in Plant Foods

    High Pressure Processing Applications in Plant Foods oleh Milan Houška, Filipa Vinagre Marques Silva, Evelyn, Roman Buckow, Netsanet Shiferaw Terefe, Carole Tonello

    Diterbitkan 2022-01-01
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  10. 10
    Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

    Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree oleh Yan Xue Cai, Ji Hui Wang, Catherine McAuley, Mary Ann Augustin, Netsanet Shiferaw Terefe

    Diterbitkan 2019-10-01
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  11. 11
    How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health

    How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health oleh Caroline Bull, Damien Belobrajdic, Sara Hamzelou, Darren Jones, Wayne Leifert, Rocío Ponce-Reyes, Netsanet Shiferaw Terefe, Gemma Williams, Michelle Colgrave

    Diterbitkan 2022-02-01
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