Physico-chemical characterization of protein fraction from stabilized wheat germ View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-03-16

AUTHORS

Silvina Patricia Meriles, Maria Eugenia Steffolani, Alberto Edel León, Maria Cecilia Penci, Pablo Daniel Ribotta

ABSTRACT

Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175 °C reached a protein denaturation degree of ~ 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates. More... »

PAGES

1-9

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10068-019-00594-9

DOI

http://dx.doi.org/10.1007/s10068-019-00594-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112829635


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0601", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biochemistry and Cell Biology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biological Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Instituto de Ciencia y Tecnolog\u00eda de Alimentos C\u00f3rdoba (ICYTAC). Universidad Nacional de C\u00f3rdoba \u2013 CONICET, Juan Filloy S/N C\u00f3rdoba, X5016GCA, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Meriles", 
        "givenName": "Silvina Patricia", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Instituto de Ciencia y Tecnolog\u00eda de Alimentos C\u00f3rdoba (ICYTAC). Universidad Nacional de C\u00f3rdoba \u2013 CONICET, Juan Filloy S/N C\u00f3rdoba, X5016GCA, C\u00f3rdoba, Argentina", 
            "Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Steffolani", 
        "givenName": "Maria Eugenia", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Instituto de Ciencia y Tecnolog\u00eda de Alimentos C\u00f3rdoba (ICYTAC). Universidad Nacional de C\u00f3rdoba \u2013 CONICET, Juan Filloy S/N C\u00f3rdoba, X5016GCA, C\u00f3rdoba, Argentina", 
            "Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Le\u00f3n", 
        "givenName": "Alberto Edel", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Instituto de Ciencia y Tecnolog\u00eda de Alimentos C\u00f3rdoba (ICYTAC). Universidad Nacional de C\u00f3rdoba \u2013 CONICET, Juan Filloy S/N C\u00f3rdoba, X5016GCA, C\u00f3rdoba, Argentina", 
            "Facultad de Ciencias Exactas F\u00edsicas y Naturales, Universidad Nacional de C\u00f3rdoba, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Penci", 
        "givenName": "Maria Cecilia", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Instituto de Ciencia y Tecnolog\u00eda de Alimentos C\u00f3rdoba (ICYTAC). Universidad Nacional de C\u00f3rdoba \u2013 CONICET, Juan Filloy S/N C\u00f3rdoba, X5016GCA, C\u00f3rdoba, Argentina", 
            "Instituto Superior de Investigaci\u00f3n, Desarrollo y Servicios en Alimentos, SECYT, Universidad Nacional de C\u00f3rdoba, C\u00f3rdoba, Argentina", 
            "Facultad de Ciencias Exactas F\u00edsicas y Naturales, Universidad Nacional de C\u00f3rdoba, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Ribotta", 
        "givenName": "Pablo Daniel", 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/s11947-012-0867-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001247357", 
          "https://doi.org/10.1007/s11947-012-0867-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2012.07.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008170821"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13197-016-2437-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008639441", 
          "https://doi.org/10.1007/s13197-016-2437-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13197-016-2437-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008639441", 
          "https://doi.org/10.1007/s13197-016-2437-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1038/227680a0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010419937", 
          "https://doi.org/10.1038/227680a0"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2015.08.017", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012101064"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2014.02.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012587884"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2010.05.081", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016940763"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.04.030", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020479587"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2015.06.025", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026329183"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2015.06.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039008398"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1757-837x.2011.00120.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041495542"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2010.01.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047074884"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2014.01.028", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047545560"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.1993.tb01313.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052097195"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-006-0317-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053349637", 
          "https://doi.org/10.1007/s00217-006-0317-x"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-006-0317-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053349637", 
          "https://doi.org/10.1007/s00217-006-0317-x"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf000478m", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055893743"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf000478m", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055893743"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf205128v", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055910892"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cc-83-0069", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060073355"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2002.79.3.434", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075334"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2017.01.024", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1074189757"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2017.09.029", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1092114980"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-03-16", 
    "datePublishedReg": "2019-03-16", 
    "description": "Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175 \u00b0C reached a protein denaturation degree of ~ 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s10068-019-00594-9", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1119788", 
        "issn": [
          "1226-7708", 
          "2092-6456"
        ], 
        "name": "Food Science and Biotechnology", 
        "type": "Periodical"
      }
    ], 
    "name": "Physico-chemical characterization of protein fraction from stabilized wheat germ", 
    "pagination": "1-9", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "32fe84217b3e2f892a912247a2ad9ce762463049b5f379f645e0db8ac2f084eb"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s10068-019-00594-9"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1112829635"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s10068-019-00594-9", 
      "https://app.dimensions.ai/details/publication/pub.1112829635"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T12:05", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000360_0000000360/records_118324_00000001.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs10068-019-00594-9"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s10068-019-00594-9'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s10068-019-00594-9'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s10068-019-00594-9'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s10068-019-00594-9'


 

This table displays all metadata directly associated to this object as RDF triples.

148 TRIPLES      21 PREDICATES      45 URIs      16 LITERALS      5 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s10068-019-00594-9 schema:about anzsrc-for:06
2 anzsrc-for:0601
3 schema:author N4ebe500ecdce4e9cb29f2ae17e85676c
4 schema:citation sg:pub.10.1007/s00217-006-0317-x
5 sg:pub.10.1007/s11947-012-0867-9
6 sg:pub.10.1007/s13197-016-2437-z
7 sg:pub.10.1038/227680a0
8 https://doi.org/10.1016/j.foodchem.2008.04.030
9 https://doi.org/10.1016/j.foodchem.2010.05.081
10 https://doi.org/10.1016/j.foodhyd.2015.06.025
11 https://doi.org/10.1016/j.foodhyd.2015.08.017
12 https://doi.org/10.1016/j.foodres.2014.02.011
13 https://doi.org/10.1016/j.jcs.2010.01.010
14 https://doi.org/10.1016/j.jcs.2015.06.008
15 https://doi.org/10.1016/j.jfoodeng.2012.07.007
16 https://doi.org/10.1016/j.jfoodeng.2014.01.028
17 https://doi.org/10.1016/j.jfoodeng.2017.01.024
18 https://doi.org/10.1016/j.jfoodeng.2017.09.029
19 https://doi.org/10.1021/jf000478m
20 https://doi.org/10.1021/jf205128v
21 https://doi.org/10.1094/cc-83-0069
22 https://doi.org/10.1094/cchem.2002.79.3.434
23 https://doi.org/10.1111/j.1365-2621.1993.tb01313.x
24 https://doi.org/10.1111/j.1757-837x.2011.00120.x
25 schema:datePublished 2019-03-16
26 schema:datePublishedReg 2019-03-16
27 schema:description Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175 °C reached a protein denaturation degree of ~ 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates.
28 schema:genre research_article
29 schema:inLanguage en
30 schema:isAccessibleForFree false
31 schema:isPartOf sg:journal.1119788
32 schema:name Physico-chemical characterization of protein fraction from stabilized wheat germ
33 schema:pagination 1-9
34 schema:productId N7013e223a5f54566a4eca14e2eb18e6f
35 N98733fa26e33489491127069af4c94f4
36 Nfdc5adddf6ef4c5e9004b3e203008cab
37 schema:sameAs https://app.dimensions.ai/details/publication/pub.1112829635
38 https://doi.org/10.1007/s10068-019-00594-9
39 schema:sdDatePublished 2019-04-11T12:05
40 schema:sdLicense https://scigraph.springernature.com/explorer/license/
41 schema:sdPublisher N143abffa506a45539aa1027f36611a6c
42 schema:url https://link.springer.com/10.1007%2Fs10068-019-00594-9
43 sgo:license sg:explorer/license/
44 sgo:sdDataset articles
45 rdf:type schema:ScholarlyArticle
46 N01cd9b2b4968473881776ba356d5cd73 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
47 schema:familyName Penci
48 schema:givenName Maria Cecilia
49 rdf:type schema:Person
50 N13cdcedae7864ba0bdd6ad997809cd8d rdf:first Ncf04e8d9f263444fa788a9c2ec3c24de
51 rdf:rest N191d0ce412004e3fa9e36f89abdd8629
52 N143abffa506a45539aa1027f36611a6c schema:name Springer Nature - SN SciGraph project
53 rdf:type schema:Organization
54 N191d0ce412004e3fa9e36f89abdd8629 rdf:first N01cd9b2b4968473881776ba356d5cd73
55 rdf:rest N32aa1e7ab7f143aab9fa33773d8b60fd
56 N2631bc76d7a54936815eb6508a751cb1 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
57 schema:familyName Meriles
58 schema:givenName Silvina Patricia
59 rdf:type schema:Person
60 N32aa1e7ab7f143aab9fa33773d8b60fd rdf:first N73544de27fe240789a8c865b162d4608
61 rdf:rest rdf:nil
62 N4ebe500ecdce4e9cb29f2ae17e85676c rdf:first N2631bc76d7a54936815eb6508a751cb1
63 rdf:rest N5c6dace01e324e34b597ee8df4656f92
64 N5c6dace01e324e34b597ee8df4656f92 rdf:first Nd71e4c2ae94f417ba53ccad991a08249
65 rdf:rest N13cdcedae7864ba0bdd6ad997809cd8d
66 N7013e223a5f54566a4eca14e2eb18e6f schema:name doi
67 schema:value 10.1007/s10068-019-00594-9
68 rdf:type schema:PropertyValue
69 N73544de27fe240789a8c865b162d4608 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
70 schema:familyName Ribotta
71 schema:givenName Pablo Daniel
72 rdf:type schema:Person
73 N98733fa26e33489491127069af4c94f4 schema:name readcube_id
74 schema:value 32fe84217b3e2f892a912247a2ad9ce762463049b5f379f645e0db8ac2f084eb
75 rdf:type schema:PropertyValue
76 Ncf04e8d9f263444fa788a9c2ec3c24de schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
77 schema:familyName León
78 schema:givenName Alberto Edel
79 rdf:type schema:Person
80 Nd71e4c2ae94f417ba53ccad991a08249 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
81 schema:familyName Steffolani
82 schema:givenName Maria Eugenia
83 rdf:type schema:Person
84 Nfdc5adddf6ef4c5e9004b3e203008cab schema:name dimensions_id
85 schema:value pub.1112829635
86 rdf:type schema:PropertyValue
87 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
88 schema:name Biological Sciences
89 rdf:type schema:DefinedTerm
90 anzsrc-for:0601 schema:inDefinedTermSet anzsrc-for:
91 schema:name Biochemistry and Cell Biology
92 rdf:type schema:DefinedTerm
93 sg:journal.1119788 schema:issn 1226-7708
94 2092-6456
95 schema:name Food Science and Biotechnology
96 rdf:type schema:Periodical
97 sg:pub.10.1007/s00217-006-0317-x schema:sameAs https://app.dimensions.ai/details/publication/pub.1053349637
98 https://doi.org/10.1007/s00217-006-0317-x
99 rdf:type schema:CreativeWork
100 sg:pub.10.1007/s11947-012-0867-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001247357
101 https://doi.org/10.1007/s11947-012-0867-9
102 rdf:type schema:CreativeWork
103 sg:pub.10.1007/s13197-016-2437-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1008639441
104 https://doi.org/10.1007/s13197-016-2437-z
105 rdf:type schema:CreativeWork
106 sg:pub.10.1038/227680a0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010419937
107 https://doi.org/10.1038/227680a0
108 rdf:type schema:CreativeWork
109 https://doi.org/10.1016/j.foodchem.2008.04.030 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020479587
110 rdf:type schema:CreativeWork
111 https://doi.org/10.1016/j.foodchem.2010.05.081 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016940763
112 rdf:type schema:CreativeWork
113 https://doi.org/10.1016/j.foodhyd.2015.06.025 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026329183
114 rdf:type schema:CreativeWork
115 https://doi.org/10.1016/j.foodhyd.2015.08.017 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012101064
116 rdf:type schema:CreativeWork
117 https://doi.org/10.1016/j.foodres.2014.02.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012587884
118 rdf:type schema:CreativeWork
119 https://doi.org/10.1016/j.jcs.2010.01.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047074884
120 rdf:type schema:CreativeWork
121 https://doi.org/10.1016/j.jcs.2015.06.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039008398
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1016/j.jfoodeng.2012.07.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008170821
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1016/j.jfoodeng.2014.01.028 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047545560
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1016/j.jfoodeng.2017.01.024 schema:sameAs https://app.dimensions.ai/details/publication/pub.1074189757
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1016/j.jfoodeng.2017.09.029 schema:sameAs https://app.dimensions.ai/details/publication/pub.1092114980
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1021/jf000478m schema:sameAs https://app.dimensions.ai/details/publication/pub.1055893743
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1021/jf205128v schema:sameAs https://app.dimensions.ai/details/publication/pub.1055910892
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1094/cc-83-0069 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060073355
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1094/cchem.2002.79.3.434 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075334
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1111/j.1365-2621.1993.tb01313.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1052097195
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1111/j.1757-837x.2011.00120.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1041495542
142 rdf:type schema:CreativeWork
143 https://www.grid.ac/institutes/grid.10692.3c schema:alternateName National University of Córdoba
144 schema:name Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
145 Facultad de Ciencias Exactas Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
146 Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECYT, Universidad Nacional de Córdoba, Córdoba, Argentina
147 Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba – CONICET, Juan Filloy S/N Córdoba, X5016GCA, Córdoba, Argentina
148 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...