Found: 18
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Antioxidant activity, structural and physical properties of soy‐based textured vegetable protein with added cannabis leaves as affected by extrusion process.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7276, doi. 10.1111/ijfs.17453
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- Article
Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5914, doi. 10.1111/ijfs.16694
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- Article
Relationship between sensory and chemical properties of Assam green teas under different pan‐firing and rolling time conditions.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 3116, doi. 10.1111/ijfs.15645
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- Article
Novel peptides from dried squid head by‐products obtained from snack process.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5506, doi. 10.1111/ijfs.15085
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- Article
Physicochemical properties of rice flour as affected by alkaline soaking and washing treatments.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2539, doi. 10.1111/ijfs.14892
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- Article
Consumer perception of extruded snacks containing brown rice and dried mushroom.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 1, p. 46, doi. 10.1111/ijfs.14220
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- Article
Comparisons of physicochemical properties and antioxidant activities among pumpkin ( Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 11, p. 2436, doi. 10.1111/ijfs.13528
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- Article
Functional properties of protein hydrolysates from Riceberry rice bran.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 5, p. 1110, doi. 10.1111/ijfs.13071
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- Article
Extraction and characterisation of Riceberry bran protein hydrolysate using enzymatic hydrolysis.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 1, p. 194, doi. 10.1111/ijfs.13008
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- Article
Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 9, p. 2067, doi. 10.1111/ijfs.12515
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- Article
Soft starchy candy as a food model to study the relationship between sensory and selected physicochemical properties.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 10, p. 2078, doi. 10.1111/ijfs.12189
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- Article
Physicochemical property changes in germinated brown rice flour from different storage periods of paddy rice.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 4, p. 682, doi. 10.1111/j.1365-2621.2011.02893.x
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- Article
Composite wheat-germinated brown rice flours: selected physicochemical properties and bread application.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 1, p. 75, doi. 10.1111/j.1365-2621.2011.02809.x
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- Article
Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 5, p. 972, doi. 10.1111/j.1365-2621.2011.02579.x
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- Article
Antioxidant properties and selected phenolic acids of five different tray-dried and freeze-dried mushrooms using methanol and hot water extraction.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3097, doi. 10.1007/s11694-019-00232-2
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- Article
Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing.
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- Starch / Staerke, 2003, v. 55, n. 6, p. 258, doi. 10.1002/star.200390053
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- Article
Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 9, p. C658, doi. 10.1111/j.1750-3841.2009.01345.x
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- Article
Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 9, p. N.PAG, doi. 10.1111/jfpp.14089
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- Article