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Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems.
- Published in:
- Probiotics & Antimicrobial Proteins, 2023, v. 15, n. 5, p. 1424, doi. 10.1007/s12602-022-09993-7
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- Article
Synthesis of a Novel Adsorbing Agent by Coupling Chitosan, β-Cyclodextrin, and Cerium Dioxide: Evaluation of Hexavalent Chromium Removal Efficacy from Aqueous Solutions.
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- Sustainability (2071-1050), 2022, v. 14, n. 20, p. N.PAG, doi. 10.3390/su142013527
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- Article
Development of extra virgin olive and olive pomace oil nanoemulsions (o/w and w/o) enriched with surface‐active phenolic compounds.
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- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13869
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- Article
Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt.
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- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13792
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- Article
Development of Functional Composite Edible Films or Coatings for Fruits Preservation with Addition of Pomace Oil-Based Nanoemulsion for Enhanced Barrier Properties and Caffeine for Enhanced Antioxidant Activity.
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- Molecules, 2024, v. 29, n. 16, p. 3754, doi. 10.3390/molecules29163754
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- Article
Comparative Study of Novel Methods for Olive Leaf Phenolic Compound Extraction Using NADES as Solvents.
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- Molecules, 2023, v. 28, n. 1, p. 353, doi. 10.3390/molecules28010353
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- Article
Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation.
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- Molecules, 2021, v. 26, n. 6, p. 1781, doi. 10.3390/molecules26061781
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- Article
Drinking and Natural Mineral Water: Treatment and Quality–Safety Assurance.
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- Water (20734441), 2023, v. 15, n. 13, p. 2325, doi. 10.3390/w15132325
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- Article
Antioxidant efficiency of oregano during frying and storage of potato chips.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 14, p. 1499, doi. 10.1002/jsfa.1567
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- Article
The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep-fat frying.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 4, p. 314, doi. 10.1002/jsfa.1314
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- Article
Microencapsulation of steviol glycosides (Stevia rebaudiana Bertoni) by a spray drying method -- Evaluation of encapsulated products and prepared syrups.
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- International Journal of Food Studies, 2015, v. 4, p. 212, doi. 10.7455/ijfs/4.2.2015.a9
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- Article
RESPONSE SURFACE MAPPING OF THE SENSORY CHARACTERISTICS AND ACCEPTABILITY OF CHOCOLATE ICE CREAM CONTAINING ALTERNATE SWEETENING AGENTS.
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- Journal of Sensory Studies, 2010, v. 25, n. 1, p. 50, doi. 10.1111/j.1745-459X.2009.00246.x
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- Article
Effect of cold adaptation on the survival of Listeria monocytogenes in ice-cream formulations during long-term frozen storage.
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- Annals of Microbiology, 2011, v. 61, n. 4, p. 931, doi. 10.1007/s13213-011-0216-7
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- Article
Contribution of Hydroxypropyl Methylcellulose to the Composite Edible Films and Coatings Properties.
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- Food & Bioprocess Technology, 2023, v. 16, n. 7, p. 1488, doi. 10.1007/s11947-023-03013-4
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- Article
Development and Stability Assessment of Coenzyme Q<sub>10</sub>-Loaded Oil-in-Water Nanoemulsions Using as Carrier Oil: Extra Virgin Olive and Olive-Pomace Oil.
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- Food & Bioprocess Technology, 2019, v. 12, n. 1, p. 54, doi. 10.1007/s11947-018-2193-3
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- Article
Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides.
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- Food & Bioprocess Technology, 2018, v. 11, n. 4, p. 885, doi. 10.1007/s11947-018-2064-y
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- Article
Freeze-Dried Fennel Oleoresin Products Formed by Biopolymers: Storage Stability and Characterization.
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- Food & Bioprocess Technology, 2016, v. 9, n. 12, p. 2002, doi. 10.1007/s11947-016-1773-3
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- Article
Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 882, doi. 10.1007/s11947-015-1668-8
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- Article
Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products.
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- Food & Bioprocess Technology, 2014, v. 7, n. 4, p. 1057, doi. 10.1007/s11947-013-1074-z
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- Article
Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3238, doi. 10.1007/s11947-012-0966-7
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- Article
Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes.
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- Food & Bioprocess Technology, 2011, v. 4, n. 5, p. 710, doi. 10.1007/s11947-009-0181-3
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- Article
Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 68, doi. 10.1007/s11947-007-0037-7
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- Article
Effect of Different Raisin Juice Preparations on Selected Properties of Gluten-Free Bread.
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- Food & Bioprocess Technology, 2008, v. 1, n. 4, p. 374, doi. 10.1007/s11947-007-0027-9
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- Article
Cryoprotective Role of Exogenous Trehalose in Frozen Dough Products.
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- Food & Bioprocess Technology, 2008, v. 1, n. 3, p. 276, doi. 10.1007/s11947-007-0008-z
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- Article
Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation.
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- Foods, 2023, v. 12, n. 23, p. 4295, doi. 10.3390/foods12234295
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- Article
Improved Properties of Composite Edible Films Based on Chitosan by Using Cellulose Nanocrystals and Beta-Cyclodextrin.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 17, p. 8729, doi. 10.3390/app12178729
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- Article
Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt.
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- International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 170, doi. 10.1111/j.1471-0307.2008.00385.x
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- Article
The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
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- Food Science & Technology International, 2020, v. 26, n. 6, p. 485, doi. 10.1177/1082013220905379
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- Article
A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 10, p. 1341, doi. 10.1002/aocs.12091
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- Article
Processing Parameters on the Extraction of Olive Pomace Oil and Its Bioactive Compounds: A Kinetic and Thermodynamic Study.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 3, p. 371, doi. 10.1002/aocs.12021
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- Article
Study of Formulation and Stability of Co-surfactant Free Water-in-Olive Oil Nano- and Submicron Emulsions with Food Grade Non-ionic Surfactants.
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- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 1, p. 79, doi. 10.1007/s11746-013-2356-3
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- Article
Oil Media on Paper: Investigating the Effect of Linseed Oils on Lignocellulosic Paper Supports.
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- Analytica, 2022, v. 3, n. 3, p. 266, doi. 10.3390/analytica3030019
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- Article
Oil Media on Paper: Investigating the Effect of Linseed Oils on Pure Cellulosic Paper Supports. A Research Matter of Damage Assessment.
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- Analytica, 2022, v. 3, n. 1, p. 120, doi. 10.3390/analytica3010009
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- Article
Isolation of tomato seed meal proteins with salt solutions.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 450, doi. 10.1111/j.1365-2621.1998.tb15762.x
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- Article
Protein isolation from tomato seed meal, extraction optimization.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 477, doi. 10.1111/j.1365-2621.1995.tb09807.x
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- Article
Fermentation of orange processing wastes for citric acid production.
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- Journal of the Science of Food & Agriculture, 1994, v. 65, n. 1, p. 117, doi. 10.1002/jsfa.2740650117
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- Article