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Changes of polymorphism of lipid fractions of shortcrust pastries during storage.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2013, v. 113, n. 1, p. 301, doi. 10.1007/s10973-013-3154-8
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- Article
Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions.
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- Grasas y Aceites, 2011, v. 62, n. 2, p. 155, doi. 10.3989/gya.067210
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- Article
Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of different Theobroma cacao L. cultivars.
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- European Journal of Lipid Science & Technology, 2014, v. 116, n. 8, p. 1002, doi. 10.1002/ejlt.201300474
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- Article
Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil.
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- European Journal of Lipid Science & Technology, 2012, v. 114, n. 9, p. 1052, doi. 10.1002/ejlt.201100324
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- Article
The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract.
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- Journal of Food Science & Technology, 2018, v. 55, n. 10, p. 4184, doi. 10.1007/s13197-018-3349-x
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- Article
Properties of sucrose-free chocolates enriched with viable lactic acid bacteria.
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- European Food Research & Technology, 2005, v. 220, n. 3/4, p. 358
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- Article
Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt.
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- European Food Research & Technology, 2005, v. 220, n. 2, p. 131
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- Publication type:
- Article
Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups.
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- European Food Research & Technology, 2019, v. 245, n. 1, p. 111, doi. 10.1007/s00217-018-3144-y
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- Article
The influence of non-starch polysaccharide on thermodynamic properties of starches from facultative wheat varieties.
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- European Food Research & Technology, 2017, v. 243, n. 12, p. 2243, doi. 10.1007/s00217-017-2926-y
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- Article
The influence of arabinoxylans on the quality of grain industry products.
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- European Food Research & Technology, 2016, v. 242, n. 3, p. 295, doi. 10.1007/s00217-015-2549-0
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- Article
Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions.
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- European Food Research & Technology, 2015, v. 241, n. 5, p. 663, doi. 10.1007/s00217-015-2494-y
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- Article
Application of various methods for determination of the color of cocoa beans roasted under variable process parameters.
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- European Food Research & Technology, 2014, v. 238, n. 4, p. 549, doi. 10.1007/s00217-013-2123-6
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- Article
Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems.
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- European Food Research & Technology, 2013, v. 236, n. 6, p. 969, doi. 10.1007/s00217-013-1956-3
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- Article
Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans.
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- European Food Research & Technology, 2009, v. 228, n. 6, p. 913, doi. 10.1007/s00217-008-1004-x
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- Article
Dark chocolates supplemented with Lactobacillus strains.
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- European Food Research & Technology, 2007, v. 225, n. 1, p. 33, doi. 10.1007/s00217-006-0379-9
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- Article
The effect of roasting method on headspace composition of robusta coffee bean aroma.
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- European Food Research & Technology, 2007, v. 225, n. 1, p. 9, doi. 10.1007/s00217-006-0375-0
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- Article
Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 159, doi. 10.1007/s00217-006-0308-y
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- Article
EFFECT OF GENOTYPE AND WEATHER CONDITIONS ON WHEAT GRAIN HARDNESS AND THE DEGREE OF STARCH DAMAGE.
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- Acta Scientiarum Polonorum. Agricultura, 2011, v. 10, n. 1, p. 25
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- Article
RAPESEED PROTEIN-FIBRE CONCENTRATE: CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES.
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- Zywnosc, 2018, v. 25, n. 4, p. 86, doi. 10.15193/zntj/2018/117/261
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- Article
Dependence of Thermodynamic Characteristics of Amylose-Lipid Complex Dissociation on a Variety of Wheat.
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- Starch / Staerke, 2005, v. 57, n. 8, p. 378, doi. 10.1002/star.200400376
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- Article
Influence of Selected Parameters of Starch Gelatinization and Hydrolysis on Stability of Amylose-Lipid Complexes.
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- Starch / Staerke, 2005, v. 57, n. 7, p. 325, doi. 10.1002/star.200400375
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- Article
Influence of Conditions of Maize Starch Enzymatic Hydrolysis on Physicochemical Properties of Glucose Syrups.
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- Starch / Staerke, 2004, v. 56, n. 3/4, p. 132, doi. 10.1002/star.200300219
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- Article
Effect of Enzymatic Hydrolysis of Wheat Starch on Amylose-Lipid Complexes Stability.
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- Starch / Staerke, 2002, v. 54, n. 12, p. 603, doi. 10.1002/1521-379X(200212)54:12<603::AID-STAR603>3.0.CO;2-Y
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- Article
Enzymatic Hydrolysis of Wheat Starch into Glucose.
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- Starch / Staerke, 1998, v. 50, n. 8, p. 337, doi. 10.1002/(SICI)1521-379X(199808)50:8<337::AID-STAR337>3.0.CO;2-W
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- Publication type:
- Article
Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Liquefaction of Starch.
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- Starch / Staerke, 1992, v. 44, n. 10, p. 398, doi. 10.1002/star.19920441009
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- Article
Effects of Chickpea Protein on Carbohydrate Reactivity in Acrylamide Formation in Low Humidity Model Systems.
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- Foods, 2020, v. 9, n. 2, p. 167, doi. 10.3390/foods9020167
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- Article
Formation of Acrylamide During Baking of Shortcrust Cookies Derived from Various Flours.
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- Czech Journal of Food Sciences, 2012, v. 30, n. 1, p. 53, doi. 10.17221/287/2010-cjfs
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- Article
Bioactive compounds in cereal grains – occurrence, structure, technological significance and nutritional benefits – a review.
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- Food Science & Technology International, 2012, v. 18, n. 6, p. 559, doi. 10.1177/1082013211433079
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- Article