Found: 22
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A Potentially Ecosustainable Hazelnut/Carob-Based Spread.
- Published in:
- International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4863035
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- Article
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12850
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- Article
Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains of Saccharomyces cerevisiae.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13111
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- Article
Reintroducing Autochthonous Minor Grapevine Varieties to Improve Wine Quality and Viticulture Sustainability in a Climate Change Scenario.
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- Australian Journal of Grape & Wine Research, 2023, p. 1, doi. 10.1155/2023/1482548
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- Article
Machine Learning aided Molecular Modelling of Taste to Identify Food Fingerprints.
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- CET Journal - Chemical Engineering Transactions, 2023, v. 102, n. 5, p. 283, doi. 10.3303/CET23102048
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- Article
Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7468, doi. 10.1111/ijfs.15900
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- Article
Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6765, doi. 10.1111/ijfs.15380
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- Article
Food uses of pineapple waste and by‐products: a review.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1009, doi. 10.1111/ijfs.14128
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- Article
Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 10, p. 2246, doi. 10.1111/ijfs.12875
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- Article
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 1, p. 1, doi. 10.1111/j.1365-2621.2011.02800.x
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- Article
Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period.
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- Nutrients, 2019, v. 11, n. 11, p. 2719, doi. 10.3390/nu11112719
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- Article
Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta.
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- Foods, 2022, v. 11, n. 6, p. 807, doi. 10.3390/foods11060807
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- Article
Characterization and Control of Hidden Micro-Oxygenation in the Winery: Wine Racking.
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- Foods, 2021, v. 10, n. 2, p. 386, doi. 10.3390/foods10020386
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- Article
Impact of full-scale brewing processes on lager beer nitrogen compounds.
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- European Food Research & Technology, 2009, v. 230, n. 2, p. 209, doi. 10.1007/s00217-009-1161-6
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- Article
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine.
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- Food & Bioprocess Technology, 2024, v. 17, n. 2, p. 384, doi. 10.1007/s11947-023-03135-9
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- Article
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation.
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- Foods, 2023, v. 12, n. 6, p. 1196, doi. 10.3390/foods12061196
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- Article
Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.
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- Foods, 2023, v. 12, n. 3, p. 489, doi. 10.3390/foods12030489
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- Article
Perceptions and Liking Distortion from Information about the Nutritional Upgrades in Biofortified Seafood Products.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182808
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- Article
Specialty and high‐quality coffee: discrimination through elemental characterization via ICP‐OES, ICP‐MS, and ICP‐MS/MS of origin, species, and variety.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 9, p. 4303, doi. 10.1002/jsfa.12490
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- Article
Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots.
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- Italian Journal of Agronomy, 2014, v. 9, n. 2, p. 79, doi. 10.4081/ija.2014.573
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- Article
Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must.
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- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020034
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- Article
Pyridoxine and folates during small and large scale brewing.
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- Journal of the Institute of Brewing, 2021, v. 127, n. 2, p. 135, doi. 10.1002/jib.645
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- Article