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IMPROVEMENT OF SHELF LIFE STABILITY OF CAKES.
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- Journal of Food Quality, 2011, v. 34, n. 3, p. 151, doi. 10.1111/j.1745-4557.2011.00379.x
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- Article
Data harmonisation as a key to enable digitalisation of the food sector: A review.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 360, doi. 10.1016/j.fbp.2021.02.005
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- Article
Grains – a major source of sustainable protein for health.
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- Nutrition Reviews, 2022, v. 80, n. 6, p. 1648, doi. 10.1093/nutrit/nuab084
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- Article
Effect of Oat Bran Fractions on Extrudates Made of Defatted Oats.
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- Food & Bioprocess Technology, 2015, v. 8, n. 2, p. 445, doi. 10.1007/s11947-014-1425-4
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- Article
Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2121, doi. 10.1007/s11947-013-1225-2
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- Article
THE EFFECT OF RESISTANT STARCH ADDITION ON VISCOELASTIC PROPERTIES OF COOKED SPAGHETTI.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 1, doi. 10.1111/j.1745-4603.2007.00126.x
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- Article
Foaming characteristics of oat protein and modification by partial hydrolysis.
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- European Food Research & Technology, 2018, v. 244, n. 12, p. 2095, doi. 10.1007/s00217-018-3118-0
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- Article
Modelling of rheological characteristics of various spaghetti types.
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- European Food Research & Technology, 2007, v. 225, n. 2, p. 183, doi. 10.1007/s00217-006-0402-1
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- Article
Traditional and New Food Uses of Pulses.
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- Cereal Chemistry, 2017, v. 94, n. 1, p. 66, doi. 10.1094/CCHEM-04-16-0082-FI
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- Article
Monitoring of early‐stage water uptake by hyperspectral imaging and evaluation of nutritional and technological functionality of germinated faba bean (Vicia faba L.) var. minor and var. major as food ingredients.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.124
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- Article
Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 12, p. 3205, doi. 10.1111/ijfs.14297
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- Article
Rheological behaviour of sour pomegranate juice concentrates (Punica granatumL.).
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- International Journal of Food Science & Technology, 2005, v. 40, n. 2, p. 223, doi. 10.1111/j.1365-2621.2004.00897.x
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- Article
Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5852, doi. 10.1002/jsfa.9858
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- Article
Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.
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- European Journal of Nutrition, 2017, v. 56, n. 3, p. 1063, doi. 10.1007/s00394-016-1156-6
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- Article
Synthesis and properties of corn zein/montmorillonite nanocomposite films.
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- Journal of Materials Science, 2010, v. 45, n. 13, p. 3529, doi. 10.1007/s10853-010-4395-6
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- Article
Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers.
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- Foods, 2020, v. 9, n. 12, p. 1725, doi. 10.3390/foods9121725
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- Article
Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour.
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- Foods, 2020, v. 9, n. 11, p. 1527, doi. 10.3390/foods9111527
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- Article
Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein.
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- Foods, 2020, v. 9, n. 10, p. 1454, doi. 10.3390/foods9101454
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- Article
Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein.
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- Foods, 2020, v. 9, n. 10, p. 1454, doi. 10.3390/foods9101454
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- Article
Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate.
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- Foods, 2020, v. 9, n. 8, p. 1055, doi. 10.3390/foods9081055
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- Article
Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.
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- Foods, 2019, v. 8, n. 10, p. 431, doi. 10.3390/foods8100431
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- Article