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Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking.
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- Journal of Food Science & Technology, 2020, v. 57, n. 10, p. 3864, doi. 10.1007/s13197-020-04418-1
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- Article
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation.
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- Journal of Food Science & Technology, 2019, v. 56, n. 10, p. 4404, doi. 10.1007/s13197-019-03935-y
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- Article
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil.
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- Journal of Food Science & Technology, 2019, v. 56, n. 10, p. 4714, doi. 10.1007/s13197-019-03918-z
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- Article
Microstructural and Rheological Properties of White Chocolate During Processing.
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- Food & Bioprocess Technology, 2015, v. 8, n. 4, p. 770, doi. 10.1007/s11947-014-1443-2
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- Article
Induction of Vesicle Formation by Exposing Apple Tissue to Vacuum Impregnation.
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- Food & Bioprocess Technology, 2013, v. 6, n. 4, p. 1099, doi. 10.1007/s11947-011-0644-1
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- Article
Rheological Characteristics of Nut Creams Realized with Different Types and Amounts of Fats.
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- Journal of Food Quality, 2013, v. 36, n. 5, p. 342, doi. 10.1111/jfq.12054
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- Article
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.
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- Journal of Texture Studies, 2018, v. 49, n. 4, p. 415, doi. 10.1111/jtxs.12311
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- Article
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics.
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- Journal of Texture Studies, 2015, v. 46, n. 4, p. 262, doi. 10.1111/jtxs.12124
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- Article
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet ( Mullus barbatus) freshness.
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- European Food Research & Technology, 2017, v. 243, n. 12, p. 2225, doi. 10.1007/s00217-017-2924-0
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- Article
Effect of frying time on acrylamide content and quality aspects of French fries.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 555, doi. 10.1007/s00217-007-0570-7
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- Article
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties.
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- European Food Research & Technology, 2006, v. 222, n. 1/2, p. 54
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- Article
Effect of different new packaging materials on biscuit quality during accelerated storage.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1736, doi. 10.1002/jsfa.6888
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- Article
Effect of different new packaging materials on biscuit quality during accelerated storage.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1736, doi. 10.1002/jsfa.6888
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- Article
Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 12, p. 2140, doi. 10.1002/jsfa.4430
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- Article
Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 11, p. 4454, doi. 10.1002/jsfa.11799
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- Article
Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 18, p. 8510, doi. 10.3390/app11188510
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- Article
Decontamination of Food Packages from SARS-CoV-2 RNA with a Cold Plasma-Assisted System.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 9, p. 4177, doi. 10.3390/app11094177
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- Article
The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 23, p. 8432, doi. 10.3390/app10238432
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- Article
Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose.
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- Sustainability (2071-1050), 2021, v. 13, n. 16, p. 9204, doi. 10.3390/su13169204
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- Article
Poly(lactic acid)-modified films for food packaging application: Physical, mechanical, and barrier behavior.
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- Journal of Applied Polymer Science, 2012, v. 125, n. Supp 2, p. E390, doi. 10.1002/app.36829
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- Article
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 2, p. 945, doi. 10.1111/ijfs.14747
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- Article
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin.
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- Materials (1996-1944), 2018, v. 11, n. 10, p. 1980, doi. 10.3390/ma11101980
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- Article
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations.
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- Foods, 2022, v. 11, n. 17, p. 2692, doi. 10.3390/foods11172692
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- Article
Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices.
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- Foods, 2019, v. 8, n. 7, p. 247, doi. 10.3390/foods8070247
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- Article
(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00246
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- Article
Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves.
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- Food Analytical Methods, 2017, v. 10, n. 8, p. 2781, doi. 10.1007/s12161-017-0836-z
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- Article
Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits.
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- Food & Bioprocess Technology, 2024, v. 17, n. 6, p. 1525, doi. 10.1007/s11947-023-03214-x
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- Article