Found: 24
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Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments.
- Published in:
- Animal Science Journal, 2017, v. 88, n. 9, p. 1436, doi. 10.1111/asj.12768
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- Article
Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology.
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- Sustainability (2071-1050), 2022, v. 14, n. 3, p. 1716, doi. 10.3390/su14031716
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- Article
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo.
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- Foods, 2024, v. 13, n. 2, p. 349, doi. 10.3390/foods13020349
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- Article
Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles.
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- Foods, 2023, v. 12, n. 20, p. 3882, doi. 10.3390/foods12203882
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- Article
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating.
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- Foods, 2023, v. 12, n. 15, p. 2837, doi. 10.3390/foods12152837
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- Article
Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking.
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- Foods, 2022, v. 11, n. 22, p. 3688, doi. 10.3390/foods11223688
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- Article
Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2586, doi. 10.3390/foods10112586
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- Article
Determination of Shelf Life of Sous Vide Salmon ( Salmo Salard) Based on Sensory Attributes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 8, p. S371, doi. 10.1111/j.1750-3841.2009.01317.x
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- Article
Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfpp.14210
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- Publication type:
- Article
Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14139
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- Publication type:
- Article
Monitoring retrogradation in liquorice-type sweets of different size and hardness.
- Published in:
- Starch / Staerke, 2010, v. 62, n. 11, p. 558, doi. 10.1002/star.200900205
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- Article
Evaluation of table olive by-product as a source of natural antioxidants.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 4, p. 674, doi. 10.1111/j.1365-2621.2011.02892.x
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- Publication type:
- Article
Mineral composition of raw and marinated-cooked arms from Pacific giant squid (Dosidicus gigas).
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- Emirates Journal of Food & Agriculture (EJFA), 2021, v. 33, n. 1, p. 20, doi. 10.9755/ejfa.2021.v33.i1.2355
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- Publication type:
- Article
Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 3, p. 777, doi. 10.1002/jsfa.7795
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- Publication type:
- Article
Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 3, p. 770, doi. 10.1002/jsfa.7796
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- Publication type:
- Article
Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals.
- Published in:
- Food Science & Technology International, 2013, v. 19, n. 5, p. 427, doi. 10.1177/1082013212455345
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- Article
Polyphenol Extracts from Sage (Salvia lavandulifolia Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce.
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- Antioxidants, 2023, v. 12, n. 2, p. 364, doi. 10.3390/antiox12020364
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- Article
Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies.
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- Antioxidants, 2023, v. 12, n. 1, p. 159, doi. 10.3390/antiox12010159
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- Publication type:
- Article
Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pâté Formulated with Linseed.
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- Antioxidants, 2022, v. 11, n. 6, p. 1057, doi. 10.3390/antiox11061057
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- Publication type:
- Article
Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin.
- Published in:
- Antioxidants, 2022, v. 11, n. 4, p. N.PAG, doi. 10.3390/antiox11040789
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- Article
Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia.
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- Antioxidants, 2020, v. 9, n. 12, p. 1289, doi. 10.3390/antiox9121289
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- Article
The Combined Effect of Mediterranean Shrubland Pasture and the Dietary Administration of Sage By-Products on the Antioxidant Status of Segureña Ewes and Lambs.
- Published in:
- Antioxidants, 2020, v. 9, n. 10, p. 938, doi. 10.3390/antiox9100938
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- Publication type:
- Article
The Combined Effect of Mediterranean Shrubland Pasture and the Dietary Administration of Sage By-Products on the Antioxidant Status of Segureña Ewes and Lambs.
- Published in:
- Antioxidants, 2020, v. 9, n. 10, p. 938, doi. 10.3390/antiox9100938
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- Publication type:
- Article
Application of High Pressure Processing for Obtaining 'Fresh-Like' Fruit Smoothies.
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- Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2470, doi. 10.1007/s11947-015-1598-5
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- Article