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Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder.
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- Insects (2075-4450), 2024, v. 15, n. 9, p. 634, doi. 10.3390/insects15090634
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- Article
Commercial short-cut extruded pasta: Cooking quality and carbon footprint vs. water-to-pasta ratio.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 116, p. 150, doi. 10.1016/j.fbp.2019.05.004
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- Article
Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit.
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- Gels (2310-2861), 2024, v. 10, n. 4, p. 245, doi. 10.3390/gels10040245
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- Article
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF).
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- European Food Research & Technology, 2019, v. 245, n. 11, p. 2529, doi. 10.1007/s00217-019-03367-0
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- Article
Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio.
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- European Food Research & Technology, 2019, v. 245, n. 5, p. 1037, doi. 10.1007/s00217-018-3205-2
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- Article
Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production.
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- Processes, 2024, v. 12, n. 6, p. 1093, doi. 10.3390/pr12061093
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- Article
Versatility of Saccharomyces cerevisiae 41CM in the Brewery Sector: Use as a Starter for "Ale" and "Lager" Craft Beer Production.
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- Processes, 2022, v. 10, n. 12, p. 2495, doi. 10.3390/pr10122495
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- Article
Concerns and solutions for raw milk from vending machines.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14140
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- Article
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2697, doi. 10.1111/ijfs.17019
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- Article
High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 10, p. 6785, doi. 10.1111/ijfs.16028
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- Article
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.
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- Foods, 2024, v. 13, n. 9, p. 1382, doi. 10.3390/foods13091382
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- Article
Lipid Process Markers of Durum Wheat Debranning Fractions.
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- Foods, 2023, v. 12, n. 16, p. 3036, doi. 10.3390/foods12163036
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- Article
Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions.
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- Foods, 2023, v. 12, n. 13, p. 2575, doi. 10.3390/foods12132575
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- Article
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy.
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- Foods, 2023, v. 12, n. 9, p. 1866, doi. 10.3390/foods12091866
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- Article
Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta.
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- Foods, 2023, v. 12, n. 6, p. 1221, doi. 10.3390/foods12061221
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- Article
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers.
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- Foods, 2023, v. 12, n. 2, p. 319, doi. 10.3390/foods12020319
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- Article
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times.
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- Foods, 2023, v. 12, n. 1, p. 126, doi. 10.3390/foods12010126
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- Article
Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta.
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- Foods, 2022, v. 11, n. 5, p. 642, doi. 10.3390/foods11050642
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- Article
Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations.
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- Foods, 2021, v. 10, n. 3, p. 663, doi. 10.3390/foods10030663
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- Article
Nutritional and Technological Quality of High Protein Pasta.
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- Foods, 2021, v. 10, n. 3, p. 589, doi. 10.3390/foods10030589
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- Article
Effect of Different Egg Products on Lipid Oxidation of Biscuits.
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- Foods, 2020, v. 9, n. 11, p. 1714, doi. 10.3390/foods9111714
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- Article
Design of Cereal Products Naturally Enriched in Folate from Barley Pearling By-Products.
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- Nutrients, 2022, v. 14, n. 18, p. N.PAG, doi. 10.3390/nu14183729
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- Article