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EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED-CALORIE DANISH COOKIES.
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- Journal of Food Quality, 2010, v. 33, p. 14, doi. 10.1111/j.1745-4557.2010.00307.x
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- Article
ANTIOXIDANT PROPERTIES OF WATER EXTRACTS FROM PARCHING GREEN TEA.
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- Journal of Food Biochemistry, 2010, v. 34, n. 3, p. 477, doi. 10.1111/j.1745-4514.2009.00293.x
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- Article
In vitro inhibition of lipase, α-amylase, α-glucosidase, and angiotensin-converting enzyme by defatted rice bran extracts of red-pericarp rice mutant.
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- Cereal Chemistry, 2018, v. 95, n. 1, p. 167, doi. 10.1002/cche.10025
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- Article
Predicted Glycemic Index and Glycemic Index of Rice Varieties Grown in Taiwan.
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- Cereal Chemistry, 2016, v. 93, n. 2, p. 150, doi. 10.1094/CCHEM-07-15-0144-R
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- Article
Quality characteristics of centrifuged broth from blanched Pleurotus eryngii and its application as instant drink.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13356
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- Article
Physicochemical, Antioxidant and Sensory Characteristics of Chiffon Cakes Fortified with Various Tea Powders.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 5, p. 443, doi. 10.1111/jfpp.12249
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- Article
Quality and Antioxidant Property of Three Types of Tea Infusions.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1401, doi. 10.1111/jfpp.12099
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- Article
Effect of Different Brewing Methods on Quality of Green Tea.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 1234, doi. 10.1111/jfpp.12084
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- Article
CHANGES IN BUCKWHEAT BREAD DURING STORAGE.
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- Journal of Food Processing & Preservation, 2013, v. 37, n. 4, p. 285, doi. 10.1111/j.1745-4549.2011.00647.x
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- Article
Quality Characteristics of Wood Ear Icebox Cookie.
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- Food Science & Technology Research, 2019, v. 25, n. 3, p. 373, doi. 10.3136/fstr.25.373
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- Article
Taste Quality of the Hot Water Extract from Flammulina velutipes and its Application in Umami Seasoning.
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- Food Science & Technology Research, 2018, v. 24, n. 2, p. 201, doi. 10.3136/fstr.24.201
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- Article
Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells.
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- Foods, 2024, v. 13, n. 17, p. 2854, doi. 10.3390/foods13172854
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- Article
Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks.
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- Foods, 2023, v. 12, n. 15, p. 2925, doi. 10.3390/foods12152925
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- Article
Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder.
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- Foods, 2023, v. 12, n. 12, p. 2306, doi. 10.3390/foods12122306
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- Article
Bioactive Compounds of Underground Valerian Extracts and Their Effect on Inhibiting Metabolic Syndrome-Related Enzymes Activities.
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- Foods, 2023, v. 12, n. 3, p. 636, doi. 10.3390/foods12030636
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- Article
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitake.
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- Czech Journal of Food Sciences, 2021, v. 39, n. 6, p. 426, doi. 10.17221/214/2020-CJFS
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- Article