Found: 88
Select item for more details and to access through your institution.
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces.
- Published in:
- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00300-y
- By:
- Publication type:
- Article
In Vitro Bioaccessibility Assessment of Lycopene in Raw Tomato and Kuwaiti Tomato Sauce (Daqous).
- Published in:
- Journal of the Gulf & Arabian Peninsula Studies, 2013, v. 39, n. 151, p. 17
- By:
- Publication type:
- Article
Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 23, p. 15722, doi. 10.3390/su142315722
- By:
- Publication type:
- Article
Influence of pigment solutions on color stability and surface properties in low-shrinkage and conventional composites.
- Published in:
- Acta Odontologica Latinoamericana: AOL, 2023, v. 36, n. 1, p. 58, doi. 10.54589/aol.36/1/58
- By:
- Publication type:
- Article
Consideration of Heavy Metals Contamination in Turkish Foodstuffs: Çemen (Fenugreek Paste) and Hot Spicy Tomato Dip and Human Health Risk Assessment.
- Published in:
- Gazi University Journal of Science, 2017, v. 30, n. 1, p. 215
- By:
- Publication type:
- Article
A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting.
- Published in:
- Molecules, 2022, v. 27, n. 17, p. 5507, doi. 10.3390/molecules27175507
- By:
- Publication type:
- Article
STUDY OF THE USE OF EDIBLE POWDERS IN TOMATO SAUCE TECHNOLOGIES.
- Published in:
- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 59, doi. 10.15673/fst.v12i1.837
- By:
- Publication type:
- Article
Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce.
- Published in:
- Agronomía Colombiana, 2023, v. 41, n. 1, p. 1, doi. 10.15446/agron.colomb.v41n1.106564
- By:
- Publication type:
- Article
Revolutionary Landscapes and Kitchens of Refusal: Tomato Sauce and Sovereignty in Egypt.
- Published in:
- Gender & History, 2022, v. 34, n. 3, p. 789, doi. 10.1111/1468-0424.12665
- By:
- Publication type:
- Article
MICROENCAPSULATION OF PREBIOTICS EXTRACTED FROM CITRUS SEEDS AND ESTABLISHMENT OF THEIR STABILITY FOR FOOD VEHICLES.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 2, p. 151, doi. 10.17306/J.AFS.001195
- By:
- Publication type:
- Article
Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil.
- Published in:
- International Journal of Molecular Sciences, 2015, v. 16, n. 5, p. 9588, doi. 10.3390/ijms16059588
- By:
- Publication type:
- Article
Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum lycopersicum cv. OG) Sauce Using Rotary Vacuum Evaporation.
- Published in:
- Current Research in Nutrition & Food Science, 2020, v. 8, n. 3, p. 1037, doi. 10.12944/CRNFSJ.8.3.30
- By:
- Publication type:
- Article
Tomato Sauce Intervention for Prostate Cancer Patients.
- Published in:
- JNCI: Journal of the National Cancer Institute, 2001, v. 93, n. 24, p. 1829, doi. 10.1093/jnci/93.24.1829-c
- Publication type:
- Article
Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".
- Published in:
- Foods, 2024, v. 13, n. 2, p. 209, doi. 10.3390/foods13020209
- By:
- Publication type:
- Article
Reduction in the Residues of Penthiopyrad in Processed Edible Vegetables by Various Soaking Treatments and Health Hazard Evaluation in China.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 892, doi. 10.3390/foods12040892
- By:
- Publication type:
- Article
Safety and Quality of Canned Sardines after Opening: A Shelf-Stability Study.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 991, doi. 10.3390/foods11070991
- By:
- Publication type:
- Article
Development and Validation of a Multi-Locus PCR-HRM Method for Species Identification in Mytilus Genus with Food Authenticity Purposes.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1684, doi. 10.3390/foods10081684
- By:
- Publication type:
- Article
Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 1105, doi. 10.3390/foods9081105
- By:
- Publication type:
- Article
Statistical optimisation of protease production using a freshwater bacterium Chryseobacterium cucumeris SARJS-2 for multiple industrial applications.
- Published in:
- 3 Biotech, 2020, v. 10, n. 6, p. 1, doi. 10.1007/s13205-020-02259-5
- By:
- Publication type:
- Article
The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce.
- Published in:
- International Journal of Analytical Chemistry, 2018, p. 1, doi. 10.1155/2018/1273907
- By:
- Publication type:
- Article
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce.
- Published in:
- Food Biophysics, 2015, v. 10, n. 2, p. 129, doi. 10.1007/s11483-014-9369-9
- By:
- Publication type:
- Article
Base genética do hábito de crescimento e florescimento em tomateiro e sua importância na agricultura.
- Published in:
- Ciência Rural, 2012, v. 42, n. 11, p. 1941, doi. 10.1590/S0103-84782012001100006
- By:
- Publication type:
- Article
Technology of Minced Fish Canned Food from Thorny Skate, Enriched with Chondroitin Sulfate.
- Published in:
- KnE Life Sciences, 2020, v. 2020, p. 819, doi. 10.18502/kls.v5i1.6178
- By:
- Publication type:
- Article
Simultaneous determination of trace Sn(II) and Sn(IV) using differential pulse polarography and application.
- Published in:
- Turkish Journal of Chemistry, 2011, v. 35, n. 1, p. 73, doi. 10.3906/kim-1002-91
- By:
- Publication type:
- Article
DETERMINATION OF TEXTURAL PROPERTIES OF DIFFERENT KINDS OF KETCHUPS OF TWO DIFFERENT RATES UNDER DIFFERENT CONDITIONS OF STORAGE FOR THE DETERMINATION OF THEIR CONSUMAL QUALITY.
- Published in:
- Slovak Journal of Food Sciences, 2014, v. 8, n. 1, p. 25, doi. 10.5219/323
- By:
- Publication type:
- Article
FACTORS DRIVING THE DIVERSITY OF MEAT RECIPES COOKED, VENDED AND CONSUMED IN URBAN ZONES IN EASTERN OF THE DEMOCRATIC REPUBLIC OF THE CONGO.
- Published in:
- Annals: Food Science & Technology, 2019, v. 20, n. 4, p. 746
- By:
- Publication type:
- Article
Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 20, p. 11270, doi. 10.3390/app132011270
- By:
- Publication type:
- Article
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food.
- Published in:
- Applied Sciences (2076-3417), 2020, v. 10, n. 16, p. 5678, doi. 10.3390/app10165678
- By:
- Publication type:
- Article
Probing the physicochemical characteristics of carrot sauce during storage.
- Published in:
- PLoS ONE, 2022, v. 17, n. 11, p. 1, doi. 10.1371/journal.pone.0273857
- By:
- Publication type:
- Article
Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2019, v. 43, n. 5, p. 478, doi. 10.3906/tar-1801-127
- By:
- Publication type:
- Article
PIA Victoria President.
- Published in:
- Planning News (1329-2862), 2023, v. 49, n. 10, p. 4
- By:
- Publication type:
- Article
Processing Tangerine Tomatoes: Effects on Lycopene-Isomer Concentrations and Profile.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 6, p. C307, doi. 10.1111/j.1750-3841.2007.00425.x
- By:
- Publication type:
- Article
Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E92, doi. 10.1111/j.1365-2621.2005.tb07096.x
- By:
- Publication type:
- Article
Determining Viscosity of Fluid Foods by Continuous Lift.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 1170, doi. 10.1111/j.1365-2621.1990.tb01626.x
- By:
- Publication type:
- Article
An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen-Food System.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1390, doi. 10.1111/j.1365-2621.1989.tb05119.x
- By:
- Publication type:
- Article
A Rapid Method for Determining Allylisothiocyanate in Horseradish-Containing Products.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 778, doi. 10.1111/j.1365-2621.1989.tb04711.x
- By:
- Publication type:
- Article
Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 10, p. 5138, doi. 10.1002/jsfa.12584
- By:
- Publication type:
- Article
Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6535, doi. 10.1002/jsfa.9934
- By:
- Publication type:
- Article
Comunicação da marca em realidade aumentada: aplicações em embalagens e rótulos de produtos.
- Published in:
- Comunicação Pública, 2022, v. 17, n. 32, p. 1
- By:
- Publication type:
- Article
The effect of different plant oils used in preparing tomato sauces on plasma concentrations of lycopene and oxidative status: a dietary intervention study.
- Published in:
- Asia Pacific Journal of Clinical Nutrition, 2004, v. 13, p. S49
- By:
- Publication type:
- Article
Enhanced soluble sugar content in tomato fruit using CRISPR/Cas9-mediated SlINVINH1 and SlVPE5 gene editing.
- Published in:
- PeerJ, 2021, p. 1, doi. 10.7717/peerj.12478
- By:
- Publication type:
- Article
CHARACTERIZATION OF TOMATO SAUCE ENRICHED WITH PURSLANE (PORTULACA OLERACEA) LEAVES.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 31, p. 127
- By:
- Publication type:
- Article
FORMATION OF QUALITY INDICATORS OF PRODUCTS BASED ON FRUITS AND BERRIES.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2023, v. 126, n. 11, p. 73, doi. 10.15587/1729-4061.2023.291884
- By:
- Publication type:
- Article
DEVISING A TECHNIQUE FOR MANUFACTURING CANNED BEANS WITH SOAKING UNDER THE CONDITIONS OF ELECTRIC CONTACT HEATING.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 16, doi. 10.15587/1729-4061.2022.270802
- By:
- Publication type:
- Article
Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis.
- Published in:
- Food Technology & Biotechnology, 2021, v. 59, n. 3, p. 376, doi. 10.17113/ftb.59.03.21.7095
- By:
- Publication type:
- Article
Effect of a novel functional tomato sauce (OsteoCol) from vine-ripened tomatoes on serum lipids in individuals with common hypercholesterolemia: tomato sauce and hypercholesterolemia.
- Published in:
- 2021
- By:
- Publication type:
- journal article
Lycopene and bone: an in vitro investigation and a pilot prospective clinical study.
- Published in:
- 2020
- By:
- Publication type:
- journal article
Analysis and Design of Direct Steam Injection for Tomato Concentrate Sterilization.
- Published in:
- International Journal of Food Engineering, 2013, v. 9, n. 3, p. 297, doi. 10.1515/ijfe-2013-0038
- By:
- Publication type:
- Article
Mark Ups and Pass-Through in Small and Medium Retailers for Rice, Tomato Sauce and Oil.
- Published in:
- Journal of Agricultural & Food Industrial Organization, 2024, v. 22, n. 1, p. 93, doi. 10.1515/jafio-2023-0059
- By:
- Publication type:
- Article
Study on the production process of high-activity lactic acid bacteria fermented tomato sauce.
- Published in:
- Journal of Light Industry, 2019, v. 34, n. 4, p. 8, doi. 10.3969/j.issn.2096-1553.2019.04.002
- By:
- Publication type:
- Article