Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion.
- Published in:
- Yonago Acta Medica, 2022, v. 65, n. 3, p. 207, doi. 10.33160/yam.2022.08.005
- By:
- Publication type:
- Article
Works matching DE "SALAD dressing"
Results: 96
1
2
Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method.
- Published in:
- Journal of Food Quality & Hazards Control, 2024, v. 11, n. 2, p. 135, doi. 10.18502/jfqhc.11.2.15652
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- Publication type:
- Article
3
FORMULATION OF NATURAL HYDROCOLLOIDS AND VIRGIN COCONUT OIL AS A PLANT-BASED SALAD DRESSING.
- Published in:
- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 4, p. 5, doi. 10.34302/crpjfst/2022.14.4.1
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- Publication type:
- Article
4
Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.
- Published in:
- Acta Scientiarum: Technology, 2023, p. 1, doi. 10.4025/actascitechnol.v44i1.56006
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- Publication type:
- Article
5
Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.
- Published in:
- Acta Scientiarum: Technology, 2022, v. 44, p. 1, doi. 10.4025/actascitechnol.v44i1.56006
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- Publication type:
- Article
6
Discriminative and descriptive sensory analysis of guacamole dressing made from "Hass" avocado powder.
- Published in:
- Biotecnología en el Sector Agropecuario y Agroindustrial, 2020, v. 18, n. 2, p. 117, doi. 10.18684/BSAA(18)117-125
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- Publication type:
- Article
7
Sauces and dressings: a review of properties and applications.
- Published in:
- 2008
- By:
- Publication type:
- journal article
8
Bioaccessibility, cellular uptake and transepithelial transport of α-tocopherol and retinol from a range of supplemented foodstuffs assessed using the caco-2 cell model.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1436, doi. 10.1111/j.1365-2621.2010.02285.x
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- Publication type:
- Article
9
Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 444, doi. 10.1111/j.1365-2621.2009.02141.x
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- Publication type:
- Article
10
Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers.
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 4, p. 777, doi. 10.1111/j.1365-2621.2008.01897.x
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- Publication type:
- Article
11
The rheological behaviour of low fat soy-based salad dressing.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2204, doi. 10.1111/j.1365-2621.2008.01852.x
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- Publication type:
- Article
12
HEALTHY SNACK CHOICES.
- Published in:
- Braille Monitor, 2020, v. 63, n. 1, p. 46
- By:
- Publication type:
- Article
13
CHICKEN LINGUINI WITH RANCH DRESSING.
- Published in:
- 2013
- By:
- Publication type:
- Recipe
14
EFFECTS OF HYDROCOLLOIDS ADDITION ON THE RETENTION AND RELEASE PROFILE OF DIACETYL AND (-)-α-PINENE IN MODEL REDUCED FAT SALAD DRESSINGS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 3, p. 277
- Publication type:
- Article
15
Levels and sources of fat in the diets of Americans.
- Published in:
- FASEB Journal, 2007, v. 21, n. 6, p. A1062
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- Publication type:
- Article
16
Preparation of Torreya Seed Oil-EGCG Nanoemulsion and Its Effect on the Quality of Salad Dressing and Moon Cakes.
- Published in:
- Journal of Tea Science, 2024, v. 44, n. 2, p. 269
- By:
- Publication type:
- Article
17
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1529, doi. 10.3390/foods12071529
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- Publication type:
- Article
18
The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2759, doi. 10.3390/foods10112759
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- Publication type:
- Article
19
Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1868, doi. 10.3390/foods10081868
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- Publication type:
- Article
20
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 980, doi. 10.3390/foods10050980
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- Publication type:
- Article
21
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1463, doi. 10.3390/foods9101463
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- Publication type:
- Article
22
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1463, doi. 10.3390/foods9101463
- By:
- Publication type:
- Article
23
Evaluation of Amyloid β42 Aggregation Inhibitory Activity of Commercial Dressings by A Microliter-Scale High-Throughput Screening System Using Quantum-Dot Nanoprobes.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 825, doi. 10.3390/foods9060825
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- Publication type:
- Article
24
Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced‐Fat Salad Dressing.
- Published in:
- International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4229514
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- Publication type:
- Article
25
Perioral contact urticaria from sorbic acid and benzoic acid in a salad dressing.
- Published in:
- Contact Dermatitis (01051873), 1982, v. 8, n. 1, p. 1, doi. 10.1111/j.1600-0536.1982.tb04126.x
- By:
- Publication type:
- Article
26
PRODUCTION OF MAYONNAISE FROM DATE PITS OIL.
- Published in:
- Banat's Journal of Biotechnology, 2010, v. 1, n. 2, p. 3
- By:
- Publication type:
- Article
27
The use of enzymatically synthesized medium-- and long-chain triacylglycerols (MLCT) oil blends in food application.
- Published in:
- International Food Research Journal, 2011, v. 18, n. 1, p. 355
- By:
- Publication type:
- Article
28
Purification of a Thermostable ß-mannanase from Paenibacillus thiaminolyticus - Characterization and its Potential Use as a Detergent Additive.
- Published in:
- Journal of Pure & Applied Microbiology, 2021, v. 15, n. 1, p. 368, doi. 10.22207/JPAM.15.1.31
- By:
- Publication type:
- Article
29
Lowering the Bar on the Low-Fat Diet.
- Published in:
- 2016
- By:
- Publication type:
- journal article
30
Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy.
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 5, p. 418, doi. 10.1177/10820132221144482
- By:
- Publication type:
- Article
31
Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation.
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 4, p. 370, doi. 10.1177/10820132231165667
- By:
- Publication type:
- Article
32
Thixotropic Behavior of Salad Dressings Stabilized with Modified Starch, Pectin, and Gellan Gum. Influence of Temperature.
- Published in:
- Journal of Dispersion Science & Technology, 2008, v. 29, n. 2, p. 213, doi. 10.1080/01932690701707191
- By:
- Publication type:
- Article
33
Prevalence and Antibiotic Resistance of Listeria Spp. Isolated from Ready-to-Eat Foods in Ankara.
- Published in:
- Turkish Journal of Veterinary & Animal Sciences, 2008, v. 32, n. 2, p. 131
- By:
- Publication type:
- Article
34
Microencapsulated polyphenol extracts from Georgia‐grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 1, p. 370, doi. 10.1002/fsn3.3776
- By:
- Publication type:
- Article
35
Corrigendum to: Liposomal and free essential oil of rosemary as antifungal and antibacterial agent in salad dressing.
- Published in:
- 2025
- By:
- Publication type:
- Correction Notice
36
Corrigendum to: Liposomal and free essential oil of rosemary as antifungal and antibacterial agent in salad dressing.
- Published in:
- 2025
- By:
- Publication type:
- Correction Notice
37
Corn starch nanoparticles: Preparation, characterization, and utilization as a fat replacer in salad dressing.
- Published in:
- Acta Alimentaria, 2019, v. 48, n. 2, p. 204, doi. 10.1556/066.2019.48.2.8
- By:
- Publication type:
- Article
38
Vinegar: A functional ingredient for human health.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 5, p. 959, doi. 10.47836/ifrj.29.5.01
- By:
- Publication type:
- Article
39
Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 3, p. 1087
- By:
- Publication type:
- Article
40
Protective Effect of Locally Prepared Hemostatic Dressing on Hemorrhagic Groin Injury: Commensurate Power to Stop Bleeding but Greater Security.
- Published in:
- Pakistan Veterinary Journal, 2023, v. 43, n. 3, p. 567, doi. 10.29261/pakvetj/2023.056
- By:
- Publication type:
- Article
41
Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 3, p. 648, doi. 10.1007/s11947-012-1000-9
- By:
- Publication type:
- Article
42
Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments.
- Published in:
- Chemosensory Perception, 2022, v. 15, n. 2, p. 87, doi. 10.1007/s12078-022-09296-9
- By:
- Publication type:
- Article
43
Study Identifies Food Combination Associated With Reduced Alzheimer's Disease Risk.
- Published in:
- American Journal of Alzheimer's Disease & Other Dementias, 2010, v. 25, n. 5, p. 463
- Publication type:
- Article
44
Harnessing Grape Pomace, a Multifunctional By-Product from the Wine Industry for High-Value Salad Dressings.
- Published in:
- Molecules, 2025, v. 30, n. 3, p. 693, doi. 10.3390/molecules30030693
- By:
- Publication type:
- Article
45
A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers.
- Published in:
- Molecules, 2024, v. 29, n. 21, p. 5118, doi. 10.3390/molecules29215118
- By:
- Publication type:
- Article
46
Comparison of Rheological Behaviour of Salad Sauces.
- Published in:
- International Journal of Food Properties, 2006, v. 9, n. 4, p. 907, doi. 10.1080/10942910600840870
- By:
- Publication type:
- Article
47
Comparison of Rheological Behavior of Sweet and Salad Sauces.
- Published in:
- International Journal of Food Properties, 2004, v. 7, n. 3, p. 511, doi. 10.1081/JFP-200032955
- By:
- Publication type:
- Article
48
Rheological Properties of Banana Puree at High Temperatures.
- Published in:
- International Journal of Food Properties, 2004, v. 7, n. 3, p. 571, doi. 10.1081/JFP-200032973
- By:
- Publication type:
- Article
49
EFFECTS ON HEALTH AND DIET QUALITY OF THE GLUTEN FREE DIET.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 30, p. 101
- By:
- Publication type:
- Article
50
Optimization attributes of fig (Ficus carica L.) salad dressing enrichment by Mentha pulegium L. extract and carboxymethyl cellulose.
- Published in:
- Journal of Biological Research / Bollettino della Società Italiana di Biologia Sperimentale, 2024, v. 97, n. 2, p. 1, doi. 10.4081/jbr.2024.12672
- By:
- Publication type:
- Article