Found: 25
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Mechanical Characterization of Pharmaceutical Powders by Nanoindentation and Correlation with Their Behavior during Grinding.
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- Pharmaceutics, 2022, v. 14, n. 6, p. 1146, doi. 10.3390/pharmaceutics14061146
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- Article
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings.
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- Journal of Food Science & Technology, 2022, v. 59, n. 7, p. 2685, doi. 10.1007/s13197-021-05288-x
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- Article
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 15, p. 5647, doi. 10.1002/jsfa.9110
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- Article
Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza.
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- Legume Science, 2020, v. 2, n. 2, p. 1, doi. 10.1002/leg3.35
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- Article
Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 1884, doi. 10.1002/jsfa.13168
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- Article
Dry‐fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 2, p. 1190, doi. 10.1002/jsfa.13008
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- Article
Almond okara as a valuable ingredient in biscuit preparation.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 1676, doi. 10.1002/jsfa.12286
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- Article
Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 12, p. 5478, doi. 10.1002/jsfa.11902
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- Article
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition.
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- CET Journal - Chemical Engineering Transactions, 2023, v. 102, n. 5, p. 79, doi. 10.3303/CET23102014
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- Article
How to Balance the Yield and Protein Content of Air-Classified Pulse Flour: the Influence of the Restriction Valve.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 241, doi. 10.3303/CET2187041
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- Article
In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation.
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- Antioxidants, 2020, v. 9, n. 3, p. 268, doi. 10.3390/antiox9030268
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- Article
Amino acid and fatty acid compositions of texturized vegetable proteins.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 1, p. 19, doi. 10.15586/ijfs.v35i1.2265
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- Article
Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea (Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity.
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- Plants (2223-7747), 2021, v. 10, n. 7, p. 1441, doi. 10.3390/plants10071441
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- Article
Dry fractionation as a promising technology to reuse the physically defected legume‐based gluten‐free pasta.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4816, doi. 10.1111/ijfs.15679
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- Article
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.
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- Foods, 2024, v. 13, n. 16, p. 2608, doi. 10.3390/foods13162608
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- Article
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread.
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- Foods, 2023, v. 12, n. 16, p. 3050, doi. 10.3390/foods12163050
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- Article
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.
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- Foods, 2023, v. 12, n. 13, p. 2547, doi. 10.3390/foods12132547
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- Article
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies.
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- Foods, 2023, v. 12, n. 6, p. 1331, doi. 10.3390/foods12061331
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- Article
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters.
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- Foods, 2022, v. 11, n. 22, p. 3578, doi. 10.3390/foods11223578
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- Article
The Importance of Edible Films and Coatings for Sustainable Food Development.
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- Foods, 2022, v. 11, n. 20, p. 3221, doi. 10.3390/foods11203221
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- Article
Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector.
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- Foods, 2021, v. 10, n. 5, p. 1128, doi. 10.3390/foods10051128
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- Article
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins.
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- Foods, 2020, v. 9, n. 12, p. 1754, doi. 10.3390/foods9121754
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- Article
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling.
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- Foods, 2020, v. 9, n. 11, p. 1705, doi. 10.3390/foods9111705
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- Article
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content.
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- Foods, 2020, v. 9, n. 8, p. 1057, doi. 10.3390/foods9081057
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- Article
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products.
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- Foods, 2019, v. 8, n. 10, p. 504, doi. 10.3390/foods8100504
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- Article