Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies.
- Published in:
- Foods, 2019, v. 8, n. 2, p. 83, doi. 10.3390/foods8020083
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- Publication type:
- Article
Works matching IS 23048158 AND DT 2019 AND VI 8 AND IP 2
Results: 45
1
2
Effects of Light-Emitting Diodes on the Accumulation of Glucosinolates and Phenolic Compounds in Sprouting Canola (Brassica napus L.).
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- Foods, 2019, v. 8, n. 2, p. 76, doi. 10.3390/foods8020076
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- Publication type:
- Article
3
Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in Caenorhabditis elegans.
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- Foods, 2019, v. 8, n. 2, p. 75, doi. 10.3390/foods8020075
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- Publication type:
- Article
4
Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon.
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- Foods, 2019, v. 8, n. 2, p. 84, doi. 10.3390/foods8020084
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- Publication type:
- Article
5
Metabolomic Screening of Anti-Inflammatory Compounds from the Leaves of Actinidia arguta (Hardy Kiwi).
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- Foods, 2019, v. 8, n. 2, p. 1, doi. 10.3390/foods8020047
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- Publication type:
- Article
6
Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods.
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- Foods, 2019, v. 8, n. 2, p. 85, doi. 10.3390/foods8020085
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- Publication type:
- Article
7
Nondestructive Classification Analysis of Green Coffee Beans by Using Near-Infrared Spectroscopy.
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- Foods, 2019, v. 8, n. 2, p. 82, doi. 10.3390/foods8020082
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- Publication type:
- Article
8
Biofilm Challenge: Lactic Acid Bacteria Isolated from Bovine Udders versus Staphylococci.
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- Foods, 2019, v. 8, n. 2, p. 79, doi. 10.3390/foods8020079
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- Publication type:
- Article
9
Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference.
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- Foods, 2019, v. 8, n. 2, p. 78, doi. 10.3390/foods8020078
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- Publication type:
- Article
10
Carotenoid Biosynthesis in Oriental Melon (Cucumis melo L. var. makuwa).
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- Foods, 2019, v. 8, n. 2, p. 77, doi. 10.3390/foods8020077
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- Publication type:
- Article
11
Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry.
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- Foods, 2019, v. 8, n. 2, p. 81, doi. 10.3390/foods8020081
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- Publication type:
- Article
12
Evaluation of Antimicrobial Interventions against E. coli O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization.
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- Foods, 2019, v. 8, n. 2, p. 80, doi. 10.3390/foods8020080
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- Publication type:
- Article
13
Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids.
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- Foods, 2019, v. 8, n. 2, p. 74, doi. 10.3390/foods8020074
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- Publication type:
- Article
14
Sensory Profile and Acceptability of HydroSOStainable Almonds.
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- Foods, 2019, v. 8, n. 2, p. 64, doi. 10.3390/foods8020064
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- Publication type:
- Article
15
The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi.
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- Foods, 2019, v. 8, n. 2, p. 73, doi. 10.3390/foods8020073
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- Publication type:
- Article
16
Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup.
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- Foods, 2019, v. 8, n. 2, p. 71, doi. 10.3390/foods8020071
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- Publication type:
- Article
17
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread.
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- Foods, 2019, v. 8, n. 2, p. 70, doi. 10.3390/foods8020070
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- Publication type:
- Article
18
Affordable Production of Antioxidant Aqueous Solutions by Hydrodynamic Cavitation Processing of Silver Fir (Abies alba Mill.) Needles.
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- Foods, 2019, v. 8, n. 2, p. 65, doi. 10.3390/foods8020065
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- Publication type:
- Article
19
Antioxidant Activities of Solanum nigrum L. Leaf Extracts Determined in In Vitro Cellular Models.
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- Foods, 2019, v. 8, n. 2, p. 63, doi. 10.3390/foods8020063
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- Publication type:
- Article
20
Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions.
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- Foods, 2019, v. 8, n. 2, p. 72, doi. 10.3390/foods8020072
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- Publication type:
- Article
21
Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings.
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- Foods, 2019, v. 8, n. 2, p. 66, doi. 10.3390/foods8020066
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- Publication type:
- Article
22
Feeding of 1-Kestose Induces Glutathione-S-Transferase Expression in Mouse Liver.
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- Foods, 2019, v. 8, n. 2, p. 69, doi. 10.3390/foods8020069
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- Publication type:
- Article
23
An Assessment of the Bioactivity of Coffee Silverskin Melanoidins.
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- Foods, 2019, v. 8, n. 2, p. 68, doi. 10.3390/foods8020068
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- Publication type:
- Article
24
Lysozyme Aptamer-Functionalized Magnetic Nanoparticles for the Purification of Lysozyme from Chicken Egg White.
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- Foods, 2019, v. 8, n. 2, p. 67, doi. 10.3390/foods8020067
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- Publication type:
- Article
25
Impact of Biogenic Amines on Food Quality and Safety.
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- Foods, 2019, v. 8, n. 2, p. 62, doi. 10.3390/foods8020062
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- Publication type:
- Article
26
Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes.
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- Foods, 2019, v. 8, n. 2, p. 56, doi. 10.3390/foods8020056
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- Publication type:
- Article
27
Plasma-Treated Air and Water—Assessment of Synergistic Antimicrobial Effects for Sanitation of Food Processing Surfaces and Environment.
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- Foods, 2019, v. 8, n. 2, p. 55, doi. 10.3390/foods8020055
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- Publication type:
- Article
28
Platinum and Rhodium in Potato Samples by Using Voltammetric Techniques.
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- Foods, 2019, v. 8, n. 2, p. 59, doi. 10.3390/foods8020059
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- Publication type:
- Article
29
Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis.
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- Foods, 2019, v. 8, n. 2, p. 58, doi. 10.3390/foods8020058
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- Publication type:
- Article
30
Edible Coatings Enriched with Essential Oils on Apples Impair the Survival of Bacterial Pathogens through a Simulated Gastrointestinal System.
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- Foods, 2019, v. 8, n. 2, p. 57, doi. 10.3390/foods8020057
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- Publication type:
- Article
31
Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds.
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- Foods, 2019, v. 8, n. 2, p. 61, doi. 10.3390/foods8020061
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- Publication type:
- Article
32
Assessment of RNAlater® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study.
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- Foods, 2019, v. 8, n. 2, p. 60, doi. 10.3390/foods8020060
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- Publication type:
- Article
33
Preventive Effect of Blueberry Extract on Liver Injury Induced by Carbon Tetrachloride in Mice.
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- Foods, 2019, v. 8, n. 2, p. 48, doi. 10.3390/foods8020048
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- Publication type:
- Article
34
Critical Review on the Utilization of Handheld and Portable Raman Spectrometry in Meat Science.
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- Foods, 2019, v. 8, n. 2, p. 49, doi. 10.3390/foods8020049
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- Publication type:
- Article
35
A Comparative Study of Essential Oil Constituents and Phenolic Compounds of Arabian Lilac (Vitex Trifolia var. Purpurea): An Evidence of Season Effects.
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- Foods, 2019, v. 8, n. 2, p. 52, doi. 10.3390/foods8020052
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- Publication type:
- Article
36
Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds.
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- Foods, 2019, v. 8, n. 2, p. 51, doi. 10.3390/foods8020051
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- Publication type:
- Article
37
Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples.
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- Foods, 2019, v. 8, n. 2, p. 50, doi. 10.3390/foods8020050
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- Publication type:
- Article
38
Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review.
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- Foods, 2019, v. 8, n. 2, p. 54, doi. 10.3390/foods8020054
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- Publication type:
- Article
39
Variations in the Volatile Compositions of Curcuma Species.
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- Foods, 2019, v. 8, n. 2, p. 53, doi. 10.3390/foods8020053
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- Publication type:
- Article
40
Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder.
- Published in:
- Foods, 2019, v. 8, n. 2, p. 46, doi. 10.3390/foods8020046
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- Publication type:
- Article
41
HPLC Analysis of Phenols in Negroamaro and Primitivo Red Wines from Salento.
- Published in:
- Foods, 2019, v. 8, n. 2, p. 45, doi. 10.3390/foods8020045
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- Publication type:
- Article
42
Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium.
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- Foods, 2019, v. 8, n. 2, p. 44, doi. 10.3390/foods8020044
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- Publication type:
- Article
43
Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom.
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- Foods, 2019, v. 8, n. 2, p. 43, doi. 10.3390/foods8020043
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- Publication type:
- Article
44
Environmental Immersion's Influence on Hedonics, Perceived Appropriateness, and Willingness to Pay in Alcoholic Beverages.
- Published in:
- Foods, 2019, v. 8, n. 2, p. 42, doi. 10.3390/foods8020042
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- Publication type:
- Article
45
Development of a Polymer-Mediated Soybean Nanocomposite by Hot Melt Extrusion to Improve Its Functionality and Antioxidant Properties.
- Published in:
- Foods, 2019, v. 8, n. 2, p. 41, doi. 10.3390/foods8020041
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- Publication type:
- Article