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COMUNICAÇÃO E NÃO COMUNICAÇÃO EM PSICANÁLISE: ABORDAGEM DE SEIS AUTORES.
- Published in:
- Impulso, 2011, v. 21, n. 52, p. 87, doi. 10.15600/2236-9767/impulso.v21n52p87-98
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- Article
Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients.
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- Food Science & Technology International, 2016, v. 22, n. 6, p. 547, doi. 10.1177/1082013216639452
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- Article
Understanding the crispy–crunchy texture of raw red pepper and its change with storage time.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 120, doi. 10.1111/jtxs.12443
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- Article
End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
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- Journal of Texture Studies, 2017, v. 48, n. 6, p. 550, doi. 10.1111/jtxs.12263
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- Article
Sensory Description of Potato Puree Enriched with Individual Functional Ingredients and Their Blends.
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- Journal of Texture Studies, 2013, v. 44, n. 4, p. 301, doi. 10.1111/jtxs.12024
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- Article
Dynamic Viscoelastic Behavior of Vegetable-Based Infant Purees.
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- Journal of Texture Studies, 2013, v. 44, n. 3, p. 205, doi. 10.1111/jtxs.12011
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- Article
TEXTURE PERCEPTION DETERMINED BY SOY PROTEIN ISOLATE AND INULIN ADDITION IN POTATO PUREE: LINKS WITH MECHANICAL AND MICROSTRUCTURAL FEATURES.
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- Journal of Texture Studies, 2012, v. 43, n. 5, p. 361, doi. 10.1111/j.1745-4603.2012.00347.x
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- Article
TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS.
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- Journal of Texture Studies, 2011, v. 42, n. 6, p. 413, doi. 10.1111/j.1745-4603.2011.00301.x
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- Article
Experimental design applied to the analysis of volatile compounds in apple juice by headspace solid-phase microextraction.
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- Journal of Separation Science, 2011, v. 34, n. 11, p. 1293, doi. 10.1002/jssc.201000881
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- Article
PRESENTACIÓN.
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- Revista Orbis, 2015, v. 11, n. 31, p. 1
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- Article
Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 12, p. 2115, doi. 10.1002/jsfa.3702
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- Article
Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12372
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- Article
FUNCTIONALITY OF AMIDATED LOW METHOXYL PECTIN AND XANTHAN GUM BLENDS ON THE TEXTURE AND COLOR OF MASHED POTATOES.
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- Journal of Food Process Engineering, 2011, v. 34, n. 3, p. 746, doi. 10.1111/j.1745-4530.2009.00431.x
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- Article
EFFECT OF CRYOPROTECTANT MIXTURES ON RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN/THAWED MASHED POTATOES.
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- Journal of Food Process Engineering, 2011, v. 34, n. 2, p. 224, doi. 10.1111/j.1745-4530.2008.00350.x
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- Article
THE EFFECT OF TEMPERATURE, GEOMETRY, GAP AND SURFACE FRICTION ON OSCILLATORY RHEOLOGICAL PROPERTIES OF MASHED POTATOES.
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- Journal of Food Process Engineering, 2007, v. 30, n. 3, p. 267, doi. 10.1111/j.1745-4530.2007.00120.x
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- Article
Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 5, p. 1087, doi. 10.1111/ijfs.13092
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- Article
Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 10, p. 2108, doi. 10.1111/j.1365-2621.2010.02382.x
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- Article
The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 7, p. 1373, doi. 10.1111/j.1365-2621.2009.01967.x
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- Article
Environmental Impact Assessment of Polylactide(PLA)/Chicken Feathers Biocomposite Materials.
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- Journal of Polymers & the Environment, 2018, v. 26, n. 3, p. 873, doi. 10.1007/s10924-017-0982-9
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- Article
Development of Calibration Models to Predict Mean Fibre Diameter in Llama (Lama glama) Fleeces with Near Infrared Spectroscopy.
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- Animals (2076-2615), 2021, v. 11, n. 7, p. 1998, doi. 10.3390/ani11071998
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- Article
Influence of the Oil Structuring System on Lipid Hydrolysis and Bioaccessibility of Healthy Fatty Acids and Curcumin.
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- Gels (2310-2861), 2024, v. 10, n. 1, p. 33, doi. 10.3390/gels10010033
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- Article
Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers.
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- Gels (2310-2861), 2023, v. 9, n. 9, p. 728, doi. 10.3390/gels9090728
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- Article
Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel.
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- Foods, 2021, v. 10, n. 4, p. 793, doi. 10.3390/foods10040793
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- Article
Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams.
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- Foods, 2021, v. 10, n. 3, p. 505, doi. 10.3390/foods10030505
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- Article
Foods for Plant-Based Diets: Challenges and Innovations.
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- Foods, 2021, v. 10, n. 2, p. 293, doi. 10.3390/foods10020293
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- Article
The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods.
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- Foods, 2020, v. 9, n. 11, p. 1589, doi. 10.3390/foods9111589
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- Article
Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior.
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- Foods, 2020, v. 9, n. 5, p. 613, doi. 10.3390/foods9050613
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- Article
Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures.
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- Foods, 2019, v. 8, n. 6, p. 190, doi. 10.3390/foods8060190
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- Publication type:
- Article
Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.
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- Foods, 2017, v. 6, n. 1, p. 3, doi. 10.3390/foods6010003
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- Article
Ciudadanía y participación: conceptos y realidades en Trabajo Social Comunitario.
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- Azarbe, 2015, n. 4, p. 5
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- Article
La intervención del trabajador social desde las redes sociales en trabajo social comunitario: fundamentos, dimensiones y competencias.
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- Zerbitzuan, 2016, n. 61, p. 65, doi. 10.5569/1134-7147.61.05
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- Article
Redes profesionales e interdisciplinariedad en trabajo social comunitario: una respuesta integral a problemas sociales multidimensionales.
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- Zerbitzuan, 2015, n. 58, p. 41, doi. 10.5569/1134-7147.58.04
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- Article
Acute supplementation with grapes in obese subjects did not affect postprandial metabolism: a randomized, double-blind, crossover clinical trial.
- Published in:
- European Journal of Nutrition, 2021, v. 60, n. 5, p. 2671, doi. 10.1007/s00394-020-02451-6
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- Article
Optimization of low-temperature blanching for retention of potato firmness: Effect of previous storage time on compression properties.
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- European Food Research & Technology, 2005, v. 221, n. 3/4, p. 423
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- Article
The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage).
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- European Food Research & Technology, 2005, v. 221, n. 1/2, p. 132
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- Article
Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo).
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- European Food Research & Technology, 2005, v. 220, n. 3/4, p. 421
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- Article
Reprocessing effect on the quality of domestically cooked (boiled/stir-fried) frozen vegetables.
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- European Food Research & Technology, 2004, v. 219, n. 3, p. 240
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- Article
Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures.
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- European Food Research & Technology, 2004, v. 218, n. 6, p. 544
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- Publication type:
- Article
Principal component analysis to study the effect of temperature fluctuations during storage of frozen potato.
- Published in:
- European Food Research & Technology, 2000, v. 211, n. 6, p. 415, doi. 10.1007/s002170000198
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- Article
Fracture properties of stored fresh and osmotically manipulated apple tissue.
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- European Food Research & Technology, 2000, v. 211, n. 4, p. 284, doi. 10.1007/s002170000160
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- Article
Work‐life balance and corporate social responsibility: The evaluation of gender differences on the relationship between family‐friendly psychological climate and altruistic behaviors at work.
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- Corporate Social Responsibility & Environmental Management, 2020, v. 27, n. 6, p. 2777, doi. 10.1002/csr.2001
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- Publication type:
- Article
Polymeric Ionic Liquids Derived from L-Valine for the Preparation of Highly Selective Silica-Supported Stationary Phases in Gas Chromatography.
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- Polymers (20734360), 2020, v. 12, n. 10, p. 2348, doi. 10.3390/polym12102348
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- Article
Enseñanza artística mediante TIC en la Educación Secundaria Obligatoria. Análisis de herramientas docentes en línea.
- Published in:
- RED - Revista de Educación a Distancia, 2019, v. 59, n. 30, p. 1, doi. 10.6018/red/59/05
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- Article
Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants.
- Published in:
- Food & Bioprocess Technology, 2010, v. 3, n. 1, p. 55, doi. 10.1007/s11947-007-0051-9
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- Publication type:
- Article
Integration of Sequence Stratigraphic Analysis and 3D Geostatistical Modeling of Pliocene–Pleistocene Delta, F3 Block, Netherlands.
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- Acta Geologica Sinica (English Edition), 2023, v. 97, n. 1, p. 256, doi. 10.1111/1755-6724.14863
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- Publication type:
- Article
Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters.
- Published in:
- Foods, 2024, v. 13, n. 10, p. 1553, doi. 10.3390/foods13101553
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- Publication type:
- Article
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.
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- Foods, 2024, v. 13, n. 4, p. 603, doi. 10.3390/foods13040603
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- Article
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2138, doi. 10.3390/foods12112138
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- Publication type:
- Article
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.
- Published in:
- Foods, 2022, v. 11, n. 24, p. 4054, doi. 10.3390/foods11244054
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- Publication type:
- Article
The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein.
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- Foods, 2022, v. 11, n. 5, p. 738, doi. 10.3390/foods11050738
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- Article