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Optimization of the Parameters Influencing the Antioxidant Activity and Concentration of Carotenoids Extracted from Pumpkin Peel Using a Central Composite Design.
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- Plants (2223-7747), 2024, v. 13, n. 11, p. 1447, doi. 10.3390/plants13111447
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- Article
Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia.
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- Antioxidants, 2024, v. 13, n. 5, p. 570, doi. 10.3390/antiox13050570
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- Article
Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3640, doi. 10.3390/app14093640
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- Article
Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3479, doi. 10.3390/app14083479
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- Article
Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides.
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- Molecules, 2024, v. 29, n. 6, p. 1327, doi. 10.3390/molecules29061327
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- Article
EFFECT OF ENZYMOLYSIS ON THE ANTIOXIDANT ACTIVITY AND FUNCTIONAL PROPERTIES OF THE SOLUBLE SOY PROTEINS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 44, doi. 10.35219/foodtechnology.2023.2.03
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- Article
THERMO-MECHANICAL AND BAKING PROPERTIES OF THE GLUTEN FREE ZEIN - STARCH DOUGHS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 111, doi. 10.35219/foodtechnology.2023.2.07
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- Article
Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation.
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- Foods, 2023, v. 12, n. 19, p. 3588, doi. 10.3390/foods12193588
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- Article
STUDIES ON WHITE MUST CLARIFICATION USING ENZYME PREPARATIONS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 1, p. 180, doi. 10.35219/foodtechnology.2023.1.12
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- Article
Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer's Yeast Proteins.
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- Molecules, 2023, v. 28, n. 9, p. 3763, doi. 10.3390/molecules28093763
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- Article
Optimization of Extraction Parameters of Anthocyanin Compounds and Antioxidant Properties from Red Grape (Băbească neagră) Peels.
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- Inventions (2411-5134), 2023, v. 8, n. 2, p. 59, doi. 10.3390/inventions8020059
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- Article
Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 5, p. 3316, doi. 10.3390/app13053316
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- Article
A PRELIMINARY STUDY ON USING ULTRASOUNDS FOR THE VALORIZATION OF SPENT BREWER'S YEAST.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 2, p. 141, doi. 10.35219/foodtechnology.2022.2.10
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- Article
Optimization of the Parameters Influencing the Antioxidant Activity and Concentration of Anthocyanins Extracted from Red Onion Skins Using a Central Composite Design.
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- Inventions (2411-5134), 2022, v. 7, n. 4, p. 89, doi. 10.3390/inventions7040089
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- Article
THERMO-MECHANICAL AND BAKING PROPERTIES OF THE QUINOA-RICE COMPOSITE FLOUR.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 1, p. 32, doi. 10.35219/foodtechnology.2022.1.03
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- Article
Designing gluten‐free, anthocyanins‐enriched cookies on scientific basis.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4726, doi. 10.1111/ijfs.15457
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- Article
Value-Added White Beer: Influence of Red Grape Skin Extract on the Chemical Composition, Sensory and Antioxidant Properties.
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- Sustainability (2071-1050), 2022, v. 14, n. 15, p. 9040, doi. 10.3390/su14159040
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- Article
Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.
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- Foods, 2022, v. 11, n. 13, p. 1857, doi. 10.3390/foods11131857
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- Article
Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials.
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- Antioxidants, 2022, v. 11, n. 6, p. 1048, doi. 10.3390/antiox11061048
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- Article
Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 9, p. N.PAG, doi. 10.3390/app12094544
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- Article
Advanced Composites Based on Sea Buckthorn Carotenoids for Mayonnaise Enrichment.
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- Polymers (20734360), 2022, v. 14, n. 3, p. 548, doi. 10.3390/polym14030548
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- Article
Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome.
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- Antioxidants, 2022, v. 11, n. 1, p. 1, doi. 10.3390/antiox11010118
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- Article
EFFICIENT VALORIZATION OF DEFATTED WHEAT GERMS IN BREAD MAKING BASED ON DOUGH PROPERTIES AND BREAD QUALITY.
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- Scientific Papers. Series D. Animal Science, 2022, v. 65, n. 1, p. 471
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- Article
Whey Proteins Isolate-Based Biopolymeric Combinations to Microencapsulate Supercritical Fluid Extracted Oleoresins from Sea Buckthorn Pomace.
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- Pharmaceuticals (14248247), 2021, v. 14, n. 12, p. 1217, doi. 10.3390/ph14121217
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- Article
Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins.
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- Antioxidants, 2021, v. 10, n. 11, p. 1708, doi. 10.3390/antiox10111708
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- Article
Bioactive's Characterization, Biological Activities, and In Silico Studies of Red Onion (Allium cepa L.) Skin Extracts.
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- Plants (2223-7747), 2021, v. 10, n. 11, p. 2330, doi. 10.3390/plants10112330
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- Article
Optimization of Betalain Pigments Extraction Using Beetroot By-Products as a Valuable Source.
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- Inventions (2411-5134), 2021, v. 6, n. 3, p. 1, doi. 10.3390/inventions6030050
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- Article
Insights of Sea Buckthorn Extract's Encapsulation by Coacervation Technique.
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- Inventions (2411-5134), 2021, v. 6, n. 3, p. 1, doi. 10.3390/inventions6030059
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- Article
Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products.
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- Foods, 2021, v. 10, n. 7, p. 1530, doi. 10.3390/foods10071530
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- Article
Impact of brown foxtail millet (Setaria italica) flour on thermo‐mechanical properties of flours from different rice varieties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3227, doi. 10.1111/ijfs.14925
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- Article
Influence of Rice Variety and Freezing on Flour Properties.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 12, p. 5716, doi. 10.3390/app11125716
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- Article
Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins.
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- Foods, 2021, v. 10, n. 6, p. 1342, doi. 10.3390/foods10061342
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- Article
Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 3, p. 2264, doi. 10.1007/s11694-021-00826-9
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- Article
Assessing the Performance of Different Grains in Gluten-Free Bread Applications.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 24, p. 8772, doi. 10.3390/app10248772
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- Article
Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 21, p. 7635, doi. 10.3390/app10217635
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- Article
Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality.
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- Foods, 2020, v. 9, n. 11, p. 1593, doi. 10.3390/foods9111593
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- Article
Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation.
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- Molecules, 2020, v. 25, n. 21, p. 5001, doi. 10.3390/molecules25215001
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- Article
Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients.
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- Biomolecules (2218-273X), 2020, v. 10, n. 10, p. 1416, doi. 10.3390/biom10101416
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- Article
The Interaction of Bovine β-Lactoglobulin with Caffeic Acid: From Binding Mechanisms to Functional Complexes.
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- Biomolecules (2218-273X), 2020, v. 10, n. 8, p. 1096, doi. 10.3390/biom10081096
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- Article
PHYSICAL PRE-TREATMENTS AS A TOOL FOR ENHANCING NUTRITIONAL FUNCTIONALITY OF GERMINATED LEGUMES.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 2, p. 127, doi. 10.35219/foodtechnology.2020.2.08
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- Article
Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives.
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- Foods, 2020, v. 9, n. 6, p. 744, doi. 10.3390/foods9060744
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- Article
Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel.
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- Antioxidants, 2020, v. 9, n. 4, p. 351, doi. 10.3390/antiox9040351
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- Article
Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract.
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- Molecules, 2020, v. 25, n. 3, p. 731, doi. 10.3390/molecules25030731
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- Article
THERMO-MECHANICAL AND BREADMAKING PROPERTIES OF WHEAT-SORGHUM FLOUR BLENDS.
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- AgroLife Scientific Journal, 2020, v. 9, n. 1, p. 39
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- Article
Investigations on thermostability of carotenoids from tomato peels in oils using a kinetic approach.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 1, p. N.PAG, doi. 10.1111/jfpp.14303
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- Article
The effect of calcium and magnesium on the interaction between β‐lactoglobulin and carotenoids from sea buckthorn berries.
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- Luminescence: Journal of Biological & Chemical Luminescence, 2019, v. 34, n. 7, p. 739, doi. 10.1002/bio.3668
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- Article
New Functional Ingredients Based on Microencapsulation of Aqueous Anthocyanin-Rich Extracts Derived from Black Rice (Oryza sativa L.).
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- Molecules, 2019, v. 24, n. 18, p. 3389, doi. 10.3390/molecules24183389
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- Article
Spectroscopic and molecular modeling investigations on heat induced behaviour of soy proteins.
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- Emirates Journal of Food & Agriculture (EJFA), 2019, v. 31, n. 8, p. 569, doi. 10.9755/ejfa.2019.v31.i8.1984
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- Article
Probing the Functionality of Bioactives from Eggplant Peel Extracts Through Extraction and Microencapsulation in Different Polymers and Whey Protein Hydrolysates.
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- Food & Bioprocess Technology, 2019, v. 12, n. 8, p. 1316, doi. 10.1007/s11947-019-02302-1
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- Article
INFLUENCE OF GINGER POWDER ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD QUALITY.
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- AgroLife Scientific Journal, 2019, v. 8, n. 2, p. 9
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- Article