Found: 16
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Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3779, doi. 10.3390/app14093779
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- Article
Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese.
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- International Journal of Dairy Technology, 2022, v. 75, n. 3, p. 668, doi. 10.1111/1471-0307.12867
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- Article
The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19.
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- NPJ Science of Food, 2020, v. 4, n. 1, p. N.PAG, doi. 10.1038/s41538-020-00078-9
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- Article
Population dynamics of Salmonella spp. and Shigella spp. in ready‐to‐eat Mediterranean vegetable salads.
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- Journal of Food Safety, 2020, v. 40, n. 1, p. N.PAG, doi. 10.1111/jfs.12734
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- Article
Inhibitory effects of cinnamon and thyme essential oils against Salmonella spp. in hummus (chickpea dip).
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 5, p. N.PAG, doi. 10.1111/jfpp.13925
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- Article
Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 5, p. 1277, doi. 10.1111/1541-4337.12387
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- Article
Application of mid-infrared spectroscopy and PLS-Kernel calibration for quick detection of pork in higher value meat mixes.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 1, p. 337, doi. 10.1007/s11694-016-9402-4
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- Article
SENSORY AND NUTRITIONAL PROPERTIES OF A NOVEL COOKED EXTRUDED LENTILS ANALOG.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1965, doi. 10.1111/jfpp.12436
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- Article
A Novel cooked extruded lentils analog: physical and chemical properties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 7, p. 4216, doi. 10.1007/s13197-014-1479-3
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- Article
Influence of storage, brine concentration and in-container heat treatment on the stability of white brined Nabulsi cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 3, p. 427, doi. 10.1111/1471-0307.12139
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- Article
Physicochemical and sensory characteristics of no-bake wheat-soy snack bars.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 1, p. 44, doi. 10.1002/jsfa.4134
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- Article
COMPARATIVE STUDY OF EGG WHITE PROTEIN AND EGG ALTERNATIVES USED IN AN ANGEL FOOD CAKE SYSTEM.
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- Journal of Food Processing & Preservation, 2010, v. 34, p. 411, doi. 10.1111/j.1745-4549.2008.00284.x
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- Article
FUZZY CLUSTERING MODELING AND EVALUATION OF SURFACE INTERACTIONS AND EMULSIONS OF SELECTED WHEAT PROTEIN COMBINED TO IOTA-CARRAGEENAN AND GUM ARABIC SOLUTIONS.
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- Journal of Food Process Engineering, 2010, v. 33, p. 131, doi. 10.1111/j.1745-4530.2008.00324.x
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- Article
COMPARISON STUDY OF EGG YOLKS AND EGG ALTERNATIVES IN FRENCH VANILLA ICE CREAM.
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- Journal of Texture Studies, 2008, v. 39, n. 3, p. 284, doi. 10.1111/j.1745-4603.2008.00143.x
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- Article
Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 357, doi. 10.1111/j.1365-2621.2007.01594.x
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- Article
Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 365, doi. 10.1111/j.1365-2621.2007.01625.x
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- Article