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Effect of mincing degree on colour properties in pork meat.
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- Color Research & Application, 2000, v. 25, n. 5, p. 376, doi. 10.1002/1520-6378(200010)25:5<376::AID-COL9>3.0.CO;2-H
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- Article
Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds.
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- Frontiers in Chemistry, 2024, p. 01, doi. 10.3389/fchem.2024.1409393
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- Article
Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability.
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- Nutrients, 2021, v. 13, n. 4, p. 1332, doi. 10.3390/nu13041332
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- Article
Physicochemical, techno-functional and antioxidant properties of Pleurotus spp. powders.
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- TIP Revista Especializada en Ciencias Químico-Biológicas, 2023, v. 26, p. 1, doi. 10.22201/fesz.23958723e.2023.595
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- Article
Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea.
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- Foods, 2024, v. 13, n. 2, p. 237, doi. 10.3390/foods13020237
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- Article
Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?
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- Foods, 2024, v. 13, n. 1, p. 129, doi. 10.3390/foods13010129
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- Article
Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?
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- Foods, 2023, v. 12, n. 13, p. 2499, doi. 10.3390/foods12132499
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- Article
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts.
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- Foods, 2023, v. 12, n. 13, p. 2442, doi. 10.3390/foods12132442
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- Article
Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods.
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- Foods, 2023, v. 12, n. 7, p. 1456, doi. 10.3390/foods12071456
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- Article
Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (Tagetes elliptica Sm) Leaves Grown in the Peruvian Andes.
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- Foods, 2023, v. 12, n. 4, p. 894, doi. 10.3390/foods12040894
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- Article
Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion.
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- Foods, 2022, v. 11, n. 24, p. 4075, doi. 10.3390/foods11244075
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- Article
Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods.
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- Foods, 2022, v. 11, n. 22, p. 3661, doi. 10.3390/foods11223661
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- Article
Development of Healthier and Functional Dry Fermented Sausages: Present and Future.
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- Foods, 2022, v. 11, n. 8, p. 1128, doi. 10.3390/foods11081128
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- Article
Pleurotus Genus as a Potential Ingredient for Meat Products.
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- Foods, 2022, v. 11, n. 6, p. 779, doi. 10.3390/foods11060779
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- Article
Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123080
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- Article
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.
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- Foods, 2021, v. 10, n. 11, p. 2687, doi. 10.3390/foods10112687
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- Article
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters.
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- Foods, 2021, v. 10, n. 8, p. 1681, doi. 10.3390/foods10081681
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- Article
Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals.
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- Foods, 2021, v. 10, n. 7, p. 1463, doi. 10.3390/foods10071463
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- Article
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties.
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- Foods, 2021, v. 10, n. 6, p. 1243, doi. 10.3390/foods10061243
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- Article
Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties.
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- Foods, 2020, v. 9, n. 8, p. 1046, doi. 10.3390/foods9081046
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- Article
Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties.
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- Foods, 2020, v. 9, n. 6, p. 727, doi. 10.3390/foods9060727
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- Article
Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts.
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- Foods, 2020, v. 9, n. 4, p. 507, doi. 10.3390/foods9040507
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- Article
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage.
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- Foods, 2020, v. 9, n. 3, p. 274, doi. 10.3390/foods9030274
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- Article
Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers.
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- Foods, 2020, v. 9, n. 1, p. 102, doi. 10.3390/foods9010102
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- Article
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.).
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- Foods, 2017, v. 6, n. 11, p. 94, doi. 10.3390/foods6110094
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- Article
The behavior of the Argentine shortfin squid (Illex argentinus) exposed to bottom trawl gear off southern Brazil.
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- Latin American Journal of Aquatic Research, 2018, v. 46, n. 5, p. 924, doi. 10.3856/vol46-issue5-fulltext-6
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- Article
Multiple strategies developed by bottom trawlers to exploit fishing resources in deep areas off Brazil.
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- Latin American Journal of Aquatic Research, 2016, v. 44, n. 5, p. 1055, doi. 10.3856/vol44-issue5-fulltext-16
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- Article
The evolution of the industrial trawl fishery footprint off southeastern and southern Brazil.
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- Latin American Journal of Aquatic Research, 2016, v. 44, n. 5, p. 908, doi. 10.3856/vol44-issue5-fulltext-4
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- Article
Why are Brazilian deep-demersal fish resources valuable? An analysis of the size of edible flesh and its chemical composition.
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- Latin American Journal of Aquatic Research, 2016, v. 44, n. 5, p. 947, doi. 10.3856/vol44-issue5-fulltext-7
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- Article
Surveying while fishing in the slope areas off Brazil: direct assessment of fish stock abundance from data recorded during commercial trawl fishing operations.
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- Latin American Journal of Aquatic Research, 2016, v. 44, n. 5, p. 1039, doi. 10.3856/vol44-issue5-fulltext-15
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- Article
Deep-water fisheries in Brazil: history, status and perspectives.
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- Latin American Journal of Aquatic Research, 2009, v. 37, n. 3, p. 513, doi. 10.3856/vol37-issue3-fulltext-18
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- Article
Biological patterns of the Argentine shortfin squid Illex argentinus in the slope trawl fishery off Brazil.
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- Latin American Journal of Aquatic Research, 2009, v. 37, n. 3, p. 409, doi. 10.3856/vol37-issue3-fulltext-11
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- Article
The deep-sea shrimp fishery off Brazil (Decapoda: Aristeidae): development and present status.
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- Latin American Journal of Aquatic Research, 2009, v. 37, n. 3, p. 327, doi. 10.3856/vol37-issue3-fulltext-5
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- Article
Deep-sea fisheries off Latin America: an introduction.
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- Latin American Journal of Aquatic Research, 2009, v. 37, n. 3, p. 281, doi. 10.3856/vol37-issue3-fülltext-l
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- Article
Editorial.
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- Nacameh, 2020, v. 14, n. 2, p. 1
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- Article
Evaluación de la capacidad inhibitoria de aceites esenciales en Staphylococcus aureus y Escherichia coli.
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- Biotecnología en el Sector Agropecuario y Agroindustrial, 2017, v. 15, p. 52, doi. 10.18684/bsaa(v15)EdiciónEspecialn2.578
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- Article
GELLING AND COLOR PROPERTIES OF OSTRICH ( STRUTHIO CAMELUS) EGG WHITE.
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- Journal of Food Quality, 2006, v. 29, n. 2, p. 171, doi. 10.1111/j.1745-4557.2006.00065.x
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- Article
Potential of the cocoa shell to improve the quality properties of a burger‐like meat product.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16752
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- Article
Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties.
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- Plants (2223-7747), 2024, v. 13, n. 3, p. 335, doi. 10.3390/plants13030335
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- Article
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends.
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- Plants (2223-7747), 2020, v. 9, n. 12, p. 1769, doi. 10.3390/plants9121769
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- Article
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry.
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- Plants (2223-7747), 2020, v. 9, n. 10, p. 1359, doi. 10.3390/plants9101359
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- Article
Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3234, doi. 10.1111/ijfs.15907
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- Article
Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1232, doi. 10.1111/ijfs.14047
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- Article
Antioxidant potential and quality characteristics of Mediterranean fruit-based extruded snacks.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 12, p. 2674, doi. 10.1111/ijfs.13257
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- Article
Effects of tiger nut ( Cyperus esculentus) milk liquid co-products on the quality of pork burgers.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 10, p. 2198, doi. 10.1111/j.1365-2621.2012.03089.x
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- Article
Development of frankfurter-type sausages with healthy lipid formulation and their nutritional, sensory and stability properties.
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- European Journal of Lipid Science & Technology, 2015, v. 117, n. 1, p. 122, doi. 10.1002/ejlt.201400157
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- Article
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 13, p. 6473, doi. 10.1002/jsfa.12725
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- Article
Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 2, p. 504, doi. 10.1002/jsfa.8487
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- Article
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.
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- Biomolecules (2218-273X), 2023, v. 13, n. 5, p. 778, doi. 10.3390/biom13050778
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- Article
Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers.
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- Journal of Food Science & Technology, 2019, v. 56, n. 7, p. 3329, doi. 10.1007/s13197-019-03813-7
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- Article