Found: 28
Select item for more details and to access through your institution.
Ohmic Treatment of Apple Puree (Golden Delicious Variety) in Relation to Product Quality.
- Published in:
- Food Science & Biotechnology, 2015, v. 24, n. 1, p. 51, doi. 10.1007/s10068-015-0009-z
- By:
- Publication type:
- Article
Effect of added hydrocolloids on ready-to-eat courgette (Cucurbita pepo) puree ohmically treated.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 1, p. 388, doi. 10.1007/s13197-021-05025-4
- By:
- Publication type:
- Article
Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation.
- Published in:
- Food Technology & Biotechnology, 2020, v. 58, n. 1, p. 20, doi. 10.17113/ftb.58.01.20.6429
- By:
- Publication type:
- Article
Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel.
- Published in:
- Molecules, 2022, v. 27, n. 22, p. 7964, doi. 10.3390/molecules27227964
- By:
- Publication type:
- Article
Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization.
- Published in:
- Molecules, 2022, v. 27, n. 12, p. 3920, doi. 10.3390/molecules27123920
- By:
- Publication type:
- Article
The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.).
- Published in:
- Molecules, 2022, v. 27, n. 5, p. 1609, doi. 10.3390/molecules27051609
- By:
- Publication type:
- Article
Sweet Potatoes Puree Mixed with Herbal Aqueous Extracts: A Novel Ready-to-Eat Product for Lactating Mothers.
- Published in:
- Processes, 2023, v. 11, n. 7, p. 2219, doi. 10.3390/pr11072219
- By:
- Publication type:
- Article
Beetroot By-Product as a Functional Ingredient for Obtaining Value-Added Mayonnaise.
- Published in:
- Processes, 2022, v. 10, n. 2, p. 227, doi. 10.3390/pr10020227
- By:
- Publication type:
- Article
Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 13, p. 5650, doi. 10.3390/app14135650
- By:
- Publication type:
- Article
Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 22, p. 10729, doi. 10.3390/app112210729
- By:
- Publication type:
- Article
Effects of drying methods on quality parameters of potato and red beetroot purée with Lactobacillus delbrueckii.
- Published in:
- Journal of Food & Nutrition Research, 2020, v. 59, n. 1, p. 23
- By:
- Publication type:
- Article
Technologically Driven Approaches for the Integrative Use of Wild Blackthorn (Prunus spinosa L.) Fruits in Foods and Nutraceuticals.
- Published in:
- Antioxidants, 2023, v. 12, n. 8, p. 1637, doi. 10.3390/antiox12081637
- By:
- Publication type:
- Article
Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel.
- Published in:
- Antioxidants, 2020, v. 9, n. 4, p. 351, doi. 10.3390/antiox9040351
- By:
- Publication type:
- Article
DEVELOPMENT OF VALUE-ADDED MUFFINS USING CARROT POMACE POWDER AS A NATURAL PIGMENT.
- 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, 2024, v. 48, n. 1, p. 192, doi. 10.35219/foodtechnology.2024.1.12
- By:
- Publication type:
- Article
THE INFLUENCE OF GENTLE PROCESSING OF ORANGE SWEET POTATO ON QUALITY PROPERTIES OF PUREES.
- 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, 2023, v. 47, n. 2, p. 64, doi. 10.35219/foodtechnology.2023.2.04
- By:
- Publication type:
- Article
LOW-SUGAR APPLES JAM WITH HIBISCUS EXTRACT: TEXTURAL, PHYTOCHEMICAL AND NUTRITIONAL ASPECTS.
- 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, 2023, v. 47, n. 1, p. 110, doi. 10.35219/foodtechnology.2023.1.07
- By:
- Publication type:
- Article
INSTRUMENTAL AND SENSORIAL TESTS FOR PREDICTING THE TEXTURAL PROFILE OF REFORMULATED MEATLOAF.
- 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, 2018, v. 42, n. 1, p. 61
- By:
- Publication type:
- Article
A STUDY UPON SALT REDUCTION IN EMULSIFIED MEAT PRODUCTS.
- 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, 2017, v. 41, n. 2, p. 42
- By:
- Publication type:
- Article
INFLUENCE OF DRYING CONDITIONS ON THE EFFECTIVE DIFFUSIVITY AND ACTIVATION ENERGY DURING CONVECTIVE AIR AND VACUUM DRYING OF PUMPKIN.
- 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, 2015, v. 39, n. 2, p. 20
- By:
- Publication type:
- Article
THE EFFECT OF THE PARTIAL SUBSTITUTION OF PORK BACK FAT WITH VEGETABLE OILS AND WALNUTS ON THE CHEMICAL COMPOSITION, TEXTURE PROFILE AND SENSORIAL PROPERTIES OF MEATLOAF.
- 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, 2015, v. 39, n. 1, p. 58
- By:
- Publication type:
- Article
Advanced Composites Based on Sea Buckthorn Carotenoids for Mayonnaise Enrichment.
- Published in:
- Polymers (20734360), 2022, v. 14, n. 3, p. 548, doi. 10.3390/polym14030548
- By:
- Publication type:
- Article
Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades.
- Published in:
- Molecules, 2021, v. 26, n. 11, p. 3073, doi. 10.3390/molecules26113073
- By:
- Publication type:
- Article
Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties.
- Published in:
- Molecules, 2020, v. 25, n. 21, p. 5090, doi. 10.3390/molecules25215090
- By:
- Publication type:
- Article
Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice.
- Published in:
- Molecules, 2018, v. 23, n. 11, p. 3047, doi. 10.3390/molecules23113047
- By:
- Publication type:
- Article
Customized Technological Designs to Improve the Traditional Use of Rosa canina Fruits in Foods and Ingredients.
- Published in:
- Plants (2223-7747), 2023, v. 12, n. 4, p. 754, doi. 10.3390/plants12040754
- By:
- Publication type:
- Article
A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2038, doi. 10.3390/foods11142038
- By:
- Publication type:
- Article
Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1611, doi. 10.3390/foods9111611
- By:
- Publication type:
- Article
Three Types of Beetroot Products Enriched with Lactic Acid Bacteria.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 786, doi. 10.3390/foods9060786
- By:
- Publication type:
- Article