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Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound.
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- Foods, 2023, v. 12, n. 9, p. 1791, doi. 10.3390/foods12091791
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- Article
Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents.
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- Food Science & Biotechnology, 2019, v. 28, n. 3, p. 807, doi. 10.1007/s10068-018-0507-x
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- Article
Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 9, p. 1, doi. 10.1111/jfpp.15739
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- Article
Effect of multi‐pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 5, p. 1, doi. 10.1111/jfpp.13615
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- Article
Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13414
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- Article
Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions.
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- Journal of Food Process Engineering, 2023, v. 46, n. 2, p. 1, doi. 10.1111/jfpe.14248
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- Article
Agglomerated mushroom (Agaricus bisporus) powder: Optimization of top spray fluidized bed agglomeration conditions.
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- Journal of Food Process Engineering, 2021, v. 44, n. 6, p. 1, doi. 10.1111/jfpe.13687
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- Article
Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13222
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- Article
Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir.
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- International Journal of Dairy Technology, 2018, v. 71, p. 73, doi. 10.1111/1471-0307.12503
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- Article
Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products.
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- Journal of Food Science & Technology, 2019, v. 56, n. 3, p. 1405, doi. 10.1007/s13197-019-03619-7
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- Article
Furfural Contents and Some Physical and Chemical Properties of Raisins.
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- Academic Food Journal / Akademik GIDA, 2016, v. 14, n. 3, p. 235
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- Article
OVEN COOKING AS ALTERNATIVE TO SMOKING: EVALUATION OF PHYSICOCHEMICAL, MICROBIOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF CIRCASSIAN CHEESE DURING STORAGE AND DETERMINATION OF PAH CONTENTS.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 149
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- Article
Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages.
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- Food Science & Technology International, 2024, v. 30, n. 4, p. 329, doi. 10.1177/10820132231153710
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- Article
Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 608, doi. 10.1177/1082013219853462
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- Article
Application of TOPSIS methodology to determine optimum hazelnut cake concentration and high pressure homogenization condition for hazelnut milk production based on physicochemical, structural and sensory properties.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2404, doi. 10.1007/s11694-018-9857-6
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- Article
STORAGE STABILITY OF LOW AND HIGH HEAT TREATED HAZELNUT BEVERAGES.
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- GIDA: The Journal of Food, 2019, v. 44, n. 6, p. 980, doi. 10.15237/gida.GD19099
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- Article
AGLOMERASYON İŞLEMİNİN YOĞURT TOZUNUN NEM SORPSİYON İZOTERMİ VE TERMODİNAMİK ÖZELLİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2019, v. 44, n. 5, p. 837, doi. 10.15237/gida.GD19100
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- Article