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Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae : Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation.
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- Beverages, 2024, v. 10, n. 3, p. 51, doi. 10.3390/beverages10030051
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- Article
Hyperspectral imaging system to online monitoring the soy flour content in a functional pasta.
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- Journal of Agricultural Engineering (1974-7071), 2024, v. 54, n. 4, p. 1, doi. 10.4081/jae.2023.1535
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- Article
MICROWAVE BLANCHING OF CUBED POTATOES.
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- Journal of Food Processing & Preservation, 2003, v. 27, n. 6, p. 475, doi. 10.1111/j.1745-4549.2003.tb00531.x
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- Article
AUTOXIDATION OF PACKED ROASTED ALMONDS AS AFFECTED BY TWO PACKAGING FILMS.
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- Journal of Food Processing & Preservation, 2003, v. 27, n. 4, p. 321, doi. 10.1111/j.1745-4549.2003.tb00520.x
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- Article
Green and sustainable techniques to increase the extraction of phenolic compounds from turnip greens by‐products.
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- Journal of Food Process Engineering, 2024, v. 47, n. 5, p. 1, doi. 10.1111/jfpe.14617
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- Article
Removal Ability and Resistance to Cinnamic and Vanillic Acids by Fungi.
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- Microorganisms, 2020, v. 8, n. 6, p. 930, doi. 10.3390/microorganisms8060930
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- Article
Phenolic content, physical and sensory properties of breads made with different types of barley wort.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2736, doi. 10.1002/jsfa.7014
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- Article
Ochratoxin A released back into the medium by Saccharomyces cerevisiae as a function of the strain, washing medium and fermentative conditions.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 15, p. 3291, doi. 10.1002/jsfa.6683
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- Article
Effects of bud load on quality of Beogradska besemena and Thompson seedless table grapes and cultivar differentiation based on chemometrics of analytical indices.
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- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 3, p. 645, doi. 10.1002/jsfa.4625
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- Article
A pre-competitive research on frozen gnocchi: quality evaluation and market survey.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 2, p. 98, doi. 10.15586/ijfs.v35i2.2269
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- Article
Quality of frozen stored flavoured olive oils.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 1, p. 59, doi. 10.15586/ijfs.v34i1.2161
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- Article
Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5757, doi. 10.1111/ijfs.16674
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- Article
Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 7, doi. 10.1111/j.1365-2621.2009.02072.x
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- Article
Evaluation of isoflavone content and antioxidant activity of soy-wheat pasta.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 7, p. 1304, doi. 10.1111/j.1365-2621.2009.01959.x
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- Article
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1610, doi. 10.1111/j.1365-2621.2007.01632.x
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- Article
Use of nisin, lysozyme and EDTA for inhibiting microbial growth in chilled buffalo meat.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 4, p. 573, doi. 10.1111/j.1365-2621.2006.01438.x
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- Article
Physical and Sensory Properties of Bread Enriched with Phenolic Aqueous Extracts from Vegetable Wastes.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 247, doi. 10.17221/528/2014-CJFS
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- Article
Changes Produced in Extra-Virgin Olive Oils from cv. Coratina during a Prolonged Storage Treatment.
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- Czech Journal of Food Sciences, 2014, v. 32, n. 1, p. 1, doi. 10.17221/79/2013-cjfs
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- Article
Craft beer: An overview.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 2, p. 1829, doi. 10.1111/1541-4337.12693
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- Article
Discrimination of flavoured olive oil based on hyperspectral imaging.
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- Journal of Food Science & Technology, 2018, v. 55, n. 7, p. 2429, doi. 10.1007/s13197-018-3160-8
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- Article
Recovery of Biomolecules from Food Wastes – A Review.
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- Molecules, 2014, v. 19, n. 9, p. 14821, doi. 10.3390/molecules190914821
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- Article
Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies.
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- Molecules, 2012, v. 17, n. 10, p. 11421, doi. 10.3390/molecules171011421
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- Article
A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream.
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- Foods, 2021, v. 10, n. 2, p. 334, doi. 10.3390/foods10020334
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- Article
Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines.
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- European Food Research & Technology, 2017, v. 243, n. 9, p. 1667, doi. 10.1007/s00217-017-2874-6
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- Article
Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine.
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- European Food Research & Technology, 2017, v. 243, n. 2, p. 247, doi. 10.1007/s00217-016-2740-y
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- Article
A study on the effects of oxygen transmission rate of synthetic stopper on wine quality: the case of Nero di Troia.
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- European Food Research & Technology, 2016, v. 242, n. 11, p. 1857, doi. 10.1007/s00217-016-2685-1
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- Article
Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation.
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- European Food Research & Technology, 2016, v. 242, n. 10, p. 1631, doi. 10.1007/s00217-016-2662-8
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- Article
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils.
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- European Food Research & Technology, 2016, v. 242, n. 10, p. 1693, doi. 10.1007/s00217-016-2669-1
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- Article
Timing of the treatment with oak chips: the case of Nero di Troia wine.
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- European Food Research & Technology, 2016, v. 242, n. 8, p. 1343, doi. 10.1007/s00217-016-2638-8
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- Article
Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine.
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- European Food Research & Technology, 2016, v. 242, n. 6, p. 825, doi. 10.1007/s00217-015-2588-6
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- Article
Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano.
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- European Food Research & Technology, 2016, v. 242, n. 5, p. 745, doi. 10.1007/s00217-015-2583-y
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- Article
Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging.
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- Toxins, 2015, v. 7, n. 10, p. 4350, doi. 10.3390/toxins7104350
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- Article
The Value of Craft Beer Styles: Evidence from the Italian Market.
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- Foods, 2023, v. 12, n. 6, p. 1328, doi. 10.3390/foods12061328
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- Article
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain.
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- Foods, 2023, v. 12, n. 4, p. 834, doi. 10.3390/foods12040834
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- Article
Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E265, doi. 10.1111/j.1365-2621.2005.tb07182.x
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- Article
Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. E92, doi. 10.1111/j.1365-2621.2005.tb07096.x
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- Article
Optimization of Process Variables for the Sustainable Extraction of Phenolic Compounds from Chicory and Fennel By-Products.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 7, p. 4191, doi. 10.3390/app13074191
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- Article
A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 8, p. 829, doi. 10.1111/j.1365-2621.2005.00998.x
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- Article
Acidifying-blanching of ‘Cicorino’ leaves: effects of recycling of processing solution on product pH.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 811, doi. 10.1111/j.1365-2621.2004.00832.x
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- Article
Literature Review on MOOCs on Sensory (Olfactory) Learning.
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- Computers (2073-431X), 2022, v. 11, n. 3, p. 32, doi. 10.3390/computers11030032
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- Article
Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 11, p. 1083, doi. 10.1007/s11746-009-1446-8
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- Article
Effects of Herbs on Hydrolytic and Oxidative Degradation of Olive Oil in Canned Tomatoes.
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- Journal of the American Oil Chemists' Society (JAOCS), 2005, v. 82, n. 10, p. 759, doi. 10.1007/s11746-005-1140-z
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- Publication type:
- Article
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers.
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- Beverages, 2024, v. 10, n. 1, p. 8, doi. 10.3390/beverages10010008
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- Article
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers.
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- Beverages, 2023, v. 9, n. 1, p. 9, doi. 10.3390/beverages9010009
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- Article
An Overview on Sustainability in the Wine Production Chain.
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- Beverages, 2021, v. 7, n. 1, p. 1, doi. 10.3390/beverages7010015
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- Article
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains.
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- Frontiers in Microbiology, 2023, p. 1, doi. 10.3389/fmicb.2023.1234884
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- Article
Phenolic compounds and antioxidant activity of experimental and industrial table grape juices.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14655
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- Article