Found: 21
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The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening.
- Published in:
- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2018, v. 46, n. 1, p. 148, doi. 10.15835/nbha46111017
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- Article
In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates.
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- Molecules, 2022, v. 27, n. 6, p. 1972, doi. 10.3390/molecules27061972
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- Article
Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review.
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- Processes, 2021, v. 9, n. 11, p. 2008, doi. 10.3390/pr9112008
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- Article
Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 11, p. 4791, doi. 10.3390/app11114791
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- Article
Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 20, p. 7140, doi. 10.3390/app10207140
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- Article
Sustainable Ingredients and Selected Herbs By-Products for Food Industry.
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- Hop & Medicinal Plants, 2022, v. 30, n. 1/2, p. 180
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- Article
Lupin - A Review of the Chemical Composition, Health Benefits and Its Uses in Bakery and Pastry Products.
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- Hop & Medicinal Plants, 2022, v. 30, n. 1/2, p. 98
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- Publication type:
- Article
PLANTS WITH HYPOGLYCEMIC EFFECT: BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIDIABETES MECHANISMS.
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- Hop & Medicinal Plants, 2021, v. 29, n. 1/2, p. 183
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- Publication type:
- Article
CONVERSION OF ROSEHIP, CRANBERRY, GOJI AND COCONUT FRUITS INTO A FUNCTIONAL TEA RICH IN BIOLOGICALLY ACTIVE PRINCIPLES.
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- Hop & Medicinal Plants, 2018, v. 26, n. 1/2, p. 122
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- Article
CUMIN (CUMINUM CYMINUM L.) AND BLACK CUMIN (NIGELLA SATIVA) CHEMICAL COMPOSITIONS AND APPLICATIONS IN FOOD PROCESSING.
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- Hop & Medicinal Plants, 2018, v. 26, n. 1/2, p. 60
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- Article
Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product.
- Published in:
- Molecules, 2020, v. 25, n. 9, p. 2214, doi. 10.3390/molecules25092214
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- Article
Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles.
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- Molecules, 2020, v. 25, n. 3, p. 442, doi. 10.3390/molecules25030442
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- Article
Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product.
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- Plants (2223-7747), 2021, v. 10, n. 8, p. 1558, doi. 10.3390/plants10081558
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- Article
Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin.
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- Foods, 2023, v. 12, n. 21, p. 4025, doi. 10.3390/foods12214025
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- Article
Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates.
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- Foods, 2021, v. 10, n. 11, p. 2787, doi. 10.3390/foods10112787
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- Article
Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates.
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- Foods, 2021, v. 10, n. 10, p. 2401, doi. 10.3390/foods10102401
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- Article
Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat.
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- Foods, 2021, v. 10, n. 9, p. 2012, doi. 10.3390/foods10092012
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- Article
Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates.
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- Foods, 2021, v. 10, n. 5, p. 928, doi. 10.3390/foods10050928
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- Article
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins.
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- Foods, 2020, v. 9, n. 6, p. 822, doi. 10.3390/foods9060822
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- Article
Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429.
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- Foods, 2020, v. 9, n. 3, p. 363, doi. 10.3390/foods9030363
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- Article
Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 443, doi. 10.3390/foods8100443
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- Article