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Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk.
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- Foods, 2023, v. 12, n. 17, p. 3302, doi. 10.3390/foods12173302
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- Article
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.
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- Foods, 2023, v. 12, n. 8, p. 1638, doi. 10.3390/foods12081638
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- Article
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features.
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- Foods, 2021, v. 10, n. 2, p. 407, doi. 10.3390/foods10020407
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- Article
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers.
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- Foods, 2021, v. 10, n. 2, p. 318, doi. 10.3390/foods10020318
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- Article
Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization.
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- Foods, 2020, v. 9, n. 8, p. 1105, doi. 10.3390/foods9081105
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- Article
Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce.
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- Food Biophysics, 2015, v. 10, n. 2, p. 129, doi. 10.1007/s11483-014-9369-9
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- Article
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas.
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- Food Biophysics, 2010, v. 5, n. 4, p. 300, doi. 10.1007/s11483-010-9171-2
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- Article
Technological functionality of composite flours from sorghum, tapioca and cowpea.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4736, doi. 10.1111/ijfs.15471
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- Article
Semi‐solid fibre syrup for sugar reduction in cookies.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5080, doi. 10.1111/ijfs.15298
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- Article
Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5071, doi. 10.1111/ijfs.15301
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- Article
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 3, p. 780, doi. 10.1111/ijfs.13995
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- Article
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3836, doi. 10.1002/jsfa.8899
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- Article
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta.
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- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1642, doi. 10.1007/s11947-010-0476-4
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- Article
Physical characterization of whole and skim dried milk powders.
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- Journal of Food Science & Technology, 2017, v. 54, n. 11, p. 3433, doi. 10.1007/s13197-017-2795-1
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- Article
Effect of different cooking methods on structure and quality of industrially frozen carrots.
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- Journal of Food Science & Technology, 2016, v. 53, n. 5, p. 2443, doi. 10.1007/s13197-016-2229-5
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- Article
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 1, p. 73, doi. 10.1002/jsfa.3412
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- Article
A multilevel investigation supported by multivariate analysis for tomato product formulation.
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- European Food Research & Technology, 2021, v. 247, n. 9, p. 2345, doi. 10.1007/s00217-021-03794-y
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- Article
Can a physically modified corn flour be used as fat replacer in a mayonnaise?
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- European Food Research & Technology, 2020, v. 246, n. 12, p. 2493, doi. 10.1007/s00217-020-03592-y
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- Article
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach.
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- European Food Research & Technology, 2020, v. 246, n. 11, p. 2249, doi. 10.1007/s00217-020-03569-x
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- Article
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis.
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- European Food Research & Technology, 2019, v. 245, n. 6, p. 1337, doi. 10.1007/s00217-019-03256-6
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- Article
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features.
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- European Food Research & Technology, 2019, v. 245, n. 1, p. 143, doi. 10.1007/s00217-018-3146-9
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- Article
Staling and water dynamics in high-gluten bread.
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- European Food Research & Technology, 2017, v. 243, n. 7, p. 1173, doi. 10.1007/s00217-016-2832-8
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- Article
Staling of gluten-free breads: physico-chemical properties and H NMR mobility.
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- European Food Research & Technology, 2017, v. 243, n. 5, p. 867, doi. 10.1007/s00217-016-2801-2
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- Article
High pressure-induced tapioca starch gels: physico-chemical characterization and stability.
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- European Food Research & Technology, 2008, v. 226, n. 4, p. 889, doi. 10.1007/s00217-007-0611-2
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- Article