Found: 8
Select item for more details and to access through your institution.
Characterization of biodegradable bi‐layer films from thermoplastic starch and poly‐l‐lactic acid.
- Published in:
- Journal of Applied Polymer Science, 2024, v. 141, n. 20, p. 1, doi. 10.1002/app.55378
- By:
- Publication type:
- Article
Drying kinetics and change in bioactive compounds of edible flowers: Prunus domestica.
- Published in:
- Journal of Food Process Engineering, 2023, v. 46, n. 10, p. 1, doi. 10.1111/jfpe.14405
- By:
- Publication type:
- Article
Characterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils.
- Published in:
- Journal of Polymers & the Environment, 2023, v. 31, n. 6, p. 2334, doi. 10.1007/s10924-023-02761-w
- By:
- Publication type:
- Article
LOW-FAT COOKIES WITH CHLORELLA VULGARIS: EFFECTS ON DOUGH RHEOLOGY, PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COOKIES.
- Published in:
- GIDA: The Journal of Food, 2023, v. 48, n. 3, p. 526, doi. 10.15237/gida.GD22076
- By:
- Publication type:
- Article
Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched "Boba Balls".
- Published in:
- Foods, 2022, v. 11, n. 23, p. 3785, doi. 10.3390/foods11233785
- By:
- Publication type:
- Article
The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during storage.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 12, p. 5502, doi. 10.1002/jsfa.11905
- By:
- Publication type:
- Article
Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk.
- Published in:
- Food & Health (2602-2834), 2022, v. 8, n. 1, p. 12, doi. 10.3153/FH22002
- By:
- Publication type:
- Article
Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients.
- Published in:
- Czech Journal of Food Sciences, 2021, v. 39, n. 1, p. 29, doi. 10.17221/145/2020-CJFS
- By:
- Publication type:
- Article