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Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.
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- Foods, 2024, v. 13, n. 17, p. 2658, doi. 10.3390/foods13172658
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- Article
The Determination of Triacylglycerols and Tocopherols Using UHPLC–CAD/FLD Methods for Assessing the Authenticity of Coffee Beans.
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- Foods, 2023, v. 12, n. 23, p. 4197, doi. 10.3390/foods12234197
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- Article
Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures.
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- Foods, 2022, v. 11, n. 19, p. 3041, doi. 10.3390/foods11193041
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- Article
Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals.
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- Molecules, 2023, v. 28, n. 12, p. 4741, doi. 10.3390/molecules28124741
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- Article
Is coffee powder extract a possible functional ingredient useful in food and nutraceutical industries?
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 1, p. 140, doi. 10.15586/ijfs.v34i1.2171
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- Article
Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.
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- Antioxidants, 2023, v. 12, n. 12, p. 2115, doi. 10.3390/antiox12122115
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- Article
Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis).
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- Antioxidants, 2021, v. 10, n. 2, p. 196, doi. 10.3390/antiox10020196
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- Article
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1953, doi. 10.1111/1541-4337.13137
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- Article