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Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging.
- Published in:
- Life (2075-1729), 2024, v. 14, n. 5, p. 647, doi. 10.3390/life14050647
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- Article
Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 1, p. 35, doi. 10.3390/app14010035
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- Article
Microwave-Assisted Extraction of Polyphenols from Bitter Orange Industrial Waste and Identification of the Main Compounds.
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- Life (2075-1729), 2023, v. 13, n. 9, p. 1864, doi. 10.3390/life13091864
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- Article
Vacuum-Packed Pork Sausages with Modified Casing Added with Orange Peel Extracts: Evaluating In Vitro Antioxidant Activity via Hyperspectral Imaging Coupled with Chemometrics.
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- Processes, 2023, v. 11, n. 9, p. 2583, doi. 10.3390/pr11092583
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- Article
Estimating Moisture Content of Sausages with Different Types of Casings via Hyperspectral Imaging in Tandem with Multivariate.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 9, p. 5300, doi. 10.3390/app13095300
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- Article
Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts.
- Published in:
- Foods, 2023, v. 12, n. 5, p. 1069, doi. 10.3390/foods12051069
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- Article
Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182797
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- Article
Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study.
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- Sustainability (2071-1050), 2022, v. 14, n. 15, p. 9071, doi. 10.3390/su14159071
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- Article
Quality Evaluation and Mathematical Modelling Approach to Estimate the Growth Parameters of Total Viable Count in Sausages with Different Casings.
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- Foods, 2022, v. 11, n. 5, p. 634, doi. 10.3390/foods11050634
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- Article
Optimizing Procedures of Ultrasound-Assisted Extraction of Waste Orange Peels by Response Surface Methodology.
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- Molecules, 2022, v. 27, n. 7, p. 2268, doi. 10.3390/molecules27072268
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- Article
Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts.
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- 2022
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- Publication type:
- Editorial
Evaluation of different solvents on flavonoids extraction efficiency from sweet oranges and ripe and immature Seville oranges.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 9, p. 3123, doi. 10.1111/ijfs.14576
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- Article
Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings.
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- Foods, 2020, v. 9, n. 8, p. 1089, doi. 10.3390/foods9081089
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- Article
Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces.
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- Processes, 2020, v. 8, n. 5, p. 511, doi. 10.3390/pr8050511
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- Article
Esterification of Free Fatty Acids with Glycerol within the Biodiesel Production Framework.
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- Processes, 2019, v. 7, n. 11, p. 832, doi. 10.3390/pr7110832
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- Article
Production of Oxygenated Fuel Additives from Residual Glycerine Using Biocatalysts Obtained from Heavy-Metal-Contaminated Jatropha curcas L. Roots.
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- Energies (19961073), 2019, v. 12, n. 4, p. 740, doi. 10.3390/en12040740
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- Article
Real‐time prediction of pre‐cooked Japanese sausage color with different storage days using hyperspectral imaging.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 7, p. 2564, doi. 10.1002/jsfa.8746
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- Article
Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storage.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 8, p. 1777, doi. 10.1111/ijfs.13451
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- Article
Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 10, p. 2270, doi. 10.1111/ijfs.13224
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- Article
Immersion Vacuum-Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State-of-the Art.
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- Comprehensive Reviews in Food Science & Food Safety, 2015, v. 14, n. 6, p. 785, doi. 10.1111/1541-4337.12157
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- Article
Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2659, doi. 10.1111/ijfs.12603
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- Article
Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 8, p. 1850, doi. 10.1111/ijfs.12494
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- Article