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Gluten-Free Brewing: Issues and Perspectives.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020053
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- Article
A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception.
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- Beverages, 2023, v. 9, n. 1, p. 18, doi. 10.3390/beverages9010018
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- Article
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives.
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- Foods, 2023, v. 12, n. 4, p. 856, doi. 10.3390/foods12040856
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- Article
Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study.
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- Foods, 2022, v. 11, n. 20, p. 3253, doi. 10.3390/foods11203253
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- Article
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods.
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- Foods, 2021, v. 10, n. 8, p. 1810, doi. 10.3390/foods10081810
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- Article
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products.
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- Foods, 2021, v. 10, n. 4, p. 881, doi. 10.3390/foods10040881
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- Article
Recent Developments in Solid Lipid Microparticles for Food Ingredients Delivery.
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- Foods, 2021, v. 10, n. 2, p. 400, doi. 10.3390/foods10020400
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- Article
Effect of Microencapsulation on Survival at Simulated Gastrointestinal Conditions and Heat Treatment of a Non Probiotic Strain, Lactiplantibacillus plantarum 48M, and the Probiotic Strain Limosilactobacillus reuteri DSM 17938.
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- Foods, 2021, v. 10, n. 2, p. 217, doi. 10.3390/foods10020217
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- Article
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study.
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- Foods, 2020, v. 9, n. 4, p. 470, doi. 10.3390/foods9040470
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- Article
Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region.
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- Foods, 2020, v. 9, n. 4, p. 406, doi. 10.3390/foods9040406
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- Article
Recent Updates on the Use of Agro-Food Waste for Biogas Production.
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- Applied Sciences (2076-3417), 2019, v. 9, n. 6, p. 1217, doi. 10.3390/app9061217
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- Article
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits.
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- Journal of Chemistry, 2015, v. 2015, p. 1, doi. 10.1155/2015/384051
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- Article
Experimental gluten‐free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 4, p. 1936, doi. 10.1111/ijfs.15188
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- Article
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile.
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- International Journal of Dairy Technology, 2023, v. 76, n. 4, p. 813, doi. 10.1111/1471-0307.12985
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- Article
Vitamin C content in leaves and roots of horseradish (Armoracia rusticana): Seasonal variation in fresh tissues and retention as affected by storage conditions.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 10, p. 799, doi. 10.9755/ejfa.2017.v29.i10.1294
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- Article
Influence of yeast strain, priming solution and temperature on beer bottle conditioning.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 12, p. 4106, doi. 10.1002/jsfa.7611
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- Article
Heating Performances of Tomato-Based Dressing Sauces Undergoing Moderate Electric Fields.
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- CET Journal - Chemical Engineering Transactions, 2023, v. 104, p. 181, doi. 10.3303/CET23104031
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- Article
Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits.
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- European Food Research & Technology, 2021, v. 247, n. 3, p. 707, doi. 10.1007/s00217-020-03659-w
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- Article
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils.
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- European Food Research & Technology, 2018, v. 244, n. 4, p. 747, doi. 10.1007/s00217-017-2995-y
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- Article
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis.
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- European Food Research & Technology, 2017, v. 243, n. 7, p. 1183, doi. 10.1007/s00217-016-2831-9
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- Article
Nutritional quality of seeds and leaf metabolites of Chia ( Salvia hispanica L.) from Southern Italy.
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- European Food Research & Technology, 2015, v. 241, n. 5, p. 615, doi. 10.1007/s00217-015-2488-9
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- Article
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines.
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- European Food Research & Technology, 2011, v. 232, n. 5, p. 889, doi. 10.1007/s00217-011-1457-1
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- Article
Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation.
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- Antioxidants, 2021, v. 10, n. 2, p. 165, doi. 10.3390/antiox10020165
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- Article
Biogenic amines during ripening in ‘Semicotto Caprino’ cheese: role of enterococci.
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- International Journal of Food Science & Technology, 2001, v. 36, n. 2, p. 153, doi. 10.1046/j.1365-2621.2001.00443.x
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- Article
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1428, doi. 10.1007/s11694-022-01711-9
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- Article
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 2, p. 1591, doi. 10.1007/s11694-019-00075-x
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- Article
The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2747, doi. 10.1007/s11694-018-9892-3
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- Publication type:
- Article
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization.
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- Food & Bioprocess Technology, 2021, v. 14, n. 8, p. 1490, doi. 10.1007/s11947-021-02650-x
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- Article