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A Potentially Ecosustainable Hazelnut/Carob-Based Spread.
- Published in:
- International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4863035
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- Article
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics.
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- European Food Research & Technology, 2021, v. 247, n. 3, p. 687, doi. 10.1007/s00217-020-03656-z
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- Article
Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 5, p. 1686, doi. 10.1002/jsfa.7272
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- Article
New assessment based on the use of principal factor analysis to investigate corn silage quality from nutritional traits, fermentation end products and mycotoxins.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 2, p. 437, doi. 10.1002/jsfa.7109
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- Article
Effect of water-saving irrigation regime on whole-plant yield and nutritive value of maize hybrids.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 3040, doi. 10.1002/jsfa.6137
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- Article
Nutrients' and Antinutrients' Seed Content in Common Bean (Phaseolus vulgaris L.) Lines Carrying Mutations Affecting Seed Composition.
- Published in:
- Agronomy, 2019, v. 9, n. 6, p. 317, doi. 10.3390/agronomy9060317
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- Article
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review.
- Published in:
- International Journal of Food Science & Technology, 2018, v. 53, n. 1, p. 50, doi. 10.1111/ijfs.13552
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- Article
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 6, p. 2545, doi. 10.1002/jsfa.11596
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- Publication type:
- Article
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 1920, doi. 10.1002/jsfa.10807
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- Article
nLCA in bakery food products: state of the art and urgent needs.
- Published in:
- Frontiers in Sustainable Food Systems, 2024, p. 1, doi. 10.3389/fsufs.2024.1253865
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- Article
Comprehensive Mathematical Model for Freezing Time Prediction of Finite Object.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 211, doi. 10.3303/CET2187036
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- Article
Hydrothermal Treatment of Grape Skins for Sugars, Antioxidants and Soluble Fibers Production.
- Published in:
- CET Journal - Chemical Engineering Transactions, 2020, v. 79, p. 127, doi. 10.3303/CET2079022
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- Publication type:
- Article
Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers.
- Published in:
- Antioxidants, 2024, v. 13, n. 3, p. 365, doi. 10.3390/antiox13030365
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- Article
Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation.
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- Antioxidants, 2020, v. 9, n. 4, p. 306, doi. 10.3390/antiox9040306
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- Publication type:
- Article
Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion.
- Published in:
- Antioxidants, 2020, v. 9, n. 4, p. 302, doi. 10.3390/antiox9040302
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- Article
Review on Mycotoxin Issues in Ruminants: Occurrence in Forages, Effects of Mycotoxin Ingestion on Health Status and Animal Performance and Practical Strategies to Counteract Their Negative Effects.
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- Toxins, 2015, v. 7, n. 8, p. 3057, doi. 10.3390/toxins7083057
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- Article
Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study.
- Published in:
- Starch / Staerke, 2019, v. 71, n. 7/8, p. N.PAG, doi. 10.1002/star.201800194
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- Article
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 1803, doi. 10.1111/ijfs.16312
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- Article
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4847, doi. 10.1111/ijfs.15720
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- Publication type:
- Article
Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies.
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- Starch / Staerke, 2016, v. 68, n. 5/6, p. 469, doi. 10.1002/star.201500228
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- Publication type:
- Article
In vitro starch digestibility and quality attributes of gluten free 'tagliatelle' prepared with teff flour and increasing levels of a new developed bean cultivar.
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- Starch / Staerke, 2016, v. 68, n. 3/4, p. 374, doi. 10.1002/star.201500007
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- Publication type:
- Article
Factors affecting starch utilization in large animal food production system: A review.
- Published in:
- Starch / Staerke, 2014, v. 66, n. 1/2, p. 72, doi. 10.1002/star.201300177
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- Publication type:
- Article
Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.
- Published in:
- Foods, 2024, v. 13, n. 15, p. 2315, doi. 10.3390/foods13152315
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- Article
Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications.
- Published in:
- Foods, 2023, v. 12, n. 18, p. 3418, doi. 10.3390/foods12183418
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- Article
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2584, doi. 10.3390/foods12132584
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- Publication type:
- Article
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs.
- Published in:
- Foods, 2023, v. 12, n. 5, p. 998, doi. 10.3390/foods12050998
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- Publication type:
- Article
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.
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- Foods, 2023, v. 12, n. 2, p. 327, doi. 10.3390/foods12020327
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- Article
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.
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- Foods, 2022, v. 11, n. 16, p. 2496, doi. 10.3390/foods11162496
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- Article
Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 908, doi. 10.3390/foods10050908
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- Publication type:
- Article
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 507, doi. 10.3390/foods10030507
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- Publication type:
- Article
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.
- Published in:
- Foods, 2021, v. 10, n. 1, p. 75, doi. 10.3390/foods10010075
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- Publication type:
- Article
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta.
- Published in:
- Foods, 2020, v. 9, n. 5, p. 628, doi. 10.3390/foods9050628
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- Publication type:
- Article
Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits.
- Published in:
- Frontiers in Plant Science, 2016, p. 1, doi. 10.3389/fpls.2016.00928
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- Publication type:
- Article
Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour.
- Published in:
- Nutrients, 2021, v. 13, n. 12, p. 4517, doi. 10.3390/nu13124517
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- Publication type:
- Article
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index.
- Published in:
- Food & Bioprocess Technology, 2022, v. 15, n. 7, p. 1563, doi. 10.1007/s11947-022-02838-9
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- Publication type:
- Article
Effect of different fibre addition on cookie dough and texture.
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 7, p. 614, doi. 10.1177/10820132231162475
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- Publication type:
- Article