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Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads.
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- Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12850
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- Article
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates.
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- Foods, 2022, v. 11, n. 4, p. 516, doi. 10.3390/foods11040516
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- Article
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123072
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- Article
Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.
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- Foods, 2021, v. 10, n. 5, p. 908, doi. 10.3390/foods10050908
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- Article
A Potentially Ecosustainable Hazelnut/Carob-Based Spread.
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- International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4863035
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- Article
Freeze-dried Products Based on Walnuts: Interaction between Fat Fraction and Dietary Fiber.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 313, doi. 10.3303/CET1975053
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- Article
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine.
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- Food & Bioprocess Technology, 2024, v. 17, n. 2, p. 384, doi. 10.1007/s11947-023-03135-9
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- Article