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Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks.
- Published in:
- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/7341118
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- Article
Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches.
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- International Agrophysics, 2017, v. 31, n. 3, p. 357, doi. 10.1515/intag-2016-0058
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- Article
The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces.
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- Journal of Food Process Engineering, 2020, v. 43, n. 4, p. 1, doi. 10.1111/jfpe.13382
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- Article
Characteristics of extruded cereal snacks enriched by an addition of freeze‐dried red and purple potatoes.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12927
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- Article
Starch from Unripe Apples (Malus domestica Borkh) as an Alternative for Application in the Food Industry.
- Published in:
- Molecules, 2024, v. 29, n. 8, p. 1707, doi. 10.3390/molecules29081707
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- Article
The Influence of Microwave-Assisted Extraction on the Phenolic Compound Profile and Biological Activities of Extracts from Selected Scutellaria Species.
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- Molecules, 2023, v. 28, n. 9, p. 3877, doi. 10.3390/molecules28093877
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- Article
Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours.
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- Molecules, 2023, v. 28, n. 8, p. 3556, doi. 10.3390/molecules28083556
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- Article
Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder.
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- Molecules, 2022, v. 27, n. 23, p. 8472, doi. 10.3390/molecules27238472
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- Article
The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains.
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/8870754
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- Article
Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads.
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- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/8024398
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- Article
NUTRITIONAL COMPOSITION, BIOLOGICAL ACTIVITY AND TECHNOLOGICAL PROPERTIES OF NEW SLOVAKIAN BLACK OAT VARIETIES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 11, n. 3, p. 1, doi. 10.15414/jmbfs.4238
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- Publication type:
- Article
INDUSTRIAL APPLE POMACE BY-PRODUCTS AS A POTENTIAL SOURCE OF PRO-HEALTH COMPOUNDS IN FUNCTIONAL FOOD.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2017, v. 7, n. 1, p. 22, doi. 10.15414/jmbfs.2017.7.1.22-26
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- Article
Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread.
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- PLoS ONE, 2020, v. 15, n. 9, p. 1, doi. 10.1371/journal.pone.0229841
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- Article
The Effect of Inulin as a Fat Replacement on Dough and Biscuit Properties.
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- Journal of Food Quality, 2015, v. 38, n. 5, p. 305, doi. 10.1111/jfq.12148
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- Article
Physicochemical Characteristics of Cereal Extrudates with Different Levels of Defatted Blackcurrant Seeds.
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- Journal of Food Quality, 2013, v. 36, n. 6, p. 385, doi. 10.1111/jfq.12059
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- Article
THE INFLUENCE OF ADDITION OF DEFATTED BLACKCURRANT SEEDS ON PRO-HEALTH CONSTITUENTS AND TEXTURE OF CEREAL EXTRUDATES.
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- Journal of Food Quality, 2011, v. 34, n. 6, p. 395, doi. 10.1111/j.1745-4557.2011.00418.x
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- Article
Rheological Properties of Pastes Obtained from Starches Derived from Immature Cereal Kernels.
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- Starch / Staerke, 2004, v. 56, n. 6, p. 225, doi. 10.1002/star.200300240
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- Article
Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour.
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- Emirates Journal of Food & Agriculture (EJFA), 2018, v. 30, n. 9, p. 758, doi. 10.9755/ejfa.2018.v30.i9.1799
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- Article
Effect of Extrusion on the Phenolic Composition and Antioxidant Activity of Dry Beans of Phaseolus vulgaris L.
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- Food Technology & Biotechnology, 2007, v. 45, n. 2, p. 139
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- Article
Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes.
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- Starch / Staerke, 2022, v. 74, n. 3/4, p. 1, doi. 10.1002/star.202100158
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- Article
Effect of potato starch extrudates on the physical properties and staling of wheat bread.
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- Starch / Staerke, 2015, v. 67, n. 5/6, p. 540, doi. 10.1002/star.201400229
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- Article
The influence of oxidation, extrusion and oxidation/extrusion on physico-chemical properties of potato starch.
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- Starch / Staerke, 2014, v. 66, n. 1/2, p. 190, doi. 10.1002/star.201300069
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- Article
Influence of rye bran heteropolysaccharides on the physicochemical and antioxidant properties of honeydew honey microcapsules.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 130, p. 171, doi. 10.1016/j.fbp.2021.09.014
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- Article
Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours.
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- Antioxidants, 2023, v. 12, n. 11, p. 1912, doi. 10.3390/antiox12111912
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- Publication type:
- Article
Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 8, p. 1429, doi. 10.1007/s00217-017-2853-y
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- Article
Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.
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- Antioxidants, 2023, v. 12, n. 2, p. 324, doi. 10.3390/antiox12020324
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- Article
Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads.
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- Antioxidants, 2021, v. 10, n. 5, p. 807, doi. 10.3390/antiox10050807
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- Article
Physicochemical Properties and Evaluation of Antioxidant Potential of Sugar Beet Pulp—Preliminary Analysis for Further Use (Future Prospects).
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- Agriculture; Basel, 2023, v. 13, n. 5, p. 1039, doi. 10.3390/agriculture13051039
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- Article
CHARACTERISTICS OF STARCH BREADS ENRICHED WITH RED POTATOES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 162, doi. 10.5219/720
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- Article
Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.
- Published in:
- Foods, 2024, v. 13, n. 11, p. 1767, doi. 10.3390/foods13111767
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- Article
The Use of Waste Products from the Food Industry to Obtain High Value-Added Products.
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- Foods, 2024, v. 13, n. 6, p. 847, doi. 10.3390/foods13060847
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- Article
Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3735, doi. 10.3390/foods12203735
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- Article
Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds.
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- Foods, 2023, v. 12, n. 4, p. 804, doi. 10.3390/foods12040804
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- Publication type:
- Article
Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4873, doi. 10.3390/app14114873
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- Publication type:
- Article
The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7670, doi. 10.3390/app13137670
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- Article
The Influence of Fruit Pomaces on Nutritional, Pro-Health Value and Quality of Extruded Gluten-Free Snacks.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 8, p. 4818, doi. 10.3390/app13084818
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- Publication type:
- Article
Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 7, p. 4485, doi. 10.3390/app13074485
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- Article
The Effect of Milk Thistle (Silybum marianum L.) Fortification, Rich in Dietary Fibre and Antioxidants, on Structure and Physicochemical Properties of Biscuits.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 23, p. 12501, doi. 10.3390/app122312501
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- Article
Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 19, p. 9735, doi. 10.3390/app12199735
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- Publication type:
- Article
CHARACTERISATION OF FIVE POTATO CULTIVARS ACCORDING TO THEIR NUTRITIONAL AND PRO-HEALTH COMPONENTS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 1, p. 73
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- Article
CHANGES IN MOLECULAR MASS AND CRYSTALLINE STRUCTURE OF STARCH ISOLATED FROM IMMATURE CEREALS.
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- Polish Journal of Food & Nutrition Sciences, 2008, v. 58, n. 4, p. 463
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- Publication type:
- Article
Starch bread with a share of non-wheat flours as a source of bioactive compounds in gluten-free diet.
- Published in:
- Journal of Food & Nutrition Research, 2016, v. 55, n. 1, p. 11
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- Article