Are Citric Acid-Iron II Complexes True Chelates or Just Physical Mixtures and How to Prove This?
- Published in:
- Foods, 2023, v. 12, n. 2, p. 410, doi. 10.3390/foods12020410
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- Article
Works by Haddarah, Amira
Results: 8
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Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia.
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- Foods, 2021, v. 10, n. 4, p. 805, doi. 10.3390/foods10040805
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- Publication type:
- Article
3
Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing.
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- Foods, 2020, v. 9, n. 1, p. 21, doi. 10.3390/foods9010021
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- Publication type:
- Article
4
Hydrogen Bond Integration in Potato Microstructure: Effects of Water Removal, Thermal Treatment, and Cooking Techniques.
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- Polysaccharides (2673-4176), 2024, v. 5, n. 4, p. 609, doi. 10.3390/polysaccharides5040039
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- Article
5
Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing.
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- Food & Bioprocess Technology, 2018, v. 11, n. 11, p. 2021, doi. 10.1007/s11947-018-2159-5
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- Publication type:
- Article
6
Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 11, p. 9443, doi. 10.1002/fsn3.4392
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- Article
7
Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 1046, doi. 10.1002/fsn3.3818
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- Publication type:
- Article
8
Formation, Mitigation, and Detection of Acrylamide in Foods.
- Published in:
- Food Analytical Methods, 2022, v. 15, n. 6, p. 1736, doi. 10.1007/s12161-022-02239-w
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- Publication type:
- Article