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Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 4620, doi. 10.1111/ijfs.17185
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- Article
IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins †.
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- Foods, 2024, v. 13, n. 9, p. 1312, doi. 10.3390/foods13091312
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- Article
Oat Beta-Glucan as a Metabolic Regulator in Early Stage of Colorectal Cancer—A Model Study on Azoxymethane-Treated Rats.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 9, p. 4635, doi. 10.3390/ijms25094635
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- Article
Consumption of Feed Supplemented with Oat Beta-Glucan as a Chemopreventive Agent against Colon Cancerogenesis in Rats.
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- Nutrients, 2024, v. 16, n. 8, p. 1125, doi. 10.3390/nu16081125
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- Article
Lecithin's Roles in Oleogelation.
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- Gels (2310-2861), 2024, v. 10, n. 3, p. 169, doi. 10.3390/gels10030169
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- Article
Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Flours Binary Blends.
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- Foods, 2024, v. 13, n. 4, p. 596, doi. 10.3390/foods13040596
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- Article
Acerola (Malpighia emarginata) Anti-Inflammatory Activity—A Review.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 4, p. 2089, doi. 10.3390/ijms25042089
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- Article
Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet.
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- Molecules, 2024, v. 29, n. 2, p. 282, doi. 10.3390/molecules29020282
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- Article
Chemical and Nutritional Fat Profile of Acheta domesticus , Gryllus bimaculatus , Tenebrio molitor and Rhynchophorus ferrugineus.
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- Foods, 2024, v. 13, n. 1, p. 32, doi. 10.3390/foods13010032
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- Article
Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.
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- Foods, 2024, v. 13, n. 1, p. 39, doi. 10.3390/foods13010039
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- Article
Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.).
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- Molecules, 2024, v. 29, n. 1, p. 77, doi. 10.3390/molecules29010077
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- Article
Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12716, doi. 10.3390/app132312716
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- Article
3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 22, p. 12362, doi. 10.3390/app132212362
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- Article
Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 22, p. 12465, doi. 10.3390/app132212465
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- Article
Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour.
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- European Food Research & Technology, 2023, v. 249, n. 11, p. 2777, doi. 10.1007/s00217-023-04327-5
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- Article
Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study †.
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- Biology & Life Sciences Forum, 2023, v. 26, p. 70, doi. 10.3390/Foods2023-15025
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- Article
Phytochemical Composition and Antioxidant Properties of Tambourissa ficus , a Mauritian Endemic Fruit.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 19, p. 10908, doi. 10.3390/app131910908
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- Article
Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread.
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- Foods, 2023, v. 12, n. 19, p. 3534, doi. 10.3390/foods12193534
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- Article
Enhancing Bread's Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread.
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- Foods, 2023, v. 12, n. 19, p. 3552, doi. 10.3390/foods12193552
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- Article
Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 14, p. 8175, doi. 10.3390/app13148175
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- Article
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
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- Foods, 2023, v. 12, n. 14, p. 2781, doi. 10.3390/foods12142781
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- Article
Modelling the Factors Influencing Polish Consumers' Approach towards New Food Products on the Market.
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- Sustainability (2071-1050), 2023, v. 15, n. 3, p. 2818, doi. 10.3390/su15032818
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- Article
Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome.
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- Foods, 2023, v. 12, n. 1, p. 169, doi. 10.3390/foods12010169
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- Article
Non-Commercial Grapevines Hybrids Fruits as a Novel Food of High Antioxidant Activity.
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- Foods, 2022, v. 11, n. 15, p. 2216, doi. 10.3390/foods11152216
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- Article
CROSS-NATIONAL COMPARISON OF DYNAMIC INEFFICIENCY FOR EUROPEAN DIETETIC FOOD MANUFACTURING FIRMS.
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- Technological & Economic Development of Economy, 2022, v. 28, n. 4, p. 893, doi. 10.3846/tede.2022.16598
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- Article
3D Printers for Food Printing - Advantages and Drawbacks of Market Ready Technical Solutions.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2022, v. 1, n. 38, p. 41, doi. 10.15611/nit.2022.38.03
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- Article
Natural Gums as Oleogelators.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 23, p. 12977, doi. 10.3390/ijms222312977
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- Article
Clinical Outcomes after Oat Beta-Glucans Dietary Treatment in Gastritis Patients.
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- Nutrients, 2021, v. 13, n. 8, p. 2791, doi. 10.3390/nu13082791
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- Article
Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn's Disease Model: Time- and Molar Mass-Dependent Effects.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 9, p. 4485, doi. 10.3390/ijms22094485
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- Article
Current Knowledge of Content and Composition of Oat Oil—Future Perspectives of Oat as Oil Source.
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- Food & Bioprocess Technology, 2021, v. 14, n. 2, p. 232, doi. 10.1007/s11947-020-02535-5
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- Article
KATALOG NOWEJ ŻYWNOŚCI - INFORMACYJNA BAZA DANYCH W PROCESIE WPROWADZANIA NOWEJ ŻYWNOŚCI NA RYNKI EUROPEJSKIE.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2021, v. 1, n. 37, p. 75, doi. 10.15611/nit.2020.37.04
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- Article
The Importance and Prospects of the Use of Algae in Agribusiness.
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- Sustainability (2071-1050), 2020, v. 12, n. 14, p. 5669, doi. 10.3390/su12145669
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- Article
Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour.
- Published in:
- Molecules, 2020, v. 25, n. 13, p. 3012, doi. 10.3390/molecules25133012
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- Article
Time-Dependent Indirect Antioxidative Effects of Oat Beta-Glucans on Peripheral Blood Parameters in the Animal Model of Colon Inflammation.
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- Antioxidants, 2020, v. 9, n. 5, p. 375, doi. 10.3390/antiox9050375
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- Article
Consumers' Attitudes Facing Entomophagy: Polish Case Perspectives.
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- International Journal of Environmental Research & Public Health, 2020, v. 17, n. 7, p. 2427, doi. 10.3390/ijerph17072427
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- Article
Oral administration of oat beta-glucan preparations of different molecular weight results in regulation of genes connected with immune response in peripheral blood of rats with LPS-induced enteritis.
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- European Journal of Nutrition, 2019, v. 58, n. 7, p. 2859, doi. 10.1007/s00394-018-1838-3
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- Article
Beneficial Effects of Oat Beta-Glucan Dietary Supplementation in Colitis Depend on Its Molecular Weight.
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- Molecules, 2019, v. 24, n. 19, p. 3591, doi. 10.3390/molecules24193591
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- Publication type:
- Article
Proteinaceous Residue Removal from Oat β-Glucan Extracts Obtained by Alkaline Water Extraction.
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- Molecules, 2019, v. 24, n. 9, p. 1729, doi. 10.3390/molecules24091729
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- Publication type:
- Article
High- and low-Molecular Weight oat Beta-Glucan Reveals Antitumor Activity in Human Epithelial Lung Cancer.
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- Pathology & Oncology Research, 2018, v. 24, n. 3, p. 583, doi. 10.1007/s12253-017-0278-3
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- Article
The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts.
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- Food & Bioprocess Technology, 2018, v. 11, n. 4, p. 874, doi. 10.1007/s11947-018-2065-x
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- Article
Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals.
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- Nutrients, 2018, v. 10, n. 2, p. 207, doi. 10.3390/nu10020207
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- Article
BIOSYNTEZA BETA-KAROTENU I KAROTENOIDÓW Z UDZIAŁEM DROŻDŻY RHODOTORULA SPP. - PRZEGLĄD BADAŃ.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2017, v. 4, n. 27, p. 9, doi. 10.15611/nit.2017.4.01
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- Article
PRODUKCJA CHLEBA BEZGLUTENOWEGO WYZWANIEM DLA WSPÓŁCZESNEGO PIEKARNICTWA.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2017, v. 4, n. 27, p. 41, doi. 10.15611/nit.2017.4.03
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- Article
VEGETABLES AS A SOURCE OF CAROTENOIDS.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2016, v. 4, n. 23, p. 26, doi. 10.15611/nit.2016.4.02
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- Article
CHANGE IN FOOD PERCEPTION - FROM TRADITIONAL TO FUNCTIONAL FOOD.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2016, v. 4, n. 23, p. 40, doi. 10.15611/nit.2016.4.03
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- Publication type:
- Article
UVA RADIATION ENHANCEMENT OF B-CAROTENE YIELD IN RHODOTORULA MUCILAGINOSA.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2016, v. 3, n. 22, p. 9, doi. 10.15611/nit.2016.3.01
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- Article
COLORANTS IN FOODS - FROM PAST TO PRESENT.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2016, v. 3, n. 22, p. 21, doi. 10.15611/nit.2016.3.02
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- Article
CONGRESS WORT ANALYSIS FROM COMMERCIAL BUCKWHEAT MALT MIXTURES WITH RSM.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2016, v. 3, n. 22, p. 77, doi. 10.15611/nit.2016.3.06
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- Publication type:
- Article
TOP AND BOTTOM FERMENTATION BEER BREWED WITH COMMERCIAL BUCKWHEAT MALT.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2016, v. 3, n. 22, p. 90, doi. 10.15611/nit.2016.3.07
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- Article
SPRAWOZDANE Z IV KONFERENCJI NAUKOWO-TECHNICZNEJ Z CYKLUNAUKA-PRAKTYCE PT. "INNOWACYJNOŚĆ W PRZEDSIĘBIORSTWIE".
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2013, v. 1, n. 8, p. 91
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- Article