Found: 12
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Dispersion stability of non-refined turnip rapeseed (Brassica rapa ) protein concentrate: Impact of thermal, mechanical and enzymatic treatments.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 29, doi. 10.1016/j.fbp.2016.03.006
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- Article
Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification.
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- European Food Research & Technology, 2018, v. 244, n. 1, p. 19, doi. 10.1007/s00217-017-2931-1
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- Article
Bilberry and bilberry press cake as sources of dietary fibre.
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- Food & Nutrition Research, 2015, v. 59, p. 1, doi. 10.3402/fnr.v59.28367
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- Article
Traditional and New Food Uses of Pulses.
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- Cereal Chemistry, 2017, v. 94, n. 1, p. 66, doi. 10.1094/CCHEM-04-16-0082-FI
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- Article
Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility.
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- Cereal Chemistry, 2016, v. 93, n. 2, p. 162, doi. 10.1094/CCHEM-03-15-0060-R
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- Article
Monitoring of early‐stage water uptake by hyperspectral imaging and evaluation of nutritional and technological functionality of germinated faba bean (Vicia faba L.) var. minor and var. major as food ingredients.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.124
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- Article
Hemicellulose-rich paper-grade pulp as raw material for regenerated fibres in an ionic liquid-based process.
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- Cellulose, 2023, v. 30, n. 18, p. 11407, doi. 10.1007/s10570-023-05589-8
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- Article
Oxidative modification of cellulosic fibres by lytic polysaccharide monooxygenase AA9A from Trichoderma reesei.
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- Cellulose, 2022, v. 29, n. 11, p. 6021, doi. 10.1007/s10570-022-04648-w
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- Article
Effect of cellulase family and structure on modification of wood fibres at high consistency.
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- Cellulose, 2019, v. 26, n. 8, p. 5085, doi. 10.1007/s10570-019-02424-x
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- Article
Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats.
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- Foods, 2021, v. 10, n. 7, p. 1552, doi. 10.3390/foods10071552
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- Article
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.
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- Foods, 2020, v. 9, n. 11, p. 1541, doi. 10.3390/foods9111541
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- Article
Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran.
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- Food & Bioprocess Technology, 2019, v. 12, n. 9, p. 1487, doi. 10.1007/s11947-019-02307-w
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- Article