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Effect of selected pre-processing methods by PLSR to predict low-fat mozzarella texture measured by hyperspectral imaging.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 5060, doi. 10.1007/s11694-024-02556-0
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- Article
Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica).
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1754, doi. 10.1007/s11694-020-00423-2
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- Article
Texture profile analysis and stress relaxation characteristics of quince sponge cake.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 2, p. 1203, doi. 10.1007/s11694-018-9734-3
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- Article
Combined infrared-vacuum drying of pumpkin slices.
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- Journal of Food Science & Technology, 2016, v. 53, n. 5, p. 2380, doi. 10.1007/s13197-016-2212-1
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- Article
Improvement of quality attributes of sponge cake using infrared dried button mushroom.
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- Journal of Food Science & Technology, 2016, v. 53, n. 3, p. 1418, doi. 10.1007/s13197-015-2165-9
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- Article
Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8164, doi. 10.1007/s13197-015-1895-z
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- Article
Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum.
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- Journal of Food Science & Technology, 2015, v. 52, n. 11, p. 7361, doi. 10.1007/s13197-015-1849-5
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- Article
Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum.
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- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5914, doi. 10.1007/s13197-014-1679-x
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- Article
Modeling of extraction process of crude polysaccharides from Basil seeds ( Ocimum basilicum l.) as affected by process variables.
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- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 5220, doi. 10.1007/s13197-014-1614-1
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- Article
A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3383, doi. 10.1007/s13197-014-1389-4
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- Article
Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt.
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2809, doi. 10.1007/s13197-012-0751-7
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- Article
Textural Stability of Lepidium perfoliatum Seed Gum against Freezing Processes.
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- Nutrition & Food Sciences Research, 2020, v. 7, n. 3, p. 41, doi. 10.29252/nfsr.7.3.41
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- Article
A Comparison between the Effects of Scenario and Lecture-based Education Methods on Knowledge and Attitude of Emergency Medical Technicians towards Patients with Chest Trauma.
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- Qom University of Medical Sciences Journal, 2016, v. 10, n. 5, p. 1
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- Article
Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/4186050
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- Article
Utilization of Heat-Moisture Treated Proso Millet Flour in Production of Gluten-Free Pound Cake.
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- Journal of Food Quality, 2016, v. 39, n. 6, p. 611, doi. 10.1111/jfq.12249
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- Article
Rheological Characteristics of Soluble Cress Seed Mucilage and β-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement.
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- Gels (2310-2861), 2023, v. 9, n. 6, p. 485, doi. 10.3390/gels9060485
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- Article
Study of antioxidant activity of sheep visceral protein hydrolysate: Optimization using response surface methodology.
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- ARYA Atherosclerosis, 2014, v. 10, n. 4, p. 179
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- Article
Static Rheological Study of Ocimum basilicum Seed Gum.
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- International Journal of Food Engineering, 2015, v. 11, n. 1, p. 97, doi. 10.1515/ijfe-2014-0189
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- Article
Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed.
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- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 625, doi. 10.1515/ijfe-2014-0079
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- Article
Potential of Sponge Cake Making using Infrared-Hot Air Dried Carrot.
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- Journal of Texture Studies, 2016, v. 47, n. 1, p. 34, doi. 10.1111/jtxs.12165
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- Article
The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 144, p. 213, doi. 10.22034/FSCT.20.144.213
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- Article
INVESTIGATION OF EXPERIMENT DATA AND SENSITIVITY COEFFICIENT DATA WITH ARTIFICIAL NEURAL NETWORK IN THE OHMIC HEATING PROCESS FOR SOUR ORANGE JUICE.
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 15, doi. 10.34302/crpjfst/2019.11.3.2
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- Article
Enhanced biomass delignification and enzymatic saccharification of canola straw by steam-explosion pretreatment.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 8, p. 1607, doi. 10.1002/jsfa.6466
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- Article
Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 2, p. 93, doi. 10.1111/j.1757-837X.2012.00125.x
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- Article
Decontamination of Bacillus cereus in cardamom (Elettaria cardamomum) seeds by infrared radiation and modeling of microbial inactivation through experimental models.
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- Journal of Food Safety, 2020, v. 40, n. 1, p. N.PAG, doi. 10.1111/jfs.12730
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- Article
Nondestructive Technique for Identifying Adulteration and Additives in Lemon Juice Based on Analyzing Volatile Organic Compounds (VOCs).
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- Processes, 2023, v. 11, n. 5, p. 1531, doi. 10.3390/pr11051531
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- Article
Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter.
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- International Journal of Dairy Technology, 2017, v. 70, n. 1, p. 102, doi. 10.1111/1471-0307.12273
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- Article
Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt.
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- International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 563, doi. 10.1111/j.1471-0307.2011.00705.x
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- Article
Numerical calculation of sterilization heat penetration parameters based on initial temperature and headspace in canned nonNewtonian fluid.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 10, p. N.PAG, doi. 10.1111/jfpp.13709
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- Article
Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 5, p. 1, doi. 10.1111/jfpp.13590
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- Article
A study on the energy and exergy of Ohmic heating (OH) process of sour orange juice using an artificial neural network (ANN) and response surface methodology (RSM).
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- Food Science & Nutrition, 2020, v. 8, n. 8, p. 4432, doi. 10.1002/fsn3.1741
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- Article
Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 596, doi. 10.1002/fsn3.435
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- Article
Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment.
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- Potato Research, 2018, v. 61, n. 4, p. 375, doi. 10.1007/s11540-018-9392-1
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- Article
Use of fermented sprouted mung bean (Vigna radiata) containing protective starter culture LAB to produce clean‐label fortified wheat bread.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3310, doi. 10.1111/ijfs.16236
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- Article
Infrared‐assisted hydrodistillation as an efficient, promising approach to the extraction of essential oil from Rosmarinus officinalis.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 2170, doi. 10.1111/ijfs.16293
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- Article
Analyzing greenhouse gas emissions in the ohmic heating drying process of sour orange juice.
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- Agricultural Engineering International: CIGR Journal, 2024, v. 26, n. 3, p. 124
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- Article
Investigating the variations of sour orange juice color during the ohmic heating process.
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- Agricultural Engineering International: CIGR Journal, 2024, v. 26, n. 3, p. 226
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- Article
Application of the response surface method in the analysis of ohmic heating process performance in sour orange juice processing.
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- Agricultural Engineering International: CIGR Journal, 2020, v. 22, n. 3, p. 250
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- Article