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Identification of geographical and botanical origin of Mediterranean honeys using UV-vis spectroscopy and multivariate statistical analysis.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 5, p. 3923, doi. 10.1007/s11694-024-02465-2
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- Article
Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides.
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- Gels (2310-2861), 2024, v. 10, n. 3, p. 195, doi. 10.3390/gels10030195
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- Article
Application of UV–Vis spectroscopy for the detection of adulteration in Mediterranean honeys.
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- European Food Research & Technology, 2023, v. 249, n. 12, p. 3043, doi. 10.1007/s00217-023-04347-1
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- Article
Safety and quality attributes of fresh sardines (Sardina pilchardus) in storage scenarios imitating harvest‐to‐refrigerator conditions.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6642, doi. 10.1111/ijfs.16780
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- Article
Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils.
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- Gels (2310-2861), 2023, v. 9, n. 8, p. 627, doi. 10.3390/gels9080627
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- Article
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.
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- Gels (2310-2861), 2023, v. 9, n. 4, p. 340, doi. 10.3390/gels9040340
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- Article
Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products.
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- Foods, 2023, v. 12, n. 2, p. 359, doi. 10.3390/foods12020359
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- Article
Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract.
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- Gels (2310-2861), 2022, v. 8, n. 10, p. N.PAG, doi. 10.3390/gels8100660
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- Article
Effect of Process Temperature on the Physical State of Beef Meat Constituents – Implications on Diffusion Kinetics during Osmotic Dehydration.
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- Food & Bioprocess Technology, 2022, v. 15, n. 3, p. 706, doi. 10.1007/s11947-022-02778-4
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- Article
Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters.
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- Food Engineering Reviews, 2020, v. 12, n. 1, p. 32, doi. 10.1007/s12393-019-09203-1
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- Article
Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 116, p. 10, doi. 10.1016/j.fbp.2019.04.007
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- Article
Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat.
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- Food & Bioprocess Technology, 2017, v. 10, n. 11, p. 2034, doi. 10.1007/s11947-017-1973-5
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- Article
Mass transfer kinetics during osmotic processing of beef meat using ternary solutions.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part B, p. 560, doi. 10.1016/j.fbp.2016.09.001
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- Article
APPLICATION OF ORGANIC ACIDS FOR TEXTURE MODIFICATION OF OCTOPUS ( OCTOPUS VULGARIS) MUSCLE.
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- Journal of Texture Studies, 2009, v. 40, n. 6, p. 637, doi. 10.1111/j.1745-4603.2009.00202.x
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- Article
Impact of Physical and Chemical Pretreatments on Texture of Octopus ( Eledone moschata).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 264, doi. 10.1111/j.1365-2621.2004.tb13626.x
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- Article