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Physico-chemical, antioxidant, sensory and electromyographic analyses of shrikhand (flavored strained yoghurt) formulated for dysphagia patients under IDDSI levels 4 and 5.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 6, p. 5535, doi. 10.1007/s11694-023-02061-w
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- Article
Seabuckthorn (Hippophae rhamnoides L.), a novel seed protein concentrate: isolation and modification by high power ultrasound and characterization for its functional and structural properties.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4371, doi. 10.1007/s11694-021-01020-7
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- Article
Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/6503667
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- Article
Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses.
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- Dysphagia (0179051X), 2024, v. 39, n. 5, p. 889, doi. 10.1007/s00455-024-10671-9
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- Article
Sustainable Isolation of Bioactive Compounds and Proteins from Plant-Based Food (and Byproducts).
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- Plants (2223-7747), 2023, v. 12, n. 16, p. 2904, doi. 10.3390/plants12162904
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- Article
Seabuckthorn seed protein concentrate: a novel seed protein; emulsifying properties as affected by ultrasonication and enzymatic hydrolysis.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 3, p. 1621, doi. 10.1111/ijfs.15999
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- Article
Valorization of sea buckthorn seed protein to hydrolysates: Impact on morphological, structural, functional, and antioxidant properties.
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- JSFA Reports, 2023, v. 3, n. 5, p. 222, doi. 10.1002/jsf2.113
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- Article