Found: 19
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Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies.
- Published in:
- Foods, 2024, v. 13, n. 12, p. 1854, doi. 10.3390/foods13121854
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- Publication type:
- Article
Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method.
- Published in:
- Molecules, 2024, v. 29, n. 9, p. 2019, doi. 10.3390/molecules29092019
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- Publication type:
- Article
Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying.
- Published in:
- Foods, 2023, v. 12, n. 23, p. 4345, doi. 10.3390/foods12234345
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- Publication type:
- Article
Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake.
- Published in:
- Foods, 2022, v. 11, n. 6, p. 872, doi. 10.3390/foods11060872
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- Publication type:
- Article
Green Extraction of Carotenoids from Fruit and Vegetable Byproducts: A Review.
- Published in:
- Molecules, 2022, v. 27, n. 2, p. 518, doi. 10.3390/molecules27020518
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- Publication type:
- Article
Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2551, doi. 10.3390/foods10112551
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- Publication type:
- Article
Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 9, p. 3936, doi. 10.3390/app11093936
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- Publication type:
- Article
Plant-Based (Hemp, Pea and Rice) Protein–Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1707, doi. 10.3390/foods9111707
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- Publication type:
- Article
The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 10, p. 3628, doi. 10.1007/s13197-020-04395-5
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- Publication type:
- Article
Application of rich in β-glucan flours and preparations in bread baked from frozen dough.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 1, p. 53, doi. 10.1177/1082013219865379
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- Publication type:
- Article
Microencapsulation of Camelina sativa Oil Using Selected Soluble Fractions of Dietary Fiber as the Wall Material.
- Published in:
- Foods, 2019, v. 8, n. 12, p. 681, doi. 10.3390/foods8120681
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- Publication type:
- Article
The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 7, p. 618, doi. 10.1177/1082013219856784
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- Publication type:
- Article
Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre.
- Published in:
- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1864, doi. 10.1007/s11694-019-00105-8
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- Publication type:
- Article
Beta-Glucan as Wall Material in Encapsulation of Elderberry (Sambucus nigra) Extract.
- Published in:
- 2019
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- Publication type:
- journal article
Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time.
- Published in:
- Molecules, 2019, v. 24, n. 4, p. 757, doi. 10.3390/molecules24040757
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- Publication type:
- Article
Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 5, p. 1632, doi. 10.1007/s13197-018-3061-x
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- Publication type:
- Article
The effect of oil plants supplementation in pig diet on quality and nutritive value of pork meat.
- Published in:
- Animal Science Papers & Reports, 2017, v. 35, n. 2, p. 137
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- Publication type:
- Article
Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 4, p. 944, doi. 10.1111/ijfs.13358
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- Publication type:
- Article
Response surface methodology in β-glucan wheat rolls production using microwave convection.
- Published in:
- International Journal of Food Science & Technology, 2015, v. 50, n. 11, p. 2458, doi. 10.1111/ijfs.12913
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- Publication type:
- Article