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Recent progress of food‐derived bioactive peptides: Extraction, purification, function, and encapsulation.
- Published in:
- Food Frontiers, 2024, v. 5, n. 3, p. 1240, doi. 10.1002/fft2.383
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- Article
Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition.
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- Foods, 2023, v. 12, n. 21, p. 3901, doi. 10.3390/foods12213901
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- Article
The Role of Ancient Grains in Alleviating Hunger and Malnutrition.
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- Foods, 2023, v. 12, n. 11, p. 2213, doi. 10.3390/foods12112213
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- Publication type:
- Article
Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch.
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- Foods, 2023, v. 12, n. 6, p. 1350, doi. 10.3390/foods12061350
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- Publication type:
- Article
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties.
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- Foods, 2022, v. 11, n. 12, p. 1815, doi. 10.3390/foods11121815
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- Article
Editorial Overview on Emerging Thermal Food Processing Technologies.
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- 2022
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- Publication type:
- Editorial
Emerging Non-Thermal Food Processing Technologies: Editorial Overview.
- Published in:
- 2022
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- Publication type:
- Editorial
Effects of bread making methods, lupin variety and gluten powder on the quality of bread enriched with high percentage of lupin flour.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6707, doi. 10.1111/ijfs.15323
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- Article
Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3179, doi. 10.1111/ijfs.14842
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- Publication type:
- Article
Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1056, doi. 10.3390/foods10051056
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- Publication type:
- Article
The Impact of N 2 -Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers.
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- Foods, 2021, v. 10, n. 3, p. 508, doi. 10.3390/foods10030508
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- Publication type:
- Article
Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 545, doi. 10.3390/foods10030545
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- Publication type:
- Article
Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata).
- Published in:
- Foods, 2021, v. 10, n. 2, p. 466, doi. 10.3390/foods10020466
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- Publication type:
- Article
Effects of particle size and moisture content of maize grits on physical properties of expanded snacks.
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- Journal of Texture Studies, 2021, v. 52, n. 1, p. 110, doi. 10.1111/jtxs.12565
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- Publication type:
- Article
Rheological Behavior of Glycyrrhiza glabra (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal.
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- Foods, 2020, v. 9, n. 12, p. 1872, doi. 10.3390/foods9121872
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- Publication type:
- Article
Simultaneous reduction of fat and sugar in cake production; effects of changing sucrose, oil, water, inulin, and Rebaudioside A on cake batter properties.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 10, p. 1, doi. 10.1111/jfpp.14733
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- Publication type:
- Article
Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling.
- Published in:
- Foods, 2020, v. 9, n. 1, p. 50, doi. 10.3390/foods9010050
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- Publication type:
- Article
Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods.
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- Journal of Texture Studies, 2019, v. 50, n. 2, p. 165, doi. 10.1111/jtxs.12386
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- Publication type:
- Article
Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2561, doi. 10.1007/s11694-018-9873-6
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- Publication type:
- Article
Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.
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- Journal of Texture Studies, 2018, v. 49, n. 5, p. 468, doi. 10.1111/jtxs.12330
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- Publication type:
- Article
Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize).
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0293
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- Publication type:
- Article
Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
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- Journal of Texture Studies, 2017, v. 48, n. 6, p. 616, doi. 10.1111/jtxs.12276
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- Publication type:
- Article
Pasting, rheological, and retrogradation properties of starches from dual-purpose sorghum lines.
- Published in:
- Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600262
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- Publication type:
- Article
Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 5, p. 1269, doi. 10.1111/ijfs.13394
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- Publication type:
- Article
Solubilization of bovine gelatin using power ultrasound: gelation without heating.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 87, doi. 10.1111/jtxs.12213
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- Publication type:
- Article
Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 6, p. 620, doi. 10.1111/jfq.12237
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- Publication type:
- Article
Functional properties of granular cold-water swelling maize starch: effect of sucrose and glucose.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 11, p. 2416, doi. 10.1111/ijfs.13222
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- Publication type:
- Article
Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 6, p. 1369, doi. 10.1111/ijfs.13104
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- Publication type:
- Article
Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 98, p. 133, doi. 10.1016/j.fbp.2016.01.003
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- Publication type:
- Article
Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 1, p. 78, doi. 10.1111/ijfs.12947
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- Publication type:
- Article
EFFECT OF WHITE WHEAT FLOUR SUBSTITUTION WITH WHOLE OAT FLOUR ON PHYSICAL PROPERTIES OF PART-BAKED FROZEN BREAD.
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- Journal of Texture Studies, 2015, v. 46, n. 6, p. 411, doi. 10.1111/jtxs.12139
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- Publication type:
- Article
Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch.
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- Starch / Staerke, 2015, v. 67, n. 11/12, p. 1053, doi. 10.1002/star.201500102
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- Publication type:
- Article
Effects of Sonication on Physical Properties of Native and Cross-Linked Wheat Starches.
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- Journal of Texture Studies, 2015, v. 46, n. 2, p. 105, doi. 10.1111/jtxs.12119
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- Publication type:
- Article
Physicochemical properties of pregelatinized wheat and corn starches in the presence of different concentrations of L-ascorbic acid.
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- Starch / Staerke, 2015, v. 67, n. 3/4, p. 303, doi. 10.1002/star.201400132
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- Publication type:
- Article
Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches.
- Published in:
- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 657, doi. 10.1515/ijfe-2014-0115
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- Publication type:
- Article
Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran.
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2755, doi. 10.1007/s13197-012-0802-0
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- Publication type:
- Article
Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology.
- Published in:
- International Journal of Food Engineering, 2014, v. 10, n. 3, p. 511, doi. 10.1515/ijfe-2012-0095
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- Publication type:
- Article
Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 987, doi. 10.1111/jfpp.12055
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- Publication type:
- Article
Effects of malic acid and citric acid on the functional properties of native and cross-linked wheat starches.
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- Starch / Staerke, 2014, v. 66, n. 5/6, p. 491, doi. 10.1002/star.201300188
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- Publication type:
- Article
Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and Its Effects on Dough and Noodle Properties.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 1, p. 48, doi. 10.1111/j.1745-4549.2012.00742.x
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- Publication type:
- Article
Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible Films.
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- Journal of Texture Studies, 2013, v. 44, n. 3, p. 176, doi. 10.1111/jtxs.12007
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- Publication type:
- Article
Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake.
- Published in:
- International Journal of Food Engineering, 2013, v. 9, n. 1, p. 29, doi. 10.1515/ijfe-2012-0160
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- Publication type:
- Article
Rheological behaviour of dextran sulfate solutions.
- Published in:
- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2139
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- Publication type:
- Article
An Investigation on Physical Ageing of β-Lactoglobulin and Implications for Its Storage.
- Published in:
- International Journal of Food Engineering, 2012, v. 8, n. 1, p. 1, doi. 10.1515/1556-3758.2138
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- Publication type:
- Article
Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina.
- Published in:
- International Journal of Food Engineering, 2012, v. 8, n. 1, p. 1, doi. 10.1515/1556-3758.2347
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- Publication type:
- Article
Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme).
- Published in:
- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2619, doi. 10.1111/j.1365-2621.2011.02792.x
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- Publication type:
- Article
EFFECTS OF GLUTEN POWDER ON THE QUALITY OF WHEAT FLOUR SPAGHETTI COOKED IN DISTILLED OR SALTED WATER.
- Published in:
- Journal of Texture Studies, 2011, v. 42, n. 6, p. 468, doi. 10.1111/j.1745-4603.2011.00308.x
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- Publication type:
- Article
Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs.
- Published in:
- Food Biophysics, 2011, v. 6, n. 3, p. 377, doi. 10.1007/s11483-011-9213-4
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- Publication type:
- Article
EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD).
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- Journal of Food Processing & Preservation, 2011, v. 35, n. 2, p. 247, doi. 10.1111/j.1745-4549.2009.00447.x
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- Publication type:
- Article
EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI.
- Published in:
- Journal of Texture Studies, 2011, v. 42, n. 1, p. 20, doi. 10.1111/j.1745-4603.2010.00264.x
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- Publication type:
- Article