Found: 20
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Mucilage in okra: extraction, modelling, optimization and application.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 5, p. 4812, doi. 10.1007/s11694-023-01979-5
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- Article
Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 1, p. 243, doi. 10.1007/s11694-017-9635-x
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- Article
Fatty acid oxidation of pistachio nuts stored under various atmospheric conditions and different temperatures.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 3, p. 334, doi. 10.1002/(SICI)1097-0010(199807)77:3<334::AID-JSFA42>3.0.CO;2-A
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- Article
A study on rheological properties, sensory evaluation and shelf life of ayran–shalgam mixtures.
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- Journal of Food Science & Technology, 2021, v. 58, n. 7, p. 2479, doi. 10.1007/s13197-020-04754-2
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- Article
Evaluation of antioxidant properties of Za'atar ( Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process.
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- Journal of Food Science & Technology, 2017, v. 54, n. 7, p. 1794, doi. 10.1007/s13197-017-2608-6
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- Article
Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice.
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- Journal of Food Science & Technology, 2016, v. 53, n. 5, p. 2389, doi. 10.1007/s13197-016-2213-0
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- Article
Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8041, doi. 10.1007/s13197-015-1913-1
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- Article
Hot air and microwave drying of pomegranate ( Punica granatum L.) arils.
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- Journal of Food Science & Technology, 2015, v. 52, n. 1, p. 285, doi. 10.1007/s13197-013-1032-9
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- Article
The recovery of used sunflower seed oil utilized in repeated deep-fat frying process.
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- European Food Research & Technology, 2003, v. 218, n. 1, p. 26
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- Article
Change in colour and rheological behaviour of sunflower seed oil during frying and after adsorbent treatment of used oil.
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- European Food Research & Technology, 2003, v. 218, n. 1, p. 20
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- Article
Hot air drying of cooked and uncooked tarhana dough, a wheat flour-yoghurt mixture.
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- European Food Research & Technology, 2002, v. 215, n. 5, p. 413, doi. 10.1007/s00217-002-0572-4
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- Article
Effect of hybrid cooking (ultrasound - ohmic - infrared) method on textural and microbial properties of beefs.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2024, v. 75, n. 2, p. 38, doi. 10.53194/0003-925X-75-38
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- Article
RHEOLOGICAL BEHAVIOR OF POMEGRANATE ( PUNICA GRANATUM L.) JUICE AND CONCENTRATE.
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- Journal of Texture Studies, 2005, v. 36, n. 1, p. 68, doi. 10.1111/j.1745-4603.2005.00004.x
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- Article
Extrusion cooking of barley flour and process parameter optimization by using response surface methodology.
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- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 9, p. 1648, doi. 10.1002/jsfa.3262
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- Article
Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1263, doi. 10.1111/j.1365-2621.2009.01956.x
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- Article
Optimization of neutralization parameters in minimal refining process of sunflower seed oil.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 2, p. 1, doi. 10.1111/jfpp.16272
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- Article
WATER ADSORPTION PROPERTIES of COATED and NONCOATED POPCORNS.
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- Journal of Food Processing & Preservation, 1999, v. 23, n. 6, p. 499, doi. 10.1111/j.1745-4549.1999.tb00400.x
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- Article
SORPTION ISOTHERMS OF TURKISH DELIGHT.
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- Journal of Food Processing & Preservation, 1998, v. 22, n. 5, p. 345, doi. 10.1111/j.1745-4549.1998.tb00355.x
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- Article
Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil.
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- Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 5, p. 413, doi. 10.1002/aocs.12688
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- Article
Testing the Antioxidant Effect of Essential Oils and BHT on Corn Oil at Frying Temperatures: a Response Surface Methodology.
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 12, p. 1845, doi. 10.1007/s11746-013-2351-8
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- Article