Found: 24
Select item for more details and to access through your institution.
Use of asparagus flour from non-commercial plants (residue) for functional pasta production: Asparagus flour for functional pasta production.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 8, p. 2926, doi. 10.1007/s13197-020-04324-6
- By:
- Publication type:
- Article
Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 3, p. 1256, doi. 10.1007/s13197-019-03589-w
- By:
- Publication type:
- Article
Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 4945, doi. 10.1007/s13197-018-3429-y
- By:
- Publication type:
- Article
Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 11, p. 4642, doi. 10.1007/s13197-018-3405-6
- By:
- Publication type:
- Article
Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 4, p. 1518, doi. 10.1007/s13197-018-3069-2
- By:
- Publication type:
- Article
Use of a Biostimulant Based on Seaweed Extract as a Sustainable Input to Enhance the Quality of Solanaceous Seedlings.
- Published in:
- Horticulturae, 2024, v. 10, n. 6, p. 642, doi. 10.3390/horticulturae10060642
- By:
- Publication type:
- Article
A new food stabilizer in technological properties of low-fat processed cheese.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 3, p. 597, doi. 10.1007/s00217-022-04155-z
- By:
- Publication type:
- Article
Deficit Irrigation with Ascophyllum nodosum Extract Application as a Strategy to Increase Tomato Yield and Quality.
- Published in:
- Agronomy, 2023, v. 13, n. 7, p. 1853, doi. 10.3390/agronomy13071853
- By:
- Publication type:
- Article
Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub).
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 1962, doi. 10.1111/ijfs.14484
- By:
- Publication type:
- Article
Waste from brewing (trub) as a source of protein for the food industry.
- Published in:
- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1247, doi. 10.1111/ijfs.14101
- By:
- Publication type:
- Article
Reduction in lignin content and increase in the antioxidant capacity of corn and sugarcane silages treated with an enzymatic complex produced by white rot fungus.
- Published in:
- PLoS ONE, 2020, v. 15, n. 2, p. 1, doi. 10.1371/journal.pone.0229141
- By:
- Publication type:
- Article
Yerba mate: cultivation systems, processing and chemical composition. A review.
- Published in:
- Scientia Agricola, 2021, v. 78, n. 5, p. 1, doi. 10.1590/1678-992X-2019-0259
- By:
- Publication type:
- Article
Ice cream supplemented with grape juice residue as a source of antioxidants.
- Published in:
- International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 183, doi. 10.1111/1471-0307.12412
- By:
- Publication type:
- Article
Soluble protein isolate from brewing by‐product (trub) using the Box‐Behnken design.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15871
- By:
- Publication type:
- Article
Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14135
- By:
- Publication type:
- Article
Effect of freeze‐dried green tea added in hamburgers as source of antioxidant during freezing storage.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 11, p. N.PAG, doi. 10.1111/jfpp.13780
- By:
- Publication type:
- Article
Seaweed extract of Ascophyllum nodosum applied in tomato crop as a biostimulant for improving growth, yield and soil fertility in subtropical condition.
- Published in:
- Journal of Applied Phycology, 2023, v. 35, n. 5, p. 2531, doi. 10.1007/s10811-023-03060-6
- By:
- Publication type:
- Article
Using food to color food: photostability of canistel pulp and its application as a food dye.
- Published in:
- Journal of Food Science & Technology, 2024, v. 61, n. 11, p. 2205, doi. 10.1007/s13197-024-05991-5
- By:
- Publication type:
- Article
Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz.
- Published in:
- Journal of Sensory Studies, 2022, v. 37, n. 2, p. 1, doi. 10.1111/joss.12731
- By:
- Publication type:
- Article
Supplementation of Japanese Quail (Coturnix coturnix japonica) Breeders with Tagetes erecta Flower Extract and Vitamin E Improves the Oxidative Status of Embryos and Chicks †.
- Published in:
- Poultry, 2023, v. 2, n. 4, p. 449, doi. 10.3390/poultry2040034
- By:
- Publication type:
- Article
Potential of barley straw pretreated with a lignin inhibitor as an adjunct during beer production.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 5, p. 3142, doi. 10.1111/ijfs.17058
- By:
- Publication type:
- Article
Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 1150, doi. 10.1111/ijfs.16738
- By:
- Publication type:
- Article
Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6752, doi. 10.1111/ijfs.16643
- By:
- Publication type:
- Article
High Value-Added Products from Food Waste.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 4038, doi. 10.3390/foods12214038
- By:
- Publication type:
- Article