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Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel.
- Published in:
- Molecules, 2022, v. 27, n. 22, p. 7964, doi. 10.3390/molecules27227964
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- Article
Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization.
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- Molecules, 2022, v. 27, n. 12, p. 3920, doi. 10.3390/molecules27123920
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- Article
The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.).
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- Molecules, 2022, v. 27, n. 5, p. 1609, doi. 10.3390/molecules27051609
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- Article
Sweet Potatoes Puree Mixed with Herbal Aqueous Extracts: A Novel Ready-to-Eat Product for Lactating Mothers.
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- Processes, 2023, v. 11, n. 7, p. 2219, doi. 10.3390/pr11072219
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- Article
Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 13, p. 5650, doi. 10.3390/app14135650
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- Article
THE INFLUENCE OF GENTLE PROCESSING OF ORANGE SWEET POTATO ON QUALITY PROPERTIES OF PUREES.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 64, doi. 10.35219/foodtechnology.2023.2.04
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- Article
THE EFFECT OF THE PARTIAL SUBSTITUTION OF PORK BACK FAT WITH VEGETABLE OILS AND WALNUTS ON THE CHEMICAL COMPOSITION, TEXTURE PROFILE AND SENSORIAL PROPERTIES OF MEATLOAF.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2015, v. 39, n. 1, p. 58
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- Article
Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties.
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- Molecules, 2020, v. 25, n. 21, p. 5090, doi. 10.3390/molecules25215090
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- Article
An overview on the earliest representative of today vegan and vegetarian ice cream.
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- Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 281
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- Article
Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying.
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- Foods, 2020, v. 9, n. 11, p. 1611, doi. 10.3390/foods9111611
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- Article