Found: 33
Select item for more details and to access through your institution.
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2016, v. 123, n. 3, p. 2583, doi. 10.1007/s10973-016-5243-y
- By:
- Publication type:
- Article
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2014, v. 115, n. 3, p. 2037, doi. 10.1007/s10973-013-3027-1
- By:
- Publication type:
- Article
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2012, v. 108, n. 2, p. 799, doi. 10.1007/s10973-011-2083-7
- By:
- Publication type:
- Article
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2447, doi. 10.3390/foods12132447
- By:
- Publication type:
- Article
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.
- Published in:
- Foods, 2023, v. 12, n. 8, p. 1638, doi. 10.3390/foods12081638
- By:
- Publication type:
- Article
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2043, doi. 10.3390/foods11142043
- By:
- Publication type:
- Article
Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 1004, doi. 10.3390/foods10051004
- By:
- Publication type:
- Article
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 980, doi. 10.3390/foods10050980
- By:
- Publication type:
- Article
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 657, doi. 10.3390/foods10030657
- By:
- Publication type:
- Article
Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 1093, doi. 10.3390/foods9081093
- By:
- Publication type:
- Article
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing.
- Published in:
- Foods, 2019, v. 8, n. 7, p. 272, doi. 10.3390/foods8070272
- By:
- Publication type:
- Article
Application of different thermal analysis techniques to characterize oxidized olive oils.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 1, p. n/a, doi. 10.1002/ejlt.201600074
- By:
- Publication type:
- Article
Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3360, doi. 10.1111/ijfs.16309
- By:
- Publication type:
- Article
Chemical and thermal evaluation of olive oil refining at different oxidative levels.
- Published in:
- European Journal of Lipid Science & Technology, 2013, v. 115, n. 10, p. 1146, doi. 10.1002/ejlt.201300091
- By:
- Publication type:
- Article
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 6, p. 2534, doi. 10.1002/jsfa.10880
- By:
- Publication type:
- Article
Application and optimisation of air–steam cooking on selected vegetables: impact on physical and antioxidant properties.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 6, p. 2267, doi. 10.1002/jsfa.8715
- By:
- Publication type:
- Article
Physical characterization of whole and skim dried milk powders.
- Published in:
- Journal of Food Science & Technology, 2017, v. 54, n. 11, p. 3433, doi. 10.1007/s13197-017-2795-1
- By:
- Publication type:
- Article
Effect of different cooking methods on structure and quality of industrially frozen carrots.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 5, p. 2443, doi. 10.1007/s13197-016-2229-5
- By:
- Publication type:
- Article
Durum and soft wheat flours in sourdough and straight-dough bread-making.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 10, p. 6254, doi. 10.1007/s13197-015-1787-2
- By:
- Publication type:
- Article
Application of differential scanning calorimetry to freeze-dried milk and milk fractions.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2019, v. 137, n. 2, p. 703, doi. 10.1007/s10973-018-7971-7
- By:
- Publication type:
- Article
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark.
- Published in:
- Functional Foods in Health & Disease, 2022, v. 12, n. 9, p. 502, doi. 10.31989/ffhd.v12i9.951
- By:
- Publication type:
- Article
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 11, p. 2185, doi. 10.1002/jsfa.7009
- By:
- Publication type:
- Article
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 59, doi. 10.1002/jsfa.6843
- By:
- Publication type:
- Article
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 2909, doi. 10.1002/jsfa.6168
- By:
- Publication type:
- Article
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation.
- Published in:
- Foods, 2024, v. 13, n. 15, p. 2355, doi. 10.3390/foods13152355
- By:
- Publication type:
- Article
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 9, p. 2363, doi. 10.1007/s00217-024-04544-6
- By:
- Publication type:
- Article
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 5, p. 1227, doi. 10.1007/s00217-022-03959-3
- By:
- Publication type:
- Article
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 5, p. 1203, doi. 10.1007/s00217-021-03956-y
- By:
- Publication type:
- Article
High pressure and thermal processing on the quality of zucchini slices.
- Published in:
- European Food Research & Technology, 2021, v. 247, n. 2, p. 475, doi. 10.1007/s00217-020-03640-7
- By:
- Publication type:
- Article
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 8, p. 1583, doi. 10.1007/s00217-020-03513-z
- By:
- Publication type:
- Article
Staling of gluten-free breads: physico-chemical properties and H NMR mobility.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 5, p. 867, doi. 10.1007/s00217-016-2801-2
- By:
- Publication type:
- Article
Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle.
- Published in:
- 2016
- By:
- Publication type:
- Erratum
A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 10, p. 2969, doi. 10.1007/s11947-014-1268-z
- By:
- Publication type:
- Article