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Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production.
- Published in:
- Molecules, 2023, v. 28, n. 2, p. 723, doi. 10.3390/molecules28020723
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- Article
Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils.
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- Foods, 2023, v. 12, n. 16, p. 3118, doi. 10.3390/foods12163118
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- Article
Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers.
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- Foods, 2023, v. 12, n. 6, p. 1279, doi. 10.3390/foods12061279
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- Article
Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production.
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- Foods, 2022, v. 11, n. 19, p. 3027, doi. 10.3390/foods11193027
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- Article
Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects.
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- Foods, 2022, v. 11, n. 15, p. 2249, doi. 10.3390/foods11152249
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- Article
Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality.
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- Foods, 2021, v. 10, n. 9, p. 2108, doi. 10.3390/foods10092108
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- Article
Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects.
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- Foods, 2021, v. 10, n. 6, p. 1213, doi. 10.3390/foods10061213
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- Article
Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours.
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- Foods, 2021, v. 10, n. 5, p. 1049, doi. 10.3390/foods10051049
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- Article
Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel.
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- Foods, 2020, v. 9, n. 11, p. 1646, doi. 10.3390/foods9111646
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- Article
From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils.
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- Foods, 2020, v. 9, n. 10, p. 1341, doi. 10.3390/foods9101341
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- Article
From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1341, doi. 10.3390/foods9101341
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- Article
Pistachio oil: A review on its chemical composition, extraction systems, and uses.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 5, p. n/a, doi. 10.1002/ejlt.201600126
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- Article
Improving the quality of grape seed oil by maceration with grinded fresh grape seeds.
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- European Journal of Lipid Science & Technology, 2011, v. 113, n. 10, p. 1266, doi. 10.1002/ejlt.201000521
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- Article
Purity, quality and stability of Argentinean virgin olive oils.
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- European Journal of Lipid Science & Technology, 2011, v. 113, n. 5, p. 597, doi. 10.1002/ejlt.201000351
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- Article
Influence of genotype and crop year in the chemometrics of almond and pistachio oils.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 6, p. 2402, doi. 10.1002/jsfa.8732
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- Article
Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1813, doi. 10.1002/jsfa.8657
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- Article
Physicochemical and colorimetric evaluation of local varieties of tomato grown in SE Spain.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 11, p. 1101, doi. 10.1002/jsfa.915
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- Article
A mathematical model for colour loss in paprikas containing differing proportions of seed.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 739, doi. 10.1002/(SICI)1097-0010(20000501)80:6<739::AID-JSFA607>3.0.CO;2-N
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- Article
Colour differences in paprika pepper varieties ( Capsicum annuumL) cultivated in a greenhouse and in the open air.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 268, doi. 10.1002/(SICI)1097-0010(199806)77:2<268::AID-JSFA35>3.0.CO;2-V
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- Article
Evaluation of Potential and Real Quality of Virgin Olive Oil from 'Campos de Hellín' (Albacete, Spain).
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 6, p. 851, doi. 10.1007/s11746-013-2222-3
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- Article
Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of "Aceite de la Alcarria" (Spain).
- Published in:
- Agronomy, 2021, v. 11, n. 7, p. 1439, doi. 10.3390/agronomy11071439
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- Article
Tradition vs. Eco-Innovation: The Constraining Effect of Protected Designations of Origin (PDO) on the Implementation of Sustainability Measures in the Olive Oil Sector.
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- Agronomy, 2021, v. 11, n. 3, p. 447, doi. 10.3390/agronomy11030447
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- Article
Effect of almond roasting, light exposure and addition of different garlic cultivars on almond oil stability.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 2, p. 219, doi. 10.1007/s00217-017-2947-6
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- Article
Morphological, mechanical and sensory properties of almond (Prunus dulcis L.) and pistachio (Pistacia vera L.) cultivars grown in Spain.
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- Kuwait Journal of Science, 2019, v. 46, n. 3, p. 103
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- Article
Evaluation of harvested mushrooms and viability of Agaricus bisporus growth using casing materials made from spent mushroom substrate.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 4, p. 787, doi. 10.1111/j.1365-2621.2011.02551.x
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- Article