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Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 286, doi. 10.3390/foods13020286
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- Publication type:
- Article
Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach.
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- Foods, 2023, v. 12, n. 1, p. 40, doi. 10.3390/foods12010040
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- Publication type:
- Article
Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile.
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- Foods, 2022, v. 11, n. 22, p. 3558, doi. 10.3390/foods11223558
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- Publication type:
- Article
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.
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- Foods, 2021, v. 10, n. 11, p. 2578, doi. 10.3390/foods10112578
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- Publication type:
- Article
Sensory Analysis and Consumer Research in New Product Development.
- Published in:
- 2021
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- Publication type:
- Editorial
Defatted Seeds of Oenothera biennis as a Potential Functional Food Ingredient for Diabetes.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 538, doi. 10.3390/foods10030538
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- Publication type:
- Article
Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 474, doi. 10.3390/foods10020474
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- Publication type:
- Article
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 461, doi. 10.3390/foods10020461
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- Publication type:
- Article
Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 446, doi. 10.3390/foods10020446
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- Publication type:
- Article
Sensory Analysis and Consumer Research in New Meat Products Development.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 429, doi. 10.3390/foods10020429
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- Publication type:
- Article
Characterisation of Muffins with Upcycled Sunflower Flour.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 426, doi. 10.3390/foods10020426
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- Publication type:
- Article
Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 341, doi. 10.3390/foods10020341
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- Publication type:
- Article
Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1847, doi. 10.3390/foods9121847
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- Publication type:
- Article
Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters.
- Published in:
- Foods, 2020, v. 9, n. 4, p. 445, doi. 10.3390/foods9040445
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- Publication type:
- Article
Impact of Biogenic Amines on Food Quality and Safety.
- Published in:
- Foods, 2019, v. 8, n. 2, p. 62, doi. 10.3390/foods8020062
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- Publication type:
- Article
Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage.
- Published in:
- Foods, 2018, v. 7, n. 9, p. 132, doi. 10.3390/foods7090132
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- Publication type:
- Article
Editorial: The Microbiological Functionality and Safety of Fermented Foods.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.979329
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- Publication type:
- Article
BIOGENIC AMINE FORMATION IN REFRIGERATED FRESH SAUSAGE 'CHORIZO' KEEPS IN MODIFIED ATMOSPHERE.
- Published in:
- Journal of Food Biochemistry, 2012, v. 36, n. 4, p. 449, doi. 10.1111/j.1745-4514.2011.00550.x
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- Publication type:
- Article
RELATION BETWEEN THE FREE AMINO ACIDS, ANSERINE AND THE TOTAL VOLATILE BASIC NITROGEN PRODUCED IN MUSCLE OF HAKE ( MERLUCCIUS MERLUCCIUS, L.) DURING ICED STORAGE.
- Published in:
- Journal of Food Biochemistry, 2002, v. 26, n. 1, p. 37, doi. 10.1111/j.1745-4514.2002.tb00048.x
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- Publication type:
- Article
DETERMINATION OF DIFFERENT VOLATILE BASE COMPONENTS AS QUALITY CONTROL INDICES IN FISH BY OFFICIAL METHODS AND FLOW INJECTION ANALYSIS.
- Published in:
- Journal of Food Biochemistry, 2001, v. 25, n. 6, p. 541, doi. 10.1111/j.1745-4514.2001.tb00813.x
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- Publication type:
- Article
Food Chemistry: Food Quality and New Analytical Approaches.
- Published in:
- Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/7296348
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- Publication type:
- Article
Hake slices stored in retail packages under modified atmospheres with CO <sub>2</sub>- and O <sub>2</sub>-enriched gas mixes.
- Published in:
- European Food Research & Technology, 2003, v. 218, n. 1, p. 7
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- Publication type:
- Article
Untitled.
- Published in:
- European Food Research & Technology, 2002, v. 214, n. 6, p. 476, doi. 10.1007/s00217-001-0483-9
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- Publication type:
- Article
Untitled.
- Published in:
- European Food Research & Technology, 2001, v. 213, n. 2, p. 95, doi. 10.1007/s002170100342
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- Publication type:
- Article
Untitled.
- Published in:
- European Food Research & Technology, 2001, v. 212, n. 5, p. 546, doi. 10.1007/s002170100287
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- Publication type:
- Article
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3613, doi. 10.1111/ijfs.14695
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- Publication type:
- Article
Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage.
- Published in:
- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 2, p. 505, doi. 10.1002/jsfa.10659
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- Publication type:
- Article
Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 15, p. 6706, doi. 10.1002/jsfa.9952
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- Publication type:
- Article
Residual effect of CO<sub>2</sub> on hake ( Merluccius merluccius L) as a function of the period of time in controlled atmosphere storage.
- Published in:
- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 4, p. 375, doi. 10.1002/jsfa.1042
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- Publication type:
- Article
Combination of bulk storage in controlled and modified atmospheres with modified atmosphere packaging system for chilled whole gutted hake.
- Published in:
- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 6, p. 551, doi. 10.1002/jsfa.844
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- Publication type:
- Article
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 1, p. 3, doi. 10.1177/1082013220980586
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- Publication type:
- Article
AMINAS BIÓGENAS: IMPORTANCIA TOXICOLÓGICA.
- Published in:
- Electronic Journal of Biomedicine, 2010, n. 3, p. 58
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- Publication type:
- Article
Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 5, p. 909, doi. 10.1007/s00217-020-03457-4
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- Publication type:
- Article
Effect of polyphenols dietary grape by-products on chicken patties.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 2, p. 367, doi. 10.1007/s00217-017-2962-7
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- Publication type:
- Article
Application of the simplex method for optimization of chromatographic analysis of biogenic amines in fish.
- Published in:
- European Food Research & Technology, 2012, v. 234, n. 2, p. 285, doi. 10.1007/s00217-011-1622-6
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- Publication type:
- Article