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Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends.
- Published in:
- Pakistan Journal of Agricultural Sciences, 2021, v. 58, n. 4, p. 1359, doi. 10.21162/PAKJAS/21.50
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- Article
PREDICTING AUTHENTICITY AND PHYSICOCHEMICAL CHARACTERISTICS OF MEAT THROUGH FT-IR SPECTROSCOPY COUPLED WITH MULTIVARIATE ANALYSIS.
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- Pakistan Journal of Agricultural Sciences, 2020, v. 57, n. 4, p. 1141, doi. 10.21162/PAKJAS/20.9352
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- Article
Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement.
- Published in:
- Molecules, 2021, v. 26, n. 24, p. 7699, doi. 10.3390/molecules26247699
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- Article
An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends.
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- Molecules, 2021, v. 26, n. 23, p. 7187, doi. 10.3390/molecules26237187
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- Article
Phytochemistry, Food Application, and Therapeutic Potential of the Medicinal Plant (Withania coagulans): A Review.
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- Molecules, 2021, v. 26, n. 22, p. 6881, doi. 10.3390/molecules26226881
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- Article
Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1722, doi. 10.3390/foods9111722
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- Article
Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking.
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- Foods, 2020, v. 9, n. 2, p. 214, doi. 10.3390/foods9020214
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- Article
Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics.
- Published in:
- Foods, 2019, v. 8, n. 11, p. 525, doi. 10.3390/foods8110525
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- Article
Synchronous Front-Face Fluorescence Spectroscopy Coupled with Parallel Factors (PARAFAC) Analysis to Study the Effects of Cooking Time on Meat.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 9, p. E534, doi. 10.1111/j.1750-3841.2009.01365.x
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- Article
Mulberry plant as a source of functional food with therapeutic and nutritional applications: A review.
- Published in:
- Journal of Food Biochemistry, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfbc.14263
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- Article
Epigallocatechin gallate: Phytochemistry, bioavailability, utilization challenges, and strategies.
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- Journal of Food Biochemistry, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfbc.14189
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- Article
Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat.
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- Journal of Chemistry, 2015, v. 2015, p. 1, doi. 10.1155/2015/406894
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- Article
Gelatin extraction from fish waste and potential applications in food sector.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 154, doi. 10.1111/ijfs.15286
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- Article
Use of pea and rice protein isolates as source of meat extenders in the development of chicken nuggets.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 9, p. N.PAG, doi. 10.1111/jfpp.13763
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- Article
Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13507
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- Publication type:
- Article
Augmenting Quality and Microbial Safety of Broiler Meat at Refrigeration Storage by Applying Chemical Interventions.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13030
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- Article
Investigating the compressibility and flowability of cocoa powders: A solution for chocolate industry.
- Published in:
- Journal of Food Process Engineering, 2023, v. 46, n. 8, p. 1, doi. 10.1111/jfpe.14368
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- Article
Effect of Reactive Black 5 azo dye on soil processes related to C and N cycling.
- Published in:
- PeerJ, 2019, p. 1, doi. 10.7717/peerj.4802
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- Article
Assessing the capability of Fourier transform infrared spectroscopy in tandem with chemometric analysis for predicting poultry meat spoilage.
- Published in:
- PeerJ, 2018, p. 1, doi. 10.7717/peerj.5376
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- Publication type:
- Article
Effect of Reactive Black 5 azo dye on soil processes related to C and N cycling.
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- PeerJ, 2018, v. 6, p. 1, doi. 10.7717/peerj.4802
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- Publication type:
- Article
Application of fluorescence spectroscopy for rapid and noninvasive quality determination of yoghurt ice cream using chemometrics.
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- International Journal of Dairy Technology, 2020, v. 73, n. 2, p. 437, doi. 10.1111/1471-0307.12644
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- Publication type:
- Article
Discerning microbial and quality attributes of differently slaughtered and dead poultry meat.
- Published in:
- Journal of Food Safety, 2019, v. 39, n. 3, p. N.PAG, doi. 10.1111/jfs.12622
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- Article
Advanced meat preservation methods: A mini review.
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- Journal of Food Safety, 2018, v. 38, n. 4, p. 1, doi. 10.1111/jfs.12467
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- Article
Development of energy‐rich protein bars and in vitro determination of angiotensin I‐converting enzyme inhibitory antihypertensive activities.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 4, p. 1239, doi. 10.1002/fsn3.2756
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- Article
Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition.
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- Food Science & Nutrition, 2021, v. 9, n. 9, p. 5131, doi. 10.1002/fsn3.2479
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- Article
Lotus seeds (Nelumbinis semen) as an emerging therapeutic seed: A comprehensive review.
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- Food Science & Nutrition, 2021, v. 9, n. 7, p. 3971, doi. 10.1002/fsn3.2313
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- Article
Development of omega‐3 rich eggs through dietary flaxseed and bio‐evaluation in metabolic syndrome.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2619, doi. 10.1002/fsn3.1522
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- Article
Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils.
- Published in:
- Foods, 2024, v. 13, n. 12, p. 1796, doi. 10.3390/foods13121796
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- Article
Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 5, p. 3584, doi. 10.1007/s11694-024-02429-6
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- Article
Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 2, p. 195, doi. 10.1007/s11947-020-02510-0
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- Publication type:
- Article