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Gallic acid crosslinked peanut protein‐corn starch composite edible films produced at alkaline pH with ultrasound application.
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- Journal of Applied Polymer Science, 2024, v. 141, n. 18, p. 1, doi. 10.1002/app.55322
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- Article
Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 1, p. 83, doi. 10.1002/jsfa.12894
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- Article
Drying of mushrooms by alternative technologies.
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- Turkish Journal of Agriculture & Forestry, 2023, v. 47, n. 6, p. 851, doi. 10.55730/1300-011X.3133
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- Article
The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers.
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- Antioxidants, 2023, v. 12, n. 7, p. 1387, doi. 10.3390/antiox12071387
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- Article
Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast.
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- Food & Bioprocess Technology, 2023, v. 16, n. 2, p. 327, doi. 10.1007/s11947-022-02940-y
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- Publication type:
- Article
Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 205, doi. 10.1016/j.fbp.2022.08.002
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- Article
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning.
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- Foods, 2022, v. 11, n. 13, p. 1860, doi. 10.3390/foods11131860
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- Article
Legume‐based products—Editorial.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.142
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- Article
The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.121
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- Article
Use of Solid Echo Sequence to Monitor Crystallization Kinetics of Mono and Di-Saccharides.
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- Food Biophysics, 2021, v. 16, n. 4, p. 502, doi. 10.1007/s11483-021-09688-6
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- Article
Heat and mass transfer modeling of microwave infrared cooking of zucchini based on Lambert law.
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- Journal of Food Process Engineering, 2021, v. 44, n. 12, p. 1, doi. 10.1111/jfpe.13895
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- Article
Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes.
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- Food & Bioprocess Technology, 2021, v. 14, n. 10, p. 1773, doi. 10.1007/s11947-021-02672-5
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- Article
Correlation between physical and sensorial properties of gummy confections with different formulations during storage.
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- Journal of Food Science & Technology, 2021, v. 58, n. 9, p. 3397, doi. 10.1007/s13197-020-04923-3
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- Article
Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3015, doi. 10.1007/s11694-021-00883-0
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- Publication type:
- Article
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers.
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- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1118, doi. 10.1007/s11947-021-02627-w
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- Publication type:
- Article
Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material.
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- Legume Science, 2021, v. 3, n. 2, p. 1, doi. 10.1002/leg3.90
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- Publication type:
- Article
Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch–Based Electrospun Nanofilms.
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- Food & Bioprocess Technology, 2020, v. 13, n. 5, p. 838, doi. 10.1007/s11947-020-02440-x
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- Publication type:
- Article
Utilization of legume flours in wafer sheets.
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- Legume Science, 2020, v. 2, n. 1, p. 1, doi. 10.1002/leg3.12
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- Article
Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13167
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- Article
Chickpea flour‐based biofilms containing gallic acid to be used as active edible films.
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- Journal of Applied Polymer Science, 2019, v. 136, n. 26, p. N.PAG, doi. 10.1002/app.47704
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- Article
Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches.
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- Food & Bioprocess Technology, 2019, v. 12, n. 7, p. 1144, doi. 10.1007/s11947-019-02264-4
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- Publication type:
- Article
Microcapsule characterization of phenolic powder obtained from strawberry pomace.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 6, p. N.PAG, doi. 10.1111/jfpp.13892
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- Publication type:
- Article
Effects of heat‐treated liquid whole egg on cake batter rheology and the quality of baked cake.
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- Journal of Food Process Engineering, 2019, v. 42, n. 2, p. N.PAG, doi. 10.1111/jfpe.12977
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- Publication type:
- Article
Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry.
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- Food & Bioprocess Technology, 2018, v. 11, n. 10, p. 1923, doi. 10.1007/s11947-018-2152-z
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- Publication type:
- Article
Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 7, p. 1, doi. 10.1111/jfpp.13648
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- Publication type:
- Article
Utilization of lentil flour as a biopolymer source for the development of edible films.
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- Journal of Applied Polymer Science, 2018, v. 135, n. 23, p. 1, doi. 10.1002/app.46356
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- Publication type:
- Article
Development of novel pea flour‐based nanofibres by electrospinning method.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 5, p. 1269, doi. 10.1111/ijfs.13707
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- Article
Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.
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- Journal of Food Science & Technology, 2018, v. 55, n. 2, p. 667, doi. 10.1007/s13197-017-2976-y
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- Publication type:
- Article
EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 754, doi. 10.15237/gida.GD17079
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- Article
Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 9, p. n/a, doi. 10.1002/ejlt.201600505
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- Publication type:
- Article
Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions.
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- Food Science & Biotechnology, 2016, v. 25, n. 6, p. 1613, doi. 10.1007/s10068-016-0248-7
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- Article
Effect of Drying on Porous Characteristics of Orange Peel.
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- International Journal of Food Engineering, 2016, v. 12, n. 9, p. 921, doi. 10.1515/ijfe-2016-0075
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- Publication type:
- Article
Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying.
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- Food & Bioprocess Technology, 2016, v. 9, n. 10, p. 1653, doi. 10.1007/s11947-016-1748-4
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- Publication type:
- Article
Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.
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- Journal of Food Science & Technology, 2016, v. 53, n. 3, p. 1567, doi. 10.1007/s13197-015-2101-z
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- Publication type:
- Article
Effects of Microwave-Infrared Combination Drying on Quality of Eggplants.
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- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1198, doi. 10.1007/s11947-015-1484-1
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- Article
Microencapsulation of wheat germ oil.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3590, doi. 10.1007/s13197-014-1428-1
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- Article
Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle.
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2776, doi. 10.1007/s13197-012-0828-3
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- Publication type:
- Article
Microwave-assisted hydrodistillation of essential oil from rosemary.
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- Journal of Food Science & Technology, 2014, v. 51, n. 6, p. 1056, doi. 10.1007/s13197-011-0610-y
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- Publication type:
- Article
A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 806, doi. 10.1007/s11947-013-1099-3
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- Publication type:
- Article
Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens.
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- 2014
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- Publication type:
- Correction notice
Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 1, p. 204, doi. 10.1007/s11947-013-1048-1
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- Publication type:
- Article
Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3554, doi. 10.1007/s11947-012-1012-5
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- Publication type:
- Article
Ohmic Tempering of Frozen Potato Puree.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3200, doi. 10.1007/s11947-012-1002-7
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- Publication type:
- Article
Effect of Degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency-Production of Nano-suspension.
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- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2494, doi. 10.1007/s11947-012-0880-z
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- Publication type:
- Article
Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1749, doi. 10.1007/s11947-012-0850-5
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- Publication type:
- Article
Usage of solar-assisted spouted bed drier in drying of pea.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 3, p. 271, doi. 10.1016/j.fbp.2012.11.006
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- Publication type:
- Article
Microwave Frying Compared with Conventional Frying via Numerical Simulation.
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- Food & Bioprocess Technology, 2013, v. 6, n. 6, p. 1414, doi. 10.1007/s11947-012-0805-x
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- Publication type:
- Article
Quality of Gluten-Free Bread Formulations Baked in Different Ovens.
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- Food & Bioprocess Technology, 2013, v. 6, n. 3, p. 746, doi. 10.1007/s11947-011-0712-6
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- Publication type:
- Article
Extraction of phenolic compounds from melissa using microwave and ultrasound.
- Published in:
- Turkish Journal of Agriculture & Forestry, 2013, v. 37, n. 1, p. 69, doi. 10.3906/tar-1201-1
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- Publication type:
- Article
Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 4, p. 587, doi. 10.1007/s00217-012-1786-8
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- Publication type:
- Article