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Origins of thirstiness sensation and current food solutions.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 6, p. 4433, doi. 10.1111/1541-4337.13229
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- Article
In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa.
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- Molecules, 2023, v. 28, n. 21, p. 7298, doi. 10.3390/molecules28217298
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- Article
Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.
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- Foods, 2023, v. 12, n. 7, p. 1411, doi. 10.3390/foods12071411
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- Article
Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
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- Gels (2310-2861), 2022, v. 8, n. 7, p. 430, doi. 10.3390/gels8070430
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- Article
Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 383, doi. 10.1111/jtxs.12685
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- Article
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers' Motivations and Emotions for Fibre-Enriched Products.
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- Foods, 2022, v. 11, n. 1, p. 36, doi. 10.3390/foods11010036
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- Article
Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins.
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- Agronomy, 2021, v. 11, n. 11, p. 2243, doi. 10.3390/agronomy11112243
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- Article
External Quality of Mandarins: Influence of Fruit Appearance Characteristics on Consumer Choice.
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- Foods, 2021, v. 10, n. 9, p. 2188, doi. 10.3390/foods10092188
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- Article
Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food.
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- Foods, 2021, v. 10, n. 5, p. 1102, doi. 10.3390/foods10051102
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- Article
Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet.
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- Foods, 2021, v. 10, n. 4, p. 905, doi. 10.3390/foods10040905
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- Article
Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre.
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- Foods, 2021, v. 10, n. 3, p. 499, doi. 10.3390/foods10030499
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- Article
Foods for Plant-Based Diets: Challenges and Innovations.
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- Foods, 2021, v. 10, n. 2, p. 293, doi. 10.3390/foods10020293
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- Publication type:
- Article
Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking.
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- Foods, 2020, v. 9, n. 4, p. 468, doi. 10.3390/foods9040468
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- Article
Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 642, doi. 10.1177/1082013219853489
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- Article
Understanding consumers' underlying motives for purchasing cheese with health benefits.
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- Innotec, 2018, n. 16, p. 35, doi. 10.26461/16.05
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- Article
Consumer perceptions, descriptive profile, and mechanical properties of a novel product with chickpea flour: Effect of ingredients.
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- Food Science & Technology International, 2016, v. 22, n. 6, p. 547, doi. 10.1177/1082013216639452
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- Article
Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract.
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- Food Science & Technology International, 2014, v. 20, n. 6, p. 421, doi. 10.1177/1082013213489128
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- Article
Gelation of Persimmon Puree and Its Prevention by Enzymatic Treatment.
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- Food & Bioprocess Technology, 2013, v. 6, n. 9, p. 2399, doi. 10.1007/s11947-012-0890-x
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- Article
Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts.
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- Food Biophysics, 2011, v. 6, n. 4, p. 440, doi. 10.1007/s11483-011-9224-1
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- Article
CLARIFICATION AND GELATION OF A MINIMALLY HEATED ORANGE JUICE CONCENTRATE DURING ITS REFRIGERATED STORAGE.
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- Journal of Food Process Engineering, 2011, v. 34, n. 4, p. 1187, doi. 10.1111/j.1745-4530.2009.00411.x
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- Article
Rheology and microstructure of custard model systems with cross-linked waxy maize starch.
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- Flavour & Fragrance Journal, 2006, v. 21, n. 1, p. 30, doi. 10.1002/ffj.1698
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- Article