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Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties.
- Published in:
- Molecules, 2024, v. 29, n. 10, p. 2241, doi. 10.3390/molecules29102241
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- Publication type:
- Article
Development of Value-Added Products Suitable for Food Applications from Fresh Date Fruit (Confitera cv.) and its Co-products.
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- Food & Bioprocess Technology, 2024, v. 17, n. 5, p. 1265, doi. 10.1007/s11947-023-03189-9
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- Article
Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.
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- Foods, 2024, v. 13, n. 8, p. 1220, doi. 10.3390/foods13081220
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- Article
Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts.
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- Antioxidants, 2024, v. 13, n. 3, p. 349, doi. 10.3390/antiox13030349
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- Article
Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties.
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- Plants (2223-7747), 2024, v. 13, n. 3, p. 335, doi. 10.3390/plants13030335
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- Article
Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea.
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- Foods, 2024, v. 13, n. 2, p. 237, doi. 10.3390/foods13020237
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- Article
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.
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- Foods, 2023, v. 12, n. 19, p. 3591, doi. 10.3390/foods12193591
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- Article
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 13, p. 6473, doi. 10.1002/jsfa.12725
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- Article
Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2273, doi. 10.1007/s00217-023-04295-w
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- Article
Quality Characteristics of Fresh Date Palm Fruits of "Medjoul" and "Confitera" cv. from the Southeast of Spain (Elche Palm Grove).
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- Foods, 2023, v. 12, n. 14, p. 2659, doi. 10.3390/foods12142659
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- Article
New trends in the development of functional foods.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3209, doi. 10.1111/ijfs.16382
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- Article
Chia and hemp oils‐based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3234, doi. 10.1111/ijfs.15907
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- Article
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.
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- Biomolecules (2218-273X), 2023, v. 13, n. 5, p. 778, doi. 10.3390/biom13050778
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- Publication type:
- Article
Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods.
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- Foods, 2023, v. 12, n. 7, p. 1456, doi. 10.3390/foods12071456
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- Article
Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (Tagetes elliptica Sm) Leaves Grown in the Peruvian Andes.
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- Foods, 2023, v. 12, n. 4, p. 894, doi. 10.3390/foods12040894
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- Article
Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review.
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- Polymers (20734360), 2023, v. 15, n. 2, p. 396, doi. 10.3390/polym15020396
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- Article
Productos cárnicos crudo-curados.
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- Nacameh, 2023, v. 17, n. 1, p. 13, doi. 10.24275/PENDIENTE
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- Article
Development of Chincho (Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box–Behnken Design.
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- Gels (2310-2861), 2022, v. 8, n. 12, p. 815, doi. 10.3390/gels8120815
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- Article
Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods.
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- Foods, 2022, v. 11, n. 22, p. 3661, doi. 10.3390/foods11223661
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- Article
Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products.
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- Foods, 2022, v. 11, n. 17, p. 2601, doi. 10.3390/foods11172601
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- Article
Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers.
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- Foods, 2022, v. 11, n. 15, p. 2198, doi. 10.3390/foods11152198
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- Article
Potential of the cocoa shell to improve the quality properties of a burger‐like meat product.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16752
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- Publication type:
- Article
Biological, Nutritive, Functional and Healthy Potential of Date Palm Fruit (Phoenix dactylifera L.): Current Research and Future Prospects.
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- Agronomy, 2022, v. 12, n. 4, p. N.PAG, doi. 10.3390/agronomy12040876
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- Publication type:
- Article
Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123080
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- Publication type:
- Article
Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers.
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- Foods, 2021, v. 10, n. 11, p. 2706, doi. 10.3390/foods10112706
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- Publication type:
- Article
Roselle (Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15782
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- Publication type:
- Article
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters.
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- Foods, 2021, v. 10, n. 8, p. 1681, doi. 10.3390/foods10081681
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- Article
Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review.
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- Foods, 2021, v. 10, n. 8, p. 1952, doi. 10.3390/foods10081952
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- Article
Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects.
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- Food Science & Technology International, 2021, v. 27, n. 5, p. 383, doi. 10.1177/1082013220958854
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- Publication type:
- Article
Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals.
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- Foods, 2021, v. 10, n. 7, p. 1463, doi. 10.3390/foods10071463
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- Publication type:
- Article
Modelling the Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Sensory Properties and Heterocyclic Amines Formation of Beef Patties Studied by Using Response Surface Methodology †.
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- Foods, 2021, v. 10, n. 6, p. 1184, doi. 10.3390/foods10061184
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- Publication type:
- Article
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties.
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- Foods, 2021, v. 10, n. 6, p. 1243, doi. 10.3390/foods10061243
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- Publication type:
- Article
Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products.
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- Plants (2223-7747), 2021, v. 10, n. 6, p. 1069, doi. 10.3390/plants10061069
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- Publication type:
- Article
A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 947, doi. 10.3390/foods10050947
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- Publication type:
- Article
Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency Between Fig Peels and Pulps: Chemical and Chemometric Approach.
- Published in:
- Molecules, 2021, v. 26, n. 9, p. 2574, doi. 10.3390/molecules26092574
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- Publication type:
- Article
Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability.
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- Nutrients, 2021, v. 13, n. 4, p. 1332, doi. 10.3390/nu13041332
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- Article
Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity.
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- Agronomy, 2021, v. 11, n. 2, p. 401, doi. 10.3390/agronomy11020401
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- Publication type:
- Article
Exploring Antioxidant Activity, Organic Acid, and Phenolic Composition in Strawberry Tree Fruits (Arbutus unedo L.) Growing in Morocco.
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- Plants (2223-7747), 2020, v. 9, n. 12, p. 1677, doi. 10.3390/plants9121677
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- Publication type:
- Article
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends.
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- Plants (2223-7747), 2020, v. 9, n. 12, p. 1769, doi. 10.3390/plants9121769
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- Publication type:
- Article
Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics.
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- Foods, 2020, v. 9, n. 10, p. 1345, doi. 10.3390/foods9101345
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- Publication type:
- Article
Phytochemical Components and Bioactivity Assessment among Twelve Strawberry (Arbutus unedo L.) Genotypes Growing in Morocco Using Chemometrics.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1345, doi. 10.3390/foods9101345
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- Publication type:
- Article
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry.
- Published in:
- Plants (2223-7747), 2020, v. 9, n. 10, p. 1359, doi. 10.3390/plants9101359
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- Publication type:
- Article
Effects and interactions of roselle (Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14659
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- Publication type:
- Article
Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 727, doi. 10.3390/foods9060727
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- Publication type:
- Article
Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1634, doi. 10.1007/s11694-020-00411-6
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- Article
Correction to: Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality.
- Published in:
- 2020
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- Publication type:
- Correction Notice
Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage.
- Published in:
- Foods, 2020, v. 9, n. 3, p. 274, doi. 10.3390/foods9030274
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- Publication type:
- Article
Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 3, p. 1265, doi. 10.1002/jsfa.10138
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- Publication type:
- Article
Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus).
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- European Food Research & Technology, 2019, v. 245, n. 7, p. 1451, doi. 10.1007/s00217-019-03301-4
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- Article
Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 7, p. 3329, doi. 10.1007/s13197-019-03813-7
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- Publication type:
- Article