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Quality and oxidative stability of model meat batters as affected by interesterified fat.
- Published in:
- International Journal of Food Properties, 2019, v. 22, n. 1, p. 607, doi. 10.1080/10942912.2019.1596125
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- Article
Evaluation of the Thermal Behavior of Commercial Cold-Pressed Oils Obtained from Apricot and Peach By-Products.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 23, p. 10917, doi. 10.3390/app142310917
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- Article
Spent Coffee Grounds—A Coffee By-Product Abundant in Bioactive Compounds with Antioxidant Properties †.
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- Biology & Life Sciences Forum, 2023, v. 26, p. 106, doi. 10.3390/Foods2023-15048
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- Article
Thermal Properties of Expanded Amaranth Seed Oil †.
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- Biology & Life Sciences Forum, 2023, v. 26, p. 73, doi. 10.3390/Foods2023-15101
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- Article
Enhancing Red Yeast Biomass Yield and Lipid Biosynthesis by Using Waste Nitrogen Source by Glucose Fed-Batch at Low Temperature.
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- Microorganisms, 2022, v. 10, n. 6, p. 1253, doi. 10.3390/microorganisms10061253
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- Article
The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 11, p. 3008, doi. 10.1111/ijfs.14213
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- Article
Application of Differential Scanning Calorimetry and Thermogravimetry for Thermal Analysis of Dark Chocolates.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 20, p. 9502, doi. 10.3390/app14209502
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- Article
The Influence of Feeding Type on Quality and Nutritional Characteristics of Pork Fat.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 18, p. 8291, doi. 10.3390/app14188291
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- Article
The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 2103, doi. 10.3390/app14052103
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- Article
Assessment of the Nutritional Potential and Resistance to Oxidation of Sea Buckthorn and Rosehip Oils.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 1867, doi. 10.3390/app14051867
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- Article
The Thermal Properties and Nutritional Value of Biomass of Oleaginous Yeast Rhodotorula sp. during Glucose Fed-Batch Cultivation in Medium with Waste Nitrogen.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 19, p. 11072, doi. 10.3390/app131911072
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- Article
Response Surface Methodology as a Tool for Optimization of Extraction Process of Bioactive Compounds from Spent Coffee Grounds.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7634, doi. 10.3390/app13137634
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- Article
Application of Response Surface Methodology to Optimize the Extraction Process of Bioactive Compounds Obtained from Coffee Silverskin.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 9, p. 5388, doi. 10.3390/app13095388
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- Article
Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 9, p. 5221, doi. 10.3390/app13095221
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- Article
Berry Seeds—A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 8, p. 5114, doi. 10.3390/app13085114
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- Article
Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized Rhizomucor miehei Lipase.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 21, p. 11148, doi. 10.3390/app122111148
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- Article
Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 4, p. 2166, doi. 10.3390/app12042166
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- Article
Attempt to Develop an Effective Method for the Separation of Gamma-Decalactone from Biotransformation Medium.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 4, p. 2084, doi. 10.3390/app12042084
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- Article
The Influence of a Chocolate Coating on the State Diagrams and Thermal Behaviour of Freeze-Dried Strawberries.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 3, p. 1342, doi. 10.3390/app12031342
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- Article
Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 21, p. 10286, doi. 10.3390/app112110286
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- Article
Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 15, p. 7014, doi. 10.3390/app11157014
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- Article
Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 14, p. 6324, doi. 10.3390/app11146324
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- Article
Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero).
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- Applied Sciences (2076-3417), 2021, v. 11, n. 6, p. 2698, doi. 10.3390/app11062698
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- Article
The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 1, p. 350, doi. 10.3390/app11010350
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- Article
Study of the Properties of Human Milk Fat Substitutes Using DSC and GC Methods.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 1, p. 319, doi. 10.3390/app11010319
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- Article
Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 24, p. 8790, doi. 10.3390/app10248790
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- Article
QUALITY ASSESSMENT OF COLD-PRESSED STRAWBERRY, RASPBERRY AND BLACKBERRY SEED OILS INTENDED FOR COSMETIC PURPOSES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 2, p. 127, doi. 10.17306/J.AFS.2021.0884
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- Article
Characterization of thermal properties of goat milk fat and goat milk chocolate by using DSC, PDSC and TGA methods.
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- Journal of Thermal Analysis & Calorimetry, 2019, v. 138, n. 4, p. 2769, doi. 10.1007/s10973-019-08181-0
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- Article
Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component.
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- Journal of Thermal Analysis & Calorimetry, 2018, v. 134, n. 1, p. 609, doi. 10.1007/s10973-018-7474-6
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- Article
Thermogravimetric characterization of dark and milk chocolates at different processing stages.
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- Journal of Thermal Analysis & Calorimetry, 2018, v. 134, n. 1, p. 623, doi. 10.1007/s10973-018-7091-4
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- Publication type:
- Article
Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed β-lactoglobulin/retinyl palmitate/disaccharides systems.
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- Journal of Thermal Analysis & Calorimetry, 2017, v. 130, n. 1, p. 177, doi. 10.1007/s10973-017-6392-3
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- Article
Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures.
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- Journal of Thermal Analysis & Calorimetry, 2017, v. 130, n. 1, p. 319, doi. 10.1007/s10973-017-6452-8
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- Article
Oxidation kinetics and melting profiles of the structured lipids used in infant cookies.
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- European Journal of Lipid Science & Technology, 2014, v. 116, n. 11, p. 1546, doi. 10.1002/ejlt.201400081
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- Article
The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread.
- Published in:
- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/7352631
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- Article