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Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch.
- Published in:
- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/7642041
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- Article
Non-gluten proteins as structure forming agents in gluten free bread.
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- Journal of Food Science & Technology, 2016, v. 53, n. 1, p. 571, doi. 10.1007/s13197-015-2043-5
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- Article
Kinetics of Ethyl Acrylate Synthesis.
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- Chemie Ingenieur Technik (CIT), 2001, v. 73, n. 6, p. 684, doi. 10.1002/1522-2640(200106)73:6<684::AID-CITE6842222>3.0.CO;2-4
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- Article
INFLUENCE OF WHEAT-MESQUITE (Prosopis L.) COMPOSITE FLOUR ON DOUGH RHEOLOGY AND QUALITY OF BREAD.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2022, v. 26, n. 2, p. 225, doi. 10.2478/aucft-2022-0018
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- Article
Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2023, v. 27, n. 1, p. 131, doi. 10.2478/aucft-2023-0011
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- Article
Flow Behaviour of Black Chokeberry (Aronia melanocarpa) Juice.
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- International Journal of Food Engineering, 2009, v. 5, n. 1, p. 1, doi. 10.2202/1556-3758.1305
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- Article
DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREAD.
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- Journal of Texture Studies, 2012, v. 43, n. 1, p. 29, doi. 10.1111/j.1745-4603.2011.00314.x
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- Article
The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread.
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- European Food Research & Technology, 2015, v. 240, n. 6, p. 1135, doi. 10.1007/s00217-015-2417-y
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- Article
Gender gap in health condition and quality of life at advanced age.
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- Annals of Agricultural & Environmental Medicine, 2020, v. 27, n. 4, p. 636, doi. 10.26444/aaem/125753
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- Article
The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces.
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- Journal of Food Process Engineering, 2020, v. 43, n. 4, p. 1, doi. 10.1111/jfpe.13382
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- Article
Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12367
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- Article
Structure Effects on Swelling Properties of Hydrogels Based on Sodium Alginate and Acrylic Polymers.
- Published in:
- Molecules, 2024, v. 29, n. 9, p. 1937, doi. 10.3390/molecules29091937
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- Article
The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders.
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- Molecules, 2022, v. 27, n. 7, p. 2225, doi. 10.3390/molecules27072225
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- Article
The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers.
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- Molecules, 2022, v. 27, n. 3, p. 856, doi. 10.3390/molecules27030856
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- Article
Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties.
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- Molecules, 2021, v. 26, n. 22, p. 7033, doi. 10.3390/molecules26227033
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- Article
Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 1980, doi. 10.1111/ijfs.14499
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- Article
Influence of selected hydrocolloids on triticale starch rheological properties.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 6, p. 641, doi. 10.1111/j.1365-2621.2004.00823.x
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- Article
Kinetics of the synthesis of propyl and butyl acrylates in the presence of some heteropolyacids as catalysts.
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- International Journal of Chemical Kinetics, 2009, v. 41, n. 1, p. 12, doi. 10.1002/kin.20358
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- Article
Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 1, p. 29, doi. 10.3390/app13010029
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- Article
Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 19, p. 6633, doi. 10.3390/app10196633
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- Article
Water of Increased Content of Molecular Oxygen.
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- Water (20734441), 2020, v. 12, n. 9, p. 2488, doi. 10.3390/w12092488
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- Article
Structure and Physicochemical Properties of Water Treated under Nitrogen with Low-Temperature Glow Plasma.
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- Water (20734441), 2020, v. 12, n. 5, p. 1314, doi. 10.3390/w12051314
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- Article
THE EFFECT OF EXTRACTION METHODS ON THE DETERMINATION OF THE CONTENT OF POLYPHENOLS AND ANTI-OXIDANT ACTIVITIES OF ENRICHED EGG POWDER.
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- Zywnosc, 2024, v. 31, n. 2, p. 240, doi. 10.15193/zntj/2024/139/505
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- Article
AROMACHOLOGY IN FOOD SECTOR - ASPECTS OF CONSUMER FOOD PRODUCTS CHOICE.
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- Zywnosc, 2018, v. 25, n. 4, p. 33, doi. 10.15193/zntj/2018/117/257
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- Article
INFLUENCE OF INULIN AND OLIGOFRUCTOSE ON THE SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF APPLE JELLY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 774, doi. 10.5219/1332
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- Article
The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels.
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- Polymers (20734360), 2021, v. 13, n. 23, p. 4148, doi. 10.3390/polym13234148
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- Article
Physicochemical, Bacteriostatic, and Biological Properties of Starch/Chitosan Polymer Composites Modified by Graphene Oxide, Designed as New Bionanomaterials.
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- Polymers (20734360), 2021, v. 13, n. 14, p. 2327, doi. 10.3390/polym13142327
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- Article
Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts.
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- Polymers (20734360), 2020, v. 12, n. 10, p. 2224, doi. 10.3390/polym12102224
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- Article
Synthesis and Effect of Structure on Swelling Properties of Hydrogels Based on High Methylated Pectin and Acrylic Polymers.
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- Polymers (20734360), 2019, v. 11, n. 1, p. 114, doi. 10.3390/polym11010114
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- Article
Models of cognitive functions with respect to selected parameters of functional state of thyroid gland in post-menopausal women.
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- Polish Journal of Endocrinology / Endokrynologia Polska, 2017, v. 68, n. 3, p. 290, doi. 10.5603/EP.2017.0022
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- Article
INFLUENCE OF INULIN AND OLIGOFRUCTOSE ON THE SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF APPLE JELLY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 774, doi. 10.5219/1332
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- Article
Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 15, p. 8405, doi. 10.3390/ijms25158405
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- Article
Physicochemical and Functional Properties and Storage Stability of Chitosan–Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 15, p. 12218, doi. 10.3390/ijms241512218
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- Article
Physicochemical properties of starches obtained from Polish potato cultivars.
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- Starch / Staerke, 2012, v. 64, n. 2, p. 105, doi. 10.1002/star.201100072
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- Article
State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions.
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- Biopolymers, 2024, v. 115, n. 4, p. 1, doi. 10.1002/bip.23580
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- Publication type:
- Article
Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.
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- Foods, 2023, v. 12, n. 3, p. 559, doi. 10.3390/foods12030559
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- Article
Standards for thyroid laboratory testing, and cognitive functions after menopause.
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- Menopausal Review / Przegląd Menopauzalny, 2014, v. 13, n. 4, p. 233, doi. 10.5114/pm.2014.44999
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- Article
Spożycie witamin z grupy B a funkcje poznawcze kobiet po menopauzie.
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- Menopausal Review / Przegląd Menopauzalny, 2013, v. 12, n. 6, p. 464, doi. 10.5114/pm. 2013.39810
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- Article
Funkcje poznawcze mierzone baterią testów CNS VS a subiektywna ocena zaburzeñ pamiêci, koncentracji i obniŻenia jakooeci Życia kobiet po menopauzie.
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- Menopausal Review / Przegląd Menopauzalny, 2013, v. 12, n. 5, p. 371, doi. 10.5114/pm.2013.38589
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- Article
Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread.
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- Food & Bioprocess Technology, 2021, v. 14, n. 1, p. 65, doi. 10.1007/s11947-020-02573-z
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- Article