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Gluten‐free lentil cakes with optimal technological and nutritional characteristics.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 6298, doi. 10.1002/jsfa.13459
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- Article
Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 428, doi. 10.1177/10820132231153500
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- Article
Impact of milling on the nutrients and anti‐nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5504, doi. 10.1002/jsfa.13382
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- Article
Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 8, p. 4671, doi. 10.1002/jsfa.12831
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- Article
Mycobiota contaminating some market cake samples with reference to their toxin and enzyme.
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- BMC Microbiology, 2024, v. 24, n. 1, p. 1, doi. 10.1186/s12866-024-03345-x
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- Article
The effect of amaranth and fennel addition on the physical and chemical properties of breads.
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- Cereal Research Communications, 2024, v. 52, n. 2, p. 803, doi. 10.1007/s42976-023-00431-0
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- Article
Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits.
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- Food & Bioprocess Technology, 2024, v. 17, n. 6, p. 1525, doi. 10.1007/s11947-023-03214-x
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- Article
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?
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- Food Biophysics, 2024, v. 19, n. 2, p. 386, doi. 10.1007/s11483-024-09830-0
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- Article
Analysis of the original notifications in the Tuscany region "Rapid Alert System for Food and Feed" in the seven-year period 2015-2021.
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- Italian Journal of Food Safety, 2024, v. 13, n. 2, p. 1, doi. 10.4081/ijfs.2024.12341
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- Article
Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 5043, doi. 10.1007/s11694-024-02555-1
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- Article
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 2, p. 545, doi. 10.1007/s11130-024-01177-8
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- Article
Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-61085-4
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- Article
The Effect of Carob Extract on Antioxidant, Antimicrobial and Sensory Properties of Bread.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3603, doi. 10.3390/app14093603
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- Article
芝麻粕美拉德反应产物对全麦面包的 风味增强作用及工艺研究.
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- China Condiment, 2024, v. 49, n. 5, p. 16, doi. 10.3969/j.issn.1000-9973.2024.05.004
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- Article
Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1253, doi. 10.1007/s00217-024-04474-3
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- Article
IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins †.
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- Foods, 2024, v. 13, n. 9, p. 1312, doi. 10.3390/foods13091312
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- Article
Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans (Vigna angularis L.) and Lima Beans (Phaseolus lunatus L.).
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- Foods, 2024, v. 13, n. 9, p. 1422, doi. 10.3390/foods13091422
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- Article
Studies on physico-chemical, functional, textural and sensory properties of flaxseed fortified bakery products.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 5, p. 3640, doi. 10.1007/s11694-024-02434-9
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- Article
Physicochemical properties of esterified/crosslinked quinoa starches and their influence on bread quality.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 3834, doi. 10.1002/jsfa.13265
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- Article
Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 4070, doi. 10.1002/jsfa.13289
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- Article
Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 4286, doi. 10.1002/jsfa.13314
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- Article
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties.
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- Foods, 2024, v. 13, n. 8, p. 1182, doi. 10.3390/foods13081182
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- Article
Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties.
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- Foods, 2024, v. 13, n. 8, p. 1198, doi. 10.3390/foods13081198
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- Article
Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough.
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- Sustainability (2071-1050), 2024, v. 16, n. 8, p. 3297, doi. 10.3390/su16083297
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- Article
Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 7, p. 2800, doi. 10.3390/app14072800
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- Article
Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics.
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- Arab Gulf Journal of Scientific Research, 2024, v. 42, n. 2, p. 290, doi. 10.1108/AGJSR-09-2022-0178
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- Article
Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2973, doi. 10.1002/fsn3.3977
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- Article
Grain Products: Traditional and Innovative Technologies.
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- Foods, 2024, v. 13, n. 7, p. 1126, doi. 10.3390/foods13071126
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- Article
Development of a model for evaluating the nutritional quality of bread and bakery products.
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- Journal of Food & Nutrition Research, 2024, v. 63, n. 2, p. 155
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- Article
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder.
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- Journal of Food Quality, 2024, v. 2024, p. 1, doi. 10.1155/2024/6086158
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- Article
Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 6, p. 2647, doi. 10.3390/app14062647
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- Article
Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects.
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- Foods, 2024, v. 13, n. 6, p. 825, doi. 10.3390/foods13060825
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- Article
A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry.
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- Foods, 2024, v. 13, n. 6, p. 838, doi. 10.3390/foods13060838
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- Article
Development and characterization of hydrogel‐in‐oleogel (bigel) systems and their application as a butter replacer for bread making.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 1920, doi. 10.1002/jsfa.13076
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- Article
Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 2011, doi. 10.3390/app14052011
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- Article
Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake.
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- Asian Journal of Dairy & Food Research, 2024, v. 43, n. 1, p. 59, doi. 10.18805/ajdfr.DRF-340
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- Article
Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials.
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- Beverages, 2024, v. 10, n. 1, p. 2, doi. 10.3390/beverages10010002
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- Article
Determination of the health-protective effect of ancient cereals and one possibility of increasing their functionality.
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- Cereal Research Communications, 2024, v. 52, n. 1, p. 247, doi. 10.1007/s42976-023-00384-4
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- Publication type:
- Article
Cryoprotectants for Frozen Dough: A Review.
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- Food Biophysics, 2024, v. 19, n. 1, p. 18, doi. 10.1007/s11483-023-09791-w
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- Article
Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout.
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- Foods, 2024, v. 13, n. 5, p. 656, doi. 10.3390/foods13050656
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- Article
Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread.
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- Foods, 2024, v. 13, n. 5, p. 698, doi. 10.3390/foods13050698
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- Article
Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.
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- Foods, 2024, v. 13, n. 5, p. 807, doi. 10.3390/foods13050807
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- Article
The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae.
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- Functional Foods in Health & Disease, 2024, v. 14, n. 3, p. 207, doi. 10.31989/ffhd.v14i3.1191
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- Article
Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review.
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- Journal of Applied & Natural Science, 2024, v. 16, n. 1, p. 344, doi. 10.31018/jans.v16i1.5330
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- Article
Explicating physicochemical, structural, anti-inflammatory properties and starch digestibility of buckwheat incorporated biscuit.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 3, p. 1786, doi. 10.1007/s11694-023-02270-3
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- Article
Compositions Nutrient and Antinutrients of Biscuits Prepared from Fermented and Unfermented Ternary Mixture Flours.
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- Journal of Food Quality & Hazards Control, 2024, v. 11, n. 1, p. 13, doi. 10.18502/jfqhc.11.1.14992
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- Publication type:
- Article
Fruits of Wild-Grown Shrubs for Health Nutrition.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 1, p. 20, doi. 10.1007/s11130-024-01144-3
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- Article
ESTABLISHING THE CHARACTER AND SHARE OF CHANGES IN NUTRIENTS DURING THE PRODUCTION OF BREAD WITH THE ADDITION OF DOG ROSE SYRUP.
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- Eastern-European Journal of Enterprise Technologies, 2024, p. 6, doi. 10.15587/1729-4061.2024.297772
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- Article
Physicochemical, Rheological and Sensory Evaluation of Herbal Bread Containing Turmeric, Ginger, and Black Cumin Powder.
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- Foods, 2024, v. 13, n. 4, p. 555, doi. 10.3390/foods13040555
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- Article
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.
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- Foods, 2024, v. 13, n. 4, p. 603, doi. 10.3390/foods13040603
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- Article