Works matching DE "SALAD dressing"

Results: 96

Prevalence and Antibiotic Resistance of Listeria Spp. Isolated from Ready-to-Eat Foods in Ankara.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2008, v. 32, n. 2, p. 131

By:

Şırelı, Ufuk Tansel;
Göcökoğlö, Ali

Publication type:

Article

Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method.

Published in:

Journal of Food Quality & Hazards Control, 2024, v. 11, n. 2, p. 135, doi. 10.18502/jfqhc.11.2.15652

By:

Iwe, M. O.;
Anya, P. C.;
Ubbor, S.;
Agiriga, A. N.;
Okoro, C.

Publication type:

Article

Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced‐Fat Salad Dressing.

Published in:

International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4229514

By:

Sinsuwan, Sornchai;
Gutiérrez-Méndez, Néstor

Publication type:

Article

Evaluation of Egg Based Products through Egyptian Regulation.

Published in:

Alexandria Journal of Veterinary Sciences, 2019, v. 62, n. 1, p. 166, doi. 10.5455/ajvs.48908

By:

Abd Elkader, Essra M.;
El-Leboudy, Ahlam A.;
Amer, Amr A.

Publication type:

Article

Respiration rate of a dry coleslaw mix as affected by storage temperature and respiratory gas...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 116, doi. 10.1111/j.1365-2621.1999.tb09872.x

By:

McLaughlin, C.P.;
O'Beirne, D.

Publication type:

Article

Letters.

Published in:: Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. iv, doi. 10.1111/j.1365-2621.1992.tb11254.x
Publication type:: Article

Rheological Characterization of Low-calorie Milk-based Salad Dressings.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 200, doi. 10.1111/j.1365-2621.1992.tb05455.x

By:

CHIRALT, A.;
FERRAGUT, V.;
SALAZAR, J.A.

Publication type:

Article

Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 196, doi. 10.1111/j.1365-2621.1992.tb05454.x

By:

MISTRY, BEHROZE;
MIN, DAVID B.

Publication type:

Article

Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 513, doi. 10.1111/j.1365-2621.1991.tb05316.x

By:

YILMAZER, GULCIN;
CARRILLO, ANA R.;
KOKINI, JOZEF L.

Publication type:

Article

Use of Magnetic Resonance Procedures for Measurement of Oil in French-style Dressings.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 763, doi. 10.1111/j.1365-2621.1990.tb05224.x

By:

HEIL, J. R.;
PERKINS, WILLIAM E.;
MCCARTHY, MICHAEL J.

Publication type:

Article

Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 437, doi. 10.1111/j.1365-2621.1989.tb03101.x

By:

KOKINI, JOZEF L.;
CARRILLO, ANA RISI

Publication type:

Article

Storage stability of soybean oil-based salad dressings: effects of antioxidants and hydrogenation

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 703, doi. 10.1111/j.1365-2621.1986.tb13916.x

By:

Warner, K.;
Porter, W. L.;
Frankel, E. N.;
Snyder, J. M.

Publication type:

Article

Sauces and dressings: a review of properties and applications.

Published in:

2008

By:

Sikora, Marek;
Badrie, Neela;
Deisingh, Anil K.;
Kowalski, Stanislaw

Publication type:

journal article

Trans Fats.

Published in:: American Family Physician, 2009, v. 80, n. 4, p. 350
Publication type:: Article

Levels and sources of fat in the diets of Americans.

Published in:

FASEB Journal, 2007, v. 21, n. 6, p. A1062

By:

Moshfegh, Alanna J.;
Goldman, Joseph D.;
Lacomb, Randy P.

Publication type:

Article

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 4, p. 823, doi. 10.1002/aocs.12929

By:

Hussain, Norhayati;
Maarof, Syahida;
Mohamad, Roiaini;
Rajentran, Komati;
Umar, Nasiru Bilkisu

Publication type:

Article

Preparation of Torreya Seed Oil-EGCG Nanoemulsion and Its Effect on the Quality of Salad Dressing and Moon Cakes.

Published in:

Journal of Tea Science, 2024, v. 44, n. 2, p. 269

By:

WANG Yu'an;
DU Wenkai;
WAN Jinghong;
XIE Dongchao;
ZHANG Haihua;
JIN Peng;
DU Qizhen

Publication type:

Article

Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability.

Published in:

Foods, 2023, v. 12, n. 7, p. 1529, doi. 10.3390/foods12071529

By:

Avci, Esra;
Tekin-Cakmak, Zeynep Hazal;
Ozgolet, Muhammed;
Karasu, Salih;
Kasapoglu, Muhammed Zahid;
Ramadan, Mohamed Fawzy;
Sagdic, Osman

Publication type:

Article

The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability.

Published in:

Foods, 2021, v. 10, n. 11, p. 2759, doi. 10.3390/foods10112759

By:

Tekin-Cakmak, Zeynep Hazal;
Atik, Ilker;
Karasu, Salih

Publication type:

Article

Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing.

Published in:

Foods, 2021, v. 10, n. 8, p. 1868, doi. 10.3390/foods10081868

By:

Cui, Huanhuan;
Liu, Qihang;
McClements, David Julian;
Li, Bin;
Liu, Shilin;
Li, Yan

Publication type:

Article

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.

Published in:

Foods, 2021, v. 10, n. 5, p. 980, doi. 10.3390/foods10050980

By:

Pampuri, Alessia;
Casson, Andrea;
Alamprese, Cristina;
Di Mattia, Carla Daniela;
Piscopo, Amalia;
Difonzo, Graziana;
Conte, Paola;
Paciulli, Maria;
Tugnolo, Alessio;
Beghi, Roberto;
Casiraghi, Ernestina;
Guidetti, Riccardo;
Giovenzana, Valentina

Publication type:

Article

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.

Published in:

Foods, 2020, v. 9, n. 10, p. 1463, doi. 10.3390/foods9101463

By:

Kim, Mi-Ran;
Chung, Seo-Jin;
Adhikari, Koushik;
Shin, HyeWon;
Cho, Hana;
Nam, Yerim

Publication type:

Article

Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.

Published in:

Foods, 2020, v. 9, n. 10, p. 1463, doi. 10.3390/foods9101463

By:

Kim, Mi-Ran;
Chung, Seo-Jin;
Adhikari, Koushik;
Shin, HyeWon;
Cho, Hana;
Nam, Yerim

Publication type:

Article

Evaluation of Amyloid β42 Aggregation Inhibitory Activity of Commercial Dressings by A Microliter-Scale High-Throughput Screening System Using Quantum-Dot Nanoprobes.

Published in:

Foods, 2020, v. 9, n. 6, p. 825, doi. 10.3390/foods9060825

By:

Kuragano, Masahiro;
Yoshinari, Wataru;
Lin, Xuguang;
Shimamori, Keiya;
Uwai, Koji;
Tokuraku, Kiyotaka

Publication type:

Article

Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 16, p. 6909, doi. 10.3390/app14166909

By:

Krapac, Marin;
Major, Nikola;
Plavša, Tomislav;
Jeromel, Ana;
Tomaz, Ivana;
Poljuha, Danijela

Publication type:

Article

Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 15, p. 7456, doi. 10.3390/app12157456

By:

Metri-Ojeda, Jorge;
Ramírez-Rodrigues, Milena;
Rosas-Ordoñez, Lizbeth;
Baigts-Allende, Diana

Publication type:

Article

Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.

Published in:

Acta Scientiarum: Technology, 2023, p. 1, doi. 10.4025/actascitechnol.v44i1.56006

By:

Akgul, Cansu;
Akcicek, Alican;
Karadag, Ayse;
Karasu, Salih

Publication type:

Article

Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.

Published in:

Acta Scientiarum: Technology, 2022, v. 44, p. 1, doi. 10.4025/actascitechnol.v44i1.56006

By:

Akgul, Cansu;
Akcicek, Alican;
Karadag, Ayse;
Karasu, Salih

Publication type:

Article

Effect of different doses of lyophilized beetroot on fertility and reproductive hormones.

Published in:

Pakistan Journal of Pharmaceutical Sciences, 2020, v. 33, n. 6, p. 2505, doi. 10.36721/PJPS.2020.33.6.REG.2505-2510.1

By:

Sarfaraz, Sana;
Ikram, Rahela;
Osama, Muhammad;
Anser, Humera

Publication type:

Article

Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage.

Published in:

Food Technology & Biotechnology, 2019, v. 57, n. 1, p. 59, doi. 10.17113/ftb.57.01.19.5692

By:

Mohamad, Roiaini;
Baizura Aya Putri Agus;
Hussain, Norhayati

Publication type:

Article

Bioaccessibility, cellular uptake and transepithelial transport of α-tocopherol and retinol from a range of supplemented foodstuffs assessed using the caco-2 cell model.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1436, doi. 10.1111/j.1365-2621.2010.02285.x

By:

O'Callaghan, Yvonne;
O'Brien, Nora

Publication type:

Article

Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 444, doi. 10.1111/j.1365-2621.2009.02141.x

By:

Eidhin, Deirdre Ní;
O'Beirne, David

Publication type:

Article

Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 4, p. 777, doi. 10.1111/j.1365-2621.2008.01897.x

By:

de Cássia da Fonseca, Vânia;
Haminiuk, Charles Windson Isidoro;
Izydoro, Dayane Rosalyn;
Waszczynskyj, Nina;
de Paula Scheer, Agnes;
Sierakowski, Maria-Rita

Publication type:

Article

The rheological behaviour of low fat soy-based salad dressing.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2204, doi. 10.1111/j.1365-2621.2008.01852.x

By:

Chi Zhang;
Siew Young Quek;
Lam, Gloria;
Easteal, Allan J.

Publication type:

Article

IDENTIFICATION OF BIOGENIG AMINE IN SALAD DRESSINGS.

Published in:

Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2016, v. 59, n. 2, p. 369

By:

APOSTOL, Laura Carmen;
PRISACARU, Ancuta Elena;
ROPCIUC, Sorina;
DAMIAN, Cristina

Publication type:

Article

PRODUCTION OF MAYONNAISE FROM DATE PITS OIL.

Published in:

Banat's Journal of Biotechnology, 2010, v. 1, n. 2, p. 3

By:

Amany, M. M. Basuny;
Maliha, A. Al-Marzooq

Publication type:

Article

Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil‐in‐water emulsions modeling salad dressings.

Published in:

Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6727, doi. 10.1002/jsfa.12040

By:

Zalazar, Aldana L;
Lara, Virgina M;
Gliemmo, María F;
Campos, Carmen A

Publication type:

Article

Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by‐products and lemon juice.

Published in:

Journal of the Science of Food & Agriculture, 2022, v. 102, n. 12, p. 5368, doi. 10.1002/jsfa.11890

By:

Kamiloglu, Senem;
Ozdal, Tugba;
Tomas, Merve;
Capanoglu, Esra

Publication type:

Article

Behavior of concentrated emulsions prepared by acid‐hydrolyzed insoluble microalgae proteins from Chlorella protothecoides.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 8, p. 3348, doi. 10.1002/jsfa.10964

By:

Dai, Laixin;
Cepeda, Melanie;
Hinrichs, Jörg;
Weiss, Jochen

Publication type:

Article

Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 837, doi. 10.1002/jsfa.7156

By:

Ma, Zhen;
Boye, Joyce I;
Swallow, Kevin;
Malcolmson, Linda;
Simpson, Benjamin K

Publication type:

Article

Discriminative and descriptive sensory analysis of guacamole dressing made from "Hass" avocado powder.

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2020, v. 18, n. 2, p. 117, doi. 10.18684/BSAA(18)117-125

By:

CORTÉS-RODRÍGUEZ, MISAEL;
STEPHANIE ORREGO-VARGAS, FRANCY;
DIEGO TORRES-OQUENDO, JUAN

Publication type:

Article

Influence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressings.

Published in:

Acta Chimica Slovenica, 2012, v. 59, n. 1, p. 42

By:

Pavlović, Mirjana D.;
Pucarević, Mira;
Mićović, Vuk;
Živić, Miroslav;
Zlatanović, Snežana;
Gorjanović, Stanislava;
Gvozdenović, Jasna

Publication type:

Article

Substitution of modified starch with hydrogen peroxide-modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties.

Published in:

Journal of Texture Studies, 2017, v. 48, n. 3, p. 205, doi. 10.1111/jtxs.12229

By:

Maani, Bahareh;
Alimi, Mazdak;
Shokoohi, Shirin;
Fazeli, Fatemeh

Publication type:

Article

PREDICTION OF TEXTURE PERCEPTION OF MAYONNAISES FROM RHEOLOGICAL AND NOVEL INSTRUMENTAL MEASUREMENTS.

Published in:

Journal of Texture Studies, 2009, v. 40, n. 1, p. 82, doi. 10.1111/j.1745-4603.2008.00171.x

By:

TERPSTRA, MARJOLEIN E. J.;
JELLEMA, RENGER H.;
JANSSEN, ANKE M.;
DE WIJK, RENÉ A.;
PRINZ, JON F.;
VAN DER LINDEN, ERIK

Publication type:

Article

RELATIVE IMPORTANCE OF COHESION AND ADHESION FOR SENSORY STICKINESS OF SEMISOLID FOODS.

Published in:

Journal of Texture Studies, 2004, v. 35, n. 6, p. 603, doi. 10.1111/j.1745-4603.2004.35512.x

By:

Dunnewind, B.;
Janssen, A. M.;
Van Vliet, T.;
Weenen, H.

Publication type:

Article

HEALTHY SNACK CHOICES.

Published in:

Braille Monitor, 2020, v. 63, n. 1, p. 46

By:

Higgins, Jerilyn

Publication type:

Article

CHICKEN LINGUINI WITH RANCH DRESSING.

Published in:

2013

By:

Luck, Dacia

Publication type:

Recipe

Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy.

Published in:

Food Science & Technology International, 2024, v. 30, n. 5, p. 418, doi. 10.1177/10820132221144482

By:

Simões, Sara;
Santos, Rafaela;
Sousa, Isabel;
Prista, Catarina;
Raymundo, Anabela

Publication type:

Article

Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation.

Published in:

Food Science & Technology International, 2024, v. 30, n. 4, p. 370, doi. 10.1177/10820132231165667

By:

Issuriya, Acharaporn;
Jatutasri, Kawinsak;
Sanpinit, Sineenart;
Chusri, Sasitorn;
Voravuthikunchai, Supayang Piyawan;
Kaewmanee, Thammarat;
Phoopha, Sathianpong;
Jetwanna, Korakot Wichitsa-nguan;
Limsuwan, Surasak

Publication type:

Article

Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like Emulsions.

Published in:

Food Science & Technology International, 2009, v. 15, n. 4, p. 367, doi. 10.1177/1082013209345046

By:

Bengoechea, C.;
López, M. L.;
Cordobés, F.;
Guerrero, A.

Publication type:

Article