Works matching DE "SAUCES"

Results: 330

Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 216, doi. 10.1016/j.fbp.2019.11.004

By:

Saremnejad, Farinaz;
Mohebbi, Mohebbat;
Koocheki, Arash

Publication type:

Article

Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10.

Published in:

Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020045

By:

Yousuke Taoka;
Miho Nakamura;
Setsuko Nagai;
Noriko Nagasaka;
Ryusuke Tanaka;
Katsuhisa Uchida

Publication type:

Article

Magnetic Separation Combined with qPCR for the Rapid Detection of Salmonella in Sauce Meat.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 9, p. 330, doi. 10.13982/j.mfst.1673-9078.2023.9.0235

By:

PAN Hui;
XU Yin;
WANG Xiaohong;
DING Yifeng;
WANG Shishuang;
GONG Fang;
ZHONG Shengyang

Publication type:

Article

Polyphenol Extracts from Sage (Salvia lavandulifolia Vahl) By-Products as Natural Antioxidants for Pasteurised Chilled Yoghurt Sauce.

Published in:

Antioxidants, 2023, v. 12, n. 2, p. 364, doi. 10.3390/antiox12020364

By:

Cedeño-Pinos, Cristina;
Jiménez-Monreal, Antonia María;
Quílez, María;
Bañón, Sancho

Publication type:

Article

Exploiting the Crithmum maritimum L. Aqueous Extracts and Essential Oil as Potential Preservatives in Food, Feed, Pharmaceutical and Cosmetic Industries.

Published in:

Antioxidants, 2023, v. 12, n. 2, p. 252, doi. 10.3390/antiox12020252

By:

Pedreiro, Sónia;
Figueirinha, Artur;
Cavaleiro, Carlos;
Cardoso, Olga;
Donato, Maria Manuel;
Salgueiro, Lígia;
Ramos, Fernando

Publication type:

Article

Bioaccesibilidad y cinética de liberación in vitro de compuestos fenólicos en algunas salsas de la cocina mexicana.

Published in:

TIP Revista Especializada en Ciencias Químico-Biológicas, 2020, v. 23, p. 1, doi. 10.22201/fesz.23958723e.2020.0.205

By:

Carmen Perales-Vázquez, Guadalupe del;
Mercado-Mercado, Gilberto;
de la Rosa, Laura A.;
Sáyago-Ayerdi, Sonia G.

Publication type:

Article

The Increase of Enamel Hardness After Tooth Immersion in a Modified Pempek Sauce.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2024, v. 20, p. 70

By:

Yendriwati;
Fitri, Atika Resti;
Yolanda, Mirza

Publication type:

Article

Physalis (goldenberry): native fruit species of the sub-Andean Yungas with high cultivation potential in Argentina.

Published in:

Argentinian Horticulture / Horticultura Argentina, 2021, v. 40, n. 103, p. 90

By:

Quiroga, R. J.;
Kirschbaum, D. S.

Publication type:

Article

Analysing the Impact of Climate Change on Hydrological Ecosystem Services in Laguna del Sauce (Uruguay) Using the SWAT Model and Remote Sensing Data.

Published in:

Remote Sensing, 2021, v. 13, n. 10, p. 2014, doi. 10.3390/rs13102014

By:

Aznarez, Celina;
Jimeno-Sáez, Patricia;
López-Ballesteros, Adrián;
Pacheco, Juan Pablo;
Senent-Aparicio, Javier;
Abarca Del Rio, Rodrigo;
Michaelides, Silas

Publication type:

Article

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1613, doi. 10.1002/jsfa.6860

By:

Choi, Ji‐Hye;
Gwak, Mi‐Jin;
Chung, Seo‐Jin;
Kim, Kwang‐Ok;
O'Mahony, Michael;
Ishii, Rie;
Bae, Ye‐Won

Publication type:

Article

The secret sauce of online community of practice during COVID-19 pandemic: Nonviolent Communication.

Published in:

Journal of Media Literacy Education, 2021, v. 13, n. 3, p. 133, doi. 10.23860/JMLE-2021-13-3-11

By:

Friesem, Yonty;
Friesem, Elizaveta

Publication type:

Article

Key Constituents and Antioxidant Activity of Novel Functional Foods Developed with Skeletonema Sp. Biomass.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 9, p. 1189, doi. 10.1080/10498850.2021.1975003

By:

Guarda, Inês;
Fonseca, Inês;
Pereira, Hugo;
Martins, Luisa Louro;
Gomes, Romina;
Matos, Joana;
Gomes-Bispo, Ana;
Bandarra, Narcisa Maria;
Afonso, Cláudia;
Cardoso, Carlos

Publication type:

Article

Physicochemical and Antioxidant Properties of Fish Sauce Prepared by Virgibacillus sp. Starter Cultures Addition and Reduced Salt Process.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 7, p. 835, doi. 10.1080/10498850.2021.1949654

By:

Khongla, Chompoonuch;
Lapsongphon, Nawaporn;
Rodtong, Sureelak;
Yongsawatdigul, Jirawat

Publication type:

Article

Fish Sauce with Red Soil.

Published in:

2021

By:

DeWitt, Christina

Publication type:

Editorial

Treptacantha abies-marina (S.G. Gmelin) Kützing: Characterization and Application as a Whole Food Ingredient.

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 10, p. 964, doi. 10.1080/10498850.2020.1826617

By:

Afonso, C.;
Guarda, I.;
Mourato, M.;
Martins, L.L.;
Fonseca, I.;
Gomes, R.;
Matos, J.;
Gomes, A.;
Bandarra, N.M.;
Cardoso, C.

Publication type:

Article

Biochemical and Sensory Changes of Low-Salt Anchovy ( Engraulis japonicus ) Sauce Prepared by a Novel Technique.

Published in:

Journal of Aquatic Food Product Technology, 2017, v. 26, n. 6, p. 695, doi. 10.1080/10498850.2016.1271073

By:

Wang, Lingzhao;
Su, Lin;
Zhang, Yayong;
Pan, Saikun;
Du, Yunjian;
Zhang, Junjie

Publication type:

Article

Probing the physicochemical characteristics of carrot sauce during storage.

Published in:

PLoS ONE, 2022, v. 17, n. 11, p. 1, doi. 10.1371/journal.pone.0273857

By:

Javed, Muhammad Sameem;
Amjad, Adnan;
Shah, Faiz-ul-Hassan;
Ahmad, Zulfiqar;
Hameed, Aneela;
Anwar, Muhammad Junaid;
Khan, Ammar Ahmad;
Amir, Muhammad;
Jawad, Muhammad;
Abrar, Muhammad

Publication type:

Article

Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 6, p. 4242, doi. 10.1111/1541-4337.13221

By:

Qayum, Abdul;
Rashid, Arif;
Liang, Qiufang;
Wu, Yue;
Cheng, Yu;
Kang, Lixin;
Liu, Yuxuan;
Zhou, Chengwei;
Hussain, Muhammad;
Ren, Xiaofeng;
Ashokkumar, Muthupandian;
Ma, Haile

Publication type:

Article

Occurrence of phthalates in different food matrices: A systematic review of the main sources of contamination and potential risks.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 2043, doi. 10.1111/1541-4337.13140

By:

da Costa, Júlia Moraes;
Kato, Lilian Seiko;
Galvan, Diego;
Lelis, Carini Aparecida;
Saraiva, Thiago;
Conte‐Junior, Carlos Adam

Publication type:

Article

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 1, p. 371, doi. 10.1111/1541-4337.12875

By:

Soleimanian, Yasamin;
Sanou, Ibrahima;
Turgeon, Sylvie L.;
Canizares, Diego;
Khalloufi, Seddik

Publication type:

Article

Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 2, p. 98, doi. 10.1111/1541-4337.12050

By:

Degner, Brian M.;
Chung, Cheryl;
Schlegel, Vicki;
Hutkins, Robert;
McClements, David Julian

Publication type:

Article

Phytochemistry, Traditional Uses and Pharmacological Aspect of Thymus vulgaris: A Review.

Published in:

2022

By:

JAIN, NEETU;
CHOUDHARY, POONAM

Publication type:

Literature Review

SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS.

Published in:

Journal of Sensory Studies, 2009, v. 24, n. 4, p. 512, doi. 10.1111/j.1745-459X.2009.00224.x

By:

YUSOP, S.M.;
O'SULLIVAN, M.G.;
KERRY, J.F.;
KERRY, J.P.

Publication type:

Article

The Same, Only Different.

Published in:

Mathematical Intelligencer, 2017, v. 39, n. 2, p. 60, doi. 10.1007/s00283-017-9731-0

By:

Henle, Jim

Publication type:

Article

Empirically Derived Dietary Patterns in Association with Asthma Symptoms in Children and Adolescents: A Cross-Sectional Study.

Published in:

Journal of Nutrition & Food Security, 2024, v. 9, n. 4, p. 643, doi. 10.18502/jnfs.v9i4.16892

By:

Pishdad, Samaneh;
Sasanfar, Bahareh;
Nafei, Zahra;
Behniafard, Nasrin;
Karimi, Mehran;
Salehi-Abargouei, Amin

Publication type:

Article

Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 73, doi. 10.3390/fermentation8020073

By:

Chang, Yun-Hsi;
Lim, GiGi Chin Wen;
Chien, Ju-Yun;
Hsieh, Lu-Sheng;
Wu, Shinn-Dar;
Ciou, Jhih-Ying

Publication type:

Article

Apricot chutney - a variety of functional sweet-sour sauce.

Published in:

Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 4, p. 456, doi. 10.59463/JAPT.2024.2.47

By:

Drugă, Mărioara;
Moldovan, Camelia;
Dumbravă, Delia Gabriela;
Mișcă, Corina Dana;
Hădărugă, Nicoleta-Gabriela;
Poiană, Mariana Atena;
Velciov, Ariana Bianca;
Alexa, Ersilia Călina;
Ștef, Ducu Sandu

Publication type:

Article

Safety aspects related to the Bisphenol A migration process in packed meat and milk products -- a review.

Published in:

Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 380

By:

Ungureanu, Elena;
Mustățea, G.;
Popa, Mona Elena

Publication type:

Article

Comparative study concerning the use of tomato juice added to food products of animal origin.

Published in:

Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 363

By:

Duică, Alexandra Oana;
Mărmăneanu, Larisa;
Ciortan, Giorgiana;
Pintilie, Sofia;
Alexa, Ersilia;
Velciov, Ariana;
Cozma, Antoanela

Publication type:

Article

不同菌种对蚕豆酱前期发酵的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 19, p. 68, doi. 10.12161/j.issn.1005-6521.2023.19.010

By:

李婷

Publication type:

Article

重组香菇鸭肉脯的配方和加工工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 155, doi. 10.12161/j.issn.1005-6521.2023.14.023

By:

赵立;
廉嘉欣;
邱慧敏;
宋子伟;
时振哲;
卢河东;
陈军

Publication type:

Article

酱香型白酒酿造微生态中酵母菌的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 13, p. 180, doi. 10.12161/j.issn.1005-6521.2022.13.026

By:

戎梓溢;
白茹;
闫学娇;
李超;
林良才;
张翠英

Publication type:

Article

响应面法优化开发单环刺螠罐头食品.

Published in:

Food Research & Development, 2022, v. 43, n. 1, p. 125, doi. 10.12161/j.issn.1005-6521.2022.01.018

By:

林爱齐;
索宁;
刘艳梅;
李润雨;
刘春娥;
张家琪

Publication type:

Article

即食海鲜调味酱的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 146, doi. 10.12161/j.issn.1005-6521.2020.14.023

By:

姚玉静;
杨昭;
黄佳佳;
庄逸桐;
梁健平

Publication type:

Article

酱香型蜂蜜配制酒的工艺优化及体外抗氧化能力分析.

Published in:

Food Research & Development, 2020, v. 41, n. 11, p. 134, doi. 10.12161/j.issn.1005-6521.2020.11.023

By:

何发梅;
徐俐;
陈娟;
魏岸

Publication type:

Article

墨鱼汁酱的制备及其对馒头品质的影响研究.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 100, doi. 10.12161/j.issn.1005-6521.2019.19.018

By:

陈跃文;
欧杨智;
蒋丹丹;
韦剑玲;
蔡文强;
沈诗珂;
张菁娜;
任少天

Publication type:

Article

UPLC-MS/MS测定食品中18种非食用色素的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 174, doi. 10.3969/j.issn.1005-6521.2019.11.031

By:

唐俊;
曾凯;
刘志斌

Publication type:

Article

香椿豆腐罐头的研制.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 100, doi. 10.3969/j.issn.1005-6521.2019.11.018

By:

李素萍;
郭卫芸;
郭书贤;
丁玉峰;
马艳莉

Publication type:

Article

A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables.

Published in:

Journal of Ethnic Foods, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s42779-021-00110-7

By:

Lee, Chang Hyeon;
Ko, Young Ju

Publication type:

Article

Shelf life of rainbow trout fillets hot smoking with different sauces.

Published in:

Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS) / Su Ürünleri Dergisi, 2018, v. 35, n. 1, p. 43, doi. 10.12714/egejfas.2018.35.1.08

By:

İnanlı, Ayşe Gürel;
Kuzgun, Nermin Karaton;
Çoban, Özlem Emir;
Özpolat, Emine

Publication type:

Article

"Your taste in fashion is bad": The role of state of anger in aggressive behavior using the hot sauce paradigm.

Published in:

Cogent Psychology, 2020, v. 7, n. 1, p. 1, doi. 10.1080/23311908.2020.1826091

By:

Hasan, Youssef;
Mohammed Al-Hajri, Shaikha;
Mehu, Marc

Publication type:

Article

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1671749

By:

Alamu, Emmanuel Oladeji;
Busie, Maziya-Dixon;
Yildiz, Fatih

Publication type:

Article

CHANGES IN FISH SAUCE QUALITY THROUGHOUT PRODUCTION.

Published in:

Journal of Hygienic Engineering & Design, 2024, v. 48, p. 13

By:

Hiroko Seki

Publication type:

Article

EFFECTS ON HEALTH AND DIET QUALITY OF THE GLUTEN FREE DIET.

Published in:

Journal of Hygienic Engineering & Design, 2020, v. 30, p. 101

By:

Tunçer, Esra;
Keser, Alev

Publication type:

Article

Roasted ground pepper seed press-cake sauce: quality, characteristics and palatability.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2025, v. 37, n. 1, p. 1, doi. 10.15586/ijfs.v37i1.2699

By:

Guo, Bing-Xin;
Wang, Rui;
Yan, Jin;
Jia, Xu-Ping;
Qu, Ling-Yu;
Yin, Wen-Ting;
Liu, Hua-Min;
Wang, Xue-De

Publication type:

Article

Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758).

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 102, doi. 10.15586/ijfs.v35i4.2405

By:

Kaya, Gülderen Kurt;
Çoban, Özlem Emir;
Bilici, Reşit

Publication type:

Article

SHELF LIFE OF STORED NOT PASTEURIZED OLIVE-BASED PÂTÉS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, p. 28

By:

COSMAI, L.;
CAMPANELLA, D.;
SUMMO, C.;
PARADISO, V. M.;
PASQUALONE, A.;
DE ANGELIS, M.;
CAPONIO, F.

Publication type:

Article

ADEQUACY OF MINERAL CONTENTS OF RAW AND PLAIN STICKY SAUCE OF COMMON AND BUSH OKRA.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 513

By:

KEHINDE, MOYIB OLUWASAYO;
OLUMIDE, OLADAPO FRANCIS;
RAMAT, MOYIB FOLAKE;
BANJOKO, OLUWAKEMI O.

Publication type:

Article

STUDYING THE EFFECT OF FORMULATION COMPONENTS ON THE PHYSICAL-CHEMICAL PROPERTIES OF SWEET SAUCES THAT CONTAIN PHYSICALLYMODIFIED STARCHES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 66, doi. 10.15587/1729-4061.2019.180782

By:

Andreeva, S.;
Kolesnikova, M.;
Pyvovarov, Y.;
Khaustova, T.;
Dikhtyar, A.

Publication type:

Article

Contact dermatitis due to ethoxyquin.

Published in:

Contact Dermatitis (01051873), 1989, v. 21, n. 5, p. 342, doi. 10.1111/j.1600-0536.1989.tb04758.x

By:

Savini, C.;
Morelli, R.;
Piancastelli, E.;
Restani, S.

Publication type:

Article