Found: 18
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Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 743, doi. 10.1007/s13197-023-05875-0
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- Article
Fabrication and characterization of electrospun catechins-loaded nanofibres for fortification of milk.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 798, doi. 10.1007/s13197-023-05891-0
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- Article
Transformation of phenolic acids during radical neutralization.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 790, doi. 10.1007/s13197-023-05879-w
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- Article
Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 782, doi. 10.1007/s13197-023-05878-x
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- Article
Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 770, doi. 10.1007/s13197-023-05877-y
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- Article
Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 753, doi. 10.1007/s13197-023-05876-z
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- Article
Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 734, doi. 10.1007/s13197-023-05874-1
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- Article
Valorization of baobab seeds (Adansonia digitata) as a coffee-like beverage: evaluation of roasting time on bioactive compounds.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 727, doi. 10.1007/s13197-023-05873-2
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- Article
Bioactive compounds and antioxidant activity during ripening of Malpighia glabra fruits.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 717, doi. 10.1007/s13197-023-05872-3
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- Article
Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 706, doi. 10.1007/s13197-023-05871-4
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- Article
A new approach to snack production: sourdough corn flakes with low glycemic index.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 697, doi. 10.1007/s13197-023-05870-5
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- Article
Soymilk stability increase using polyphenols microcapsules.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 688, doi. 10.1007/s13197-023-05869-y
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- Article
Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 675, doi. 10.1007/s13197-023-05868-z
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- Article
Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 651, doi. 10.1007/s13197-023-05850-9
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- Article
Natural food flavours: a healthier alternative for bakery industry—a review.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 642, doi. 10.1007/s13197-023-05782-4
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- Article
Graphene-based functional electrochemical sensors for the detection of chlorpyrifos in water and food samples: a review.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 631, doi. 10.1007/s13197-023-05772-6
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- Article
Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 621, doi. 10.1007/s13197-023-05765-5
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- Article
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 609, doi. 10.1007/s13197-023-05762-8
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- Article