Works matching IS 01469428 AND DT 2016 AND VI 39 AND IP 4
Results: 19
Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 274, doi. 10.1111/jfq.12190
- By:
- Publication type:
- Article
The Risk Analysis of Metallic Foreign Bodies in Food Products.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 398, doi. 10.1111/jfq.12193
- By:
- Publication type:
- Article
Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit ( Phoenix Dactylifera L.) Fiber Concentrates.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 237, doi. 10.1111/jfq.12194
- By:
- Publication type:
- Article
Are Infrared and Microwave Drying Suitable Alternatives for Moisture Determination of Meat Products?
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 391, doi. 10.1111/jfq.12195
- By:
- Publication type:
- Article
Screening of Potato Germplasm Resistant Against Low Temperature Sweetening.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 301, doi. 10.1111/jfq.12196
- By:
- Publication type:
- Article
Stable Casein-Hydroxypropyl Cellulose Complexes at Low pH.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 292, doi. 10.1111/jfq.12197
- By:
- Publication type:
- Article
Development of A Monoclonal Antibody-Based Competitive Elisa Method for Quantitative Detection of Dextran.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 408, doi. 10.1111/jfq.12198
- By:
- Publication type:
- Article
Effects of Plant Oil Combinations Substituting Pork Back-Fat Combined with Pre-Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PÂTÉ.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 331, doi. 10.1111/jfq.12199
- By:
- Publication type:
- Article
Issue Information.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 235, doi. 10.1111/jfq.12164
- Publication type:
- Article
Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 311, doi. 10.1111/jfq.12200
- By:
- Publication type:
- Article
Effects of Short-Chain Inulin on Quality of Chinese Steamed Bread.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 255, doi. 10.1111/jfq.12201
- By:
- Publication type:
- Article
Modeling the Effect of Inulin, pH and Storage Time on the Viability of Selected Lactobacillus in a Probiotic Fruity Yogurt Drink Using the Monte Carlo Simulation.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 362, doi. 10.1111/jfq.12202
- By:
- Publication type:
- Article
Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 342, doi. 10.1111/jfq.12203
- By:
- Publication type:
- Article
Survey of Pathogens Isolated from Mussels Perna Perna Collected in Rocky Shore and Fishmarket of Niterói, RJ, and Their Respective Resistance Profile to Antimicrobial Drugs.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 383, doi. 10.1111/jfq.12204
- By:
- Publication type:
- Article
Effects of Temperature on Thermo-Physical Properties of Roasted Peanut Paste ( Arachis Hypogaea L.) Blended with Soybean Oil.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 323, doi. 10.1111/jfq.12205
- By:
- Publication type:
- Article
Apple and Blueberry Synergies for Designing Bioactive Ingredients for the Management of Early Stages of Type 2 Diabetes.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 370, doi. 10.1111/jfq.12206
- By:
- Publication type:
- Article
Effect of Microwave Assisted Baking on Quality of Rice Flour Bread.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 245, doi. 10.1111/jfq.12207
- By:
- Publication type:
- Article
Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 351, doi. 10.1111/jfq.12208
- By:
- Publication type:
- Article
Formulation of Chestnut Cookies and their Rheological and Quality Characteristics.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 264, doi. 10.1111/jfq.12209
- By:
- Publication type:
- Article