Works in International Journal of Food Science & Technology, 2023, Vol 58, Issue 5

Results: 63
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    Characterisation of gluten‐free breads made with sorghum, teff, and yacon flour using rapid sensory characterisation methodologies.

    Published in:
    International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2625, doi. 10.1111/ijfs.16417
    By:
    • Pelinson Tridapalli, Luiza;
    • Cardoso, Flávia Aparecida Reitz;
    • Iwamura, Lucas Shinti;
    • Droval, Adriana Aparecida;
    • Marques, Leila Larisa Medeiros;
    • Bona, Evandro;
    • Beneti, Stéphani Caroline;
    • Cristaldo Heck, Stênio;
    • Fuchs, Renata Hernandez Barros
    Publication type:
    Article
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    Enhancing effect of chia seeds on heterocyclic amine generation in meatball.

    Published in:
    International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2560, doi. 10.1111/ijfs.16403
    By:
    • Elbir, Zeynep;
    • Ekiz, Elif;
    • Aoudeh, Eyad;
    • Oz, Emel;
    • Savaş, Adem;
    • Brennan, Charles;
    • Proestos, Charalampos;
    • Khan, Mohammad Rizwan;
    • Elobeid, Tahra;
    • Brennan, Margaret;
    • Oz, Fatih
    Publication type:
    Article
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    Effect of tartary buckwheat and highland barley flours on the quality of glutinous rice cakes determined by nutritional composition, physical structure, sensory perception and flavour.

    Published in:
    International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2400, doi. 10.1111/ijfs.16377
    By:
    • Zhou, Mei;
    • Li, Yanmi;
    • Yuan, Ziqi;
    • Luo, Liming;
    • Ren, Yuanhang;
    • Zeng, Qingchen;
    • Qi, Anyin;
    • Huang, Jingwei;
    • Cao, Xiaoning;
    • Shi, Zhiqiang;
    • Wu, Xiaoyong;
    • Wu, Qi;
    • Ye, Xueling;
    • Liu, Changying;
    • Fan, Yu;
    • Hu, Yichen;
    • Peng, Lianxin;
    • Xiang, Dabing;
    • Zou, Liang;
    • Zhao, Gang
    Publication type:
    Article
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