Works matching Soups

Results: 4286

A LINGUISTIC 'SOUP' AND A SEMANTIC FALSE FRIENDSHIP.

Published in:

Research Journal of Agricultural Science, 2016, v. 48, n. 4, p. 225

By:

DRAGOESCU, Alina-Andreea;
GROSZLER, Astrid-Simone

Publication type:

Article

FORMULATION AND QUALITY EVALUATION OF PEARL OYSTER MUSHROOM SOUP POWDER SUPPLEMENT WITH SOME KINDS OF LEGUMES AND VEGETABLES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2020, v. 19, n. 4, p. 435, doi. 10.17306/j.afs.0813

By:

Thuy Minh Nguyen;
Keomixay Phoukham;
Tai Van Ngo

Publication type:

Article

Toxic Metals (Al, Cd, and Pb) in Instant Soups: An Assessment of Dietary Intake.

Published in:

Foods, 2022, v. 11, n. 23, p. 3810, doi. 10.3390/foods11233810

By:

Niebla-Canelo, Daniel;
Gutiérrez-Fernández, Ángel J.;
Rubio-Armendáriz, Carmen;
Hardisson, Arturo;
González-Weller, Dailos;
Paz-Montelongo, Soraya

Publication type:

Article

基于非靶向代谢组学的药膳鱼汤代谢产物差异分析.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 148, doi. 10.3969/j.issn.1000-9973.2024.05.025

By:

王益娟;
周芳;
焦文娟;
赵甜甜;
林以琳;
张业辉;
南海军;
黄文

Publication type:

Article

预制老鸭汤风味轮的构建与应用.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 1, doi. 10.3969/j.issn.1000-9973.2024.05.001

By:

奉宁昕;
赵绚花;
秦丹;
张志旭;
曾璐;
吴思榆;
胡亚平

Publication type:

Article

Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation.

Published in:

Microorganisms, 2022, v. 10, n. 3, p. 640, doi. 10.3390/microorganisms10030640

By:

Li, Juan;
Wang, Xiaoyu;
Wu, Wenyan;
Jiang, Jingzhu;
Feng, Dandan;
Shi, Yuanyuan;
Hu, Ping

Publication type:

Article

Comparison of Soup Stock Preparation and Soup Product Consumption Behavior in an Ethnically Diverse Population.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 234, doi. 10.1080/15428052.2015.1110544

By:

Choi, Sung Eun

Publication type:

Article

Soup and Reform: Improving the Poor and Reforming Immigrants through Soup Kitchens 1870-1910.

Published in:

International Journal of Historical Archaeology, 2017, v. 21, n. 4, p. 901, doi. 10.1007/s10761-017-0403-8

By:

Carstairs, Philip

Publication type:

Article

贵州 11 种酸汤品质特性分析.

Published in:

China Brewing, 2021, v. 40, n. 10, p. 129, doi. 10.11882/j.issn.0254-5071.2021.10.021

By:

舒亚非;
廖伟先;
杨丽娟;
严红波;
李刚凤

Publication type:

Article

Soup kitchens in Cluj-Napoca in 1817.

Published in:

Studia Universitatis Babes-Bolyai, Historia, 2024, v. 69, n. 1, p. 1, doi. 10.24193/subbhist.2024.1.01

By:

KÁRPÁTI, Attila István

Publication type:

Article

Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 3, p. 1317, doi. 10.3390/app14031317

By:

Stangierski, Jerzy;
Kawecka, Agata;
Rezler, Ryszard;
Tomczyk, Łukasz;
Siejak, Przemysław

Publication type:

Article

The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups.

Published in:

Applied Sciences (2076-3417), 2021, v. 11, n. 2, p. 654, doi. 10.3390/app11020654

By:

Jakubczyk, Ewa;
Jaskulska, Aleksandra

Publication type:

Article

Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach.

Published in:

Antioxidants, 2025, v. 14, n. 5, p. 563, doi. 10.3390/antiox14050563

By:

Sejbuk, Monika;
Mirończuk-Chodakowska, Iwona;
Kuczyńska, Małgorzata;
Witkowska, Anna Maria

Publication type:

Article

响应面法优化猪骨汤制备工艺.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 149, doi. 10.12161/j.issn.1005-6521.2023.08.022

By:

黄忠民;
常靖华;
宋会玲;
潘治利;
艾志录;
雷萌萌;
杨起恒

Publication type:

Article

Sorption isotherms modeling approach of rice-based instant soup mix stored under controlled temperature and humidity.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 2, doi. 10.1080/23311932.2015.1103683

By:

Singh, Yogender;
Prasad, Kamlesh;
Yildiz, Fatih

Publication type:

Article

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends.

Published in:

Plants (2223-7747), 2020, v. 9, n. 12, p. 1769, doi. 10.3390/plants9121769

By:

Fernández-López, Juana;
Botella-Martínez, Carmen;
Navarro-Rodríguez de Vera, Casilda;
Sayas-Barberá, María Estrella;
Viuda-Martos, Manuel;
Sánchez-Zapata, Elena;
Pérez-Álvarez, José Angel

Publication type:

Article

Flavor Profiling Using Comprehensive Mass Spectrometry Analysis of Metabolites in Tomato Soups.

Published in:

Metabolites (2218-1989), 2022, v. 12, n. 12, p. 1194, doi. 10.3390/metabo12121194

By:

Leygeber, Simon;
Grossmann, Justus L.;
Diez-Simon, Carmen;
Karu, Naama;
Dubbelman, Anne-Charlotte;
Harms, Amy C.;
Westerhuis, Johan A.;
Jacobs, Doris M.;
Lindenburg, Peter W.;
Hendriks, Margriet M. W. B.;
Ammerlaan, Brenda C. H.;
van den Berg, Marco A.;
van Doorn, Rudi;
Mumm, Roland;
Hall, Robert D.;
Smilde, Age K.;
Hankemeier, Thomas

Publication type:

Article

Studies on development and storage stability of dehydrated pumpkin based instant soup mix.

Published in:

Journal of Applied & Natural Science, 2017, v. 9, n. 3, p. 1815, doi. 10.31018/jans.v9i3.1444

By:

Dhiman, Anju K.;
Negi, Vidiya;
Attri, Surekha;
Ramachandran, Preethi

Publication type:

Article

FORMULATION AND QUALITY EVALUATION OF TOMATO-BROCCOLI BLENDED INSTANT VEGETABLE SOUP MIX.

Published in:

Plant Archives (09725210), 2023, v. 23, n. 2, p. 6, doi. 10.51470/PLANTARCHIVES.2023.v23.no2.002

By:

Kour, Kamaldeep;
Sood, Monika;
Bandral, Julie D.;
Gupta, Neeraj;
Choudhary, Ankita

Publication type:

Article

Quality changes in soup from deboned chicken frames at refrigerated (4 ± 1 °C) and frozen (−18 ± 1 °C) storage.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 9, p. 1763, doi. 10.1111/j.1365-2621.2009.01994.x

By:

Gadekar, Yogesh P.;
Anjaneyulu, Anne S. R.;
Thomas, Rajendran;
Mendiratta, Sanjod Kr.;
Kondaiah, Napa

Publication type:

Article

Home Environment, Socio-cultural Characteristics, and Nutrition Knowledge of Users of a Soup Kitchen and Food Pantry.

Published in:

Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 3, p. 183, doi. 10.35516/jjas.v18i3.447

By:

Mousa, Tamara Y.;
Freeland-Graves, Jean H.

Publication type:

Article

Comprehensive evaluation of the Greenland halibut bone soup quality traits under different thermoultrasonic power.

Published in:

JSFA Reports, 2022, v. 2, n. 12, p. 603, doi. 10.1002/jsf2.90

By:

Bu, Ying;
Han, Menglin;
He, Wei;
Zhu, Wenhui;
Zhang, Yuyu;
Li, Xuepeng;
Li, Jianrong;
Zhang, Yi

Publication type:

Article

Nazwy zup w gwarach kujawskich.

Published in:

Prace Jezykoznawcze, 2024, v. 26, n. 2, p. 119, doi. 10.31648/pj.10141

By:

Paluszak-Bronka, Anna

Publication type:

Article

Papel de la industria alimentaria y de la sociedad civil en los comedores comunitarios de SINHAMBRE. Casos de la Montaña y centro de Guerrero.

Published in:

Espiral, 2016, v. 23, n. 67, p. 239

By:

Oregón, Fredyd Torres;
Lutz, Bruno

Publication type:

Article

Nutritional Composition, Sensory Properties and Antioxidant Activity of A Newly Developed Instant Cream Soup Made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris L.).

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 692, doi. 10.12944/CRNFSJ.9.2.32

By:

ANGKASA, DUDUNG;
MUTTALIB, YUGES SAPUTRI;
CHANDRA, NAOMI;
RONITAWATI, PUTRI;
FADLY, DZUL

Publication type:

Article

Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup.

Published in:

Foods, 2024, v. 13, n. 15, p. 2405, doi. 10.3390/foods13152405

By:

Vargha, Sofía;
Igual, Marta;
Miraballes, Marcelo;
Gámbaro, Adriana;
García-Segovia, Purificación;
Martínez-Monzó, Javier

Publication type:

Article

Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup.

Published in:

Foods, 2023, v. 12, n. 20, p. 3753, doi. 10.3390/foods12203753

By:

Liu, Na;
Li, Xiuli;
Hu, Yue;
Qin, Likang;
Bao, Aiming;
Qin, Weijun;
Miao, Song

Publication type:

Article

Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study.

Published in:

Foods, 2023, v. 12, n. 8, p. 1680, doi. 10.3390/foods12081680

By:

Sinchaipanit, Pornrat;
Sangsuriyawong, Anantita;
Visetchart, Piyanuch;
Nirmal, Nilesh Prakash

Publication type:

Article

Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach.

Published in:

Foods, 2023, v. 12, n. 3, p. 674, doi. 10.3390/foods12030674

By:

Zhang, Lili;
Liang, Li;
Qiao, Kaina;
Pu, Dandan;
Sun, Baoguo;
Zhou, Xuewei;
Zhang, Yuyu

Publication type:

Article

Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower.

Published in:

Foods, 2022, v. 11, n. 20, p. 3260, doi. 10.3390/foods11203260

By:

Saed, Badr;
El-Waseif, Mohammed;
Fahmy, Hany;
Shaaban, Hamdy;
Ali, Hatem;
Elkhadragy, Manal;
Yehia, Hany;
Farouk, Amr

Publication type:

Article

Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup.

Published in:

Foods, 2022, v. 11, n. 9, p. 1193, doi. 10.3390/foods11091193

By:

Kwon, Kang-Sik;
Shabbir, Umair;
Cha, Seung-Hyeon;
Jang, Keum-Il

Publication type:

Article

The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract.

Published in:

Foods, 2022, v. 11, n. 3, p. 422, doi. 10.3390/foods11030422

By:

Barido, Farouq Heidar;
Kang, Sun Moon;
Lee, Sung Ki

Publication type:

Article

The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup.

Published in:

Foods, 2022, v. 11, n. 3, p. 341, doi. 10.3390/foods11030341

By:

Zhou, Xiaojie;
Liu, Zhiqi;
Xie, Le;
Li, Liangyi;
Zhou, Wenhua;
Zhao, Liangzhong

Publication type:

Article

Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.

Published in:

Foods, 2021, v. 10, n. 12, p. 2968, doi. 10.3390/foods10122968

By:

Liang, Li;
Zhou, Chenchen;
Zhang, Yuyu;
Sun, Baoguo

Publication type:

Article

Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup.

Published in:

Foods, 2021, v. 10, n. 8, p. 1817, doi. 10.3390/foods10081817

By:

Olubi, Olakunbi;
Felix-Minnaar, Joseline Veronica;
Jideani, Victoria Adaora

Publication type:

Article

Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup.

Published in:

Foods, 2021, v. 10, n. 7, p. 1456, doi. 10.3390/foods10071456

By:

Duan, Wen;
Liang, Li;
Huang, Yan;
Zhang, Yuyu;
Sun, Baoguo;
Li, Lina

Publication type:

Article

Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup.

Published in:

Foods, 2019, v. 8, n. 2, p. 71, doi. 10.3390/foods8020071

By:

Wang, Shangci;
Zhang, Shaokang;
Adhikari, Koushik

Publication type:

Article

Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.

Published in:

International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/3596783

By:

Mungofa, Nyarai;
Beswa, Daniso;
Oliveira, Mozaniel

Publication type:

Article

Influence of ambient storage condition on the nutritional quality of selected freeze dried instant Nigerian soups.

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2020, v. 15, n. 3/4, p. 139

By:

Raji, Akeem Olayemi;
Akinoso, Rahman

Publication type:

Article

Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process.

Published in:

Arabian Journal of Chemistry, 2021, v. 14, n. 10, p. N.PAG, doi. 10.1016/j.arabjc.2021.103365

By:

Lekjing, Somwang;
Venkatachalam, Karthikeyan;
Wangbenmad, Chutima

Publication type:

Article

Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis.

Published in:

Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 1, p. 124, doi. 10.1080/09168451.2014.877184

By:

Yukiko Takakura;
Hiroki Osanai;
Takuya Masuzawa;
Hidehiko Wakabayashi;
Toshihide Nishimura

Publication type:

Article

FORMULATION AND OPTIMIZATION OF SOUP POWDER FROM SKIPJACK TUNA (KATSUWONUS PELAMIS).

Published in:

Journal of Experimental Zoology India, 2023, v. 26, n. 2, p. 2015, doi. 10.51470/jez.2023.26.2.2015

By:

Patel, Shivangi;
Shyni, K.;
Safeena, M. P.;
Vijayan, Ahana

Publication type:

Article

DEVELOPMENT OF SOUP POWDER USING SCYLLA SERRATA AND ITS STORAGE STUDY.

Published in:

Journal of Experimental Zoology India, 2020, v. 23, n. 2, p. 1633

By:

Pednekar, P.;
Shrangdher, S. T.;
Koli, J. M.;
Sharangdher, M. T.;
Mulye, V. B.

Publication type:

Article

Pressure-assisted thermal sterilization of soup.

Published in:

High Pressure Research, 2010, v. 30, n. 4, p. 530, doi. 10.1080/08957959.2010.536541

By:

Shibeshi, Kidane;
Farid, MohammedM.

Publication type:

Article

Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 12, p. 10836, doi. 10.1002/fsn3.4616

By:

Miao, Xiaoqing;
Li, Jing;
Li, Shuang;
Li, Guodong;
Dong, Xiuping;
Jiang, Pengfei

Publication type:

Article

Stimulation of ACE inhibitory and improving α‐amylase and α‐glucosidase and antioxidant activities of semi‐prepared and dry soup by incorporating with date kernel powder.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 3, p. 1342, doi. 10.1002/fsn3.3170

By:

Mousavi, Maryam;
Fadaei, Vajiheh;
Akbari‐adergani, Behrouz

Publication type:

Article

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 10, p. 5833, doi. 10.1002/fsn3.2501

By:

Zhang, Lili;
Hao, Zhilin;
Zhao, Chao;
Zhang, Yuyu;
Li, Jian;
Sun, Baoguo;
Tang, Yizhuang;
Yao, Meixiang

Publication type:

Article

Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 7, p. 3863, doi. 10.1002/fsn3.2366

By:

Yangbo, He;
Yongfu, Li;
Xingbang, Luo;
Guolin, Li;
Zhaoyan, Duan;
Chaojun, Chen

Publication type:

Article

Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 1, p. 261, doi. 10.1002/fsn3.1992

By:

Xiong, Kexin;
Han, Fei;
Wang, Zehan;
Du, Ming;
Chen, Yan;
Tang, Yang;
Wang, Zhenyu

Publication type:

Article

Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 6, p. 1969, doi. 10.1002/fsn3.996

By:

Sun, Yujing;
Lv, Feiyan;
Tian, Jinhu;
Ye, Xing qian;
Chen, Jianchu;
Sun, Peilong

Publication type:

Article