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1.
In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients.
Food Funct
; 13(6): 3206-3219, 2022 Mar 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-35212347
2.
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties.
Food Chem
; 386: 132653, 2022 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35349901
3.
From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods.
Food Chem
; 371: 131379, 2022 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34808773
4.
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness.
Foods
; 11(18)2022 Sep 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-36141046
5.
Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odour active compounds by gas chromatography coupled to mass spectrometry and olfactometry.
Food Chem
; 128(1): 227-35, 2011 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25214354
6.
Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking.
Food Chem
; 285: 94-103, 2019 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30797380
7.
How ingredients influence furan and aroma generation in sponge cake.
Food Chem
; 245: 1025-1033, 2018 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-29287318
8.
Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake.
Talanta
; 164: 708-715, 2017 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28107995
9.
Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 33(2): 236-43, 2016.
Artículo
en Inglés
| MEDLINE | ID: mdl-26666729
10.
Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).
J Agric Food Chem
; 51(24): 7092-9, 2003 Nov 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-14611177
11.
Role of pulp in flavor release and sensory perception in orange juice.
J Agric Food Chem
; 52(13): 4204-12, 2004 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-15212470
12.
Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice.
J Agric Food Chem
; 51(11): 3442-7, 2003 May 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-12744681
13.
Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.
Food Chem
; 141(4): 3510-8, 2013 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23993514
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