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1.
Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.
Molecules
; 27(3)2022 Jan 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-35163970
2.
The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products.
Molecules
; 27(4)2022 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35209088
3.
Characterization of Volatile Organic Compounds in Kiwiberries (Actinidia arguta) Exposed to High Hydrostatic Pressure Processing by HS-SPME/GC-MS.
Molecules
; 27(18)2022 Sep 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36144650
4.
Natural Plant Extracts: An Update about Novel Spraying as an Alternative of Chemical Pesticides to Extend the Postharvest Shelf Life of Fruits and Vegetables.
Molecules
; 27(16)2022 Aug 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36014396
5.
Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey.
Molecules
; 26(11)2021 Jun 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-34199969
6.
Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs.
Molecules
; 26(8)2021 Apr 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-33919764
7.
The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies.
Molecules
; 25(23)2020 Nov 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-33260430
8.
Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3ß-d-Rutinoside.
Molecules
; 24(5)2019 Mar 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-30862064
9.
Sensory analysis and aroma compounds of buckwheat containing products-a review.
Crit Rev Food Sci Nutr
; 58(11): 1767-1779, 2018 Jul 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-28686470
10.
Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.
J Food Sci Technol
; 54(6): 1425-1432, 2017 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-28559601
11.
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.
Antioxidants (Basel)
; 13(2)2024 Jan 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-38397740
12.
Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract.
Antioxidants (Basel)
; 12(4)2023 Apr 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-37107293
13.
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality.
Foods
; 12(23)2023 Nov 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-38231753
14.
Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach.
Foods
; 11(21)2022 Oct 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-36360034
15.
Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L.
Food Chem
; 375: 131692, 2022 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34865924
16.
The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples.
Foods
; 10(5)2021 Apr 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-33925034
17.
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality.
Foods
; 10(4)2021 Apr 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-33918917
18.
The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices.
Plants (Basel)
; 9(12)2020 Dec 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33322599
19.
High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives.
Foods
; 9(12)2020 Nov 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-33255788
20.
Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine.
Antioxidants (Basel)
; 8(4)2019 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30991695
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