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1.
Correlation between physical and sensorial properties of gummy confections with different formulations during storage.
J Food Sci Technol
; 58(9): 3397-3408, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-34366457
2.
Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.
J Food Sci Technol
; 55(2): 667-677, 2018 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-29391631
3.
Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.
J Food Sci Technol
; 53(3): 1567-75, 2016 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-27570282
4.
Microencapsulation of wheat germ oil.
J Food Sci Technol
; 52(6): 3590-7, 2015 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-26028741
5.
Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle.
J Food Sci Technol
; 51(10): 2776-82, 2014 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-25328225
6.
Microwave-assisted hydrodistillation of essential oil from rosemary.
J Food Sci Technol
; 51(6): 1056-65, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24876637
7.
Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films.
Int J Biol Macromol
; 257(Pt 2): 128743, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38100960
8.
Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity.
Int J Biol Macromol
; 258(Pt 1): 128771, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38101675
9.
The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers.
Antioxidants (Basel)
; 12(7)2023 Jul 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-37507926
10.
Effects of deacetylation degree of chitosan on the structure of aerogels.
Int J Biol Macromol
; 250: 126123, 2023 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37543264
11.
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning.
Foods
; 11(13)2022 Jun 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-35804674
12.
Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat.
Int J Biol Macromol
; 221: 536-546, 2022 Nov 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36089086
13.
Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package.
Int J Biol Macromol
; 170: 437-446, 2021 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33383083
14.
Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material.
Carbohydr Polym
; 208: 241-250, 2019 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30658797
15.
A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties.
Carbohydr Polym
; 181: 234-246, 2018 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29253968
16.
The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations.
J Microw Power Electromagn Energy
; 41(1): 20-6, 2007.
Artículo
en Inglés
| MEDLINE | ID: mdl-18161413
17.
Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers.
Food Res Int
; 102: 616-624, 2017 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-29195993
18.
Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions.
Food Sci Biotechnol
; 25(6): 1613-1618, 2016.
Artículo
en Inglés
| MEDLINE | ID: mdl-30263452
19.
Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.
J Food Sci
; 72(4): E205-13, 2007 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-17995773
20.
Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes.
Nahrung
; 47(4): 248-51, 2003 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-13678263