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1.
Comparative Study of Novel Methods for Olive Leaf Phenolic Compound Extraction Using NADES as Solvents.
Molecules
; 28(1)2023 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36615544
2.
Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues.
Crit Rev Food Sci Nutr
; 62(31): 8777-8792, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-34098828
3.
A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods.
Crit Rev Food Sci Nutr
; 61(9): 1515-1536, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-32400195
4.
Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation.
Molecules
; 26(6)2021 Mar 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-33810031
5.
Adsorption of indigo carmine on functional chitosan and ß-cyclodextrin/chitosan beads: Equilibrium, kinetics and mechanism studies.
J Environ Manage
; 262: 110372, 2020 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32250827
6.
Identification of lentils (Lens culinaris Medik) from Eglouvi (Lefkada, Greece) based on rare earth elements profile combined with chemometrics.
Food Chem
; 447: 138965, 2024 Jul 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38513482
7.
Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems.
Probiotics Antimicrob Proteins
; 15(5): 1424-1435, 2023 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36173590
8.
Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation.
Foods
; 12(23)2023 Nov 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-38231729
9.
The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
Food Sci Technol Int
; 26(6): 485-492, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32070142
10.
Development of fibre-enriched gluten-free bread: a response surface methodology study.
Int J Food Sci Nutr
; 60 Suppl 4: 174-90, 2009.
Artículo
en Inglés
| MEDLINE | ID: mdl-19330631
11.
Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products.
Foods
; 5(1)2016 Jan 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-28231101
12.
Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant)--Evaluation of the final products.
Food Chem
; 190: 1151-1158, 2016 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26213089
13.
Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system.
Carbohydr Polym
; 127: 252-63, 2015 Aug 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-25965482
14.
Kinetics of maneb degradation during thermal treatment of tomatoes.
J Agric Food Chem
; 52(5): 1212-9, 2004 Mar 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-14995123
15.
Thermooxidative stability of fennel oleoresin microencapsulated in blended biopolymer agents.
J Food Sci
; 79(6): C1091-9, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24773594
16.
Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions.
Food Chem
; 240: 1146-1153, 2018 02 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28946236
17.
Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.
J Food Sci
; 76(6): S380-7, 2011 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22417520
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