Detalles de la búsqueda
1.
Effect of fibre fortification of low FODMAP pasta.
Int J Food Sci Nutr
; 75(3): 293-305, 2024 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-38225882
2.
Plant compounds for the potential reduction of food waste - a focus on antimicrobial peptides.
Crit Rev Food Sci Nutr
; 62(15): 4242-4265, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-33480260
3.
Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes.
J Sci Food Agric
; 102(12): 4977-4987, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33280110
4.
Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure.
J Sci Food Agric
; 102(12): 5086-5097, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33792053
5.
Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients.
J Sci Food Agric
; 102(12): 5055-5064, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33709392
6.
Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile.
J Sci Food Agric
; 102(12): 5000-5010, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33314156
7.
Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends.
J Sci Food Agric
; 102(12): 5077-5085, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33745134
8.
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder.
J Sci Food Agric
; 102(12): 5044-5054, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33682129
9.
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective.
Compr Rev Food Sci Food Saf
; 21(2): 1491-1516, 2022 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-35122383
10.
Resistant starch-An accessible fiber ingredient acceptable to the Western palate.
Compr Rev Food Sci Food Saf
; 21(3): 2930-2955, 2022 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-35478262
11.
Chickpea protein ingredients: A review of composition, functionality, and applications.
Compr Rev Food Sci Food Saf
; 21(1): 435-452, 2022 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34919328
12.
Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential.
Eur J Nutr
; 60(8): 4393-4411, 2021 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-34057578
13.
Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives.
Compr Rev Food Sci Food Saf
; 20(4): 3858-3880, 2021 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-34125502
14.
Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts.
Food Microbiol
; 90: 103464, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32336355
15.
Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast.
Molecules
; 26(1)2020 Dec 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-33396521
16.
Novel approaches for chemical and microbiological shelf life extension of cereal crops.
Crit Rev Food Sci Nutr
; 59(21): 3395-3419, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-29993266
17.
Antifungal activity of a de novo synthetic peptide and derivatives against fungal food contaminants.
J Pept Sci
; 25(1): e3137, 2019 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-30488526
18.
Isolation and characterisation of the antifungal activity of the cowpea defensin Cp-thionin II.
Food Microbiol
; 82: 504-514, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-31027812
19.
Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives.
Compr Rev Food Sci Food Saf
; 18(5): 1327-1360, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33336909
20.
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages.
Compr Rev Food Sci Food Saf
; 18(3): 587-625, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-33336918