Detalhe da pesquisa
1.
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review.
J Food Sci Technol
; 61(4): 609-620, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38410272
2.
Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.
J Sci Food Agric
; 101(9): 3732-3741, 2021 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-33301191
3.
Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water.
Heliyon
; 9(2): e12638, 2023 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-36816296
4.
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.
Food Sci Technol Int
; 29(8): 799-808, 2023 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-36000280
5.
Flour nutritional profile, and soxhlet-extracted oil physicochemical breakdown-storage performance of white melon (Cucumeropsis mannii Naudin) seed varieties from Southeast Nigeria.
PLoS One
; 18(5): e0282974, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-37167260
6.
Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism-A Critical Synopsis.
Foods
; 10(4)2021 Mar 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-33806060
7.
Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone.
J Food Sci
; 85(9): 2720-2727, 2020 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-32776580
8.
Functional properties of syrup from malted and unmalted rice of different varieties: A comparative study.
J Food Sci
; 85(10): 3081-3093, 2020 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-32966598