Detalhe da pesquisa
1.
Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products.
Plant Foods Hum Nutr
; 77(2): 271-278, 2022 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-35624194
2.
Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits.
Foods
; 12(5)2023 Feb 23.
Artigo
Inglês
| MEDLINE | ID: mdl-36900468
3.
Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer's Spent Grain and Insect Flours.
Foods
; 11(21)2022 Oct 27.
Artigo
Inglês
| MEDLINE | ID: mdl-36360010
4.
Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " meatballs" in tomato sauce.
Open Res Eur
; 2: 145, 2022.
Artigo
Inglês
| MEDLINE | ID: mdl-38434196