Detalhe da pesquisa
1.
Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing ß-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
J Sci Food Agric
; 2024 Feb 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-38329620
2.
The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers.
Molecules
; 27(3)2022 Jan 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-35164131
3.
Short- and long-term retrogradation of potato starches with varying amylose content.
J Sci Food Agric
; 99(5): 2393-2403, 2019 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-30357842
4.
Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein.
Foods
; 12(12)2023 Jun 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-37372498
5.
Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.
PeerJ
; 11: e16441, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-38099312
6.
Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.
PLoS One
; 17(1): e0261677, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-35030182
7.
The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains.
Int J Food Sci
; 2021: 8870754, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-33511199
8.
The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions.
Polymers (Basel)
; 10(1)2018 Jan 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-30966102
9.
The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup.
Int J Biol Macromol
; 114: 1288-1294, 2018 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-29649532
10.
Thixotropic properties of waxy potato starch depending on the degree of the granules pasting.
Carbohydr Polym
; 141: 126-34, 2016 May 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-26877004
11.
Thixotropic properties of normal potato starch depending on the degree of the granules pasting.
Carbohydr Polym
; 121: 254-64, 2015 May 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-25659697
12.
The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids.
Food Biophys
; 9(1): 76-87, 2014.
Artigo
em Inglês
| MEDLINE | ID: mdl-24611034
13.
Applicability of physico-chemical parameters of honey for identification of the botanical origin.
Acta Sci Pol Technol Aliment
; 12(1): 51-9, 2013.
Artigo
em Inglês
| MEDLINE | ID: mdl-24584865