Detalhe da pesquisa
1.
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.
J Sci Food Agric
; 101(6): 2534-2541, 2021 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-33063346
2.
Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties.
J Sci Food Agric
; 98(6): 2267-2276, 2018 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-28984926
3.
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation.
J Food Sci Technol
; 54(1): 18-25, 2017 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-28242899
4.
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life.
Int J Food Sci Nutr
; 67(4): 391-9, 2016 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-27045952
5.
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
J Sci Food Agric
; 95(1): 59-65, 2015 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-25060963
6.
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions.
J Food Sci Technol
; 52(12): 8276-83, 2015 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-26604404
7.
Durum and soft wheat flours in sourdough and straight-dough bread-making.
J Food Sci Technol
; 52(10): 6254-65, 2015 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-26396371
8.
Particlelike distributions of the Higgs field nonminimally coupled to gravity.
Phys Rev Lett
; 111(12): 121103, 2013 Sep 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-24093242
9.
Cosmology and Fundamental Physics with the Euclid Satellite.
Living Rev Relativ
; 16(1): 6, 2013.
Artigo
em Inglês
| MEDLINE | ID: mdl-29142500
10.
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables.
Int J Food Sci Nutr
; 64(7): 857-61, 2013 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-23701028
11.
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions.
Foods
; 12(13)2023 Jun 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-37444185
12.
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes.
Foods
; 12(6)2023 Mar 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-36981207
13.
Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin.
Meat Sci
; 206: 109338, 2023 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-37783025
14.
Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells.
Nutrients
; 14(24)2022 Dec 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-36558496
15.
Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices.
Foods
; 11(18)2022 Sep 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-36140950
16.
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.
J Sci Food Agric
; 91(2): 198-206, 2011 Jan 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-20859929
17.
Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars.
Foods
; 10(12)2021 Dec 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-34945599
18.
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries.
Molecules
; 15(10): 7125-38, 2010 Oct 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-20953157
19.
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread.
Foods
; 10(1)2020 Dec 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-33375002
20.
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
Food Res Int
; 132: 109101, 2020 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-32331661