Detalhe da pesquisa
1.
Oleogels prepared with low molecular weight gelators: Texture, rheology and sensory properties, a review.
Crit Rev Food Sci Nutr
; 63(23): 6069-6113, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-35057682
2.
Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods.
Crit Rev Food Sci Nutr
; 63(24): 6840-6859, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-35225100
3.
The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life.
Crit Rev Food Sci Nutr
; 63(12): 1733-1754, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-34445909
4.
Sorghum in foods: Functionality and potential in innovative products.
Crit Rev Food Sci Nutr
; 63(9): 1170-1186, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-34357823
5.
Fenugreek bioactive compounds: A review of applications and extraction based on emerging technologies.
Crit Rev Food Sci Nutr
; : 1-17, 2023 Jun 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-37303155
6.
Green and clean modification of cassava starch - effects on composition, structure, properties and digestibility.
Crit Rev Food Sci Nutr
; 62(28): 7801-7826, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-33966555
7.
Australians' experience, barriers and willingness towards consuming edible insects as an emerging protein source.
Appetite
; 169: 105832, 2022 02 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-34896167
8.
Pulse flaking: Opportunities and challenges, a review.
Compr Rev Food Sci Food Saf
; 21(3): 2873-2897, 2022 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-35279951
9.
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization.
Compr Rev Food Sci Food Saf
; 21(6): 4573-4609, 2022 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-36120912
10.
Small deformation viscoelastic and thermal behaviours of pomegranate seed pips CMC gels.
J Food Sci Technol
; 52(7): 4186-95, 2015 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-26139883
11.
Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran.
J Food Sci Technol
; 51(10): 2755-61, 2014 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-25328222
12.
Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch.
Foods
; 12(6)2023 Mar 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-36981276
13.
Multicomponent Oleogels Prepared with High- and Low-Molecular-Weight Oleogelators: Ethylcellulose and Waxes.
Foods
; 12(16)2023 Aug 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-37628092
14.
Food neophobia and its association with dietary choices and willingness to eat insects.
Front Nutr
; 10: 1150789, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-37502726
15.
Novel antihypertensive peptides from lupin protein hydrolysate: An in-silico identification and molecular docking studies.
Food Chem
; 407: 135082, 2023 May 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36493485
16.
Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition.
Foods
; 12(21)2023 Oct 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-37959020
17.
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties.
Foods
; 11(12)2022 Jun 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-35742013
18.
Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysates.
Food Chem
; 383: 132457, 2022 Jul 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-35183959
19.
Emerging Non-Thermal Food Processing Technologies: Editorial Overview.
Foods
; 11(7)2022 Mar 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-35407091
20.
Editorial Overview on Emerging Thermal Food Processing Technologies.
Foods
; 11(11)2022 May 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-35681293