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| engineering (27) |
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| Acoustic vibration method for food texture evaluation using an accelerometer sensor | | Journal of food engineering |
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| Rapid determination of cholesterol in emulsified confectioneries by ultra‐performance liquid chromatography | | European journal of lipid science and technology |
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| Studies on utilization of indian cottage cheese whey in wheat bread manufacture | | Journal of food processing and preservation |
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| Influence of terminal rig configuration on the anatomical hooking location of line-caught yellowfin bream, Acanthopagrus australis | | Fisheries management and ecology |
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| equipment (93) |
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| Enzyme Inactivation Improves Stability of Self‐Rising Corn Meals | | Journal of food science |
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| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes | | Lebensmittel-Wissenschaft |
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| Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing | | Journal of texture studies |
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| Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids | | Food hydrocolloids |
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| information science (11) |
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| Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling | | Food and bioprocess technology |
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| Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision | | Food and bioprocess technology |
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| Trans fatty acid isomers and the trans‐9/trans‐11 index in fat containing foods | | European journal of lipid science and technology |
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| Associations among 25-year trends in diet, cholesterol and BMI from 140,000 observations in men and women in Northern Sweden | | Nutrition journal |
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| materials science (145) |
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| Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch | | Lebensmittel-Wissenschaft |
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| Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours | | Journal of food engineering |
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| Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake | | Journal of texture studies |
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| Formation and distribution of ice upon freezing of different formulations of wheat bread | | Journal of cereal science |
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| mathematics and statistics (167) |
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| Sex, Age, and Race/Ethnicity Do Not Modify the Effectiveness of a Diet Intervention among Family Members of Hospitalized Cardiovascular Disease Patients | | Journal of nutrition education and behavior |
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| Lexicon for the sensory description of French bread in Japan | | Journal of sensory studies |
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| Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours | | International journal of food science and technology |
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| The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods | | International journal of food microbiology |
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| methodology (378) |
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| Effects of imaging snacking on subsequent intentions and consumption | | Appetite |
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| Formation and distribution of ice upon freezing of different formulations of wheat bread | | Journal of cereal science |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts | | European food research and technology |
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| research (217) |
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| Effects of imaging snacking on subsequent intentions and consumption | | Appetite |
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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
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| Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress | | European journal of nutrition |
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| Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing | | Journal of texture studies |
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| all 217 items... |
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| support systems and models (110) |
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| Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours | | Journal of food engineering |
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| Sex, Age, and Race/Ethnicity Do Not Modify the Effectiveness of a Diet Intervention among Family Members of Hospitalized Cardiovascular Disease Patients | | Journal of nutrition education and behavior |
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| Interactions of heat and mass transfer in steam reheating of starchy foods | | Journal of food engineering |
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| Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage | | Lebensmittel-Wissenschaft |
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| all 110 items... |
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| technology (402) |
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| Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours | | Journal of food engineering |
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| Formation and distribution of ice upon freezing of different formulations of wheat bread | | Journal of cereal science |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography | | Journal of food engineering |
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| all 402 items... |
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