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Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

Food science & technology, 2018-09, Vol.95, p.85-91

2018

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Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders

Food science & technology, 2013-05, Vol.51 (2), p.514-523

2013

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Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols

Meat science, 2010-10, Vol.86 (2), p.364-370

2010

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Storage stability of low-fat chicken sausages

Journal of food engineering, 2006-02, Vol.72 (4), p.311-319

2006

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Innovations in the development of healthier chicken sausages formulated with different lipid sources

Poultry science, 2009-08, Vol.88 (8), p.1755-1764

2009

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Effect of an excess of polyelectrolyte on viscoelastic properties of suspensions of alumina and zircon mixtures

Colloids and surfaces. A, Physicochemical and engineering aspects, 2007-07, Vol.302 (1), p.24-30

2007

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Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters

Food hydrocolloids, 2020-01, Vol.98, p.105315, Article 105315

2020

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Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

Meat science, 2014-03, Vol.96 (3), p.1297-1303

2014

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Sodium-reduced lean sausages with fish oil optimized by a mixture design approach

Meat science, 2015-06, Vol.104, p.67-77

2015

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Determination of organic acids in dairy products by high performance liquid chromatography

Journal of food science, 1989-07, Vol.54 (4), p.1076-1076

1989

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PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF "DULCE DE LECHE"

Journal of texture studies, 2012-04, Vol.43 (2), p.115-123

2012

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Effect of processing conditions on the hardness of cooked beef

Journal of food engineering, 1997-10, Vol.34 (1), p.41-54

1997

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Simulation of Freezing or Thawing Heat Conduction in Irregular Two-Dimensional Domains by a Boundary-Fitted Grid Method

Food science & technology, 1997-01, Vol.30 (1), p.70-76

1997

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Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions

Food science & technology, 1996, Vol.29 (5), p.470-474

1996

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Changes in organic acids during ripening of Port Salut Argentino cheese

Food chemistry, 1992, Vol.43 (5), p.345-349

1992

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Viscoelastic behavior of refrigerated and frozen low-moisture mozzarella cheese

Journal of food science, 2004-04, Vol.69 (3), p.FEP123-FEP128

2004

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Freezing low moisture Mozzerella cheese: changes in organic acid content

Food chemistry, 1999, Vol.64 (2), p.193-198

1999

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Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides

Food science and technology international, 2002-08, Vol.8 (4), p.213-221

2002

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Weight loss prediction during meat chilling

Meat science, 1980-01, Vol.5 (1), p.5-15

1980

Volltextzugriff (PDF)

Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese

Journal of dairy science, 1996-02, Vol.79 (2), p.185-190

1996

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Chapter 17 - Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

Nanotechnology Applications in Food, 2017, p.345-361

2017

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Variation in organic acids content during ripening of Reggianito cheese in air-tight sealed bags

Food chemistry, 1994, Vol.51 (2), p.221-226

1994

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A numerical method for simulating heat transfer in heterogeneous and irregularly shaped foodstuffs

Journal of food process engineering, 1993, Vol.16 (3), p.159-171

1993

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Adjustment of surface concentration of reducing sugars before frying of potato strips

Journal of food processing and preservation, 1988-03, Vol.12 (1), p.1-9

1988

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Kinetics of starch gelatinization in potato

Journal of food science, 1985-05, Vol.50 (3), p.657-660

1985

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Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders

Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols

Storage stability of low-fat chicken sausages

Innovations in the development of healthier chicken sausages formulated with different lipid sources

Effect of an excess of polyelectrolyte on viscoelastic properties of suspensions of alumina and zircon mixtures

Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters

Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

Sodium-reduced lean sausages with fish oil optimized by a mixture design approach

Determination of organic acids in dairy products by high performance liquid chromatography

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF "DULCE DE LECHE"

Effect of processing conditions on the hardness of cooked beef

Simulation of Freezing or Thawing Heat Conduction in Irregular Two-Dimensional Domains by a Boundary-Fitted Grid Method

Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions

Changes in organic acids during ripening of Port Salut Argentino cheese

Viscoelastic behavior of refrigerated and frozen low-moisture mozzarella cheese

Freezing low moisture Mozzerella cheese: changes in organic acid content

Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides

Weight loss prediction during meat chilling

Effect of Freezing Conditions on Functional Properties of Low Moisture Mozzarella Cheese

Chapter 17 - Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

Variation in organic acids content during ripening of Reggianito cheese in air-tight sealed bags

A numerical method for simulating heat transfer in heterogeneous and irregularly shaped foodstuffs

Adjustment of surface concentration of reducing sugars before frying of potato strips

Kinetics of starch gelatinization in potato

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