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Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Food chemistry, 2012-05, Vol.132 (1), p.51-59

2012

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Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

European food research & technology, 2020-04, Vol.246 (4), p.703-712

2020

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Resistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders

European food research & technology, 2021-05, Vol.247 (5), p.1125-1132

2021

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Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Food and bioprocess technology, 2020-11, Vol.13 (11), p.2029-2042

2020

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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Food biophysics, 2021-03, Vol.16 (1), p.27-39

2021

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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Foods, 2020-07, Vol.9 (7), p.933

2020

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Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

European food research & technology, 2021-10, Vol.247 (10), p.2565-2578

2021

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Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties

Journal of food science and technology, 2021-10, Vol.58 (10), p.3701-3711

2021

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Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple‐flesh potato

International journal of food science & technology, 2014-04, Vol.49 (4), p.943-951

2014

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Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

Applied sciences, 2021-07, Vol.11 (14), p.6658

2021

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Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products

Journal of food engineering, 2020-10, Vol.282, p.110032, Article 110032

2020

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Influences of table setting and eating location on food acceptance and intake

Food quality and preference, 2015-01, Vol.39, p.1-7

2015

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Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Molecules (Basel, Switzerland), 2022-07, Vol.27 (15), p.4737

2022

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Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Food research international, 2021-11, Vol.149, p.110652-110652, Article 110652

2021

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In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

Molecules (Basel, Switzerland), 2022-03, Vol.27 (6), p.1972

2022

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Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)

Food and bioprocess technology, 2014-02, Vol.7 (2), p.516-524

2014

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Application of 3D Printing in the Design of Functional Gluten-Free Dough

Foods, 2022-05, Vol.11 (11), p.1555

2022

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A review of the use of information and communication technologies for dietary assessment

British journal of nutrition, 2009-07, Vol.101 (S2), p.S102-S112

2009

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The in vitro simulated gastrointestinal digestion affects the bioaccessibility and bioactivity of Beta vulgaris constituents

Foods, 2023-01, Vol.12 (2), p.338

2023

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In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers' Spent Grains

Nutrients, 2022-08, Vol.14 (17), p.3512

2022

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Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products

Gels, 2023-07, Vol.9 (7), p.569

2023

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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Foods, 2023-03, Vol.12 (6), p.1303

2023

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Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

Foods, 2021-10, Vol.10 (10), p.2401

2021

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Evaluation of Consumer Perception of New Aquaculture Products through Applying Focus Group and Check-All-That-Apply Methodologies

Foods, 2024-08, Vol.13 (16), p.2480

2024

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Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks

Foods, 2023-01, Vol.12 (1), p.176

2023

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Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

Resistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders

Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple‐flesh potato

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products

Influences of table setting and eating location on food acceptance and intake

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents

Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)

Application of 3D Printing in the Design of Functional Gluten-Free Dough

A review of the use of information and communication technologies for dietary assessment

The in vitro simulated gastrointestinal digestion affects the bioaccessibility and bioactivity of Beta vulgaris constituents

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers' Spent Grains

Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates

Evaluation of Consumer Perception of New Aquaculture Products through Applying Focus Group and Check-All-That-Apply Methodologies

Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks

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