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Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking
Journal of food science and technology, 2020-10, Vol.57 (10), p.3864-3873
2020
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Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges
Foods, 2023-12, Vol.13 (1), p.9
2023
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Influence of Two Different Coating Application Methods on the Maintenance of the Nutritional Quality of Fresh-Cut Melon during Storage
Applied sciences, 2021-09, Vol.11 (18), p.8510
2021
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Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods
Frontiers in nutrition (Lausanne), 2024-07, Vol.11, p.1446657
2024
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Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage
Applied Food Research, 2023-12, Vol.3 (2), p.100313, Article 100313
2023
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Microstructural and Rheological Properties of White Chocolate During Processing
Food and bioprocess technology, 2015-04, Vol.8 (4), p.770-776
2015
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Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study
Journal of food engineering, 2016-01, Vol.169, p.165-171
2016
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Rheological, textural and calorimetric modifications of dark chocolate during process
Journal of food engineering, 2013-11, Vol.119 (1), p.173-179
2013
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Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics
Food science & technology, 2023-04, Vol.180, p.114713, Article 114713
2023
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Formation of acrylamide in biscuits during baking under different heat transfer conditions
Food science & technology, 2022-01, Vol.153, p.112541, Article 112541
2022
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Physical and structural properties of honey crystallized by static and dynamic processes
Journal of food engineering, 2021-03, Vol.292, p.110316, Article 110316
2021
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Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product
Food control, 2021-10, Vol.128, p.108170, Article 108170
2021
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Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb
Food science & technology, 2018-01, Vol.87, p.217-224
2018
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Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage
Journal of the science of food and agriculture, 2022-08, Vol.102 (11), p.4454-4461
2022
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Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
Journal of food engineering, 2015-01, Vol.145, p.45-50
2015
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Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis
IEEE transactions on instrumentation and measurement, 2020-02, Vol.69 (2), p.585-592
2020
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Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage
Food science & technology, 2019-03, Vol.101, p.152-160
2019
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Optical Determination of Solid Fat Content in Fats and Oils: Effects of Wavelength on Estimated Accuracy
European journal of lipid science and technology, 2022-01, Vol.124 (1), p.n/a
2022
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Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza
Journal of texture studies, 2018-08, Vol.49 (4), p.415-423
2018
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Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life
Food packaging and shelf life, 2023-06, Vol.37, p.101093, Article 101093
2023
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Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate
Journal of food science, 2014-07, Vol.79 (7), p.E1359-E1365
2014
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Rheological Characteristics of Nut Creams Realized with Different Types and Amounts of Fats
Journal of food quality, 2013-10, Vol.36 (5), p.342-350
2013
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