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Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

Molecules (Basel, Switzerland), 2023-09, Vol.28 (17), p.6407

2023

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Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules (Basel, Switzerland), 2020-11, Vol.25 (21), p.5146

2020

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Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

International journal of molecular sciences, 2021-09, Vol.22 (17), p.9220

2021

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Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

Molecules (Basel, Switzerland), 2021-11, Vol.26 (21), p.6638

2021

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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Molecules (Basel, Switzerland), 2021-04, Vol.26 (9), p.2502

2021

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Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Applied sciences, 2023-07, Vol.13 (13), p.7632

2023

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Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films

International journal of molecular sciences, 2020-12, Vol.21 (24), p.9349

2020

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Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis

Molecules (Basel, Switzerland), 2021-08, Vol.26 (16), p.4773

2021

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Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Molecules (Basel, Switzerland), 2020-11, Vol.25 (23), p.5504

2020

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The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method

Molecules (Basel, Switzerland), 2020-12, Vol.25 (23), p.5680

2020

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The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Agricultural and food science, 2019-12, Vol.28 (4)

2019

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Efficiency of Osmotic Dehydration of Apples in Polyols Solutions

Molecules (Basel, Switzerland), 2018-02, Vol.23 (2), p.446

2018

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Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

Applied sciences, 2024-05, Vol.14 (10), p.4101

2024

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Dried strawberries as a high nutritional value fruit snack

Food Science and Biotechnology, 2018, 27(3), , pp.799-807

2018

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Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Molecules (Basel, Switzerland), 2021-06, Vol.26 (13), p.3939

2021

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Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods

Foods, 2023-10, Vol.12 (20), p.3747

2023

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The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

Foods, 2021-01, Vol.10 (1), p.132

2021

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Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Antioxidants, 2020-04, Vol.9 (4), p.299

2020

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Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates

Applied sciences, 2023-02, Vol.13 (4), p.2728

2023

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Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

Applied sciences, 2023-03, Vol.13 (6), p.3906

2023

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Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study

Molecules (Basel, Switzerland), 2018-10, Vol.23 (11), p.2790

2018

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Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages

Journal of food science and technology, 2020-01, Vol.57 (1), p.350-363

2020

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Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

Applied sciences, 2024-04, Vol.14 (7), p.2772

2024

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What's new in biopotential of fruit and vegetable by-products applied in the food processing industry

Trends in food science & technology, 2017-09, Vol.67, p.150-159

2017

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ANALYSIS OF INSTRUMENTAL AND SENSORY TEXTURE ATTRIBUTES OF MICROWAVE-CONVECTIVE DRIED APPLES

Journal of texture studies, 2010-08, Vol.41 (4), p.417-439

2010

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Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Efficiency of Osmotic Dehydration of Apples in Polyols Solutions

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

Dried strawberries as a high nutritional value fruit snack

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods

The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates

Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

What's new in biopotential of fruit and vegetable by-products applied in the food processing industry

ANALYSIS OF INSTRUMENTAL AND SENSORY TEXTURE ATTRIBUTES OF MICROWAVE-CONVECTIVE DRIED APPLES

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