| Nome |
# |
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Effect of continuous cooking on cooking water properties and pasta quality, file e27ce0c8-9015-055e-e053-6605fe0a7873
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792
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The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix, file e27ce0c8-8e44-055e-e053-6605fe0a7873
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203
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|
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient, file e27ce0c7-670f-055e-e053-6605fe0a7873
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168
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Shelf-life Assessment of Food Undergoing Oxidation–A Review, file e27ce0c7-93d9-055e-e053-6605fe0a7873
|
106
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Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels, file e27ce0c7-547b-055e-e053-6605fe0a7873
|
100
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Reformulation and food combination as strategies to modulate glycaemia: the case of apple pomace containing biscuits administered with apple juice to healthy rats, file e27ce0c8-775d-055e-e053-6605fe0a7873
|
95
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|
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities, file e27ce0c8-f037-055e-e053-6605fe0a7873
|
87
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|
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives, file e27ce0c9-0395-055e-e053-6605fe0a7873
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77
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Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis, file e27ce0c4-8eac-055e-e053-6605fe0a7873
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69
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Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp, file e27ce0c8-fb19-055e-e053-6605fe0a7873
|
68
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Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization, file e27ce0c7-609c-055e-e053-6605fe0a7873
|
50
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Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling, file e27ce0c9-0393-055e-e053-6605fe0a7873
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47
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|
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods, file e27ce0c9-1819-055e-e053-6605fe0a7873
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47
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Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels, file e27ce0c8-8c89-055e-e053-6605fe0a7873
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46
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Effect of coffee roasting on in vitro alpha-glucosidase activity: Inhibition and mechanism of action, file e27ce0c7-a7cd-055e-e053-6605fe0a7873
|
38
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Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages, file e27ce0c7-60a1-055e-e053-6605fe0a7873
|
36
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Re-thinking functional food development through a holistic approach, file e27ce0c9-90e5-055e-e053-6605fe0a7873
|
36
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Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice, file e27ce0c8-8e43-055e-e053-6605fe0a7873
|
30
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|
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability, file e27ce0c7-7087-055e-e053-6605fe0a7873
|
28
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Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions, file e27ce0c8-8c94-055e-e053-6605fe0a7873
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28
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|
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs, file e27ce0c9-180a-055e-e053-6605fe0a7873
|
24
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Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content, file e27ce0c7-6196-055e-e053-6605fe0a7873
|
18
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Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment, file e27ce0c8-8c91-055e-e053-6605fe0a7873
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17
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β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio, file e27ce0c7-8789-055e-e053-6605fe0a7873
|
14
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Designing food for the elderly: the critical impact of food structure, file 35a0c36d-4ffc-4702-b8d0-8a529be63f9a
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13
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Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple
juice, file e27ce0c7-547d-055e-e053-6605fe0a7873
|
13
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|
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability, file e27ce0c2-f8cd-055e-e053-6605fe0a7873
|
7
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|
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities, file e27ce0c2-fb1a-055e-e053-6605fe0a7873
|
7
|
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Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions, file e27ce0c2-f511-055e-e053-6605fe0a7873
|
5
|
|
Shelf-life Assessment of Food Undergoing Oxidation–A Review, file e27ce0c3-00ba-055e-e053-6605fe0a7873
|
5
|
|
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs, file e27ce0c3-8e45-055e-e053-6605fe0a7873
|
5
|
|
Effect of coffee roasting on in vitro alpha-glucosidase activity: Inhibition and mechanism of action, file e27ce0c5-b409-055e-e053-6605fe0a7873
|
5
|
|
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple
juice, file e27ce0c5-b40b-055e-e053-6605fe0a7873
|
4
|
|
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient, file e27ce0c7-60a5-055e-e053-6605fe0a7873
|
4
|
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Acrylamide removal from heated foods, file e27ce0c2-57b3-055e-e053-6605fe0a7873
|
3
|
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La risposta glicemica tra presente e futuro - Strategie del settore alimentare per la prevenzione e la gestione del diabete mellito, file e27ce0c6-0332-055e-e053-6605fe0a7873
|
3
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REDUCING THE GLYCAEMIC INDEX OF COOKIES BY USING APPLE POMACE AS A FUNCTIONAL INGREDIENT, file e27ce0c7-106e-055e-e053-6605fe0a7873
|
3
|
|
The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits, file e27ce0c1-d1ba-055e-e053-6605fe0a7873
|
2
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Liquid-vapour partition of ethanol in bakery products, file e27ce0c1-d643-055e-e053-6605fe0a7873
|
2
|
|
Use of monoglyceride hydrogel for the production of low fat short dough pastry., file e27ce0c2-f90c-055e-e053-6605fe0a7873
|
2
|
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Effect of formulation on the capacity of L-asparaginase to minimize acrylamide formation in short dough biscuits, file e27ce0c2-f974-055e-e053-6605fe0a7873
|
2
|
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Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages, file e27ce0c2-fb11-055e-e053-6605fe0a7873
|
2
|
|
Shelf life validation by monitoring food on the market: the case study of sliced white bread., file e27ce0c3-8ec0-055e-e053-6605fe0a7873
|
2
|
|
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration, file e27ce0c3-9020-055e-e053-6605fe0a7873
|
2
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FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT, file e27ce0c3-9036-055e-e053-6605fe0a7873
|
2
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|
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling, file e27ce0c3-91e5-055e-e053-6605fe0a7873
|
2
|
|
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits, file e27ce0c3-96af-055e-e053-6605fe0a7873
|
2
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Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability, file e27ce0c3-a3d0-055e-e053-6605fe0a7873
|
2
|
|
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives, file e27ce0c3-d430-055e-e053-6605fe0a7873
|
2
|
|
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels, file e27ce0c4-87c7-055e-e053-6605fe0a7873
|
2
|
|
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad, file e27ce0c6-584b-055e-e053-6605fe0a7873
|
2
|
|
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization, file e27ce0c7-609b-055e-e053-6605fe0a7873
|
2
|
|
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio, file e27ce0c7-a5e3-055e-e053-6605fe0a7873
|
2
|
|
Optimization of radio frequency assisted freezing and its effects during cooking, file e27ce0c8-e226-055e-e053-6605fe0a7873
|
2
|
|
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins, file 1df021fd-32f4-423d-b853-9e869aee29af
|
1
|
|
Acrylamide removal from heated foods, file e27ce0c1-cd85-055e-e053-6605fe0a7873
|
1
|
|
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products, file e27ce0c1-d535-055e-e053-6605fe0a7873
|
1
|
|
Optothermistor as a breakthrough in the quantification of lycopene content of thermally processed tomato-based foods: verification versus absorption spectrophotometry and high-performance liquid chromatography, file e27ce0c1-e4b3-055e-e053-6605fe0a7873
|
1
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Influence of processing on the antioxidant properties of fruit and vegetables, file e27ce0c1-ebda-055e-e053-6605fe0a7873
|
1
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Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes, file e27ce0c1-f261-055e-e053-6605fe0a7873
|
1
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Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk, file e27ce0c1-f566-055e-e053-6605fe0a7873
|
1
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Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food, file e27ce0c2-f911-055e-e053-6605fe0a7873
|
1
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Mutual effect of fat and β-carotene on fat crystal network structure and carotenoid bleaching, file e27ce0c2-fa5c-055e-e053-6605fe0a7873
|
1
|
|
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp, file e27ce0c3-8e40-055e-e053-6605fe0a7873
|
1
|
|
Mitigation strategies of furan and 5-hydroxymethylfurfural in food, file e27ce0c3-8e46-055e-e053-6605fe0a7873
|
1
|
|
Lycopene bioaccessibility and bioavailability from processed foods, file e27ce0c3-9669-055e-e053-6605fe0a7873
|
1
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Effect of vacuum roasting on acrylamide formation and reduction in coffee beans, file e27ce0c3-9685-055e-e053-6605fe0a7873
|
1
|
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Effect of pulsed light on safety and quality of fresh egg pasta, file e27ce0c3-9687-055e-e053-6605fe0a7873
|
1
|
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Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation, file e27ce0c3-9689-055e-e053-6605fe0a7873
|
1
|
|
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility., file e27ce0c3-96e3-055e-e053-6605fe0a7873
|
1
|
|
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment, file e27ce0c3-99ec-055e-e053-6605fe0a7873
|
1
|
|
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes, file e27ce0c4-40be-055e-e053-6605fe0a7873
|
1
|
|
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes, file e27ce0c4-40bf-055e-e053-6605fe0a7873
|
1
|
|
COFFEE BREW FORMULATION AND PROCESSING AFFECT CHLOROGENIC ACID BIOACCESSIBILITY AND Α-GLUCOSIDASE ACTIVITY, file e27ce0c7-1071-055e-e053-6605fe0a7873
|
1
|
|
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels, file e27ce0c7-547a-055e-e053-6605fe0a7873
|
1
|
|
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages, file e27ce0c7-60a0-055e-e053-6605fe0a7873
|
1
|
|
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content, file e27ce0c7-6195-055e-e053-6605fe0a7873
|
1
|
|
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice, file e27ce0c8-8e42-055e-e053-6605fe0a7873
|
1
|
| Totale |
2.359 |