| Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review |
8 |
| Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains |
5 |
| Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations |
5 |
| Comparison of the Biological Activity of Crude Polysaccharide Fractions Obtained from Cedrela sinensis Using Different Extraction Methods |
5 |
| The Dose Makes the Poison: Sugar and Obesity in the United States - a Review |
5 |
| Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten-Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts |
5 |
| Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium |
4 |
| Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts |
4 |
| Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation |
4 |
| Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus |
4 |
| Optimization of Processing Parameters for Lettuce Vacuum Osmotic Dehydration Using Response Surface Methodology |
4 |
| Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal |
4 |
| Functional Properties of Enzymatic Hydrolysate and Peptide Fractions from Perilla Seed Meal Protein |
4 |
| Dietary Chicory Inulin-Rich Meal Exerts Greater Healing Effects than Fructooligosaccharide Preparation in Rats with Trinitrobenzenesulfonic Acid-Induced Necrotic Colitis |
4 |
| Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars |
4 |
| Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier |
4 |
| Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria |
4 |
| Modulation of Caecal Microbiome in Obese Mice Associated with Administration of Amaranth or Soybean Protein Isolates |
4 |
| Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins |
3 |
| Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics |
3 |
| alpha- and beta-Carotene Stability During Storage of Microspheres Obtained from Spray-Dried Microencapsulation Technology |
3 |
| Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties |
3 |
| Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives |
3 |
| Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage |
3 |
| Fat from Tenebrionidae Bugs - Sterols Content, Fatty Acid Profiles, and Cardiovascular Risk Indexes |
3 |
| Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes |
3 |
| Antioxidant Activity of Extracts of Soursop (Annona muricata L.) Leaves, Fruit Pulps, Peels, and Seeds |
3 |
| Anti-Glycemic and Anti-Hepatotoxic Effects of Mangosteen Vinegar Rind from Garcinia mangostana Against HFD/STZ-Induced Type II Diabetes in Mice |
3 |
| Effect of Quercetin on Bone Mineral Status and Markers of Bone Turnover in Retinoic Acid-Induced Osteoporosis |
3 |
| Changes in Enzymatic Activity of Fish and Slaughter Animals Meat after High Pressure Treatment at Subzero Temperatures |
2 |
| Dietary Fiber Extraction from Defatted Corn Hull by Hot-Compressed Water |
2 |
| Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging |
2 |
| Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties |
2 |
| Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats |
2 |
| Variation in the Phenolic Compounds Profile and Antioxidant Activity in Different Parts of Hawthorn (Crataegus pentagyna Willd.) During Harvest Periods |
2 |
| Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices |
2 |
| Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations |
2 |
| Effect of Dietary Fibre Fractions on In Vitro Digestibility of Rapeseed Napin Proteins |
2 |
| Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability |
2 |
| Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea |
2 |
| Intermittent Microwave-Vacuum Drying Effects on Pears |
2 |
| Continuous Consumption of Reused Palm Oil Induced Hepatic Injury, Depletion of Glutathione Stores, and Modulation of Cytochrome P450 Profiles in Mice |
1 |
| Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents |
1 |
| Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions |
1 |
| Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato |
1 |
| Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil |
1 |
| Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray- and Freeze-Drying Techniques |
1 |
| Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization |
1 |
| Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage |
1 |
| Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation |
1 |
