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Material Type: Artigo
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Food and nutrition public establishments: assessment of the food environment/Equipamentos publicos de seguranca alimentar e nutricional: avaliacao do ambiente alimentarJardim, Mariana Zogbi ; Mendes, Larissa Loures ; Cordeiro, Nayhanne Gomes ; Claro, Rafael Moreira ; Pessoa, Milene Cristine ; de Souza Andrade, Amanda Cristina ; de Lima Costa, Bruna VieiraCiência & saude coletiva, 2023-11, Vol.28 (11), p.3311 [Periódico revisado por pares]Associacao Brasileira de Pos-Graduacao em Saude Coletiva - ABRASCOTexto completo disponível |
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2 |
Material Type: Artigo
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Gels as fat replacers in bakery products: a reviewGutiérrez-Luna, Katherine ; Astiasarán, Iciar ; Ansorena, DianaCritical reviews in food science and nutrition, 2022, Vol.62 (14), p.3768-3781 [Periódico revisado por pares]United States: Taylor & FrancisTexto completo disponível |
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3 |
Material Type: Artigo
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Contextual factors associated with snack food profiles in US adults: National Health and Nutrition Examination Survey 2017–2018Leech, R.M. ; Thorpe, M.G. ; McNaughton, S.A.Proceedings of the Nutrition Society, 2023, Vol.82 (OCE2), Article E198 [Periódico revisado por pares]Cambridge, UK: Cambridge University PressTexto completo disponível |
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4 |
Material Type: Artigo
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Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A ReviewPăucean, Adriana ; Mureșan, Vlad ; Maria-Man, Simona ; Chiș, Maria Simona ; Mureșan, Andruța Elena ; Șerban, Larisa Rebeca ; Pop, Anamaria ; Muste, SevastițaInternational journal of molecular sciences, 2021-08, Vol.22 (16), p.8945 [Periódico revisado por pares]Basel: MDPI AGTexto completo disponível |
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5 |
Material Type: Artigo
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Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery productsRivas-Vela, Carlos I. ; Amaya-Llano, Silvia L. ; Castaño-Tostado, EduardoJournal of food science and technology, 2023-11, Vol.60 (11), p.2792-2801 [Periódico revisado por pares]New Delhi: Springer IndiaTexto completo disponível |
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6 |
Material Type: Artigo
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Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation StudiesGuiné, Raquel P. F.Applied sciences, 2022-09, Vol.12 (17), p.8628 [Periódico revisado por pares]Basel: MDPI AGTexto completo disponível |
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7 |
Material Type: Artigo
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Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory propertiesPatil, Siddhi S. ; Vedashree, M. ; Sakhare, Suresh D. ; Murthy, Pushpa S.Journal of food science and technology, 2024-06, Vol.61 (6), p.1117-1125 [Periódico revisado por pares]New Delhi: Springer IndiaTexto completo disponível |
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8 |
Material Type: Artigo
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Correction to: In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredientsFerrer-Mairal, A. ; Peñalva-Lapuente, C. ; Iglesia, I. ; Urtasun, L. ; De Miguel-Etayo, P. ; Remón, S. ; Cortés, E. ; Moreno, L. A.European journal of nutrition, 2021-04, Vol.60 (3), p.1705-1705 [Periódico revisado por pares]Berlin/Heidelberg: Springer Berlin HeidelbergTexto completo disponível |
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9 |
Material Type: Artigo
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The Usage of the Fruit-Berry Raw in the Production of Bakery ProductsKirtaeva, T N ; Martynova, A SIOP conference series. Earth and environmental science, 2021-03, Vol.666 (5), p.52029 [Periódico revisado por pares]Bristol: IOP PublishingTexto completo disponível |
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10 |
Material Type: Artigo
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Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)Issaoui, Manel ; Flamini, Guido ; Delgado, AméliaSustainability, 2021-07, Vol.13 (14), p.8026 [Periódico revisado por pares]Basel: MDPI AGTexto completo disponível |