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1
The Effect of the Addition of Pumpkin Flour on the Rheological, Nutritional, Quality, and Sensory Properties of Bread
The Effect of the Addition of Pumpkin Flour on the Rheological, Nutritional, Quality, and Sensory Properties of Bread
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The Effect of the Addition of Pumpkin Flour on the Rheological, Nutritional, Quality, and Sensory Properties of Bread

Hoxha, Ibrahim ; Hoxha, Besiana ; Xhabiri, Gafur ; Shala, Nexhdet ; Dreshaj, Adem ; Durmishi, Namik

Ecological Engineering & Environmental Technology, 2023, Vol.24 (7), p.178-185 [Periódico revisado por pares]

Polish Society of Ecological Engineering (PTIE)

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2
A Lexicon of Descriptive Sensory Terms for Peas (Pisum sativum L.): A Systematic Review
A Lexicon of Descriptive Sensory Terms for Peas (Pisum sativum L.): A Systematic Review
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A Lexicon of Descriptive Sensory Terms for Peas (Pisum sativum L.): A Systematic Review

Lara, Szymon Wojciech ; Tsiami, Amalia

Foods, 2024-07, Vol.13 (14), p.2290 [Periódico revisado por pares]

Basel: MDPI AG

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3
Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread
Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread
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Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread

Oloniyo, Rebecca Olajumoke ; Omoba, Olufunmilayo Sade ; Awolu, Olugbenga Olufemi

Journal of food science and technology, 2022-06, Vol.59 (6), p.2189-2199 [Periódico revisado por pares]

New Delhi: Springer India

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4
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
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Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes

Senanayake, Dhananga ; Torley, Peter J ; Chandrapala, Jayani ; Terefe, Netsanet Shiferaw

Fermentation (Basel), 2023-07, Vol.9 (7), p.635 [Periódico revisado por pares]

Basel: MDPI AG

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5
The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily ( Amorphophallus muelleri ) Wet Noodles
The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily ( Amorphophallus muelleri ) Wet Noodles
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The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily ( Amorphophallus muelleri ) Wet Noodles

Widyawati, Paini Sri ; Suseno, Thomas Indarto Putut ; Widjajaseputra, Anna Ingani ; Widyastuti, Theresia Endang Widoeri ; Moeljadi, Vincentia Wilhelmina ; Tandiono, Sherina

Molecules (Basel, Switzerland), 2022-08, Vol.27 (16), p.5062 [Periódico revisado por pares]

Switzerland: MDPI AG

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6
A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders
A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders
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A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders

Asadi, Seyedeh Zeinab ; Khan, Mohammad Ali ; Zaidi, Sadaf

Journal of food science and technology, 2022-10, Vol.59 (10), p.3848-3856 [Periódico revisado por pares]

New Delhi: Springer India

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7
Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives
Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives
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Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives

Shi, Baoping ; Wang, Huaixu ; Nawaz, Asad ; Khan, Iftikhar Ali ; Wang, Qi ; Zhao, Danyue ; Cheng, Ka‐Wing

Comprehensive reviews in food science and food safety, 2024-01, Vol.23 (1), p.1-28 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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8
Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition
Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition
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Physicochemical properties, in vitro starch digestibility, and enzyme inhibition of Irish potato-based functional flour as influenced by unripe plantain flour or sodium carboxymethylcellulose addition

Kolawole, Fausat L. ; Adeolomo, Amirat T. ; Ogunalaka, Similoluwa E. ; Olaiya, Saidat O. ; Sanni-Olayiwola, Halimat O. ; Akintayo, Olaide A. ; Balogun, Mutiat A.

Journal of food measurement & characterization, 2024, Vol.18 (1), p.604-617 [Periódico revisado por pares]

New York: Springer US

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9
Effect of breed on physicochemical and sensory characteristics of fresh, semihard and hard goat's milk cheeses
Effect of breed on physicochemical and sensory characteristics of fresh, semihard and hard goat's milk cheeses
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Effect of breed on physicochemical and sensory characteristics of fresh, semihard and hard goat's milk cheeses

Fresno, María ; Torres, Alexandr ; Capote, Juan ; Álvarez, Sergio

Journal of Applied Animal Research, 2020-01, Vol.48 (1), p.425-433 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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10
The Role of Voltage-Gated Sodium Channels in Pain Signaling
The Role of Voltage-Gated Sodium Channels in Pain Signaling
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The Role of Voltage-Gated Sodium Channels in Pain Signaling

Bennett, David L ; Clark, Alex J ; Huang, Jianying ; Waxman, Stephen G ; Dib-Hajj, Sulayman D

Physiological reviews, 2019-04, Vol.99 (2), p.1079-1151 [Periódico revisado por pares]

United States: American Physiological Society

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