skip to main content
Idioma:
Primo Advanced Search
Primo Advanced Search Query Term
Primo Advanced Search Query Term
Primo Advanced Search Query Term
Primo Advanced Search prefilters
Busca Simples
previous page 1 Resultados 2 3 4 5 next page
Mostrar Somente
Refinado por: Base de dados/Biblioteca: EBSCOhost Business Source Complete remover
Result Number Material Type Add to My Shelf Action Record Details and Options
11
Development and characterization of functional pan bread supplemented with quinoa flour
Development and characterization of functional pan bread supplemented with quinoa flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development and characterization of functional pan bread supplemented with quinoa flour

El‐Sohaimy A., Sobhy ; Shehata G., Mohamed ; Djapparovec, Toshev Abduvali ; Mehany, Taha ; Zeitoun A., Mohamed ; Zeitoun M., Ahmed

Journal of food processing and preservation, 2021-02, Vol.45 (2), p.n/a [Periódico revisado por pares]

Texto completo disponível

Citações Citado por
12
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products
Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products

Zhao, Muxin ; Rao, Jiajia ; Chen, Bingcan

Journal of the American Oil Chemists' Society, 2022-11, Vol.99 (11), p.1071-1083 [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

Texto completo disponível

Citações Citado por
13
Pain as Social Glue: Shared Pain Increases Cooperation
Pain as Social Glue: Shared Pain Increases Cooperation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Pain as Social Glue: Shared Pain Increases Cooperation

Bastian, Brock ; Jetten, Jolanda ; Ferris, Laura J.

Psychological science, 2014-11, Vol.25 (11), p.2079-2085 [Periódico revisado por pares]

Los Angeles, CA: Sage Publications, Inc

Texto completo disponível

Citações Citado por
14
The Symbolic Power of Money: Reminders of Money Alter Social Distress and Physical Pain
The Symbolic Power of Money: Reminders of Money Alter Social Distress and Physical Pain
Material Type:
Artigo 		Adicionar ao Meu Espaço

The Symbolic Power of Money: Reminders of Money Alter Social Distress and Physical Pain

Zhou, Xinyue ; Vohs, Kathleen D. ; Baumeister, Roy F.

Psychological science, 2009-06, Vol.20 (6), p.700-706 [Periódico revisado por pares]

Los Angeles, CA: Wiley Periodicals

Texto completo disponível

Citações Citado por
15
An Upside to Adversity? Moderate Cumulative Lifetime Adversity Is Associated With Resilient Responses in the Face of Controlled Stressors
An Upside to Adversity? Moderate Cumulative Lifetime Adversity Is Associated With Resilient Responses in the Face of Controlled Stressors
Material Type:
Artigo 		Adicionar ao Meu Espaço

An Upside to Adversity? Moderate Cumulative Lifetime Adversity Is Associated With Resilient Responses in the Face of Controlled Stressors

Seery, Mark D. ; Leo, Raphael J. ; Lupien, Shannon P. ; Kondrak, Cheryl L. ; Almonte, Jessica L.

Psychological science, 2013-07, Vol.24 (7), p.1181-1189 [Periódico revisado por pares]

Los Angeles, CA: SAGE Publications

Texto completo disponível

Citações Citado por
16
Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread

Novotni, Dubravka ; Mutak, Nika ; Nanjara, Ljiljana ; Drakula, Saša ; Čukelj Mustač, Nikolina ; Voučko, Bojana ; Ćurić, Duška

Food technology and biotechnology, 2020-12, Vol.58 (4), p.465-474 [Periódico revisado por pares]

Croatia: Sveuciliste U Zagrebu

Texto completo disponível

Citações Citado por
17
Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread
Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

Navarro, José Luis ; Moiraghi, Malena ; Quiroga, Fernanda Micaela ; León, Alberto Edel ; Steffolani, María Eugenia

Food technology and biotechnology, 2020-07, Vol.58 (3), p.325-336 [Periódico revisado por pares]

Croatia: Sveuciliste U Zagrebu

Texto completo disponível

Citações Citado por
18
鹽麴在麵包和米麵包之應用
鹽麴在麵包和米麵包之應用
Material Type:
Artigo 		Adicionar ao Meu Espaço

鹽麴在麵包和米麵包之應用

黃翊庭(Yi-Ting Huang) ; 陳淑德(Su-Der Chen)

臺灣農業化學與食品科學, 2020-02, Vol.58 (1), p.010-017

台灣: 中國農業化學會/中華民國食品科學技術學會

Texto completo disponível

Citações Citado por
19
Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread
Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread

Zhao, Lili ; Wu, Jiayi ; Liu, Yihang ; Wang, Haixiang ; Cao, Chongjiang

Journal of food biochemistry, 2022-09, Vol.46 (9), p.e14231-n/a [Periódico revisado por pares]

Texto completo disponível

Citações Citado por
20
AN EXOTIC LUNCH, IN THE LOOP
AN EXOTIC LUNCH, IN THE LOOP
Material Type:
Artigo 		Adicionar ao Meu Espaço

AN EXOTIC LUNCH, IN THE LOOP

TRESTRAIL, JOANNE

Crain's Chicago Business, 2019-04, Vol.42 (15), p.31

Chicago: Crain Communications, Incorporated

Texto completo disponível

Citações Citado por
previous page 1 Resultados 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Recursos Online (2.260)
  2. Revistas revisadas por pares (357)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (1.403)
  2. magazinearticle  (767)
  3. Resenhas  (100)
  4. Newsletter Articles  (21)
  5. Artigos de Jornal  (8)
  6. Web Resources  (3)
  7. Reports  (1)
  8. Anais de Congresso  (1)
  9. Mais opções open sub menu

Assunto 

  1. Bread  (2.047)
  2. Bakeries  (523)
  3. Restaurants  (501)
  4. Recipes  (380)
  5. Food  (290)
  6. Flour  (235)
  7. Consumers  (225)
  8. Chefs  (222)
  9. Cooking  (212)
  10. Sandwiches  (203)
  11. Food Service  (189)
  12. Breads  (183)
  13. Science & Technology  (178)
  14. Marketing  (168)
  15. Life Sciences & Biomedicine  (163)
  16. Trends  (156)
  17. Food Science & Technology  (144)
  18. Baked Goods  (132)
  19. Grain  (122)
  20. Supermarkets  (112)
  21. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de1959  (118)
  2. 1959Até1978  (25)
  3. 1979Até1993  (94)
  4. 1994Até2009  (1.079)
  5. Após 2009  (989)
  6. Mais opções open sub menu

Idioma 

  1. Inglês  (2.295)
  2. Japonês  (16)
  3. Croatian  (14)
  4. Chinês  (4)
  5. Francês  (3)
  6. Espanhol  (3)
  7. Alemão  (2)
  8. Turco  (1)
  9. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.