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Refinado por: Nome da Publicação: Journal Of Food Science remover idioma: Inglês remover
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1
Apple pomace as food fortification ingredient: A systematic review and meta‐analysis
Apple pomace as food fortification ingredient: A systematic review and meta‐analysis
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Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Antonic, Bojan ; Jancikova, Simona ; Dordevic, Dani ; Tremlova, Bohuslava

Journal of food science, 2020-10, Vol.85 (10), p.2977-2985 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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2
Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)
Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)
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Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)

Bilbao‐Sainz, Cristina ; Chiou, Bor‐Sen ; Takeoka, Gary ; Williams, Tina ; Wood, Delilah ; Powell‐Palm, Matthew J. ; Rubinsky, Boris ; McHugh, Tara

Journal of food science, 2022-11, Vol.87 (11), p.4796-4807 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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3
Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits
Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits
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Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Herrera A., Catherin ; Gonzalez de Mejia, Elvira

Journal of food science, 2021-06, Vol.86 (6), p.2208-2224 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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4
Considerations for improvising fortified extruded rice products
Considerations for improvising fortified extruded rice products
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Considerations for improvising fortified extruded rice products

Saha, Sreyajit ; Jha, Shipra ; Tiwari, Amit ; Jayapalan, Sudeepan ; Roy, Anupam

Journal of food science, 2021-04, Vol.86 (4), p.1180-1200 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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5
Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D3 in Fortified Canola Oil
Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D3 in Fortified Canola Oil
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Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D3 in Fortified Canola Oil

Zareie, Mina ; Abbasi, Azam ; Faghih, Shiva

Journal of food science, 2019-09, Vol.84 (9), p.2475-2481 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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6
State of the Art in Gluten‐Free Research
State of the Art in Gluten‐Free Research
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State of the Art in Gluten‐Free Research

O'Shea, Norah ; Arendt, Elke ; Gallagher, Eimear

Journal of food science, 2014-06, Vol.79 (6), p.R1067-R1076 [Periódico revisado por pares]

United States: The Institute

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7
Technological and nutritional properties of amaranth‐fortified yellow cassava pasta
Technological and nutritional properties of amaranth‐fortified yellow cassava pasta
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Technological and nutritional properties of amaranth‐fortified yellow cassava pasta

Lawal, Oluranti M. ; Stuijvenberg, Louka ; Boon, Nienke ; Awolu, Olugbenga ; Fogliano, Vincenzo ; Linnemann, Anita R.

Journal of food science, 2021-12, Vol.86 (12), p.5213-5225 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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8
Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine
Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine
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Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine

Modupe, Oluwasegun ; Krishnaswamy, Kiruba ; Diosady, Levente L.

Journal of food science, 2019-09, Vol.84 (9), p.2499-2506 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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9
Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model
Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model
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Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco‐2 cells and rat model

Jyrwa, Yvette Wilda ; Yaduvanshi, Puneeta Singh ; Sinha, Gourav Ranjan ; Dwarapudi, Srinivas ; Madhari, Radhika S ; Boiroju, Naveen Kumar ; Pullakhandam, Raghu ; Palika, Ravindranadh

Journal of food science, 2021-08, Vol.86 (8), p.3480-3491 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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10
Vitamin Fortification of Fluid Milk
Vitamin Fortification of Fluid Milk
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Vitamin Fortification of Fluid Milk

Yeh, Eileen B. ; Barbano, David M. ; Drake, MaryAnne

Journal of food science, 2017-04, Vol.82 (4), p.856-864 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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