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3D printing performance of gels from wheat starch, flour and whole meal
3D printing performance of gels from wheat starch, flour and whole meal
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3D printing performance of gels from wheat starch, flour and whole meal

Zheng, Luyao ; Liu, Junbo ; Liu, Rui ; Xing, Yanan ; Jiang, Hao

Food chemistry, 2021-09, Vol.356, p.129546-129546, Article 129546 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Accumulation of lead, zinc and cadmium in plant seeds growing in metalliferous habitats in Bulgaria
Accumulation of lead, zinc and cadmium in plant seeds growing in metalliferous habitats in Bulgaria
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Accumulation of lead, zinc and cadmium in plant seeds growing in metalliferous habitats in Bulgaria

Stefanov, K ; Seizova, K ; Yanishlieva, N ; Marinova, E ; Popov, S

Food chemistry, 1995, Vol.54 (3), p.311-313 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Accuracy of a method based on atomic absorption spectrometry to determine inorganic arsenic in food: Outcome of the collaborative trial IMEP-41
Accuracy of a method based on atomic absorption spectrometry to determine inorganic arsenic in food: Outcome of the collaborative trial IMEP-41
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Accuracy of a method based on atomic absorption spectrometry to determine inorganic arsenic in food: Outcome of the collaborative trial IMEP-41

Fiamegkos, I. ; Cordeiro, F. ; Robouch, P. ; Vélez, D. ; Devesa, V. ; Raber, G. ; Sloth, J.J. ; Rasmussen, R.R. ; Llorente-Mirandes, T. ; Lopez-Sanchez, J.F. ; Rubio, R. ; Cubadda, F. ; D’Amato, M. ; Feldmann, J. ; Raab, A. ; Emteborg, H. ; de la Calle, M.B.

Food chemistry, 2016-12, Vol.213, p.169-179 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine
Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine
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Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine

Nguyen, Ha T. ; van der Fels-Klerx, H.J. (Ine). ; van Boekel, M.A.J.S.

Food chemistry, 2017-09, Vol.230, p.14-23 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads
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Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads

Ciesarová, Zuzana ; Kukurová, Kristína ; Torbica, Aleksandra ; Belović, Miona ; Horváthová, Jana ; Daško, Ľubomír ; Jelemenská, Viera

Food chemistry, 2021-12, Vol.365, p.130491-130491, Article 130491 [Periódico revisado por pares]

Elsevier Ltd

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6
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
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Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

Muttucumaru, Nira ; Powers, Stephen J. ; Elmore, J. Stephen ; Dodson, Andrew ; Briddon, Adrian ; Mottram, Donald S. ; Halford, Nigel G.

Food chemistry, 2017-04, Vol.220, p.76-86 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Activity of carbohydrate oxidases as influenced by wheat flour dough components
Activity of carbohydrate oxidases as influenced by wheat flour dough components
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Activity of carbohydrate oxidases as influenced by wheat flour dough components

Degrand, L. ; Rakotozafy, L. ; Nicolas, J.

Food chemistry, 2015-08, Vol.181, p.333-338 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten
Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten
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Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

Guo, Lei ; Yu, Liwei ; Tong, Jingyang ; Zhao, Yiyue ; Yang, Yang ; Ma, Yanrong ; Cui, Lu ; Hu, Yingang ; Wang, Zhonghua ; Gao, Xin

Food chemistry, 2021-10, Vol.358, p.129850-129850, Article 129850 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Addition of chia seed mucilage for reduction of fat content in bread and cakes
Addition of chia seed mucilage for reduction of fat content in bread and cakes
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Addition of chia seed mucilage for reduction of fat content in bread and cakes

Fernandes, Sibele Santos ; Salas-Mellado, Myriam de las Mercedes

Food chemistry, 2017-07, Vol.227, p.237-244 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta
Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta
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Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Lu, Xikun ; Brennan, Margaret A. ; Serventi, Luca ; Liu, Jianfu ; Guan, Wenqiang ; Brennan, Charles S.

Food chemistry, 2018-10, Vol.264, p.199-209 [Periódico revisado por pares]

England: Elsevier Ltd

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Deste Autor:

  1. Oliveira, K
  2. Scholz, M
  3. Mendes, S
  4. Silva, A
  5. Castro, I

Neste Assunto:

  1. Chemistry, Applied
  2. Life Sciences & Biomedicine
  3. Nutrition & Dietetics
  4. Physical Sciences
  5. Food Science & Technology

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

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