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PubPharm (154)
1
Lupin as Ingredient in Durum Wheat Breadmaking : Physicochemical Properties of Flour Blends and Bread Quality
enthalten in:
Foods (Basel, Switzerland)
| 2024
von
Spina, A.
|
Summo, C.
|
Timpanaro, N.
| +7
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2
Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine-shoot ethanolic extracts
enthalten in:
Journal of the science of food and agriculture
| 2024
von
Caputi, A.
|
Squeo, G.
|
Sikorska, E.
| +5
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3
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development : a review
enthalten in:
Journal of the science of food and agriculture
| 2024
von
De Angelis, D.
|
Latrofa, V.
|
Caponio, F.
| +2
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4
Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita"
enthalten in:
Foods (Basel, Switzerland)
| 2024
von
Piscopo, A.
|
Mincione, A.
|
Summo, C.
| +4
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5
Dry-fractionated protein concentrate as egg replacer in sponge cake : how the rheological properties of the batters affect the physical and structural quality of the products
enthalten in:
Journal of the science of food and agriculture
| 2024
von
De Angelis, D.
|
Latrofa, V.
|
Squeo, G.
| +2
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6
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread
enthalten in:
Foods (Basel, Switzerland)
| 2023
von
Pasqualone, A.
|
Vurro, F.
|
Wolgamuth, E.
| +4
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7
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake
enthalten in:
Foods (Basel, Switzerland)
| 2023
von
Squeo, G.
|
Latrofa, V.
|
Vurro, F.
| +4
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8
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies
enthalten in:
Foods (Basel, Switzerland)
| 2023
von
Squeo, G.
|
De Angelis, D.
|
Caputi, A.
| +3
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9
Almond okara as a valuable ingredient in biscuit preparation
enthalten in:
Journal of the science of food and agriculture
| 2023
von
De Angelis, D.
|
Pasqualone, A.
|
Squeo, G.
| +1
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10
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
enthalten in:
Current research in food science
| 2023
von
De Angelis, D.
|
Opaluwa, C.
|
Pasqualone, A.
| +2
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Journal of the science of food and agriculture
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Foods (Basel, Switzerland)
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Food chemistry
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European food research & technology
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European journal of lipid science and technology
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86
Journal Article
18
Olive Oil
15
Antioxidants
11
Phenols
10
Volatile Organic Compounds
9
Plant Oils
9
Volatile compounds
9
volatile compounds
8
Review
7
Comparative Study
7
Plant Extracts
6
Evaluation Study
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bioactive compounds
6
upcycling
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virgin olive oil
5
Research Support, Non-U.S. Gov't
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legumes
5
lipid oxidation
5
texture
4
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2020-
84
2010-2019
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2000-2009
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