| Nome |
# |
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Acrylamide in coffee: formation and possible mitigation strategies – a review, file e1dcb337-2bc4-7715-e053-1705fe0a6cc9
|
468
|
|
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system, file e1dcb337-b699-7715-e053-1705fe0a6cc9
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355
|
|
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment, file e1dcb338-fc58-7715-e053-1705fe0a6cc9
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206
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|
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study, file e1dcb336-e77b-7715-e053-1705fe0a6cc9
|
203
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|
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits, file d160ab69-8f98-41be-8d34-c49a5f700e7b
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191
|
|
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage, file e1dcb338-d92a-7715-e053-1705fe0a6cc9
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171
|
|
Influence of two different coating application methods on the maintenance of the nutritional quality of fresh‐cut melon during storage, file e1dcb339-6818-7715-e053-1705fe0a6cc9
|
168
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(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice, file e1dcb332-ecb1-7715-e053-1705fe0a6cc9
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161
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Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-fe83-7715-e053-1705fe0a6cc9
|
147
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|
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices, file e1dcb333-243a-7715-e053-1705fe0a6cc9
|
143
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|
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin, file e1dcb332-0fdf-7715-e053-1705fe0a6cc9
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134
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|
Cold plasma treatment for fresh-cut melon stabilization, file e1dcb338-bb71-7715-e053-1705fe0a6cc9
|
130
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Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking, file e1dcb337-0068-7715-e053-1705fe0a6cc9
|
117
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Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study, file 9f7c43d1-89bf-4d67-ada8-9abf1bda1136
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113
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Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps, file e1dcb336-a682-7715-e053-1705fe0a6cc9
|
108
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|
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate, file b8e0e94b-0d29-421c-ac22-e3304b2f480e
|
105
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|
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries, file e1dcb338-e9f2-7715-e053-1705fe0a6cc9
|
102
|
|
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb, file e1dcb338-c70e-7715-e053-1705fe0a6cc9
|
97
|
|
The influence of carrier material on some physical and structural properties of carrot juice microcapsules, file e1dcb338-622b-7715-e053-1705fe0a6cc9
|
85
|
|
Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit, file e1dcb338-26b7-7715-e053-1705fe0a6cc9
|
79
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Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations, file cba5f543-7fd1-4bad-9fa6-04ac535ebfb5
|
78
|
|
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, file e1dcb338-84d7-7715-e053-1705fe0a6cc9
|
74
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Application of PEF- and OD-assisted drying for kiwifruit waste valorisation, file f59cd6e4-2e34-46f1-b7c5-6248abacbe98
|
69
|
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Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage, file fa767f3b-8ca1-4e46-ae81-d09d420bfa57
|
68
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Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product, file 273978a7-ce4b-4247-b1d8-843be50c4710
|
67
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|
Formation of acrylamide in biscuits during baking under different heat transfer conditions, file de7485f9-d348-4f33-a86e-812893f078c8
|
66
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|
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage, file e1dcb338-c7d0-7715-e053-1705fe0a6cc9
|
46
|
|
Sustainable development of apple snack formulated with blueberry juice and trehalose, file e1dcb339-515b-7715-e053-1705fe0a6cc9
|
44
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INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE, file bc3cf4ce-b945-4f51-8742-e6b1f254f4f1
|
41
|
|
Simple and efficient approach for shelf-life test on frozen spinach and parsley, file e1dcb338-c894-7715-e053-1705fe0a6cc9
|
40
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|
Rheological, textural and calorimetric modifications of dark chocolate during process, file e1dcb32c-1ec5-7715-e053-1705fe0a6cc9
|
38
|
|
Physical and structural properties of honey crystallized by static and dynamic processes, file e1dcb336-2e82-7715-e053-1705fe0a6cc9
|
34
|
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Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures, file 9838424f-1ccc-414d-87d0-06da07c1d2a3
|
30
|
|
Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries, file 3e82ad58-c684-466b-92f6-be8e471915d9
|
29
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|
Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves, file e1dcb330-6600-7715-e053-1705fe0a6cc9
|
26
|
|
Control of Fusarium head blight and accumulation of deoxynivalenol in durum wheat grain, semolina and bran, file e1dcb330-a836-7715-e053-1705fe0a6cc9
|
24
|
|
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski), file 944efd64-0e14-4725-9ca6-2d6e84a420aa
|
19
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Kiwifruit waste valorisation through innovative snack development, file da05edf1-0d27-43dc-a07b-eae1e7b9083e
|
18
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Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract, file 44b629db-f660-4c4a-a09c-66eddde45ee4
|
17
|
|
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage, file 55dbb87f-96e2-409d-8ccd-e9e2a13d8dc4
|
17
|
|
Kiwifruit waste valorisation through innovative snack development, file e1dcb338-def3-7715-e053-1705fe0a6cc9
|
12
|
|
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields, file e1dcb333-2f64-7715-e053-1705fe0a6cc9
|
9
|
|
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation, file e1dcb339-54a4-7715-e053-1705fe0a6cc9
|
8
|
|
Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits, file 81702acc-fc2b-4cc5-92f7-23ea04025dc0
|
7
|
|
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment, file e1dcb330-ebed-7715-e053-1705fe0a6cc9
|
6
|
|
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips, file e1dcb335-a175-7715-e053-1705fe0a6cc9
|
6
|
|
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-9430-7715-e053-1705fe0a6cc9
|
6
|
|
Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage, file 6a70d034-8897-4601-a1cc-3dd16311b05a
|
5
|
|
Effects of lupin and chickpea flour on the formation of acrylamide in biscuits, file 6cb3e3d9-2065-4360-b658-ef87c1b903d3
|
5
|
|
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE, file e1dcb330-df8c-7715-e053-1705fe0a6cc9
|
5
|
|
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage, file e1dcb331-3912-7715-e053-1705fe0a6cc9
|
5
|
|
Acrylamide in coffee: formation and possible mitigation strategies – a review, file e1dcb336-8412-7715-e053-1705fe0a6cc9
|
5
|
|
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit, file e1dcb336-c089-7715-e053-1705fe0a6cc9
|
5
|
|
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields, file 58d3b2e1-cbc7-4286-af6f-1f6c33db1397
|
4
|
|
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation, file 684fc7ba-5b89-43e7-bfb0-d919bbe23bc3
|
4
|
|
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski), file e1dcb330-1c9a-7715-e053-1705fe0a6cc9
|
4
|
|
Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit, file e1dcb330-829b-7715-e053-1705fe0a6cc9
|
4
|
|
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking, file e1dcb335-82fe-7715-e053-1705fe0a6cc9
|
4
|
|
null, file e1dcb335-9979-7715-e053-1705fe0a6cc9
|
4
|
|
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration, file e1dcb335-9d8a-7715-e053-1705fe0a6cc9
|
4
|
|
Formation of acrylamide in biscuits during baking under different heat transfer conditions, file e1dcb338-91e4-7715-e053-1705fe0a6cc9
|
4
|
|
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life, file ec6734d6-7faa-42a1-811d-e66c2728b9c8
|
4
|
|
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation, file f1267265-0dec-4141-b6ba-7209d3cd7e8c
|
4
|
|
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits, file f9b5b40e-776b-4cf3-8758-36cf33e02376
|
4
|
|
Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations, file 5c47fd5d-db88-4eab-aecc-8161e4ba8867
|
3
|
|
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits, file b6697af3-ced2-4c87-b5f5-e1081ddc3944
|
3
|
|
Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics, file e1dcb32b-fb7d-7715-e053-1705fe0a6cc9
|
3
|
|
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED
WITH DIFFERENT TYPES AND AMOUNTS OF FATS, file e1dcb330-8924-7715-e053-1705fe0a6cc9
|
3
|
|
Study of apple slice preservation by combined methods technology, file e1dcb330-b51d-7715-e053-1705fe0a6cc9
|
3
|
|
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE, file e1dcb330-df8f-7715-e053-1705fe0a6cc9
|
3
|
|
null, file e1dcb333-2037-7715-e053-1705fe0a6cc9
|
3
|
|
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation, file e1dcb333-adae-7715-e053-1705fe0a6cc9
|
3
|
|
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study, file e1dcb336-b7ff-7715-e053-1705fe0a6cc9
|
3
|
|
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product, file e1dcb337-ae8e-7715-e053-1705fe0a6cc9
|
3
|
|
Effect of microwave heating on phytosterol oxidation, file e1dcb32b-f926-7715-e053-1705fe0a6cc9
|
2
|
|
Study of the effects of different roasting conditions on physical-chemical and biochemical properties of polish hazelnuts (Corylus avellana L. var. Kataloński), file e1dcb32e-1eea-7715-e053-1705fe0a6cc9
|
2
|
|
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR, file e1dcb32f-be44-7715-e053-1705fe0a6cc9
|
2
|
|
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study, file e1dcb330-2f59-7715-e053-1705fe0a6cc9
|
2
|
|
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb, file e1dcb330-934c-7715-e053-1705fe0a6cc9
|
2
|
|
PHYSICO-CHEMICAL AND ELECTRONIC NOSE MEASUREMENTS ON THE STUDY OF BISCUIT BAKING KINETICS, file e1dcb330-cbe5-7715-e053-1705fe0a6cc9
|
2
|
|
Effect of MAP on physico-chemical characteristics of shell hen eggs, file e1dcb330-d241-7715-e053-1705fe0a6cc9
|
2
|
|
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage, file e1dcb330-ebeb-7715-e053-1705fe0a6cc9
|
2
|
|
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil, file e1dcb333-7a05-7715-e053-1705fe0a6cc9
|
2
|
|
Physical and structural properties of honey crystallized by static and dynamic processes, file e1dcb336-0559-7715-e053-1705fe0a6cc9
|
2
|
|
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon, file e1dcb339-d677-7715-e053-1705fe0a6cc9
|
2
|
|
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits, file ccff8c81-9cc6-4621-8933-b40508b51b36
|
1
|
|
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti, file e1dcb32b-b7d4-7715-e053-1705fe0a6cc9
|
1
|
|
contenuto in acrilammide
e caratteristiche qualitative
di patate fritte
in differenti friggitrici, file e1dcb32b-c7e6-7715-e053-1705fe0a6cc9
|
1
|
|
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo, file e1dcb32b-cd59-7715-e053-1705fe0a6cc9
|
1
|
|
Changes in nutritional properties of minimally
processed apples during storage, file e1dcb32b-cdcc-7715-e053-1705fe0a6cc9
|
1
|
|
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple, file e1dcb32b-eb6a-7715-e053-1705fe0a6cc9
|
1
|
|
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical
characteristics of the fresh product, file e1dcb32b-eb6d-7715-e053-1705fe0a6cc9
|
1
|
|
Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control, file e1dcb32b-fddc-7715-e053-1705fe0a6cc9
|
1
|
|
A New Patented System to Filter Cloudy Extra Virgin Olive Oil, file e1dcb32c-199f-7715-e053-1705fe0a6cc9
|
1
|
|
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen, file e1dcb32c-2fd7-7715-e053-1705fe0a6cc9
|
1
|
|
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings, file e1dcb32e-ae78-7715-e053-1705fe0a6cc9
|
1
|
|
The influence of carrier material on some physical and structural properties of carrot juice microcapsules, file e1dcb32f-f683-7715-e053-1705fe0a6cc9
|
1
|
|
Cold plasma treatment for fresh-cut melon stabilization, file e1dcb330-3461-7715-e053-1705fe0a6cc9
|
1
|
|
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries, file e1dcb330-53a6-7715-e053-1705fe0a6cc9
|
1
|
|
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, file e1dcb330-619d-7715-e053-1705fe0a6cc9
|
1
|
| Totale |
4.323 |