Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability

Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits

(2015) S.S. Umesha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

(2014) Rossawan Intarasirisawat et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of different new packaging materials on biscuit quality during accelerated storage

(2014) Santina Romani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

(2014) Antonio Ayala et al.   Oxidative Medicine and Cellular Longevity

Extraction and Stability of Carotenoid-Containing Lipids from Hepatopancreas of Pacific White Shrimp (Litopenaeus vannamei)

(2013) Sirima Takeungwongtrakul et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits

(2013) M. L. Sudha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

(2012) Sirima Takeungwongtrakul et al.   FOOD CHEMISTRY

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

(2012) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits

(2011) Vishal R. Parate et al.   International Journal of Food Engineering

Physicochemical properties of commercial semi-sweet biscuit

(2010) Hasmadi Mamat et al.   FOOD CHEMISTRY

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying

(2010) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile compounds from chlorophyll photosensitized linoleic acid by headspace solid-phase microextraction (HS-SPME)

(2010) JaeHwan Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability

(2009) S. Mildner-Szkudlarz et al.   JOURNAL OF FOOD SCIENCE

Volatile oxidation compounds in a conjugated linoleic acid-rich oil

(2008) M.C. García-Martínez et al.   FOOD CHEMISTRY

Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

(2008) Chalida Niamnuy et al.   JOURNAL OF FOOD ENGINEERING

Effect of kneading and baking on the degradation of the lipid fraction of biscuits

(2007) Francesco Caponio et al.   JOURNAL OF CEREAL SCIENCE