Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods

(2018) Alexandre Guimarães-Inácio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chia ( Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

(2017) Romina M. Bodoira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy

(2017) Erum Zahir et al.   Arabian Journal of Chemistry

Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying

(2017) Aslı Zungur Bastıoğlu et al.   Journal of Food Measurement and Characterization

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

(2016) Vesna Tumbas Šaponjac et al.   FOOD CHEMISTRY

Carnauba wax p -methoxycinnamic diesters: Characterisation, antioxidant activity and simulated gastrointestinal digestion followed by in vitro bioaccessibility

(2016) Claisa Andréa Silva Freitas et al.   FOOD CHEMISTRY

Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition

(2016) C. Noello et al.   FOOD RESEARCH INTERNATIONAL

Solid lipid microparticles produced by spray chilling technique to deliver ginger oleoresin: Structure and compound retention

(2016) Vivian Boesso Oriani et al.   FOOD RESEARCH INTERNATIONAL

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

Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying

(2015) Vanesa Y. Ixtaina et al.   POWDER TECHNOLOGY

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

(2015) M.L. Martínez et al.   POWDER TECHNOLOGY

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

(2014) Lara Costantini et al.   FOOD CHEMISTRY

Physical properties of sugar cookies containing chia-oat composites

(2014) George E Inglett et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

(2014) S. Cofrades et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Measuring and Addressing Texture Challenges in Healthy Baked Products

(2013) M. B. Whitworth et al.   CEREAL FOODS WORLD

Quercetin solid lipid microparticles: A flavonoid for inhalation lung delivery

(2013) Santo Scalia et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Texture measurement approaches in fresh and processed foods — A review

(2013) Lan Chen et al.   FOOD RESEARCH INTERNATIONAL

Inulin and Erythritol As Sucrose Replacers in Short-dough Cookies: Sensory, Fracture, and Acoustic Properties

(2013) Laura Laguna et al.   JOURNAL OF FOOD SCIENCE

Chemometric Methods Applied to the Mineral Content Increase in Chocolate Cakes Containing Chia and Azuki

(2013) Aline K. Gohara et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Chemometric discrimination of genetically modified Coffea arabica cultivars using spectroscopic and chromatographic fingerprints

(2013) Ivanira Moreira et al.   TALANTA

Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

(2012) G. Davidov-Pardo et al.   JOURNAL OF FOOD SCIENCE

Discrimination of edible oils and fats by combination of multivariate pattern recognition and FT-IR spectroscopy: A comparative study between different modeling methods

(2012) Katayoun Javidnia et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effects of environmental conditions on characteristics of annatto seed by-product

(2012) Bogdan Demczuk et al.   Quality Assurance and Safety of Crops & Foods

Design and characterization of sustained release ketoprofen entrapped carnauba wax microparticles

(2011) Rodinelli B. Oliveira et al.   DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY

FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS

(2011) ESTHER H-J. KIM et al.   JOURNAL OF TEXTURE STUDIES

Design and ocular tolerance of flurbiprofen loaded ultrasound-engineered NLC

(2010) E. Gonzalez-Mira et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties

(2010) Biljana Škrbić et al.   FOOD CHEMISTRY

Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels

(2010) Paulo C. Corrêa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

(2009) Daniel Granato et al.   Food Science and Technology

Model analysis of sorption isotherms

(2009) Stavros Yanniotis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative analysis of eight esterification methods in the quantitative determination of vegetable oil fatty acid methyl esters (FAME)

(2008) Maria Cristina Milinsk et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Antimicrobial activity of microencapsulated lemongrass essential oil and the effect of experimental parameters on microcapsules size and morphology

(2008) Fernanda V. Leimann et al.   Materials Science & Engineering C-Materials for Biological Applications