Effect Of Fresh Beetroot Application And Processing Conditions On Some Quality Features Of New Type Of Potato-Based Snacks

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

(2020) Katarzyna Lisiecka et al.   Processes

Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

(2020) María Dolores Álvarez et al.   Foods

The influence of Cistus incanus L. leaves on wheat pasta quality

(2019) Katarzyna Lisiecka et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Investigation of Mineral and Vitamin C Contents in Different Parts of Beetroots (Beta vulgaris L.)

(2019) Dóra SZÉKELY et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

(2019) Agnieszka Wójtowicz et al.   International Agrophysics

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

(2019) Xóchitl Ariadna Ruiz‐Armenta et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Betanin-enriched red beet extract attenuated platelet activation and aggregation by suppressing Akt and P38 Mitogen-activated protein kinases phosphorylation

(2019) Fenglin Song et al.   Journal of Functional Foods

Corn snack with high fiber content: Effects of different fiber types on the product quality

(2018) Yang Jin Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

(2018) Bárbara Franco Lucas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks

(2018) Agnieszka Nemś et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

(2018) Putri Widyanti Harlina et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour

(2017) Neda Hashemi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks

(2017) Agnieszka Wójtowicz et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

(2017) Abdallah Bouasla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation and identification of triterpene saponins in the roots of red beets (Beta vulgaris L.) using two HPLC–MS systems

(2016) Katarzyna Mikołajczyk-Bator et al.   FOOD CHEMISTRY

Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks

(2016) Faiz-Ul-Hassan Shah et al.   JOURNAL OF TEXTURE STUDIES

Anthocyanin and antioxidant activity of snacks with coloured potato

(2015) Agnieszka Nemś et al.   FOOD CHEMISTRY

Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave

(2015) Rossaporn Jiamjariyatam   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

(2015) Zahra S. Ahmed et al.   Journal of Advanced Research

Instrumental Evaluation of Acoustic and Mechanical Texture Properties of Short-Dough Biscuits with Different Content of Fat and Inulin

(2014) Arleta Błońska et al.   JOURNAL OF TEXTURE STUDIES

Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour

(2011) Arvind V. Durge et al.   Food and Bioprocess Technology

Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

(2011) Venu Perla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

(2008) A. Salvador et al.   LWT-FOOD SCIENCE AND TECHNOLOGY