48 results on '"Pico, Joana"'
Search Results
2. Spray dried powder of common fruit juices: Enhancement of main properties
3. Effects of pulsed light on the postharvest quality and shelf-life of highbush blueberries (cv. Draper)
4. Comprehensive anthocyanin and flavonol profiling and fruit surface color of 20 blueberry genotypes during postharvest storage
5. Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method
6. α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content
7. Impact of hormone applications on ripening-related metabolites in Gewürztraminer grapes (Vitis vinifera L.): The key role of jasmonates in terpene modulation
8. Determination of free and bound phenolics in northern highbush blueberries by a validated HPLC/QTOF methodology
9. Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)
10. Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)
11. The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures
12. Epigenetic regulation of N‐hydroxypipecolic acid biosynthesis by the AIPP3‐PHD2‐CPL2 complex
13. Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF
14. Extruded flour improves batter pick-up, coating crispness and aroma profile
15. Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles
16. Impact of frozen storage time on the volatile profile of wheat bread crumb
17. Evolution of volatile compounds in gluten-free bread: From dough to crumb
18. Bakery Products
19. An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb
20. Synergistic maltogenic α-amylase and branching treatment to produce enzyme-resistant molecular and supramolecular structures in extruded maize matrices
21. Analytical methods for volatile compounds in wheat bread
22. Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers
23. Quantification of sugars in wheat flours with an HPAEC-PAD method
24. Effect of different polyols on wheat and maize starches paste and gel properties
25. Influence of different flours and starches on gluten-free bread aroma
26. Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review.
27. Berries as a case study for crop wild relative conservation, use, and public engagement in Canada
28. Monolignol export by diffusion down a polymerization-induced concentration gradient
29. Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review
30. Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
31. Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence
32. The dynamics of starch hydrolysis and thickness perception during oral processing
33. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making
34. Systematic evaluation of the Folin–Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds
35. Unraveling the Inhibition of Intestinal Glucose Transport by Dietary Phenolics: A Review
36. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility
37. Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads
38. Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupledin vitrodigestion/Caco-2 cell intestinal model
39. Analytical feasibility of a solvent-assisted flavour evaporation method for aroma analyses in bread crumb
40. Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS
41. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
42. Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS
43. Inhibition of fermentation evolution in bread doughs for aroma analyses
44. Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS
45. Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model.
46. Wheat bread aroma compounds in crumb and crust: A review
47. Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis
48. Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.