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The influence of explicit information provision on consumers’ acceptance and preferences for bakery goods made with insect oil
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Yikes or not : sensory evaluation of flavored cakes made with insect oil
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Microscopy techniques as tools to understand the microstructure of food processing by-products
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Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
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Carnauba wax and beeswax as structuring agents for surfactant-free water-in-oleogels emulsions
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Consumer acceptance towards potato chips fried in yellow mealworm oil
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Effect of tasting and flavour on chocolate-evoked emotions by consumers
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Alternative oil structuring techniques : oil powders, double emulsions and oil foams
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Functionality of natural waxes in hybrid fat crystal networks