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- Journal Article
- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
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- Journal Article
- A1
- open access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
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Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
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Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making
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Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
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Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods
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Improved solvent extraction procedure and high-performance liquid chromatography-evaporative light-scattering detector method for analysis of polar lipids from dairy materials
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Individual phospholipid classes from Iberian pig meat as affected by diet
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Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing
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Consumer perception of bread quality
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Fat structuring with partial acylglycerols : effect on solid fat profiles
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Rheological properties of dairy desserts prepared in an indirect UHT pilot plant
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PCR detection of soy ingredients in bread
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Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
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Prediction of migration fat bloom on chocolate
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Detection of DNA during the refining of soybean oil.