Related references
Note: Only part of the references are listed.Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients
Silvia Petronilho et al.
FOODS (2023)
Environmental life cycle assessment of biodiesel production from waste cooking oil: A systematic review
Homa Hosseinzadeh-Bandbafha et al.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2022)
Relevance of genipin networking on rheological, physical, and mechanical properties of starch-based formulations
Idalina Goncalves et al.
CARBOHYDRATE POLYMERS (2021)
Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects
Claudia P. Passos et al.
FOODS (2021)
Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil
Silvia Petronilho et al.
FOODS (2021)
Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets
Jawad Sarfraz et al.
FOODS (2021)
From waste to sustainable industry: How can agro-industrial wastes help in the development of new products?
Lucas Cantao Freitas et al.
RESOURCES CONSERVATION AND RECYCLING (2021)
Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets
Joana Lopes et al.
FOOD PACKAGING AND SHELF LIFE (2021)
Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines
Silvia Petronilho et al.
MOLECULES (2020)
Coffee silverskin and starch-rich potato washing slurries as raw materials for elastic, antioxidant, and UV-protective biobased films
Goncalo Oliveira et al.
FOOD RESEARCH INTERNATIONAL (2020)
Tailoring the surface properties and flexibility of starch-based films using oil and waxes recovered from potato chips byproducts
Idalina Goncalves et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Development and characterization of cassava starch films incorporated with blueberry pomace
Claudia Leites Luchese et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Antimicrobial activity and physicochemical characterization of a potato starch-based film containing acetonic and methanolic extracts of Hibiscus sabdariffa for use in sausage
A. M. Cruz-Galvez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Melanoidins as a potential functional food ingredient
Marta Mesias et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system
Ana S. P. Moreira et al.
FOOD CHEMISTRY (2015)
Influence of molecular weight on in vitro immunostimulatory properties of instant coffee
Claudia P. Passos et al.
FOOD CHEMISTRY (2014)
Phenolic content and antioxidant activities of selected potato varieties and their processing by-products
Tasahil Albishi et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Frying of Potatoes: Physical, Chemical, and Microstructural Changes
Franco Pedreschi
DRYING TECHNOLOGY (2012)
Coffee melanoidins: structures, mechanisms of formation and potential health impacts
Ana S. P. Moreira et al.
FOOD & FUNCTION (2012)
The three-dimensional distribution of minerals in potato tubers
Nithya K. Subramanian et al.
ANNALS OF BOTANY (2011)
High molecular weight melanoidins from coffee brew
E. Koen Bekedam et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Quality changes in semi-hard cheese packaged in a poly(lactic acid) material
VK Holm et al.
FOOD CHEMISTRY (2006)
Manchego cheese texture evaluation by ultrasonics and surface probes
J Benedito et al.
INTERNATIONAL DAIRY JOURNAL (2006)