Results 91 to 100 of about 13,460 (157)

Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (<i>Siniperca chuatsi</i>): Molecular interactions with endogenous proteases and inhibition of protein degradation. [PDF]

Food Chem X
Xiong Z, Zhou M, Wang J, Wang B, Chen X, Xiao S.   +5 more
europepmc   +1 more source

Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation. [PDF]

J Food Sci
Araújo MA, Neves NA, Andressa I, Amaral TN, Schmiele M.   +4 more
europepmc   +1 more source

A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks. [PDF]

J Texture Stud
Paniagua J, Murillo-Arbizu MT, Insausti K, Del Castillo LU, Ajona MU, Beriain MJ, Ibañez FC.   +6 more
europepmc   +1 more source

Dietary Soy Isoflavones Ameliorate Muscle Quality in High-Fat Diet-Fed Rice Field Eels (<i>Monopterus albus</i>) by Modulating Myogenesis, Collagen Synthesis, and Antioxidant Capacity. [PDF]

Antioxidants (Basel)
Xie K, Li Q, Zheng S, Wei H, Zhou T, Hu Y, Zhang J.   +6 more
europepmc   +1 more source

Effects of whey protein isolate olive oil pre emulsification on quality and storage stability of buffalo milk cheddar cheese. [PDF]

Sci Rep
Rafique S, Murtaza MA, Mahmood S, Hafiz I, Ameer K, Elkhedir A.   +5 more
europepmc   +1 more source

The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. [PDF]

Sci Rep
Pecyna A, Krzywicka M, Buczaj A, Blicharz-Kania A, Kobus Z.   +4 more
europepmc   +1 more source