Results 131 to 140 of about 2,112 (147)

Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars

Foods, 2023
Sumei Zhou, Zhou Sumei, Lu Jing
exaly  

Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects

Food Chemistry: X, 2023
Yonghui Yu, Jingjie Zhang
exaly  

Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk

Food Chemistry, 2021
Kai Huang, Xiao Guan, Cheng Li
exaly  

Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour

LWT - Food Science and Technology, 2023
Aili Wang, Liang Zou
exaly  

Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks

LWT - Food Science and Technology, 2021
Bingjing Zheng, Hualu Zhou, David Julian Mcclements   +2 more
exaly  

The perceived value of oat milk and the food-choice motives of young, urban people

British Food Journal, 2023
Merja Halme, Anna-Maija Pirttilä-Backman   +1 more
exaly  

Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat

International Journal of Food Science and Technology, 2022
Wenmeng He, Alaa El-Din A Bekhit, Baojun Xu   +2 more
exaly  

Techno‐environmental and life cycle assessment of ‘oat‐milk’ production in Ecuador: A cradle‐to‐retail life cycle assessment

International Journal of Food Science and Technology, 2022
Ariel Riofrío, Haci Baykara
exaly  

Producing oat drink or cow's milk on a Swedish farm — Environmental impacts considering the service of grazing, the opportunity cost of land and the demand for beef and protein

Agricultural Systems, 2016
Elin Roos, M Lindberg
exaly  

Effects of Milk Proteins on the Bioaccessibility and Antioxidant Activity of Oat Phenolics During In Vitro Digestion

Journal of Food Science, 2019
Chao Chen, Li Wang, Zhengxing Chen
exaly