المؤلفون: Mehta, A, Serventi, Luca, Kumar, Lokesh, Torrico, Damir

مصطلحات موضوعية: ANZSRC::321004 Nutritional science, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::520406 Sensory processes, perception and performance, ANZSRC::350601 Consumer behaviour, ANZSRC::350602 Consumer-oriented product or service development, ANZSRC::3006 Food sciences

وصف الملف: 12 pages

Relation: The original publication is available from Wiley Periodicals LLC. - https://doi.org/10.1111/joss.12901 - http://dx.doi.org/10.1111/joss.12901; Journal of Sensory Studies; https://doi.org/10.1111/joss.12901; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001178992900001&DestLinkType=FullRecord&DestApp=WOS_CPL; KH2D4 (isidoc); https://hdl.handle.net/10182/17135

الاتاحة: https://hdl.handle.net/10182/17135
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:001178992900001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1111/joss.12901

المؤلفون: Rombach, Meike, Botero Robayo, J, Dean, David

مصطلحات موضوعية: food engagement, PLS-SEM, product attributes, sea vegetables, superfoods, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300603 Food nutritional balance, ANZSRC::321099 Nutrition and dietetics not elsewhere classified, ANZSRC::350605 Marketing management (incl. strategy and customer relations), ANZSRC::350602 Consumer-oriented product or service development, ANZSRC::350610 Pricing (incl. consumer value estimation), ANZSRC::321005 Public health nutrition

وصف الملف: pp.44-56

Relation: The original publication is available from MDPI - https://doi.org/10.3390/gastronomy1010005 - http://dx.doi.org/10.3390/gastronomy1010005; Gastronomy; https://doi.org/10.3390/gastronomy1010005; https://hdl.handle.net/10182/16690

الاتاحة: https://hdl.handle.net/10182/16690
https://doi.org/10.3390/gastronomy1010005

المؤلفون: Bunga, S, Ahmmed, MK, Carne, A, Bekhit, AEDA

مصطلحات موضوعية: DHA, EPA, marine lipid, NMR, omega-3, positional distribution, Animals, Salmon, Docosahexaenoic Acids, Eicosapentaenoic Acid, Fatty Acids, Triglycerides, Magnetic Resonance Spectroscopy, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300606 Food sustainability, ANZSRC::300604 Food packaging, preservation and processing, ANZSRC::310603 Fermentation, ANZSRC::300504 Fish physiology and genetics, ANZSRC::3404 Medicinal and biomolecular chemistry, ANZSRC::3405 Organic chemistry

جغرافية الموضوع: Switzerland

وصف الملف: 10 pages; Electronic

Relation: The original publication is available from Multidisciplinary Digital Publishing Institute (MDPI) - https://doi.org/10.3390/molecules28010454 - http://dx.doi.org/10.3390/molecules28010454; https://doi.org/10.3390/molecules28010454; Molecules; molecules28010454; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000909461600001&DestLinkType=FullRecord&DestApp=WOS_CPL; 36615643 (pubmed); https://hdl.handle.net/10182/17314

الاتاحة: https://hdl.handle.net/10182/17314
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000909461600001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3390/molecules28010454

المؤلفون: Rachman, A, Brennan, Margaret, Morton, James, Torrico, Damir, Brennan, CS

مصطلحات موضوعية: amino acids, banana flour, cassava flour, digestibility properties, gluten-free pasta, sensory evaluation, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300605 Food safety, traceability, certification and authenticity, ANZSRC::321004 Nutritional science, ANZSRC::3006 Food sciences

وصف الملف: pp.520-527

Relation: The original publication is available from Elsevier B.V. on behalf of KeAi Communications Co., Ltd. - https://doi.org/10.1016/j.fshw.2022.07.054 - http://dx.doi.org/10.1016/j.fshw.2022.07.054; Food Science and Human Wellness; https://doi.org/10.1016/j.fshw.2022.07.054; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000856196300001&DestLinkType=FullRecord&DestApp=WOS_CPL; 4Q6MZ (isidoc); https://hdl.handle.net/10182/15486

الاتاحة: https://hdl.handle.net/10182/15486
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000856196300001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1016/j.fshw.2022.07.054

المؤلفون: Kavle, RR, Nolan, PJ, Bekhit, AE-DA, Carne, A, Morton, James, Agyei, D

مصطلحات موضوعية: amino acid profile, edible insect material, Huhu grub, physiochemical properties, Prionoplus reticularis, protein extracts, techno-functionalities, ANZSRC::300606 Food sustainability, ANZSRC::309999 Other agricultural, veterinary and food sciences not elsewhere classified, ANZSRC::300607 Food technology, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::310199 Biochemistry and cell biology not elsewhere classified, ANZSRC::3006 Food sciences, ANZSRC::3106 Industrial biotechnology

جغرافية الموضوع: Switzerland

وصف الملف: 18 pages; Electronic

Relation: The original publication is available from MDPI - https://doi.org/10.3390/foods12020417 - http://dx.doi.org/10.3390/foods12020417; Foods; https://doi.org/10.3390/foods12020417; foods12020417; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000915073600001&DestLinkType=FullRecord&DestApp=WOS_CPL; 7Y7SH (isidoc); 36673509 (pubmed); https://hdl.handle.net/10182/16453

الاتاحة: https://hdl.handle.net/10182/16453
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000915073600001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3390/foods12020417

المؤلفون: Thakur, M, Sharma, Chetan, Mehta, A, Torrico, Damir

مصطلحات موضوعية: consumer emotions, health information, protein bars, sensory acceptability, ANZSRC::350601 Consumer behaviour, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::350602 Consumer-oriented product or service development

وصف الملف: 7 pages

Relation: The original publication is available from Elsevier - https://doi.org/10.1016/j.jafr.2022.100291 - http://dx.doi.org/10.1016/j.jafr.2022.100291; Journal of Agriculture and Food Research; https://doi.org/10.1016/j.jafr.2022.100291; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000795865700007&DestLinkType=FullRecord&DestApp=WOS_CPL; 1G5CR (isidoc); https://hdl.handle.net/10182/14803

الاتاحة: https://hdl.handle.net/10182/14803
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000795865700007&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1016/j.jafr.2022.100291

المؤلفون: Roozen, M, Serventi, Luca

مصطلحات موضوعية: aquafaba, bread quality, brown rice, gluten-free, nutrition, Propionibacterium freudenreichii, resilient grains, sourdough fermentation, tapioca, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300606 Food sustainability, ANZSRC::350602 Consumer-oriented product or service development, ANZSRC::340199 Analytical chemistry not elsewhere classified, ANZSRC::3006 Food sciences, ANZSRC::3106 Industrial biotechnology

جغرافية الموضوع: Switzerland

وصف الملف: 12 pages; Electronic

Relation: The original publication is available from MDPI - https://doi.org/10.3390/foods11111628 - http://dx.doi.org/10.3390/foods11111628; Foods; https://doi.org/10.3390/foods11111628; foods11111628; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000808902600001&DestLinkType=FullRecord&DestApp=WOS_CPL; 1Z5ZP (isidoc); 35681377 (pubmed); https://hdl.handle.net/10182/15336

الاتاحة: https://hdl.handle.net/10182/15336
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000808902600001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3390/foods11111628

المؤلفون: Serventi, Luca, Cai, X, Chen, R, Dilrukshi, N, Su, J, Tuange, RPN, Ham, EE

مصطلحات موضوعية: albumin, BBI, cancer, leguminous, oligosaccharides, saponins, ANZSRC::321099 Nutrition and dietetics not elsewhere classified, ANZSRC::300607 Food technology, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300603 Food nutritional balance, ANZSRC::321002 Food properties (incl. characteristics and health benefits)

وصف الملف: pp.323-334

Relation: The original publication is available from MDPI - https://doi.org/10.3390/nutraceuticals2040025 - http://dx.doi.org/10.3390/nutraceuticals2040025; Nutraceuticals; https://doi.org/10.3390/nutraceuticals2040025; https://hdl.handle.net/10182/16543

الاتاحة: https://hdl.handle.net/10182/16543
https://doi.org/10.3390/nutraceuticals2040025

المؤلفون: Zhao, H, Wang, L, Brennan, Margaret, Brennan, C

مصطلحات موضوعية: bioavailability, dietary fibre, food matrix, mushrooms, starchy foods, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::321002 Food properties (incl. characteristics and health benefits), ANZSRC::310409 Microbial taxonomy, ANZSRC::321004 Nutritional science

وصف الملف: pp.18-24

Relation: The original publication is available from Elsevier B.V. on behalf of KeAi Communications Co. Ltd. - https://doi.org/10.1016/j.jfutfo.2022.03.013 - http://dx.doi.org/10.1016/j.jfutfo.2022.03.013; https://doi.org/10.1016/j.jfutfo.2022.03.013; Journal of Future Foods; https://researcharchive.lincoln.ac.nz/bitstream/10182/15655/4/Zhao%20et%20al_How%20does%20the%20addition%20of%20mushrooms%20and%20their%20dietary%20fibre%20affect%20starchy%20foods_2022.pdf.jpg; https://hdl.handle.net/10182/15655

الاتاحة: https://hdl.handle.net/10182/15655
https://doi.org/10.1016/j.jfutfo.2022.03.013

المؤلفون: Gurdian, CE, Torrico, Damir, Li, B, Prinyawiwatkul, W

مصطلحات موضوعية: alternative protein, consumer behavior, emotion-based liking, holistic sensory analysis, perceptions, purchase intent, ANZSRC::350602 Consumer-oriented product or service development, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::5204 Cognitive and computational psychology, ANZSRC::300606 Food sustainability, ANZSRC::3006 Food sciences, ANZSRC::3106 Industrial biotechnology

جغرافية الموضوع: Switzerland

وصف الملف: 23 pages; Electronic

Relation: The original publication is available from MDPI - https://doi.org/10.3390/foods11030337 - http://dx.doi.org/10.3390/foods11030337; Foods; https://doi.org/10.3390/foods11030337; foods11030337; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000759494500001&DestLinkType=FullRecord&DestApp=WOS_CPL; ZF3TX (isidoc); 35159488 (pubmed); https://hdl.handle.net/10182/14700

الاتاحة: https://hdl.handle.net/10182/14700
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000759494500001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3390/foods11030337

المؤلفون: Hutchings, SC, Cha, W, Dunshea, FR, Sharma, C, Torrico, Damir

مصطلحات موضوعية: sensory perception, Temporal dominance of sensations (TDS), ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::350602 Consumer-oriented product or service development, ANZSRC::520406 Sensory processes, perception and performance, ANZSRC::350601 Consumer behaviour, ANZSRC::3006 Food sciences

وصف الملف: 14 pages

Relation: The original publication is available from Wiley Periodicals LLC. - https://doi.org/10.1111/joss.12750 - http://dx.doi.org/10.1111/joss.12750; Journal of Sensory Studies; https://doi.org/10.1111/joss.12750; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000789451100001&DestLinkType=FullRecord&DestApp=WOS_CPL; 3P2HN (isidoc); https://hdl.handle.net/10182/15075

الاتاحة: https://hdl.handle.net/10182/15075
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000789451100001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1111/joss.12750

المؤلفون: Jayawardena Mudiyanselage, SR, Morton, James, Bekhit, AEDA, Bhat, ZF, Brennan, CS

مصطلحات موضوعية: air drying, amino acid analysis, beef lungs, mineral analysis, physicochemical properties, protein powder, rheological properties, storage quality, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300604 Food packaging, preservation and processing, ANZSRC::300603 Food nutritional balance, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4004 Chemical engineering

وصف الملف: 8 pages

Relation: The original publication is available from Elsevier - https://doi.org/10.1016/j.lwt.2022.113315 - http://dx.doi.org/10.1016/j.lwt.2022.113315; LWT: Food Science and Technology; https://doi.org/10.1016/j.lwt.2022.113315; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000789398700009&DestLinkType=FullRecord&DestApp=WOS_CPL; 0X0HY (isidoc); https://hdl.handle.net/10182/14906

الاتاحة: https://hdl.handle.net/10182/14906
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000789398700009&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1016/j.lwt.2022.113315

المؤلفون: Wang, R, Li, M, Brennan, Margaret, Kulasiri, Don, Guo, B, Brennan, CS

مصطلحات موضوعية: complexes, extrusion, in vitro digestion, phenolic release, starch, ANZSRC::321004 Nutritional science, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::3202 Clinical sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4206 Public health, Phenols, Rutin, Plant Extracts, Delayed-Action Preparations, Digestion, Dietary Supplements

جغرافية الموضوع: Switzerland

وصف الملف: 21 pages; Electronic

Relation: The original publication is available from MDPI - https://doi.org/10.3390/nu14183864 - http://dx.doi.org/10.3390/nu14183864; Nutrients; https://doi.org/10.3390/nu14183864; nu14183864; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000856725100001&DestLinkType=FullRecord&DestApp=WOS_CPL; 36145240 (pubmed); https://hdl.handle.net/10182/15478

الاتاحة: https://hdl.handle.net/10182/15478
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000856725100001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3390/nu14183864

المؤلفون: Singh, K, Srichairatanakool, S, Chewonarin, T, Brennan, CS, Brennan, Margaret, Klangpetch, W, Utama-ang, N

مصطلحات موضوعية: anticancer, catechin, green tea extracts, microwave-assisted extraction, roasting process, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::321004 Nutritional science, ANZSRC::340199 Analytical chemistry not elsewhere classified, ANZSRC::300604 Food packaging, preservation and processing, ANZSRC::30 Agricultural, veterinary and food sciences

وصف الملف: 19 pages

Relation: The original publication is available from MDPI - https://doi.org/10.3390/horticulturae8040338 - http://dx.doi.org/10.3390/horticulturae8040338; Horticulturae; https://doi.org/10.3390/horticulturae8040338; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000786209700001&DestLinkType=FullRecord&DestApp=WOS_CPL; 0S3XG (isidoc); https://hdl.handle.net/10182/15569

الاتاحة: https://hdl.handle.net/10182/15569
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000786209700001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3390/horticulturae8040338

المؤلفون: Kumar, Lokesh, Brennan, Margaret, Brennan, C, Zheng, H

مصطلحات موضوعية: oat starch, protein-starch interaction, starch gelatinization, whey protein isolate, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::400405 Food engineering, ANZSRC::300699 Food sciences not elsewhere classified, ANZSRC::3003 Animal production, ANZSRC::3006 Food sciences, ANZSRC::3009 Veterinary sciences, Animals, Starch, X-Ray Diffraction, Viscosity, Whey Proteins, Avena

جغرافية الموضوع: United States

وصف الملف: pp.56-71; Print-Electronic

Relation: The original publication is available from Elsevier Inc. and Fass Inc. on behalf of American Dairy Science Association - https://doi.org/10.3168/jds.2021-20711 - http://dx.doi.org/10.3168/jds.2021-20711; Journal of Dairy Science; https://doi.org/10.3168/jds.2021-20711; S0022-0302(21)00978-4; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000734351700006&DestLinkType=FullRecord&DestApp=WOS_CPL; 34756432 (pubmed); https://hdl.handle.net/10182/14802

الاتاحة: https://hdl.handle.net/10182/14802
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000734351700006&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3168/jds.2021-20711

المؤلفون: Gupta, MK, Viejo, CG, Fuentes, S, Torrico, Damir, Saturno, PC, Gras, SL, Dunshea, FR, Cottrell, JJ

مصطلحات موضوعية: biometrics, emotions, machine learning, near-infrared, physiological responses, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::350602 Consumer-oriented product or service development, ANZSRC::300699 Food sciences not elsewhere classified, ANZSRC::30 Agricultural, veterinary and food sciences, ANZSRC::40 Engineering, Humans, Food Preferences, Taste, Yogurt, Consumer Behavior, Digital Technology

جغرافية الموضوع: England

وصف الملف: 11 pages; Print-Electronic

Relation: The original publication is available from John Wiley & Sons Ltd on behalf of Society of Chemical Industry - https://doi.org/10.1002/jsfa.11911 - http://dx.doi.org/10.1002/jsfa.11911; Journal of the Science of Food and Agriculture; https://doi.org/10.1002/jsfa.11911; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000792664200001&DestLinkType=FullRecord&DestApp=WOS_CPL; 35368112 (pubmed); https://hdl.handle.net/10182/15232

الاتاحة: https://hdl.handle.net/10182/15232
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000792664200001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1002/jsfa.11911

المؤلفون: Tu, J, Brennan, Margaret, Hui, X, Wang, R, Peressini, D, Bai, W, Cheng, P, Brennan, CS

مصطلحات موضوعية: glycaemic response, hydration properties, mushroom, physical characteristics, sorghum biscuits, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300603 Food nutritional balance, ANZSRC::3210 Nutrition and dietetics, ANZSRC::3006 Food sciences, ANZSRC::4004 Chemical engineering

وصف الملف: pp.2715-2728

Relation: The original publication is available from Wiley on behalf of Institute of Food Science and Technology - https://doi.org/10.1111/ijfs.15500 - http://dx.doi.org/10.1111/ijfs.15500; International Journal of Food Science and Technology; https://doi.org/10.1111/ijfs.15500; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000731252700001&DestLinkType=FullRecord&DestApp=WOS_CPL; 0O3BN (isidoc); https://hdl.handle.net/10182/14923

الاتاحة: https://hdl.handle.net/10182/14923
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000731252700001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1111/ijfs.15500

المؤلفون: Hastie, M, Torrico, Damir, Li, Z, Ha, M, Warner, R

مصطلحات موضوعية: check-all-that-apply, consumer, fatty acid profile, lexicon, mutton, sheep meat, volatiles, ANZSRC::350602 Consumer-oriented product or service development, ANZSRC::300699 Food sciences not elsewhere classified, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::3006 Food sciences, ANZSRC::3106 Industrial biotechnology

جغرافية الموضوع: Switzerland

وصف الملف: 16 pages; Electronic

Relation: The original publication is available from MDPI - https://doi.org/10.3390/foods11203167 - http://dx.doi.org/10.3390/foods11203167; Foods; https://doi.org/10.3390/foods11203167; foods11203167; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000873038800001&DestLinkType=FullRecord&DestApp=WOS_CPL; 5P3EV (isidoc); 37430916 (pubmed); https://hdl.handle.net/10182/16336

الاتاحة: https://hdl.handle.net/10182/16336
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000873038800001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3390/foods11203167

المؤلفون: Mu, J, Qi, Y, Gong, K, Chen, Z, Brennan, Margaret, Ma, Q, Wang, J, Gen, Y, Lv, W, Brennan, CS

مصطلحات موضوعية: gluten-free, in vitro digestion, quality characteristics, sensory, texture, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300605 Food safety, traceability, certification and authenticity, ANZSRC::300603 Food nutritional balance, ANZSRC::300607 Food technology, ANZSRC::3006 Food sciences, ANZSRC::3210 Nutrition and dietetics, ANZSRC::4004 Chemical engineering

وصف الملف: 12 pages

Relation: The original publication is available from Elsevier - https://doi.org/10.1016/j.lwt.2022.113686 - http://dx.doi.org/10.1016/j.lwt.2022.113686; LWT: Food Science and Technology; https://doi.org/10.1016/j.lwt.2022.113686; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000860655500005&DestLinkType=FullRecord&DestApp=WOS_CPL; 4X2CK (isidoc); https://hdl.handle.net/10182/15774

الاتاحة: https://hdl.handle.net/10182/15774
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000860655500005&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.1016/j.lwt.2022.113686

المؤلفون: He, S, Zhang, Y, Gu, C, Wu, Y, Farooq, MA, Young, DJ, Wong, JWC, Chang, K, Tian, Bin, Kumari, A, Rahaman, A, Gao, J

مصطلحات موضوعية: deep-fried donut, in vitro digestion, kombucha cellulose hydrolysates, oil content reduction, texture profile, ANZSRC::300602 Food chemistry and food sensory science, ANZSRC::300606 Food sustainability, ANZSRC::300604 Food packaging, preservation and processing, ANZSRC::30 Agricultural, veterinary and food sciences, ANZSRC::41 Environmental sciences

وصف الملف: 11 pages

Relation: The original publication is available from Frontiers Media S.A. - https://doi.org/10.3389/fsufs.2022.997097 - http://dx.doi.org/10.3389/fsufs.2022.997097; Frontiers in Sustainable Food Systems; https://doi.org/10.3389/fsufs.2022.997097; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000874707000001&DestLinkType=FullRecord&DestApp=WOS_CPL; 5R7ST (isidoc); https://hdl.handle.net/10182/15576

الاتاحة: https://hdl.handle.net/10182/15576
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000874707000001&DestLinkType=FullRecord&DestApp=WOS_CPL
https://doi.org/10.3389/fsufs.2022.997097