Hasil Pencarian - EVITA STRAUMITE

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  1. 1
    Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food

    Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food oleh Liene Jansone, Zanda Kruma, Evita Straumite

    Diterbitkan 2022-12-01
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  2. 2
    Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

    Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread oleh Ruta Galoburda, Evita Straumite, Martins Sabovics, Zanda Kruma

    Diterbitkan 2020-12-01
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  3. 3
    Physical and Microbiological Characteristics and Antioxidant Activity of Honey Bee Pollen

    Physical and Microbiological Characteristics and Antioxidant Activity of Honey Bee Pollen oleh Evita Straumite, Madara Bartule, Anda Valdovska, Zanda Kruma, Ruta Galoburda

    Diterbitkan 2022-03-01
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  4. 4
    Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet

    Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet oleh Liene Ozola, Dzaner Shengjuler, Ruta Galoburda, Zanda Kruma, Evita Straumite, Solvita Kampuse

    Diterbitkan 2023-01-01
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  5. 5
    The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes

    The Evaluation of Roasted Lentils (<i>L. culinaris</i> L.) Quick Meals as An Alternative to Meat Dishes oleh Kristine Ozolina, Ilze Beitane, Vitalijs Radenkovs, Evita Straumite, Anda Valdovska, Sandra Muizniece-Brasava

    Diterbitkan 2023-12-01
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  6. 6
    Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

    Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks oleh Michela Costantini, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo, Antonella Pasqualone

    Diterbitkan 2021-12-01
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  7. 7
    Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

    Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour oleh Bouchra Sayed-Ahmad, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, Othmane Merah

    Diterbitkan 2018-08-01
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  8. 8
    Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

    Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour oleh Bouchra Sayed Ahmad, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, Othmane Merah

    Diterbitkan 2018-02-01
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  9. 9
    Adaptability of hull-less barley varieties to different cropping systems and climatic conditions

    Adaptability of hull-less barley varieties to different cropping systems and climatic conditions oleh Ievina Sturite, Arta Kronberga, Vija Strazdina, Aina Kokare, Mauritz Aassveen, Anne Kari Bergjord Olsen, Vita Sterna, Evita Straumite

    Diterbitkan 2019-01-01
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  10. 10
    Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (<i>Chenopodium quinoa</i>) Varieties

    Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (<i>Chenopodium quinoa</i>) Varieties oleh Jose Martin Ramos-Diaz, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava, Kirsi Jouppila

    Diterbitkan 2020-12-01
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  11. 11
    Consumption of fibre rich foods: comparative study in different countries

    Consumption of fibre rich foods: comparative study in different countries oleh RAQUEL P. F. GUINÉ, MARCELA LEAL, IVANA RUMBAK, IRENA BARIĆ, DRAZENKA KOMES, ZVONIMIR SATALIĆ, ZITA FAZAKAS, VIKTÓRIA SZŰCS, JÚLIA HARANGOZÓ, DACE KLAVA, EVITA STRAUMITE, MONICA TARCEA, SOFIA G. FLORENÇA, MARIJANA SARIĆ

    Diterbitkan 2020-01-01
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  12. 12
    Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

    Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants oleh Raquel P. F. Guiné, Elena Bartkiene, Viktória Szűcs, Monica Tarcea, Marija Ljubičić, Maša Černelič-Bizjak, Kathy Isoldi, Ayman EL-Kenawy, Vanessa Ferreira, Evita Straumite, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Lucia Frez-Muñoz, Maria Papageorgiou, Ilija Djekić, Manuela Ferreira, Paula Correia, Ana Paula Cardoso, João Duarte

    Diterbitkan 2020-07-01
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