Hasil Pencarian - Joao Miguel Rocha

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  1. 1
    Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations

    Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations oleh Mishela Temkov, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha, Cécile Rannou, Maren Ducasse, Carole Prost

    Diterbitkan 2024-06-01
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  2. 2
    Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

    Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products oleh Heena Sharma, Hafize Fidan, Fatih Özogul, João Miguel Rocha, João Miguel Rocha

    Diterbitkan 2022-12-01
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  3. 3
    Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

    Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, N... oleh Elena Bartkiene, Fatih Özogul, João Miguel Rocha

    Diterbitkan 2022-02-01
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  4. 4
    Editorial: Nutrition and sustainable development goal 12: responsible consumption

    Editorial: Nutrition and sustainable development goal 12: responsible consumption oleh Muhammad Bilal Sadiq, Luca Secondi, Elena Velickova, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha, Laura Rossi, Ximena Schmidt Rivera, Graziana Difonzo, Monica Rosa Loizzo, Fatih Ozögul, Fatih Ozögul

    Diterbitkan 2024-03-01
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  5. 5
    Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

    Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction oleh Elena Bartkiene, Elena Bartkiene, Giedre Kungiene, Vytaute Starkute, Vytaute Starkute, Dovile Klupsaite, Egle Zokaityte, Darius Cernauskas, Egle Kamarauskiene, Fatih Özogul, Fatih Özogul, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha

    Diterbitkan 2023-10-01
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  6. 6
    Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations

    Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations oleh Alexandru Vasile Rusu, Monica Trif, João Miguel Rocha

    Diterbitkan 2023-08-01
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  7. 7
    Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

    Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese oleh Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha, Sameh A. Korma, Sameh A. Korma, Tuba Esatbeyoglu

    Diterbitkan 2023-08-01
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  8. 8
    Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

    Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough oleh Bogdan Păcularu-Burada, Mihaela Turturică, João Miguel Rocha, Gabriela-Elena Bahrim

    Diterbitkan 2021-06-01
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  9. 9
    In Vitro and In Silico Evaluations of <i>Boswellia carterii</i> Resin Dermocosmetic Activities

    In Vitro and In Silico Evaluations of <i>Boswellia carterii</i> Resin Dermocosmetic Activities oleh Sohaib Hourfane, Hicham Mechqoq, Fatima Errajouani, João Miguel Rocha, Noureddine El Aouad

    Diterbitkan 2022-12-01
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  10. 10
    Comparative Study of Ochratoxin A Exposure through the Intake of Cereal Products in Two Climatic Moroccan Regions

    Comparative Study of Ochratoxin A Exposure through the Intake of Cereal Products in Two Climatic Moroccan Regions oleh Ahmed Tabarani, Abdellah Zinedine, João Miguel Rocha, Moez Sanaa, El Hassane Abdennebi

    Diterbitkan 2023-07-01
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  11. 11
    Probiotics: mechanism of action, health benefits and their application in food industries

    Probiotics: mechanism of action, health benefits and their application in food industries oleh Anam Latif, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, Tahreem Riaz, Rana Muhammad Aadil, Imran Mahmood Khan, Fatih Özogul, Fatih Özogul, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha, Tuba Esatbeyoglu, Sameh A. Korma, Sameh A. Korma

    Diterbitkan 2023-08-01
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  12. 12
    Corrigendum: Probiotics: mechanism of action, health benefits and their application in food industries

    Corrigendum: Probiotics: mechanism of action, health benefits and their application in food industries oleh Anam Latif, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, Tahreem Riaz, Rana Muhammad Aadil, Imran Mahmood Khan, Fatih Özogul, Fatih Özogul, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha, Tuba Esatbeyoglu, Sameh A. Korma, Sameh A. Korma

    Diterbitkan 2024-02-01
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  13. 13
    Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

    Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads oleh Jawed Aslam, Ashiq Hussain, Ashiq Hussain, Ghulam Mueen Ud-Din, Tusneem Kausar, Tahira Siddique, Khurram Kabir, Faiza Iftikhar Gorsi, Haseeb Haroon, Rizwan Nisar, Saima Noreen, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha, Fatih Ozogul, Fatih Ozogul, Tuba Esatbeyoglu, Sameh A. Korma, Sameh A. Korma

    Diterbitkan 2023-09-01
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  14. 14
    Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites

    Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites oleh João Miguel Rocha, Biljana Kovacevik, Sanja Kostadinović Veličkovska, Mercedes Tamame, José António Teixeira

    Diterbitkan 2023-05-01
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  15. 15
    A Comprehensive Review on <i>Cannabis sativa</i> Ethnobotany, Phytochemistry, Molecular Docking and Biological Activities

    A Comprehensive Review on <i>Cannabis sativa</i> Ethnobotany, Phytochemistry, Molecular Docking and Biological Activities oleh Sohaib Hourfane, Hicham Mechqoq, Abdellah Yassine Bekkali, João Miguel Rocha, Noureddine El Aouad

    Diterbitkan 2023-03-01
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  16. 16
    Diversity of Microorganisms and Their Metabolites in Food

    Diversity of Microorganisms and Their Metabolites in Food oleh João Miguel Rocha, Biljana Kovacevik, Sanja Kostadinović Veličkovska, Mercedes Tamame, José António Teixeira

    Diterbitkan 2024-01-01
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  17. 17
    Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge

    Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge oleh Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Asif Pagarkar, Fatih Özogul, João Miguel Rocha

    Diterbitkan 2022-04-01
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  18. 18
    Screening of <i>Lactiplantibacillus plantarum</i> Strains from Sourdoughs for Biosuppression of <i>Pseudomonas syringae</i> pv. <i>syringae</i> and <i>Botrytis cinerea</i> in Table Grapes

    Screening of <i>Lactiplantibacillus plantarum</i> Strains from Sourdoughs for Biosuppression of <i>Pseudomonas syringae</i> pv. <i>syringae</i> and <i>Botrytis cinerea</i> in Table... oleh Mariana Petkova, Velitchka Gotcheva, Milena Dimova, Elena Bartkiene, João Miguel Rocha, Angel Angelov

    Diterbitkan 2022-10-01
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  19. 19
    Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits

    Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits oleh Wani Suhana Ayoub, Insha Zahoor, Aamir Hussain Dar, Nadira Anjum, R. Pandiselvam, Salma Farooq, Alexandru Vasile Rusu, Alexandru Vasile Rusu, João Miguel Rocha, João Miguel Rocha, Monica Trif, G. Jeevarathinam

    Diterbitkan 2022-11-01
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  20. 20
    Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

    Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality oleh Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, João Miguel Rocha, Velitchka Gotcheva, Angel Angelov

    Diterbitkan 2022-03-01
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