Zobrazeno 1 - 10
of 52
pro vyhledávání: '"J. Ahlborn"'
Autor:
Mayra G. Hernandez Sanchez, Sarah Bellini, William F. Christensen, Laura K. Jefferies, James D. LeCheminant, Emily V. Patten, Alisha H. Redelfs, Nathan Stokes, Jacklyn Wang, Micaela Rennick, Kelsey Anderson, Joli Hunt, Gene J. Ahlborn
Publikováno v:
Nutrients, Vol 15, Iss 21, p 4496 (2023)
Vegetables are an essential component of a healthy dietary pattern in children; however, their consumption is often insufficient due to lack of preference. To address this, the influence of combining vegetables (mixed peas and carrots—MPACs) with p
Externí odkaz:
https://doaj.org/article/7ca815ab30674635ad18985e076bbf53
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100142- (2022)
Gluten-free breads made with egg whites, two-thirds egg white to one-third egg yolk, two-thirds egg yolk to one-third egg white, or egg yolks, were evaluated through sensory and mechanical testing. Breads were also made with adjustments to the water
Externí odkaz:
https://doaj.org/article/5be7140f149a48909589d134ddcc9b51
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100182- (2022)
Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced cupcake volume and crumb structure, with smaller flour-particle size re
Externí odkaz:
https://doaj.org/article/e1d0855d018941cbaf06ff6cc4178983
Publikováno v:
Acta Horticulturae. :247-254
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f300d583625dd384175b2f8eb95dca05
https://doi.org/10.17660/actahortic.2021.1317.28
https://doi.org/10.17660/actahortic.2021.1317.28
Autor:
Rachel Gillespie, Gene J. Ahlborn
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 6, Pp 3327-3335 (2021)
Food Science & Nutrition, Vol 9, Iss 6, Pp 3327-3335 (2021)
Ketogenic, gluten‐free breads comprised of almond flour, oat bran fiber, or combinations of both were compared. The textural properties, sensory attributes, and consumer acceptance were analyzed on each bread containing 100% almond flour (AF), 66.7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::096b1b372b6b1be9db629b1852c0a7bb
http://europepmc.org/articles/PMC8194744
http://europepmc.org/articles/PMC8194744
Autor:
J. Pickert, J. Ahlborn, E. Saljnikov, A. Behrendt, P. Scharschmitd, U. Schindler, F. Eulenstein
Publikováno v:
Acta Horticulturae. :513-520
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5980314b79a00479a4b361c7a695ab33
https://doi.org/10.17660/actahortic.2021.1305.68
https://doi.org/10.17660/actahortic.2021.1305.68
Autor:
Melinda M. Moss, Erin N. Caswell, Andrew W. Yeargin, Nathan A. Volz, Jessica C. Woodland, Leah C. Guthrie, Gene J. Ahlborn, Dennis L. Eggett, Bradley J. Taylor
Publikováno v:
LWT. 167:113779
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::561212b680f2a3a6830104b7ab4a0056
https://doi.org/10.1016/j.lwt.2022.113779
https://doi.org/10.1016/j.lwt.2022.113779
Autor:
Nollkaemper, A. D'Aspremont, J. Ahlborn, C. Boutin, B. Nedeski, N. Plakokefalos, I. Jacobs, D.
It is common in international practice that several states and/or international organizations contribute together to the indivisible injury of a third party. Examples thereof are aplenty in relation to climate change and other environmental disasters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::fbcdf0af34a455031d99a69643c35fa4
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3060027
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3060027
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Akademický článek
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