E-LIB Suche - Ergebnisse für: Shevade, Ashwini

1

Fortified Blended Food Base: Effect of Co-Fermentation Time..:

Shevade, Ashwini ; O'Callaghan, Yvonne ; O'Brien, Nora..
Foods. 8 (2019) 9 - p. 388 , 2019

Link: https://doi.org/10.3390/..

2

Comparison of the nutritional composition of experimental f..:

O'Callaghan, Yvonne C. ; Shevade, Ashwini V. ; Guinee, Tim P...
Food Chemistry. 278 (2019) - p. 110-118 , 2019

Link: https://doi.org/10.1016/..

3

Development of a dehydrated fortified food base from fermen..:

Shevade, Ashwini V. ; O'Callaghan, Yvonne C. ; O'Brien, Nora M...
Food Science & Nutrition. 7 (2019) 11 - p. 3681-3691 , 2019

Link: https://doi.org/10.1002/..

4

Cereal type significantly affects the composition and recon..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; Kennedy, Deirdre...
Journal of the Science of Food and Agriculture. 99 (2019) 6 - p. 3097-3105 , 2019

Link: https://doi.org/10.1002/..

5

The Proportion of Fermented Milk in Dehydrated Fermented Mi..:

Shevade, Ashwini V. ; O'Callaghan, Yvonne C. ; O'Brien, Nora M...
Foods. 7 (2018) 7 - p. 113 , 2018

Link: https://doi.org/10.3390/..

6

Fortified Blended Food Base: Effect of Co-Fermentation Time..:

Shevade, Ashwini ; O'Callaghan, Yvonne ; O'Brien, Nora..
Foods;8. , 2019

Link: http://hdl.handle.net/11..

7

Development of fortified blended food and the effect of sel..:

Shevade, Ashwini V
Food Institutional Research Measure (Project reference no. 14/F/805). , 2020

Link: http://hdl.handle.net/10..

8

Fortified blended food base: effect of co-fermentation time..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; O'Brien, Nora M..
https://www.mdpi.com/2304-8158/8/9/388/htm. , 2019

Link: http://hdl.handle.net/10..

9

Development of a dehydrated fortified food base from fermen..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; O'Brien, Nora M..
Shevade, A. V., O'Callaghan, Y. C., O'Brien, N. M., O'Connor, T. P. and Guinee, T. P. (2019) 'Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends', Food Science & Nutrition, 7(11), pp. 3681-3691. doi:10.1002/fsn3.1226. , 2019

Link: http://hdl.handle.net/10..

10

Development of a dehydrated fortified food base from fermen..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; O'Brien, Nora M..
Food Science and Nutrition;7. , 2019

Link: http://hdl.handle.net/11..

11

Development of a dehydrated fortified food base from fermen..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; O'Brien, Nora M..
https://repository.publisso.de/resource/frl:6427439. , 2019

Link: https://repository.publi..

12

Fortified Blended Food Base: Effect of Co-Fermentation Time..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; O'Brien, Nora M..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770338/. , 2019

Link: http://www.ncbi.nlm.nih...

13

The Proportion of Fermented Milk in Dehydrated Fermented Mi..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; O'Brien, Nora M..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6068679/. , 2018

Link: http://www.ncbi.nlm.nih...

14

The proportion of fermented milk in dehydrated fermented mi..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; O'Brien, Nora M..
http://www.mdpi.com/2304-8158/7/7/113. , 2018

Link: http://hdl.handle.net/10..

15

The Proportion of Fermented Milk in Dehydrated Fermented Mi..:

Shevade, Ashwini V ; O'Callaghan, Yvonne C ; O'Brien, Nora M..
Foods;. , 2018

Link: http://hdl.handle.net/11..