Research graph
References from Formulation and comprehensive characterization of raspberry jelly candies enriched with raspberry puree and black carrot concentrate: effects of matrix composition and packaging materials. Local targets link to admitted publications; unresolved targets remain external evidence.
A study on the application of near infrared hyperspectral chemical imaging for monitoring moisture content and water activity in low moisture systems
10.3390/molecules20022611 · 2015 · External reference
Plastics recycling: a comparative study of different analytical techniques
10.1002/mame.202500195 · 2025 · External reference
Development of a novel rheological method for determining melting properties of gelatin-based gummies
10.1016/j.ijbiomac.2022.04.002 · 2022 · External reference
Unresolved reference
1996 · External reference
Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products
10.1007/s13197-014-1668-0 · 2015 · External reference
Sustainable use of coffee roasting by-products: development of high value-added gummy candies
10.1007/s11694-024-02898-9 · 2024 · External reference
Eating contexts determine the efficacy of nutrient warning labels to promote healthy food choices
10.3389/fnut.2022.1026623 · 2023 · External reference
Effects of cryoconcentrated blueberry juice as functional ingredient for preparation of commercial confectionary hydrogels
10.3390/gels8040217 · 2022 · External reference
Chemical studies of anthocyanins: a review
10.1016/j.foodchem.2008.09.001 · 2009 · External reference
Improving fire performances of peal: more second-life options for recycled tetra pak®
10.3390/polym12102357 · 2020 · External reference
Carnauba wax uses in food – a review
10.1016/j.foodchem.2019.03.133 · 2019 · External reference
Unresolved reference
2001 · External reference
Formulation and characterization of emulgel-based jelly candy: a preliminary study on nutraceutical delivery
10.3390/gels9060466 · 2023 · External reference
Maillard reaction: mechanism, influencing parameters, advantages, disadvantages, and food industrial applications: a review
10.3390/foods14111881 · 2025 · External reference
Anthocyanins: factors affecting their stability and degradation
10.3390/antiox10121967 · 2021 · External reference
Degradation behavior of polypropylene during reprocessing and its biocomposites: thermal and oxidative degradation kinetics
10.3390/polym12081627 · 2020 · External reference
UV-activated thiol-limonene reactions to afford novel polyvinyl butyral based polymeric networks
10.1016/j.mtchem.2025.102957 · 2025 · External reference
Intake of sugar substitute gummy candies benefits the glycemic response in healthy adults: a prospective crossover clinical trial
10.3390/gels8100642 · 2022 · External reference
Quercetin loaded nanoemulsion-based gel for rheumatoid arthritis: in vivo and in vitro studies
10.1016/j.biopha.2019.108622 · 2019 · External reference
Reformulating gummy candies with carob flour: a nutritional strategy to enhance bioactive compounds and functional properties
10.1016/j.fhfh.2025.100262 · 2026 · External reference
Poly(hydroxyurethane) adhesives and coatings: state-of-the-art and future directions
10.1021/acssuschemeng.1c02558 · 2021 · External reference
Physicochemical and antioxidant properties of white (Fiano cv) and red (Negroamaro cv) grape pomace skin based films
10.1007/s10924-022-02463-9 · 2022 · External reference
Glass transition and physical properties of low-moisture and frozen foods
10.11301/jsfe.18511 · 2018 · External reference
Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology
10.3389/frfst.2024.1376044 · 2024 · External reference
Gummy candies production with natural sugar source: effect of molasses types and gelatin ratios
10.1177/1082013221993566 · 2022 · External reference
Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (Part I)
10.1021/jf1042344 · 2011 · External reference
Molecular packing, hydrogen bonding, and fast dynamics in lysozyme/trehalose/glycerol and trehalose/glycerol glasses at low hydration
10.1021/acs.jpcb.7b07082 · 2017 · External reference
Effects of inorganic fillers on the thermal and mechanical properties of poly(lactic acid)
10.1155/2014/827028 · 2014 · External reference
Unresolved reference
2007 · External reference
Polypropylene as a Promising Plastic: A Review
10.5923/j.ajps.20160601.01 · 2016 · External reference
10.3390/polym14245390
10.3390/polym14245390 · 2022 · External reference
Microencapsulation of flavors in carnauba wax
10.3390/s100100901 · 2010 · External reference
Unresolved reference
2026 · External reference
From treat to nutrition: a review of gummy candies as a healthy food alternative to develop micro-credential training for community-based entrepreneurship
10.13189/fst.2025.130211 · 2025 · External reference
Characterization of the thermal behavior and structural properties of a commercial high-solids confectionary gel made with gelatin
10.1016/j.foodhyd.2023.109432 · 2024 · External reference
Colour measurement and analysis in fresh and processed foods: a review
10.1007/s11947-012-0867-9 · 2013 · External reference
Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
10.1002/fsn3.4389 · 2024 · External reference
Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
10.3389/fnut.2023.1321004 · 2024 · External reference
Development of a technology for protein-based, glueless belevskaya pastille with study of the impact of probiotic sourdough dosage and technological parameters on its rheological properties
10.3390/foods12193700 · 2023 · External reference
Color development in carotenoid-enriched bigels: effects of extraction method, saponification, and oleogel-to-hydrogel ratios on CIELAB parameters
10.3390/gels11100823 · 2025 · External reference
Formulation of vegan nutritional gummy supplements and their textural-organoleptic analysis
10.31018/jans.v15i4.4857 · 2023 · External reference
Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability
10.1016/j.ijgfs.2022.100505 · 2022 · External reference
Unresolved reference
2016 · External reference
Formulation of functional gummy candies containing natural antioxidants and stevia
10.1016/j.heliyon.2024.e31581 · 2024 · External reference
Multilayer packaging films designed for deconstruction: biopolyesters with water-soluble barrier layers
10.1021/acssuschemeng.5c13289 · 2026 · External reference
Tensile testing of polymers: integration of digital image correlation, infrared thermography and finite element modelling
10.1016/j.jmps.2022.105161 · 2023 · External reference
Current innovations in the development of functional gummy candies
10.3390/foods13010076 · 2024 · External reference
Development and characterization of healthy gummy jellies containing natural fruits
10.1515/opag-2021-0029 · 2021 · External reference
Physicochemical and sensory stability evaluation of gummy candies fortified with mountain germander extract and prebiotics
10.3390/polym16020259 · 2024 · External reference
Co-melting behaviour of sucrose, glucose & fructose
10.1016/j.foodchem.2018.09.109 · 2019 · External reference
Factors affecting the stability of anthocyanins and strategies for improving their stability: a review
10.1016/j.fochx.2024.101883 · 2024 · External reference
High thermal conductive polyurethane composite films with a three-dimensional boron nitride network in-situ constructed by multi-folding and multi-laminating
10.1016/j.compscitech.2023.110326 · 2024 · External reference
Unresolved reference
2023 · External reference
