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Economics, Business and Industry: products and commodities > agricultural products > foods > food paste × 36 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (5)    (Click to View) In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods Journal of agricultural and food chemistry (Click to View) Effect of Milling and Preparation Method on the Physical Properties and Quality of Moin-Moin (Steamed Paste) Journal of food science (Click to View) Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety Journal of food engineering (Click to View) Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) Food chemistry (Click to View) In-situ visualisation of hyphal structure and arrangement in mycoprotein pastes Biotechnology letters behavior (1)    (Click to View) Improving the quality and shelf life of Turkish almond paste Journal of food quality biochemistry (19)    (Click to View) Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste Journal of food quality (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry (Click to View) In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods Journal of agricultural and food chemistry (Click to View) Improving the quality and shelf life of Turkish almond paste Journal of food quality (Click to View) Purification and Characterization of a Novel Fibrinolytic Enzyme from Bacillus sp. nov. SK006 Isolated from an Asian Traditional Fermented Shrimp Paste Journal of agricultural and food chemistry (Click to View) A new method of producing date powder granules: Physicochemical characteristics of powder Journal of food engineering (Click to View) Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches Journal of the science of food and agriculture (Click to View) The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes Food hydrocolloids (Click to View) Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety Journal of food engineering (Click to View) Effects of cowpea flour fractionation on sensory qualities and acceptability of Kpejigaou (a griddled cowpea paste food) Journal of food quality (Click to View) Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments Journal of food engineering (Click to View) Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature Journal of the science of food and agriculture (Click to View) Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) Food chemistry (Click to View) Rheological effect of gum addition to hot pepper-soybean pastes International journal of food science and technology (Click to View) Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract Food chemistry (Click to View) Effects of Germination and Osmopriming Treatment on Enhancement of Isoflavone Contents in Various Soybean Cultivars and Cheonggukjang (Fermented Unsalted Soybean Paste) Journal of food science (Click to View) Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties Food chemistry (Click to View) Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes Food research international (Click to View) Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods Journal of food engineering biogeography (1)    (Click to View) Food quality certification: An approach for the development of accredited sensory evaluation methods Food quality and preference botany (3)    (Click to View) Effect of Milling and Preparation Method on the Physical Properties and Quality of Moin-Moin (Steamed Paste) Journal of food science (Click to View) Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety Journal of food engineering (Click to View) Effects of Germination and Osmopriming Treatment on Enhancement of Isoflavone Contents in Various Soybean Cultivars and Cheonggukjang (Fermented Unsalted Soybean Paste) Journal of food science cell biology (1)    (Click to View) Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods Journal of food engineering genetics (1)    (Click to View) Purification and Characterization of a Novel Fibrinolytic Enzyme from Bacillus sp. nov. SK006 Isolated from an Asian Traditional Fermented Shrimp Paste Journal of agricultural and food chemistry microbiology (2)    (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry (Click to View) Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods Journal of food engineering nutrition (1)    (Click to View) Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage Meat science organisms (4)    (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry (Click to View) Purification and Characterization of a Novel Fibrinolytic Enzyme from Bacillus sp. nov. SK006 Isolated from an Asian Traditional Fermented Shrimp Paste Journal of agricultural and food chemistry (Click to View) Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) Food chemistry (Click to View) Applicability of the generalised D'Arcy and Watt model to description of water sorption on pineapple and other foodstuffs Journal of food engineering physiology (6)    (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry (Click to View) In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods Journal of agricultural and food chemistry (Click to View) Food quality certification: An approach for the development of accredited sensory evaluation methods Food quality and preference (Click to View) Purification and Characterization of a Novel Fibrinolytic Enzyme from Bacillus sp. nov. SK006 Isolated from an Asian Traditional Fermented Shrimp Paste Journal of agricultural and food chemistry (Click to View) Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract Food chemistry (Click to View) Effects of Germination and Osmopriming Treatment on Enhancement of Isoflavone Contents in Various Soybean Cultivars and Cheonggukjang (Fermented Unsalted Soybean Paste) Journal of food science psychology (1)    (Click to View) Improving the quality and shelf life of Turkish almond paste Journal of food quality zoology (4)    (Click to View) In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods Journal of agricultural and food chemistry (Click to View) Food quality certification: An approach for the development of accredited sensory evaluation methods Food quality and preference (Click to View) Purification and Characterization of a Novel Fibrinolytic Enzyme from Bacillus sp. nov. SK006 Isolated from an Asian Traditional Fermented Shrimp Paste Journal of agricultural and food chemistry (Click to View) Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract Food chemistry