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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > cooked foods > baked goods > pies × 11 items, grouped by Biological Sciences (view ungrouped items) behavior (1)    (Click to View) Product development and nutraceutical analysis to enhance the value of dried fruit Journal of food quality biochemistry (9)    (Click to View) Rapid determination of cholesterol in emulsified confectioneries by ultra‐performance liquid chromatography European journal of lipid science and technology (Click to View) Baking and sensory characteristics of muffins incorporated with apple skin powder Journal of food quality (Click to View) Substitution of trans fatty acids in foods on the Danish market European journal of lipid science and technology (Click to View) Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity Food chemistry (Click to View) Product development and nutraceutical analysis to enhance the value of dried fruit Journal of food quality (Click to View) Heat inactivation of botulinum toxin type a in some convenience foods after frozen storage Journal of food science (Click to View) Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of “empanadas” and pie-crusts Journal of cereal science (Click to View) Trans fatty acids in the New Zealand food supply Journal of food composition and analysis (Click to View) Assessment of Trans Fatty Acids Content in Popular Western-Style Products in China Journal of food science botany (1)    (Click to View) Product development and nutraceutical analysis to enhance the value of dried fruit Journal of food quality microbiology (1)    (Click to View) Heat inactivation of botulinum toxin type a in some convenience foods after frozen storage Journal of food science nutrition (6)    (Click to View) Baking and sensory characteristics of muffins incorporated with apple skin powder Journal of food quality (Click to View) Green pies: The flavonoid rich Greek snack Food chemistry (Click to View) Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity Food chemistry (Click to View) Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of “empanadas” and pie-crusts Journal of cereal science (Click to View) Trans fatty acids in the New Zealand food supply Journal of food composition and analysis (Click to View) Assessment of Trans Fatty Acids Content in Popular Western-Style Products in China Journal of food science organisms (2)    (Click to View) Product development and nutraceutical analysis to enhance the value of dried fruit Journal of food quality (Click to View) Heat inactivation of botulinum toxin type a in some convenience foods after frozen storage Journal of food science physiology (1)    (Click to View) Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity Food chemistry psychology (1)    (Click to View) Product development and nutraceutical analysis to enhance the value of dried fruit Journal of food quality