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| anatomy and morphology (8) |
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| Estimation of uncertainties of the method to determine the concentrations of Cd, Cu, Fe, Pb, Sn and Zn in tomato paste samples analysed by high resolution ICP-MS | | Food chemistry |
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| Microbiological quality of sous vide cook-chill preserved food at different shelf life | | Journal of food processing and preservation |
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| In-situ visualisation of hyphal structure and arrangement in mycoprotein pastes | | Biotechnology letters |
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| In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods | | Journal of agricultural and food chemistry |
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| behavior (3) |
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| Improving the quality and shelf life of Turkish almond paste | | Journal of food quality |
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| Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella | | Meat science |
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| The market factor in the processing of tomato (Lycopersicon esculentum) in Ghana | | Journal of food, agriculture and environment |
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| biochemistry (41) |
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| Effects of fish hydrolysate (CPSP®) on growth and digestive gland lipid composition of Octopus vulgaris (Cuvier, 1797) juveniles | | Aquaculture nutrition |
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| Effects of cowpea flour fractionation on sensory qualities and acceptability of Kpejigaou (a griddled cowpea paste food) | | Journal of food quality |
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| The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” | | Meat science |
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| Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one‐year storage | | Journal of the science of food and agriculture |
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| biogeography (2) |
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| Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves | | Meat science |
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| Food quality certification: An approach for the development of accredited sensory evaluation methods | | Food quality and preference |
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| botany (7) |
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| Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one‐year storage | | Journal of the science of food and agriculture |
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| THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene | | Journal of food biochemistry |
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| Estimation of uncertainties of the method to determine the concentrations of Cd, Cu, Fe, Pb, Sn and Zn in tomato paste samples analysed by high resolution ICP-MS | | Food chemistry |
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| Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products | | Food and bioproducts processing |
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| cell biology (2) |
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| THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene | | Journal of food biochemistry |
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| Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods | | Journal of food engineering |
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| genetics (1) |
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| 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 |
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| microbiology (9) |
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| Efficiency of anacardic acid as preservative in tomato products | | Journal of food processing and preservation |
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| Color compensation in nitrite‐reduced meat batters incorporating paprika or tomato paste | | Journal of the science of food and agriculture |
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| Microbiological quality of sous vide cook-chill preserved food at different shelf life | | Journal of food processing and preservation |
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| Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste) | | Food chemistry |
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| nutrition (4) |
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| Effects of fish hydrolysate (CPSP®) on growth and digestive gland lipid composition of Octopus vulgaris (Cuvier, 1797) juveniles | | Aquaculture nutrition |
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| Simultaneous pre-concentration of Pb and Sn in food samples and determination by atomic absorption spectrometry | | European food research and technology |
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| Shelflife of fishmeal, paste and cake of tilapia niloticus and supplementation of conventional fishmeal with tilapia fishmeal in the diet of clarias gariepinus fingerlings | | Journal of food processing and preservation |
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| Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage | | Meat science |
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| organisms (18) |
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| Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey | | European food research and technology |
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| Effects of fish hydrolysate (CPSP®) on growth and digestive gland lipid composition of Octopus vulgaris (Cuvier, 1797) juveniles | | Aquaculture nutrition |
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(Click to View)
| The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” | | Meat science |
|
(Click to View)
| Efficiency of anacardic acid as preservative in tomato products | | Journal of food processing and preservation |
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| all 18 items... |
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| physiology (12) |
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| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
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| Effects of fish hydrolysate (CPSP®) on growth and digestive gland lipid composition of Octopus vulgaris (Cuvier, 1797) juveniles | | Aquaculture nutrition |
|
(Click to View)
| THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene | | Journal of food biochemistry |
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| The impact of industrial processing on health-beneficial tomato microconstituents | | Food chemistry |
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| all 12 items... |
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| psychology (3) |
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| Improving the quality and shelf life of Turkish almond paste | | Journal of food quality |
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(Click to View)
| Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella | | Meat science |
|
(Click to View)
| The market factor in the processing of tomato (Lycopersicon esculentum) in Ghana | | Journal of food, agriculture and environment |
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| zoology (6) |
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| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
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| Food quality certification: An approach for the development of accredited sensory evaluation methods | | Food quality and preference |
|
(Click to View)
| In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods | | Journal of agricultural and food chemistry |
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(Click to View)
| Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism | | Journal of food science |
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