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| anatomy and morphology (158) |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment | | Food and bioprocess technology |
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| Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle | | Meat science |
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| Celluloses microfibers (CMF)/poly (ethylene-co-vinyl acetate) (EVA) composites for food packaging applications: A study based on barrier and biodegradation behavior | | Journal of food engineering |
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| all 158 items... |
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| behavior (35) |
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| Sensory acceptance of juice from fcoj processing steps | | Journal of sensory studies |
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| Plain-water intake and risk of type 2 diabetes in young and middle-aged women | | The American journal of clinical nutrition |
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| Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance | | Journal of food science |
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| Color and vitamin c content in mandarin orange juice as affected by packaging material and storage temperature | | Journal of food processing and preservation |
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| biochemistry (767) |
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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend | | Food and bioproducts processing |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
|
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| Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment | | Food and bioprocess technology |
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| all 767 items... |
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| biogeography (7) |
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| Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants | | European food research and technology |
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| The stable isotope signatures of blackcurrant (Ribes nigrum L.) in main cultivation regions of China: implications for tracing geographic origin | | European food research and technology |
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| Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices | | European food research and technology |
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| Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation | | Food microbiology |
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| all 7 items... |
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| biological properties and phenomena (91) |
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| Variation in the effects of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal | | European journal of nutrition |
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| Screening of binding activity of Streptococcus pneumoniae, Streptococcus agalactiae and Streptococcus suis to berries and juices | | Phytotherapy research |
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| Plain-water intake and risk of type 2 diabetes in young and middle-aged women | | The American journal of clinical nutrition |
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| Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability | | Food chemistry |
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| all 91 items... |
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| botany (248) |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Phenolic content and antioxidant capacities of parinari curatelifolia, strychnos spinosa and adansonia digitata | | Journal of food biochemistry |
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| Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization | | Lebensmittel-Wissenschaft |
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| Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice | | European food research and technology |
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| all 248 items... |
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| cell biology (83) |
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| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures | | Food control |
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| Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink | | European journal of nutrition |
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| all 83 items... |
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| endocrinology (4) |
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| Moderate effects of apple juice consumption on obesity-related markers in obese men: impact of diet–gene interaction on body fat content | | European journal of nutrition |
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| Effect of fruit and vegetable concentrates on endothelial function in metabolic syndrome: A randomized controlled trial | | Nutrition journal |
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| Favorable Glycemic Response of Type 2 Diabetics to Low-Calorie Cranberry Juice | | Journal of food science |
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| Pomegranate polyphenols down-regulate expression of androgen-synthesizing genes in human prostate cancer cells overexpressing the androgen receptor | | Journal of nutritional biochemistry |
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| evolution (9) |
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| EFFECTS OF ORANGE JUICE pH ON SURVIVAL, UREASE ACTIVITY AND DNA PROFILES OF YERSINIA ENTEROCOLITICA AND YERSINIA PSEUDOTUBERCULOSIS STORED AT 4C | | Journal of food safety |
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| Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments | | Food chemistry |
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| Modeling the influence of water activity and ascospore age on the growth of Neosartorya fischeri in pineapple juice | | Lebensmittel-Wissenschaft |
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| Plant phytochemicals as new potential drugs for immune disorders and cancer therapy: really a promising path? | | Journal of the science of food and agriculture |
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| all 9 items... |
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| genetics (108) |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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| A novel acidic and low-temperature-active endo-polygalacturonase from Penicillium sp. CGMCC 1669 with potential for application in apple juice clarification | | Food chemistry |
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| all 108 items... |
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| immunology (20) |
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| Screening of binding activity of Streptococcus pneumoniae, Streptococcus agalactiae and Streptococcus suis to berries and juices | | Phytotherapy research |
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| Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices | | Food chemistry |
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| Influence of apple polyphenols on inflammatory gene expression | | Molecular nutrition and food research |
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| Moderate effects of apple juice consumption on obesity-related markers in obese men: impact of diet–gene interaction on body fat content | | European journal of nutrition |
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| all 20 items... |
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| life history (4) |
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| Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods | | International journal of food microbiology |
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| Modeling the thermal death of salmonella typhimurium in citrus systems | | Journal of food process engineering |
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| A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication | | International journal of food microbiology |
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| Modeling and Optimization of Lactic Acid Production using Cashew Apple Juice as Substrate | | Food and bioprocess technology |
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| microbiology (310) |
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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
|
(Click to View)
| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
|
(Click to View)
| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
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| all 310 items... |
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| mycology (2) |
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| Vitality enhancement of the rehydrated active dry wine yeast | | International journal of food microbiology |
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| Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture | | Journal of industrial microbiology and biotechnology |
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| nutrition (124) |
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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
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| Phenolic content and antioxidant capacities of parinari curatelifolia, strychnos spinosa and adansonia digitata | | Journal of food biochemistry |
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| Diet quality is positively associated with 100% fruit juice consumption in children and adults in the United States: NHANES 2003-2006 | | Nutrition journal |
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| Variation in the effects of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal | | European journal of nutrition |
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| all 124 items... |
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| organisms (302) |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
|
(Click to View)
| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
|
(Click to View)
| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
|
(Click to View)
| Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle | | Meat science |
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| all 302 items... |
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| physiology (318) |
(Click to View)
| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
|
(Click to View)
| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
|
(Click to View)
| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
|
(Click to View)
| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| all 318 items... |
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| psychology (37) |
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| Information about the taste stimulates choice of unfamiliar healthful food products | | Journal of human nutrition and dietetics |
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| Sensory acceptance of juice from fcoj processing steps | | Journal of sensory studies |
|
(Click to View)
| Plain-water intake and risk of type 2 diabetes in young and middle-aged women | | The American journal of clinical nutrition |
|
(Click to View)
| Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance | | Journal of food science |
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| all 37 items... |
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| taxonomy (15) |
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| Physicochemical properties of orange juice from ten rootstocks using multivariate analysis | | Scientia horticulturae |
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| Isolation and characterization of thermo-acidophilic endospore-forming bacteria from the concentrated apple juice-processing environment | | Food microbiology |
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| Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results | | Food microbiology |
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| Characterization of acetic acid bacteria in “traditional balsamic vinegar” | | International journal of food microbiology |
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| all 15 items... |
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| zoology (182) |
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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
|
(Click to View)
| Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment | | Food and bioprocess technology |
|
(Click to View)
| Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle | | Meat science |
|
(Click to View)
| Celluloses microfibers (CMF)/poly (ethylene-co-vinyl acetate) (EVA) composites for food packaging applications: A study based on barrier and biodegradation behavior | | Journal of food engineering |
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| all 182 items... |
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