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| Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties | | Meat science |
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| Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.) | | Food chemistry |
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| anatomy and morphology (34) |
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| The use of biochemical, sensorial and chromaticity attributes as indicators of postmortem changes in commercial-size, cultured red porgy Pagrus pagrus, stored on ice | | Aquaculture research |
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| Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath | | Food chemistry |
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| Microbial Inactivation and Quality of Guava and Passion Fruit Nectars Treated by UV-C Light | | Food and bioprocess technology |
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| Integrating the costs of plant toxins and predation risk in foraging decisions of a mammalian herbivore | | Oecologia |
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| Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines | | Postharvest biology and technology |
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| Understanding consumer attitudes on edible films and coatings: focus group findings | | Journal of sensory studies |
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| Proof-of-concept study of chitosan-based carbon dioxide indicator for food packaging applications | | Food chemistry |
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| A review of the liquid chromatographic methods for the determination of biogenic amines in foods | | Food chemistry |
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| Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath | | Food chemistry |
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| Participation of atp-related compounds in the change of antioxidant capacity with the deterioration of swordtip squid (loligo edulis) | | Journal of food biochemistry |
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| Exploring consumers' perceptions of local food with two different qualitative techniques: Laddering and word association | | Food quality and preference |
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| The use of biochemical, sensorial and chromaticity attributes as indicators of postmortem changes in commercial-size, cultured red porgy Pagrus pagrus, stored on ice | | Aquaculture research |
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| Ripening of climacteric fruits and their control | | Journal of food biochemistry |
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| Possibilities for application of laser ablation in food technologies | | Innovative food science and emerging technologies |
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| Microbial Inactivation and Quality of Guava and Passion Fruit Nectars Treated by UV-C Light | | Food and bioprocess technology |
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| Correlation between dielectric properties and freshness of leaf vegetables | | Journal of food processing and preservation |
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| Anatomical and biochemical trait network underlying genetic variations in tomato fruit texture | | Euphytica |
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| Determination of the CO2 mass diffusivity of egg components by finite element model inversion | | Food research international |
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| Applying transcriptomics to better understand the molecular mechanisms underlying fish filet quality | | Food chemistry |
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| Using proteomics platform to develop a potential immunoassay method of royal jelly freshness | | European food research and technology |
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| Life cycle inventory analysis of fresh tomato distribution systems in Japan considering the quality aspect | | Journal of food engineering |
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| A review of the liquid chromatographic methods for the determination of biogenic amines in foods | | Food chemistry |
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| Microbial Inactivation and Quality of Guava and Passion Fruit Nectars Treated by UV-C Light | | Food and bioprocess technology |
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| Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions | | Journal of food quality |
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| Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes | | Innovative food science and emerging technologies |
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| Integrating the costs of plant toxins and predation risk in foraging decisions of a mammalian herbivore | | Oecologia |
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| Ripening of climacteric fruits and their control | | Journal of food biochemistry |
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| Lifestyle segmentation of US food shoppers to examine organic and local food consumption | | Appetite |
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| Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage | | Journal of the science of food and agriculture |
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| A review of the liquid chromatographic methods for the determination of biogenic amines in foods | | Food chemistry |
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| Integrating the costs of plant toxins and predation risk in foraging decisions of a mammalian herbivore | | Oecologia |
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| Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath | | Food chemistry |
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| Integrating the costs of plant toxins and predation risk in foraging decisions of a mammalian herbivore | | Oecologia |
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| Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath | | Food chemistry |
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| A novel technique for rapid evaluation of fish freshness using colorimetric sensor array | | Journal of food engineering |
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| Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy | | Journal of food engineering |
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| Integrating the costs of plant toxins and predation risk in foraging decisions of a mammalian herbivore | | Oecologia |
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| Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines | | Postharvest biology and technology |
|
(Click to View)
| Understanding consumer attitudes on edible films and coatings: focus group findings | | Journal of sensory studies |
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| Factors influencing consumption of farmed seafood products in the Pacific northwest | | Appetite |
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| taxonomy (2) |
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| The potential of Chryseobacterium species to produce biogenic amines | | Journal of food safety |
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| Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance | | Food quality and preference |
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| zoology (33) |
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| The use of biochemical, sensorial and chromaticity attributes as indicators of postmortem changes in commercial-size, cultured red porgy Pagrus pagrus, stored on ice | | Aquaculture research |
|
(Click to View)
| Integrating the costs of plant toxins and predation risk in foraging decisions of a mammalian herbivore | | Oecologia |
|
(Click to View)
| Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath | | Food chemistry |
|
(Click to View)
| Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods | | Food chemistry |
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