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| Complementarity effects through dietary mixing enhance the performance of a generalist insect herbivore | | Oecologia |
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| Optimisation of a model food mixture using response surface methodology to evaluate the anti‐adhesive properties of cooking materials | | International journal of food science and technology |
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| Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use | | Food chemistry |
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| Effect of shear thinning on aspiration - Toward making solutions for judging the risk of aspiration | | Food hydrocolloids |
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| Dietary polyphenols identified as intracellular protein kinase A inhibitors | | European journal of nutrition |
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| Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use | | Lebensmittel-Wissenschaft |
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| Improvement of palm oil and sunflower oil blends by enzymatic interestrification | | International journal of food science and technology |
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| Monitoring and optimizing the co-composting of dewatered sludge: A mixture experimental design approach | | Journal of environmental management |
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| Exploring the heating patterns of multiphase foods in a continuous flow, simultaneous microwave and ohmic combination heater | | Journal of food engineering |
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| Integrating mixed microbial population dynamics into modeling energy transport during the initial stages of the aerobic composting of a switchgrass mixture | | Bioresource technology |
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| Development and optimization of a drink utilizing citrus (citrus unshiu) peel extract | | Journal of food process engineering |
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| Stability, Physico-Chemical, Microbial and Sensory Properties of Sweetener/Sweetener Blends in Lassi During Storage | | Food and bioprocess technology |
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| Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread | | Food hydrocolloids |
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| Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes | | Journal of food engineering |
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| Sensory and physical properties of muffins made with waxy whole wheat flour | | Journal of food quality |
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| Sodium benzoate-mediated cytotoxicity in mammalian cells | | Journal of food biochemistry |
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| Heat treatment effect on polyphosphate chain length in aqueous and calcium solutions | | Food chemistry |
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| Antimicrobial activities of a new formula of spice water extracts against foodborne bacteria | | Journal of food processing and preservation |
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| Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools | | Food chemistry |
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| Salt-independent thermophilic α-amylase from Bacillus megaterium VUMB109: An efficacy testing for preparation of maltooligosaccharides | | Industrial crops and products |
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| Analysis of epidermal lipids in normal and atopic dogs, before and after administration of an oral omega-6/omega-3 fatty acid feed supplement. A pilot study | | Veterinary research communications |
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| Association of supermarket characteristics with the body mass index of their shoppers | | Nutrition journal |
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| Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the national health and nutrition examination survey (2003–2006) | | Nutrition journal |
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| Effect of incorporation of amaranth flour on the quality of cookies | | European food research and technology |
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| QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | | Journal of food process engineering |
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| Relating consumer preferences to sensory attributes of instant coffee | | Food quality and preference |
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| Sensory memory and food texture | | Food quality and preference |
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| Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties | | Food research international |
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| Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses | | Food research international |
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| Properties and crystallization of fat blends | | Journal of food engineering |
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| Lysine availability is diminished in commercial fibre-enriched breakfast cereals | | Food chemistry |
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| Functional effects of lupin proteins in comminuted meat and emulsion gels | | Food chemistry |
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| Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children | | Food chemistry |
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| Determination of soybean proteins in commercial heat-processed meat products prepared with chicken, beef or complex mixtures of meats from different species | | Food chemistry |
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| Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends | | International journal of food science and technology |
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| Thermal reactions of starch with long-chain unsaturated fatty acids. 2. Linoleic acid | | Journal of food engineering |
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| Characterization of solid-liquid suspensions (real, large non-spherical particles in non-Newtonian carrier fluid) flowing in horizontal and vertical pipes | | Journal of food engineering |
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| Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers | | Journal of food engineering |
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| Time to maximum sweetness intensity of binary and ternary blends of sweeteners | | Food quality and preference |
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| Effects of composition on fat rheology and crystallisation | | Food chemistry |
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| Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends | | Food chemistry |
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| Selection of food table codes for foods prepared with fat and for mixed dishes: Impact on estimated nutrient intake | | Journal of food composition and analysis |
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| Optimization of chapatti textural quality using British wheat cultivar flours | | International journal of food science and technology |
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| Evaluation of antioxidant property and quality of breads containing Auricularia auricula polysaccharide flour | | Food chemistry |
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| The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils | | Food research international |
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| Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments | | Food chemistry |
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| Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques | | Food chemistry |
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| Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne | | Journal of the science of food and agriculture |
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| Effect of extrusion on nutritional quality of maize and Lima bean flour blends | | Journal of the science of food and agriculture |
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| Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends | | journal of the American Oil Chemists' Society |
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| Physicochemical quality of a blend of domestic cachaças from the south of Minas Gerais | | Journal of food composition and analysis |
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| Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils | | Food chemistry |
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| Physical and chemical properties of milkfat and phytosterol esters blends | | Food research international |
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| Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends | | Journal of food process engineering |
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| Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf | | Food research international |
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| Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends | | Carbohydrate polymers |
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| Oxidation kinetics of soybean oil/anhydrous milk fat blends: A differential scanning calorimetry study | | Food research international |
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| Stability and rheology of concentrated O/W emulsions based on soybean oil/palm kernel olein blends | | Food research international |
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| Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage | | Food chemistry |
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| A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour | | Journal of food engineering |
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| Interesterified coconut oil blends with groundnut oil or olive oil exhibit greater hypocholesterolemic effects compared with their respective physical blends in rats | | Nutrition research |
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| Sterilization solutions for aseptic processing using a continuous flow microwave system | | Journal of food engineering |
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| Analysis of sorption properties of starch-protein extrudates with the use of water vapour | | Journal of food engineering |
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| Cryogelation phenomena in mixed skim milk powder -- barley β-glucan-polyol aqueous dispersions | | Food research international |
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| Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: Effect of salt concentration on the polymer interactions | | Food research international |
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| Changes in aroma characteristics of simulated beef flavour by soy protein isolate assessed by descriptive sensory analysis and gas chromatography | | Food research international |
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| Different sweeteners in peach nectar: Ideal and equivalent sweetness | | Food research international |
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| Physicochemical and Rheological Properties of Crystallized Blends Containing trans-free and Partially Hydrogenated Soybean Oil | | journal of the American Oil Chemists' Society |
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| PCR assay for the identification of animal species in cooked sausages | | Meat science |
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| Utilization of interesterified oil blends in the production of frankfurters | | Meat science |
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| DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches | | Journal of food engineering |
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| Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products | | Journal of food engineering |
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| Effects of pH on the Functional Properties of Chicken Muscle Proteins- Modified Waxy Cornstarch Blends | | Journal of food science |
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| Mechanical properties of gelatin-rich micro-particles | | Journal of food engineering |
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| Effect of flaxseed and wheat flour blends on dough rheology and bread quality | | Journal of the science of food and agriculture |
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| Optimisation of flours for chapatti preparation using a mixture design | | Journal of the science of food and agriculture |
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| Meal replacement with mixed rice is more effective than white rice in weight control, while improving antioxidant enzyme activity in obese women | | Nutrition research |
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| Rats fed blended oils containing coconut oil with groundnut oil or olive oil showed an enhanced activity of hepatic antioxidant enzymes and a reduction in LDL oxidation | | Food chemistry |
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| Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity | | Journal of food engineering |
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| Rheological properties of κ-carrageenan and soybean glycinin mixed gels | | Food research international |
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| Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage | | Food research international |
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| Study on formation of starch-lipid complexes during extrusion-cooking of almond flour | | Journal of food engineering |
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| Real-time PCR for detection and quantification of red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) in meat mixtures | | Meat science |
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| Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch | | Journal of food engineering |
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| Functional and rheological properties of protein enriched gluten free composite flours | | Journal of food engineering |
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| Binding ability of Allura Red with food proteins and its impact on protein digestibility | | Food chemistry |
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| Effect of β-cyclodextrin on antioxidant activity of coumaric acids | | Food chemistry |
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| Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions | | Journal of food engineering |
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| Effect of flaxseed gum addition on rheological properties of native maize starch | | Journal of food engineering |
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| Whey protein concentrate/λ-carrageenan systems: Effect of processing parameters on the dynamics of gelation and gel properties | | Food hydrocolloids |
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| Quantification of a 3D structural evolution of food composites under large deformations using microrheology | | Food hydrocolloids |
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| Estimation of the percentage of transgenic Bt maize in maize flour mixtures using perfusion and monolithic reversed-phase high-performance liquid chromatography and chemometric tools | | Food chemistry |
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| Dielectric and thermophysical properties of different beef meat blends over a temperature range of -18 to +10°C | | Meat science |
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| Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough | | Journal of food engineering |
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| Methods for recovery of hepatitis A virus (HAV) and other viruses from processed foods and detection of HAV by nested RT-PCR and TaqMan RT-PCR | | International journal of food microbiology |
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| Extruded products with Fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index | | Journal of food engineering |
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| Effect of protein-polysaccharide mixtures on the continuous manufacturing of foamed food products | | Food hydrocolloids |
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| Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes | | Meat science |
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| Segregative interactions and competitive binding of Ca²⁺ in gelling mixtures of whey protein isolate with Na⁺ κ-carrageenan | | Food hydrocolloids |
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