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| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
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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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| Heating and cooling of hazelnut paste in alternate blades scraped surface heat exchangers | | Journal of food engineering |
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| The volatile fraction profiling of fresh tomatoes and triple concentrate tomato pastes as parameter for the determination of geographical origin | | Food research international |
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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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| Viscometric Behavior of Reconstituted Tomato Concentrate | | Food and bioprocess technology |
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| Toroid cans – An experimental and computational study for process innovation | | Journal of food engineering |
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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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| THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene | | Journal of food biochemistry |
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| Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing | | Food research international |
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| The impact of industrial processing on health-beneficial tomato microconstituents | | Food chemistry |
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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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| Efficiency of anacardic acid as preservative in tomato products | | Journal of food processing and preservation |
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| Improving the quality and shelf life of Turkish almond paste | | Journal of food quality |
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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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| Effects of amidated low methoxyl pectin on healthy restructured fish food from mexican flounder (cyclopsetta chittendeni) | | Journal of food process engineering |
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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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| Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella | | Meat science |
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| Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste | | Journal of food quality |
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| Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel | | Journal of the science of food and agriculture |
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| Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste) | | Food chemistry |
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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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| Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature | | Journal of food engineering |
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| Effect of setting conditions using microbial transglutaminase during obtention of beef gels | | Journal of food process engineering |
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| Development and Validation of an ETAAS Method for the Determination of Tin in Canned Tomato Paste Samples | | Food analytical methods |
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| Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity | | Lebensmittel-Wissenschaft |
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| Relationship between the bostwick measurement and fluid properties | | Journal of texture studies |
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| In-situ visualisation of hyphal structure and arrangement in mycoprotein pastes | | Biotechnology letters |
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| THERMAL PROCESS CALCULATION USING ARTIFICIAL NEURAL NETWORKS AND OTHER TRADITIONAL METHODS | | Journal of food process engineering |
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| Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes | | Food research international |
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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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| Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins | | Journal of food science |
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| Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation | | Journal of the science of food and agriculture |
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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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| IN-LINE MONITORING OF TOMATO CONCENTRATE PHYSICAL PROPERTIES DURING EVAPORATION | | Journal of food process engineering |
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| Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves | | Journal of food engineering |
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| Applicability of the generalised D'Arcy and Watt model to description of water sorption on pineapple and other foodstuffs | | Journal of food engineering |
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| Rheological effect of gum addition to hot pepper-soybean pastes | | International journal of food science and technology |
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| A continuous plant for food preservation by high pressure CO2 | | Journal of food engineering |
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| Modification of Bostwick method to determine tomato concentrate consistency | | Journal of food engineering |
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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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| Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches | | Journal of the science of food and agriculture |
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| Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour | | Journal of food engineering |
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| Effect of some hydrocolloids on the serum separation of different formulated ketchups | | Journal of food engineering |
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| Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products | | Journal of food engineering |
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| Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) [Erratum: 2008 Jan., v. 84, no. 1, p. 179.] | | Journal of food engineering |
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| Hydrolysis of surimi paste from walleye pollock (Theragra chalcogramma) by cysteine proteinase cathepsin L and effect of the proteinase inhibitor (E-64) on gelation | | Food chemistry |
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| Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting | | Food chemistry |
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| Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste | | Food research international |
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| Effect of Milling and Preparation Method on the Physical Properties and Quality of Moin-Moin (Steamed Paste) | | Journal of food science |
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| Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism | | Journal of food science |
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| Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments | | Journal of food engineering |
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| Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) | | Food chemistry |
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| Improving Knowledge of Garlic Paste Greening through the Design of an Experimental Strategy | | Journal of agricultural and food chemistry |
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| Identification of Characteristic Aroma Components of Thai Fried Chili Paste | | Journal of agricultural and food chemistry |
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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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| Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth | | Journal of food engineering |
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| Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature | | Journal of the science of food and agriculture |
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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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| Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties | | Food chemistry |
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| Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety | | Journal of food engineering |
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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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| A new method of producing date powder granules: Physicochemical characteristics of powder | | Journal of food engineering |
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| Colloidal stability and rheological properties of sesame paste | | Journal of food engineering |
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| Isolation of all-trans lycopene by high-speed counter-current chromatography using a temperature-controlled solvent system | | Journal of chromatography |
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| Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation | | Food chemistry |
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| Determination of added fat in meat paste using microwave and millimetre wave techniques | | Meat science |
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| Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract | | Food chemistry |
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| Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste | | Journal of agricultural and food chemistry |
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| Optimum design and operating conditions of multiple effect evaporators: Tomato paste | | Journal of food engineering |
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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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| Changes in Pectins and Product Consistency during the Concentration of Tomato Juice to Paste | | Journal of agricultural and food chemistry |
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| Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography-high-resolution mass spectrometry | | Journal of chromatography |
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| The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes | | Food hydrocolloids |
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| Effects of Germination and Osmopriming Treatment on Enhancement of Isoflavone Contents in Various Soybean Cultivars and Cheonggukjang (Fermented Unsalted Soybean Paste) | | Journal of food science |
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| Influence of the Decrease in Oxygen during Malaxation of Olive Paste on the Composition of Volatiles and Phenolic Compounds in Virgin Olive Oil | | Journal of agricultural and food chemistry |
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| Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation | | Food chemistry |
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