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| Identification of gaps in knowledge concerning toxicology of 3-MCPD and glycidol esters | | European journal of lipid science and technology |
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| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
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| Nickel levels in convenience and fast foods: In vitro study of the dialyzable fraction | | Science of the total environment |
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| Effect of solar drying on the composition of essential oil of sacha culantro (eryngium foetidum l.) grown in the peruvian amazon | | Journal of food process engineering |
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| A pilot study to investigate the effect of plate size on meal energy intake in normal weight and overweight/obese women | | Journal of human nutrition and dietetics |
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| Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste | | International journal of food science and technology |
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| Application of artificial neural network to prediction of cantonese soy sauce brewing and changing pattern concerning total nitrogen and α‐amino acid nitrogen | | Journal of food process engineering |
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| Structural design of natural plant-based foods to promote nutritional quality | | Trends in food science and technology |
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| Psychorheology of tartar sauce | | Journal of texture studies |
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| Chemical and microbial properties of mahyaveh, a traditional Iranian fish sauce | | Food control |
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| Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing | | Journal of food quality |
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| Determination of eight biogenic amines in selected seafood products by MSPD extraction followed by UHPLC-Orbitrap MS | | Journal of food composition and analysis |
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| Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu) | | Food and bioprocess technology |
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| Application of content analysis in food safety reports on the Internet in China | | Food control |
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| Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis | | Food microbiology |
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| Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture | | Journal of food engineering |
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| Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion | | Journal of food engineering |
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| Crystal polymorph structure determined for extra virgin olive oil | | European journal of lipid science and technology |
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| Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal | | Appetite |
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| Improvement of the prediction of mouthfeel attributes of liquid foods by a posthumus funnel | | Journal of texture studies |
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| Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae | | Parasitology research |
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| Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure | | Food hydrocolloids |
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| Natural occurrence of deoxynivalenol in soy sauces consumed in China | | Food control |
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| Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce | | World journal of microbiology and biotechnology |
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| A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce | | European food research and technology |
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| Baking and sensory characteristics of muffins incorporated with apple skin powder | | Journal of food quality |
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| Diversity of plasmids encoding histidine decarboxylase gene in Tetragenococcus spp. isolated from Japanese fish sauce | | International journal of food microbiology |
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| Reducing sodium levels in frankfurters using naturally brewed soy sauce | | Meat science |
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| Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis | | Food control |
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| Nutritional contents of three edible oyster mushrooms grown on two substrates at Haramaya, Ethiopia, and sensory properties of boiled mushroom and mushroom sauce | | International journal of food science and technology |
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| Electron Spin Resonance Spectroscopy for the Identification of Irradiated Foods with Complex ESR Signals | | Food analytical methods |
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| Interference-free determination of illegal dyes in sauces and condiments by matrix solid phase dispersion (MSPD) and liquid chromatography (HPLC–DAD) | | Food chemistry |
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| Food compensation: do exercise ads change food intake? | | The international journal of behavioral nutrition and physical activity |
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| Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis | | International journal of food science and technology |
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| Moisture adsorption isotherms of freeze‐dried and air‐dried mexican red sauce | | Journal of food process engineering |
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| Characterization of a salt-tolerant acid protease produced by bacillus megaterium klp-98 and its potential as a fermentation starter for the manufacture of fish sauce | | Journal of food biochemistry |
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| Foam mat drying of tomato juice | | Journal of food processing and preservation |
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| Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases | | World journal of microbiology and biotechnology |
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| Characterization and identification of gamma-irradiated sauces by electron spin resonance spectroscopy using different sample pretreatments | | Food chemistry |
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| PCR-SSCP-based reconstruction of the original fungal flora of heat-processed meat products | | International journal of food microbiology |
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| Electrochemical determination of Sudan I in food samples at graphene modified glassy carbon electrode based on the enhancement effect of sodium dodecyl sulphonate | | Food chemistry |
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| Preparation of pickled product from anchovies (stolephorus sp.) and studies on quality changes during storage | | Journal of food processing and preservation |
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| Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation | | International journal of food microbiology |
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| Stabilization of meat suspensions by organogelation: A rheological approach | | European journal of lipid science and technology |
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| Caramel sauces thickened with combinations of potato starch and xanthan gum | | Journal of food engineering |
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| Characteristics of Family Mealtimes Affecting Children's Vegetable Consumption and Liking | | Journal of the American Dietetic Association |
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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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| Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants | | European journal of lipid science and technology |
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| Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch | | Food hydrocolloids |
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| Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce | | Journal of food processing and preservation |
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| Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation | | International journal of food microbiology |
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| Forensically Robust Determination of the Illegal Dye Dimethyl Yellow in a Refractory Curcuma Oleoresin–Surfactant Matrix—a Case Study | | Food analytical methods |
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| Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef | | Food microbiology |
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| Impact of drying and storage time on sensory characteristics of rosemary (Rosmarinus officinalis L.) | | Journal of sensory studies |
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| A sensitive and selective direct competitive enzyme-linked immunosorbent assay for fast detection of Sudan I in food samples | | Journal of the science of food and agriculture |
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| Composition and pasting properties of starch from two cocoyam cultivars | | Journal of food quality |
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| Ethnic foods in the UK | | Nutrition bulletin |
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| Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup | | International journal of food science and technology |
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| Inhibitory effect of sour pomegranate sauces on some green vegetables and kisir | | International journal of food microbiology |
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| The impact of industrial processing on health-beneficial tomato microconstituents | | Food chemistry |
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| Drying behavior of cultured mushrooms | | Journal of food processing and preservation |
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| Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation | | International journal of food microbiology |
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| Using naturally brewed soy sauce to reduce salt in selected foods | | Journal of sensory studies |
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| Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria | | Food chemistry |
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| Decolorization of Japanese soy sauce (shoyu) using adsorption | | Journal of food engineering |
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| A two‐step inoculation of Candida etchellsii to enhance soy sauce flavour and quality | | International journal of food science and technology |
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| Preparation and characterization of mussel (mytilus edulis) protein hydrolysates with angiotensin‐i‐converting enzyme (ace) inhibitory activity by enzymatic hydrolysis | | Journal of food biochemistry |
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| Tocopherol and carotenoid content of foods commonly consumed in Costa Rica | | Journal of food composition and analysis |
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| Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry | | Journal of the science of food and agriculture |
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| Simulation and optimization of the ohmic processing of highly viscous food product in chambers with sidewise parallel electrodes | | Journal of food engineering |
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| Multiplex conventional and real-time PCR for fish species identification of Bianchetto (juvenile form of Sardina pilchardus), Rossetto (Aphia minuta), and Icefish in fresh, marinated and cooked products | | Food chemistry |
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| Water dynamics of ready to eat shelf stable pasta meals during storage | | Innovative food science and emerging technologies |
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| Simple determination of formaldehyde in fermented foods by HS‐SPME‐GC/MS | | International journal of food science and technology |
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| Increasing the microbial inactivation of Staphylococcus aureus in sauces by a combination of enterocin AS-48 and 2-nitropropanol, and mild heat treatments | | Food control |
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| Calcium, magnesium, sodium and potassium levels in foodstuffs from the second French Total Diet Study | | Journal of food composition and analysis |
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| Performance evaluation of a power operated decorticator for producing white pepper from black pepper | | Journal of food process engineering |
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| Beef stock reduction with red wine – Effects of preparation method and wine characteristics | | Food chemistry |
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| On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: Liquid versus structured media | | Food microbiology |
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| A Simple and Fast HPLC Method to Determine Lycopene in Foods | | Food analytical methods |
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| Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules | | Food research international |
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| Electrospraying and Electrospinning of Chocolate Suspensions | | Food and bioprocess technology |
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| Presence and Functionality of Mating Type Genes in the Supposedly Asexual Filamentous Fungus Aspergillus oryzae | | Applied and environmental microbiology AEM. |
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| Prevalence of strongyles and efficacy of fenbendazole and ivermectin in working horses in El Sauce, Nicaragua | | Veterinary parasitology |
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| Nanocolloidal gold-based immuno-dip strip assay for rapid detection of Sudan red I in food samples | | Food chemistry |
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| A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China | | Food control |
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| Tenderization effect of soy sauce on beef M. biceps femoris | | Food chemistry |
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| Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types' emulsions | | Food hydrocolloids |
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| THE Influence of local canning process and storage on pelagic fish from tunisia: fatty acid profiles and quality indicators | | Journal of food processing and preservation |
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| Potential use of oxygen electrode for rapid determination of bacterial contamination in foods | | Journal of food safety |
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| Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems | | International journal of food microbiology |
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| Occurrence of histamine in Brazilian fresh and canned tuna | | Food control |
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| Trans octadecenoic fatty acid (TFA) isomers in German foods and bakery goods | | European journal of lipid science and technology |
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| A Predictive Model for the Growth/No Growth Boundary of Zygosaccharomyces bailii at 7 °C and Conditions Mimicking Acidified Sauces | | Food and bioprocess 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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| Ubiquinone contents in Korean fermented foods and average daily intakes | | Journal of food composition and analysis |
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| Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved | | Food hydrocolloids |
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| Absorption and excretion of cranberry-derived phenolics in humans | | Food chemistry |
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| Simultaneous Determination of Aflatoxin B₁ and Aflatoxin M ₁ in Food Matrices by Enzyme-Linked Immunosorbent Assay | | Food analytical methods |
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| Sensitivity of ad libitum meals to detect changes in hunger. Restricted-item or multi-item testmeals in the design of preload appetite studies | | Appetite |
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