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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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