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| Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force | | Journal of food engineering |
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| Application of oat dextrine for fat substitute in mayonnaise | | Food chemistry |
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| Freeze-thaw stability of mayonnaise type oil-in-water emulsions | | Food hydrocolloids |
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| Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review | | Food and bioprocess technology |
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| Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach | | Food hydrocolloids |
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| Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs | | Innovative food science and emerging technologies |
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| Screening assay of angiotensin-converting enzyme inhibitory activity from complex natural colourants and foods using high-throughput LC-MS/MS | | Food chemistry |
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| Bioconversion of sugar-beet molasses into xanthan gum | | Journal of food processing and preservation |
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| Influence of acid adaptation on the survival of Salmonella enteritidis and Salmonella typhimurium in simulated gastric fluid and in Rattus norvegicus intestine infection | | Journal of food safety |
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| Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration | | Journal of the science of food and agriculture |
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| Dietary patterns and metabolic syndrome in a Japanese working population | | Nutrition and metabolism |
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| Influence of emulsifier type on lipid oxidation in fish oil-enriched light mayonnaise | | European journal of lipid science and technology |
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| Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β‐Carotene of Reduced‐Fat Mayonnaise | | Journal of food science |
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| Oxidative stability of fish oil-enriched mayonnaise-based salads | | European journal of lipid science and technology |
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| Optimization of cornstarch/xanthan gum content for thickening of cocoa syrups | | Journal of food quality |
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| Relationship between food preferences and PROP taster status of college students | | Appetite |
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| The role of friction in perceived oral texture | | Food quality and preference |
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| Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces | | Food quality and preference |
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| A neural network approach to predict survival/death and growth/no-growth interfaces for Escherichia coli O157:H7 | | Food microbiology |
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| Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based ready-to-eat (RTE) salads | | Food microbiology |
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| Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated from irradiated eggs | | Journal of food safety |
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| Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises | | Food quality and preference |
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| Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 °C: Data collection for the development of a growth/no growth model | | International journal of food microbiology |
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| The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste | | Food quality and preference |
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| Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products | | Journal of food safety |
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| Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system | | Journal of food engineering |
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| Survival, isolation and characterization of a psychrotrophic Bacillus cereus strain from a mayonnaise-based ready-to-eat vegetable salad | | Food microbiology |
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| Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods | | Journal of food science |
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| Prevalence of Salmonella spp. in raw and cooked foods in Isfahan-Iran | | Journal of food safety |
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| Increases in energy, protein and fat intake following the addition of sauce to an older person's meal | | Appetite |
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| For Your Health, Froot Loops | | New York Times |
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