(Click to View)
| Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Food menus evaluation for most liked products in children from Puna, region of Argentina | | Appetite |
|
(Click to View)
| Iron bioavailibity from a tropical leafy vegetable in anaemic mice | | Nutrition and metabolism |
|
(Click to View)
| Optimization of osmotic dehydration process of carrot cubes in sucrose solution | | Journal of food process engineering |
|
(Click to View)
| Prediction of some physical properties of osmodehydrated carrot cubes using response surface methodology | | Journal of food processing and preservation |
|
(Click to View)
| Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce | | Journal of food processing and preservation |
|
(Click to View)
| Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking | | Meat science |
|
(Click to View)
| Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks | | Food chemistry |
|
(Click to View)
| Enzymatic and some biochemical changes associated with the production of kantong, a traditional fermented condiment in northern ghana | | Journal of food biochemistry |
|
(Click to View)
| Assessment of levels of bacterial contamination of large wild game meat in Europe | | Food microbiology |
|
(Click to View)
| THE Composition of essential oils of different parts of laurel, mountain tea, sage and ajowan | | Journal of food biochemistry |
|
(Click to View)
| Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties | | Food chemistry |
|
(Click to View)
| Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cooking | | Meat science |
|
(Click to View)
| Changes in the content of biologically active polyamines during beef loin storage and cooking | | Meat science |
|