(Click to View)
| A lexicon for texture and flavor characteristics of fresh and processed tomatoes | | Journal of sensory studies |
|
(Click to View)
| Electrochemical behaviour of Sudan I at Fe₃O₄ nanoparticles modified glassy carbon electrode and its determination in food samples | | Food chemistry |
|
(Click to View)
| Effect of Modified Starches on Rheological Properties of Ketchup | | Food and bioprocess technology |
|
(Click to View)
| Screening assay of angiotensin-converting enzyme inhibitory activity from complex natural colourants and foods using high-throughput LC-MS/MS | | Food chemistry |
|
(Click to View)
| Foam mat drying of tomato juice | | Journal of food processing and preservation |
|
(Click to View)
| Characterization and identification of gamma-irradiated sauces by electron spin resonance spectroscopy using different sample pretreatments | | Food chemistry |
|
(Click to View)
| 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 |
|
(Click to View)
| Screening of the polyphenol content of tomato-based products through accurate-mass spectrometry (HPLC-ESI-QTOF) | | Food chemistry |
|
(Click to View)
| Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li+)‐MS/MS correlated with their antioxidant capacity | | Journal of the science of food and agriculture |
|
(Click to View)
| Efficiency of anacardic acid as preservative in tomato products | | Journal of food processing and preservation |
|
(Click to View)
| Linear creep and recovery analysis of ketchup–processed cheese mixtures using mechanical simulation models as a function of temperature and concentration | | Food research international |
|
(Click to View)
| The importance of expressing antimicrobial agents on water basis in growth/no growth interface models: A case study for Zygosaccharomyces bailii | | International journal of food microbiology |
|
(Click to View)
| Contribution of violaxanthin, neoxanthin, phytoene and phytofluene to total carotenoid intake: Assessment in Luxembourg | | Journal of food composition and analysis |
|
(Click to View)
| A Predictive Model for the Growth/No Growth Boundary of Zygosaccharomyces bailii at 7 °C and Conditions Mimicking Acidified Sauces | | Food and bioprocess technology |
|
(Click to View)
| Optimization of cornstarch/xanthan gum content for thickening of cocoa syrups | | Journal of food quality |
|
(Click to View)
| Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products | | Journal of food engineering |
|
(Click to View)
| Identification of color optima of commercial tomato catsup | | European food research and technology |
|
(Click to View)
| Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage | | International journal of food microbiology |
|
(Click to View)
| Effect of some hydrocolloids on the serum separation of different formulated ketchups | | Journal of food engineering |
|
(Click to View)
| Time-temperature study of the kinetics of migration of diphenylbutadiene from polyethylene films into aqueous foodstuffs | | Food research international |
|
(Click to View)
| Increases in energy, protein and fat intake following the addition of sauce to an older person's meal | | Appetite |
|