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| Effect of treatment with dimethyl dicarbonate on microorganisms and quality of Chinese cabbage | | Postharvest biology and technology |
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| Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes | | Journal of the science of food and agriculture |
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| Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings | | European journal of lipid science and technology |
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| Detecting fractal power-law long-range dependence in pre-sliced cooked pork ham surface intensity patterns using Detrended Fluctuation Analysis | | Meat science |
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| Electrostatic powder coating of foods – State of the art and opportunities | | Journal of food engineering |
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| Cure appearance development in pasteurized cucumber pickle mesocarp tissue associated with proteolysis | | Journal of food biochemistry |
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| Consumer selection of constant-weight ribeye, top loin, and sirloin steaks | | Meat science |
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| Effect of pancreas disease (PD) on quality attributes of raw and smoked fillets of Atlantic salmon (Salmo salar L.) | | Aquaculture |
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| Contribution of N : P ratio and endogenous phytohormones during development of phosphorus toxicity in Brassica campestris spp. parachinensis | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices | | Food control |
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| Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots | | Food and bioprocess technology |
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| Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution | | Meat science |
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| Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing | | Journal of the science of food and agriculture |
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| Performance of cold-set binding agents in re-formed beef steaks | | Meat science |
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| The impact of delactosed whey permeate treatment on shelf‐life and antioxidant contents of strawberries | | International journal of food science and technology |
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| Sensory acceptability of slow fermented sausages based on fat content and ripening time | | Meat science |
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| Amylase utilization for the extrusion of dog diets | | Animal feed science and technology |
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| Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film | | Food chemistry |
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| Effects of Phosphorus on Grain Quality of Upland and Paddy Rice under Different Cultivation | | Rice science |
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| Effect of fenugreek (trigonella foenum graecum l.) on the textural characteristics and microstructure of vermicelli from triticum durum wheat semolina | | Journal of food processing and preservation |
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| Effect of vacuum drying conditions on the quality of yacon (smallanthus sonchifolius) slices: process optimization toward color quality | | Journal of food processing and preservation |
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| Revisiting hot water treatments in controlling crown rot of banana cv. Buñgulan | | Crop protection |
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| Effect of Pretreatments on Quality Characteristics of Dehydrated Ivy Gourd (Coccinia indica L.) | | Food and bioprocess technology |
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| Effect of location in the canopy on the colour development of three apple cultivars during growth | | Journal of the science of food and agriculture |
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| Improved microbial and sensory quality of clams (Venerupis rhomboideus), oysters (Ostrea edulis) and mussels (Mytilus galloprovincialis) by refrigeration in a slurry ice packaging system | | International journal of food science and technology |
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| Effects of ionic strength on the foaming properties of whey protein isolate and egg white in the presence of polysaccharides | | Journal of food processing and preservation |
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| Effect of porphobilinogen on the formation of garlic green pigments | | Journal of the science of food and agriculture |
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| Effectiveness of onboard application of 4-hexylresorcinol in inhibiting melanosis in shrimp (Parapenaeus longirostris) | | Journal of food science |
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| Assistant superintendent hiring criteria used by golf course superintendents | | Journal of natural resources and life sciences education |
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| Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties | | International journal of food science and technology |
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| Importance and consumer perception of freshness of apples | | Food quality and preference |
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| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
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| Derived attributes as mediators between categorization and acceptance of a new functional drink | | Food quality and preference |
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| British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002 | | Food quality and preference |
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| Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models | | Food quality and preference |
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| Consumer-guided development of a peanut butter tart: Implications for successful product development | | Food quality and preference |
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| Number of consumers necessary for sensory acceptability tests | | Food quality and preference |
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| Sensory evaluation and marketing: measurement of a consumer concept | | Food quality and preference |
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| Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice | | Food microbiology |
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| Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale | | Meat science |
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