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| Effects of short-chain fructooligosaccharides on satiety responses in healthy men and women | | Appetite |
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| Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients | | International dairy journal |
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| Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants | | Food control |
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| Micellar calcium in acid curd cheese with different pH values, fat and protein levels | | International dairy journal |
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| Gastrointestinal Tolerance of Chicory Inulin Products | | Journal of the American Dietetic Association |
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| Chemical characterization of Agaricus bohusii, antioxidant potential and antifungal preserving properties when incorporated in cream cheese | | Food research international |
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| Incidence and antibiotic resistance of Escherichia coli isolated from different kinds of cheese | | Journal of food safety |
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| A quantitative method for estimating and comparing the duration of human satiety responses: Statistical modeling and application to liquid meal replacers | | Appetite |
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| Applicability of organic milk indicators to the authentication of processed products | | Food chemistry |
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| Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses | | European food research and technology |
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| A novel method to differentiate bovine and porcine gelatins in food products: NanoUPLC-ESI-Q-TOF-MSᴱ based data independent acquisition technique to detect marker peptides in gelatin | | Food chemistry |
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| Encapsulation of coenzyme Q₁₀ in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing | | Food chemistry |
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| Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese | | Dairy science and technology |
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| Application of liquid and solid rheological technologies to the textural characterisation of semi-solid foods | | Food research international |
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| Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus | | Food chemistry |
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| Understanding creaminess | | International dairy journal |
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| Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images | | Food quality and preference |
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