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| engineering (15) |
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| Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory | | Food control |
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| Cryptosporidium Recovered from Musca domestica, Musca sorbens and Mango Juice Accessed by Synanthropic Flies in Bahirdar, Ethiopia | | Zoonoses and public health |
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| Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products | | Food chemistry |
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| Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products | | Journal of food process engineering |
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| equipment (19) |
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| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes | | Lebensmittel-Wissenschaft |
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| Development of frozen sushi: optimization and shelf life simulation | | Journal of food processing and preservation |
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| Effect of radiofrequency assisted freezing on meat microstructure and quality | | Food research international |
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| Optimization of conditions of leuconostoc mesenteroides nrrl b-640 for production of a dextransucrase and its assay | | Journal of food biochemistry |
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| information science (2) |
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| Development of Australian portion size photographs to enhance self-administered online dietary assessments for adults | | Nutrition and dietetics |
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| Mapping of RFID tag readability in relation to the food content in a refrigerated sea container at 915MHz | | Innovative food science and emerging technologies |
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| materials science (58) |
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| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes | | Lebensmittel-Wissenschaft |
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| Development of frozen sushi: optimization and shelf life simulation | | Journal of food processing and preservation |
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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions | | Journal of food engineering |
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| mathematics and statistics (58) |
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| Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory | | Food control |
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| The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables | | Innovative food science and emerging technologies |
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| Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions | | Journal of food engineering |
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| Molecular biological characteristics of Staphylococcus aureus isolated from food | | European food research and technology |
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| methodology (125) |
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| Molecular biological characteristics of Staphylococcus aureus isolated from food | | European food research and technology |
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| Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers | | European journal of lipid science and technology |
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| Use of mixture design and flow characteristics to formulate ice cream compound coatings | | Journal of food process engineering |
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| Water status and quality improvement in high-CO₂ treated table grapes | | Food chemistry |
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| research (57) |
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| Development of frozen sushi: optimization and shelf life simulation | | Journal of food processing and preservation |
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| Molecular biological characteristics of Staphylococcus aureus isolated from food | | European food research and technology |
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| Use of mixture design and flow characteristics to formulate ice cream compound coatings | | Journal of food process engineering |
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| An Italian case study for the Process-Target-Cost evaluation of the ohmic treatment and aseptic packaging of a vegetable soup (minestrone) | | Journal of food engineering |
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| support systems and models (36) |
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| Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory | | Food control |
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| Estimation of Water Diffusion Coefficients in Freeze-Concentrated Matrices of Sugar Solutions Using Molecular Dynamics: Correlation Between Estimated Diffusion Coefficients and Measured Ice-Crystal Recrystallization Rates | | Food biophysics |
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| Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions | | Journal of food engineering |
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| Rheological behaviour of chestnuts under compression tests | | International journal of food science and technology |
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| technology (250) |
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| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes | | Lebensmittel-Wissenschaft |
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| Sensory acceptance of juice from fcoj processing steps | | Journal of sensory studies |
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| Development of frozen sushi: optimization and shelf life simulation | | Journal of food processing and preservation |
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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| vehicles (2) |
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| Time‐temperature indicator to monitor cold chain distribution of fresh salmon (salmo salar) | | Journal of food process engineering |
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| Fisheries in southern Brazil: a comparison of their management and sustainability | | Zeitschrift fur angewandte Ichthyologie |
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