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| engineering (3) |
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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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| Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products | | Food chemistry |
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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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| Experimental study and modelling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing | | Journal of food engineering |
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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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| Effect of freezing temperature and warming rate on dendrite break-up when freezing ice cream mix | | International dairy journal |
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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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| 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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| Use of mixture design and flow characteristics to formulate ice cream compound coatings | | Journal of food process engineering |
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| Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples | | Journal of food process engineering |
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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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| Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream | | Food and bioprocess technology |
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| Secondary analyses of data from 4 studies with fourth-grade children show that sex, race, amounts eaten of standardized portions, and energy content given in trades explain the positive relationship between body mass index and energy intake at school-provided meals | | Nutrition research |
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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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| Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products | | Food chemistry |
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| Prevalence of antimicrobial residues in milk and dairy products in the state of Kuwait | | Journal of food quality |
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| research (13) |
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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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| Trans fatty acids in a range of UK processed foods | | Food chemistry |
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| Strontium, silver, tin, iron, tellurium, gallium, germanium, barium and vanadium levels in foodstuffs from the Second French Total Diet Study | | Journal of food composition and analysis |
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| support systems and models (8) |
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| Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples | | Journal of food process engineering |
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(Click to View)
| Experimental study and modelling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing | | Journal of food engineering |
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(Click to View)
| Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream | | Food and bioprocess technology |
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| Secondary analyses of data from 4 studies with fourth-grade children show that sex, race, amounts eaten of standardized portions, and energy content given in trades explain the positive relationship between body mass index and energy intake at school-provided meals | | Nutrition research |
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| technology (40) |
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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream | | International dairy journal |
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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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| Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives | | Small ruminant research |
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