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| equipment (5) |
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| Increasing fungi amyloglucosidase activity by high pressure homogenization | | Innovative food science and emerging technologies |
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| Detection of adulteration in honey samples added various sugar syrups with ¹³C/¹²C isotope ratio analysis method | | Food chemistry |
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| Evaluation of effect of paddle element stagger angle on the local velocity profiles in a twin-screw continuous mixer with viscous flow using Finite Element Method simulations | | Journal of food engineering |
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| ¹³C/¹²C pattern of honey from Turkey and determination of adulteration in commercially available honey samples using EA-IRMS | | Food chemistry |
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| A New Name for High-Fructose Corn Syrup | | New York Times |
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| materials science (7) |
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| Edible films from alginate-acerola puree reinforced with cellulose whiskers | | Lebensmittel-Wissenschaft |
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| Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk | | Food and bioprocess technology |
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| Sugar and selected amino acid influences on the structure of pyrazines in microwave heat-treated formulations | | Journal of the science of food and agriculture |
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| Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution | | Journal of food engineering |
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| Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji) | | Journal of food engineering |
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| Effects of glucose-to-fructose ratios in solutions on subjective satiety, food intake, and satiety hormones in young men | | TheAmerican journal of clinical nutrition |
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| Mechanical properties of κ-carrageenan in high concentration of sugar solutions | | Food hydrocolloids |
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| mathematics and statistics (3) |
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| Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy | | Food chemistry |
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| Stability evaluation of an immobilized enzyme system for inulin hydrolysis | | Food chemistry |
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| Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji) | | Journal of food engineering |
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| methodology (15) |
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| Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy | | Food chemistry |
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| Characterization of a thermostable glucose isomerase with an acidic pH optimum from Acidothermus cellulolyticus | | Food research international |
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| Immobilization of glucose isomerase in surface-modified alginate gel beads | | Journal of food biochemistry |
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| Purification and Characterization of a Novel Thermostable Xylose Isomerase from Opuntia vulgaris Mill | | Applied biochemistry and biotechnology |
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| Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk | | Food and bioprocess technology |
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| Functional modification of vital wheat gluten with corn syrup using hydrothermal treatment | | Journal of the science of food and agriculture |
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| Sugar and selected amino acid influences on the structure of pyrazines in microwave heat-treated formulations | | Journal of the science of food and agriculture |
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| Application of Fourier Transform Midinfrared Spectroscopy to the Discrimination between Irish Artisanal Honey and Such Honey Adulterated with Various Sugar Syrups | | Journal of agricultural and food chemistry |
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| Stability evaluation of an immobilized enzyme system for inulin hydrolysis | | Food chemistry |
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| Purification and characterization of heat-stable exo-inulinase from Streptomyces sp | | Journal of food engineering |
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| An isotopic method for quantifying sweeteners derived from corn and sugar cane | | American journal of clinical nutrition |
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| Liquid Chromatography Coupled to Isotope Ratio Mass Spectrometry: A New Perspective on Honey Adulteration Detection | | Journal of agricultural and food chemistry |
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| No differences in satiety or energy intake after high-fructose corn syrup, sucrose, or milk preloads [Erratum: 2008 Apr., v. 87, no. 4, p. 1071.] | | TheAmerican journal of clinical nutrition |
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| HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrups | | Food chemistry |
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| A New Methodology Based on GC-MS To Detect Honey Adulteration with Commercial Syrups | | Journal of agricultural and food chemistry |
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| research (4) |
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| Effects of fructose-containing caloric sweeteners on resting energy expenditure and energy efficiency: a review of human trials | | Nutrition and metabolism |
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| Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk | | Food and bioprocess technology |
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| Mouthfeel Detection Threshold and Instrumental Viscosity of Sucrose and High Fructose Corn Syrup Solutions | | Journal of food science |
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| Gravinol Ameliorates High-Fructose-Induced Metabolic Syndrome through Regulation of Lipid Metabolism and Proinflammatory State in Rats | | Journal of agricultural and food chemistry |
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| support systems and models (5) |
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| Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy | | Food chemistry |
|
(Click to View)
| Sugar and selected amino acid influences on the structure of pyrazines in microwave heat-treated formulations | | Journal of the science of food and agriculture |
|
(Click to View)
| Stability evaluation of an immobilized enzyme system for inulin hydrolysis | | Food chemistry |
|
(Click to View)
| Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji) | | Journal of food engineering |
|
(Click to View)
| Gravinol Ameliorates High-Fructose-Induced Metabolic Syndrome through Regulation of Lipid Metabolism and Proinflammatory State in Rats | | Journal of agricultural and food chemistry |
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| technology (17) |
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| Increasing fungi amyloglucosidase activity by high pressure homogenization | | Innovative food science and emerging technologies |
|
(Click to View)
| The effects of using alternative sweeteners to sucrose on ice cream quality | | Journal of food quality |
|
(Click to View)
| Edible films from alginate-acerola puree reinforced with cellulose whiskers | | Lebensmittel-Wissenschaft |
|
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| Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes | | Journal of food engineering |
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| Immobilization of glucose isomerase in surface-modified alginate gel beads | | Journal of food biochemistry |
|
(Click to View)
| Evaluation of effect of paddle element stagger angle on the local velocity profiles in a twin-screw continuous mixer with viscous flow using Finite Element Method simulations | | Journal of food engineering |
|
(Click to View)
| Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk | | Food and bioprocess technology |
|
(Click to View)
| Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition | | Food research international |
|
(Click to View)
| Functional modification of vital wheat gluten with corn syrup using hydrothermal treatment | | Journal of the science of food and agriculture |
|
(Click to View)
| Sugar and selected amino acid influences on the structure of pyrazines in microwave heat-treated formulations | | Journal of the science of food and agriculture |
|
(Click to View)
| Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution | | Journal of food engineering |
|
(Click to View)
| Osmo-frozen fruits: mass transfer and quality evaluation | | Journal of food engineering |
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(Click to View)
| Purification and characterization of heat-stable exo-inulinase from Streptomyces sp | | Journal of food engineering |
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| Production of high-fructose syrup using immobilized invertase in a membrane reactor | | Journal of food engineering |
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| Spray-Dried Multilayered Emulsions as a Delivery Method for omega-3 Fatty acids into Food Systems | | Journal of agricultural and food chemistry |
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| Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji) | | Journal of food engineering |
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(Click to View)
| Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup | | Food chemistry |
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