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| Aflatoxin determination in black tea (camellia sinensis) – status and development of a protocol | | Journal of food safety |
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| Response surface methodology to design a selective enrichment broth for rapid detection of Salmonella spp. by SYBR Green Ι real-time PCR | | Applied microbiology and biotechnology |
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| Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril | | International journal of food science and technology |
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| Dissipation and Decontamination of Bifenthrin Residues in Tomato (Lycopersicon esculentum Mill) | | Bulletin of environmental contamination and toxicology |
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| Impact of Thermal Processing on Legume Allergens | | Plant foods for human nutrition |
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| Microtopographic Control of Treeline Advance in Noatak National Preserve, Northwest Alaska | | Ecosystems |
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| Optimization of furfural production from d-xylose with formic acid as catalyst in a reactive extraction system | | Bioresource technology |
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| Formation of styrene dependent on fermentation management during wheat beer production | | Food chemistry |
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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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| Pesticide management and their residues in sediments and surface and drinking water in the Mekong Delta, Vietnam | | Science of the total environment |
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| Climate change and freshwater zooplankton: what does it boil down to? | | Aquatic ecology |
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| The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba) | | Food chemistry |
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| Spatial distribution of dry matter in yellow fleshed cassava roots and its influence on carotenoid retention upon boiling | | Food research international |
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| Effect of physical pretreatment on dilute acid hydrolysis of water hyacinth (Eichhornia crassipes) | | Bioresource technology |
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| Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts | | Food and bioprocess technology |
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| Determination of sinigrin, sinalbin, allyl- and benzyl isothiocyanates by RP-HPLC in mustard powder extracts | | Lebensmittel-Wissenschaft |
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| Solid waste deposits as a significant source of contaminants of emerging concern to the aquatic and terrestrial environments — A developing country case study from Owerri, Nigeria | | Science of the total environment |
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| Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat | | Food chemistry |
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| Modelling the fate of glucosinolates during thermal processing of Brassica vegetables | | Lebensmittel-Wissenschaft |
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| Chemical and microbial properties of yogurt processed from cow's milk and soymilk | | Journal of food processing and preservation |
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| Commercial practice of maize tuwo (nonfermented maize gel) production and potential sources of tuwo quality improvement | | Journal of food processing and preservation |
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| Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers | | Lebensmittel-Wissenschaft |
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| Changes of lipids in insect (Rhynchophorus phoenicis) during cooking and storage | | European journal of lipid science and technology |
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| Stachybotrys atra BP-A produces alkali-resistant and thermostable cellulases | | Antonie van Leeuwenhoek |
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| Effect of blanching and drying process on carotenoids composition of underutilized ethiopian (coccinia grandis l. voigt) and indian (trigonella foenum-graecum l.) green leafy vegetables | | Journal of food processing and preservation |
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| Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber | | Journal of food engineering |
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| Acrylamide in home-prepared roasted potatoes | | Molecular nutrition and food research |
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| Cultivation of Pleurotus citrinopileatus on handmade paper and cardboard industrial wastes | | Industrial crops and products |
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| Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables | | Food chemistry |
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| Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans | | European food research and technology |
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| Proteome analysis of the wort boiling process | | Food research international |
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| Characterization of wood-based molding bonded with citric acid | | Journal of wood science |
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| Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials | | Food chemistry |
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| Microstructures of starch granule, starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan | | International journal of food science and technology |
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| Polyphenols from Pistacia lentiscus and Phillyrea latifolia impair the exsheathment of gastro-intestinal nematode larvae | | Veterinary parasitology |
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| Nutritional quality and safety of cooked edible crab (Cancer pagurus) | | Food chemistry |
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| Glucosinolate composition of brassica is affected by postharvest, food processing and myrosinase activity | | Journal of food processing and preservation |
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| Soaking, boiling and antinutritional factors in pigeon peas (cajanus cajan) and cowpeas (vigna unguiculata) | | Journal of food processing and preservation |
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| Analyses of marine-derived tocopherol in processed foods containing fish | | Food chemistry |
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| Evaluation of rheological properties of date syrup | | Journal of food engineering |
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