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| Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips | | Lebensmittel-Wissenschaft |
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| Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods | | Food chemistry |
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| Viscoelasticity of a simulated polymer and comparison with chickpea flour doughs | | Journal of food process engineering |
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| Sorption behavior of volatile phenols at the oak wood/wine interface in a model system | | Journal of agricultural and food chemistry |
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| Accumulation and Extractability of Grape Skin Tannins and Anthocyanins at Different Advanced Physiological Stages | | Journal of agricultural and food chemistry |
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| Effect of Shading on Accumulation of Flavonoid Compounds in (Vitis vinifera L.) Pinot Noir Fruit and Extraction in a Model System | | Journal of agricultural and food chemistry |
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| Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese | | International dairy journal |
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| Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems | | Food chemistry |
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| Behaviour of family 10 and 11 xylanases towards arabinoxylans with varying structure | | Journal of the science of food and agriculture |
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| Model salad dressing emulsion stability as affected by the type of the lupin seed protein isolate | | Journal of the science of food and agriculture |
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| Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour | | Journal of food engineering |
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| Factors affecting severity of bruises and degree of apparent bruise recovery in a yellow-skinned apple | | Postharvest biology and technology |
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| Inhibitory effects of the water extracts of Lavendula sp. on mushroom tyrosinase activity | | Food chemistry |
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| Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions | | Food chemistry |
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| Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds | | Food chemistry |
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| Degradation of Cyanidin 3-Rutinoside in the Presence of (-)-Epicatechin and Litchi Pericarp Polyphenol Oxidase | | Journal of agricultural and food chemistry |
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| Modelling the respiration rate of green mature mango under aerobic conditions | | Biosystems engineering |
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| Extraction of phenolics in liquid model matrices containing oak chips: Kinetics, liquid chromatography-mass spectroscopy characterisation and association with in vitro antiradical activity | | Food chemistry |
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| Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods | | Food chemistry |
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| Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae) | | Food chemistry |
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| Disaggregation and Reaggregation of Gluten Proteins by Sodium Chloride | | Journal of agricultural and food chemistry |
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| Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems | | Journal of food engineering |
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| Heat Stability of Strawberry Anthocyanins in Model Solutions Containing Natural Copigments Extracted from Rose (Rosa damascena Mill.) Petals | | Journal of agricultural and food chemistry |
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| Rapid characterisation of (glyphosate tolerant) transgenic and non-transgenic soybeans using chromatographic protein profiles | | Food chemistry |
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| Screening of lectins by an enzyme-linked adsorbent assay | | Food chemistry |
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| Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size | | Food hydrocolloids |
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| Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine | | Food chemistry |
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