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| Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes | | Journal of the science of food and agriculture |
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| Ultrasound-Assisted Extraction of Phenolics from Longan (Dimocarpus longan Lour.) Fruit Seed with Artificial Neural Network and Their Antioxidant Activity | | Food analytical methods |
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| Evaluation of antioxidant capacity and aroma quality of anthograin liqueur | | Food chemistry |
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| High hydrostatic pressure effect on saccharomyces cerevisiae, escherichia coli and listeria innocua in pear nectar | | Journal of food quality |
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| The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period | | Small ruminant research |
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| UV-B-mediated flavonoid synthesis in white asparagus (Asparagus officinalis L.) | | Food research international |
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| Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles | | Food chemistry |
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| Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit | | Innovative food science and emerging technologies |
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| Chemical composition and functional characterisation of commercial pumpkin seed oil | | Journal of the science of food and agriculture |
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| Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt | | International dairy journal |
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| Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles | | Journal of food quality |
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| Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products | | Applied microbiology and biotechnology |
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| Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste | | Food chemistry |
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| Flavour chemistry of mate and some common herbal teas | | Trends in food science and technology |
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| The Included Water Phase as Determinant for Perception of Gelled Food Structures | | Food biophysics |
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| Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a different n‐6/n‐3 PUFA ratio | | European journal of lipid science and technology |
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| Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice | | Food microbiology |
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| Opportunities for predicting and manipulating beef quality | | Meat science |
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| Should I stay or should I go? Modelling dispersal strategies in saproxylic insects based on pheromone capture and radio telemetry: a case study on the threatened hermit beetle Osmoderma eremita | | Biodiversity and conservation |
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| A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations | | Meat science |
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| Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings | | European journal of lipid science and technology |
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| Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review | | Food and bioprocess technology |
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| Efficacy of washing with hydrogen peroxide followed by aerosolized antimicrobials as a novel sanitizing process to inactivate Escherichia coli O157:H7 on baby spinach | | International journal of food microbiology |
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| Some nutritional quality and sensory attributes of wheat flours fortified with iron and zinc | | Journal of food processing and preservation |
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| Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason | | Food chemistry |
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| Glycosidically-bound aroma volatile compounds in the skin and pulp of ‘Kensington Pride’ mango fruit at different stages of maturity | | Postharvest biology and technology |
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| Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening | | Food and bioprocess technology |
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| Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? | | European journal of nutrition |
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| Enhancing the polyphenol content of a red‐fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol‐rich extract from the skins | | Journal of the science of food and agriculture |
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| The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| The effect of using dried mushroom (agaricus bisporus) on lipid oxidation and color properties of sucuk | | Journal of food biochemistry |
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| Physical and sensory characteristics of fried cowpea (Vigna unguiculata L. Walp) | | Journal of food quality |
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| Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough | | European food research and technology |
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| Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties | | Journal of the science of food and agriculture |
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| Purification, characterisation and application of α‐l‐rhamnosidase from Penicillium citrinum MTCC‐8897 | | International journal of food science and technology |
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| Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha | | Food chemistry |
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| The effects of diet, slaughter weight and docking on growth, carcass composition and meat quality of fat-tailed Barbarine lambs. A review | | Tropical plant biology |
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| Physicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality | | Lebensmittel-Wissenschaft |
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| Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters | | Meat science |
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| Fat deposition, fatty acid composition and meat quality: A review | | Meat science |
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