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| Consumer perception of the nature and quality of home-made and commercial dairy ice cream | | British food journal |
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| Classification of fresh and frozen-thawed fish by near-infrared spectroscopy | | Journal of food science |
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| Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes | | International journal of food science and technology |
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| The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes | | International journal of food science and technology |
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| Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese | | Journal of industrial microbiology and biotechnology |
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| Possible role for cryostabilizers in preventing protein and lipid alterations in frozen-stored minced muscle of Atlantic mackerel | | Journal of agricultural and food chemistry |
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| The effect of air temperature, velocity and visual lean (VL) composition on the tempering times of frozen boneless beef blocks | | Meat science |
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| Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream | | International journal of food science and technology |
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| Double-sided pan-frying of unfrozen/frozen hamburgers for microbial safety using modelling and simulation | | Food research international |
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| Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen-thawed fish fillets | | Food research international |
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| Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree) | | Journal of food engineering |
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| Effect of cultivars and deep freeze storage on saponin content of white asparagus spears (Asparagus officinalis L.) | | European food research and technology |
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| The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream | | European food research and technology |
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| Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss | | European food research and technology |
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| Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages | | Meat science |
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| Microbiological quality of Australian sheep meat in 2004 | | Meat science |
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| Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids | | Journal of the science of food and agriculture |
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| Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork | | Meat science |
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| Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process: Impact of selected enzymes on crumb contraction to prevent crust flaking | | Journal of food engineering |
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| Ice crystallization in a scraped surface freezer | | Journal of food engineering |
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| Thermal conductivity measurements of a traditional fermented dough in the frozen state | | Journal of food engineering |
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| Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream | | Journal of food science |
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| ESR/Spin Probe Study of Ice Cream | | Journal of agricultural and food chemistry |
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| Characterisation of ice cream containing flaxseed oil | | International journal of food science and technology |
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| Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes | | Journal of the science of food and agriculture |
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| TEXTURAL CHARACTERISTICS OF FROZEN BLUE SQUAT LOBSTER (CERVIMUNIDA JOHNI) TAILS AS MEASURED BY INSTRUMENTAL AND SENSORY METHODS | | Journal of food process engineering |
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| Microbiological quality of ice creams commercialized in some cities in the state of Rio de Janeiro, Brazil | | International journal of dairy technology |
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| To cook or not to cook: A means-end study of motives for choice of meal solutions | | Food quality and preference |
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| Relating consumer and trained panels' discriminative sensitivities using vanilla flavored ice cream as a medium | | Food quality and preference |
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| Assessment of cell damage in high-pressure-shift frozen broccoli: comparison with market samples | | European food research and technology |
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| Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks | | European food research and technology |
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| Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry | | European food research and technology |
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| Protein changes after irradiation and ice storage of horse mackerel (Trachurus trachurus) | | European food research and technology |
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| Fluid dynamics and heat transfer in cold water thawing | | Journal of food engineering |
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| Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos) | | International journal of food science and technology |
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| Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds | | Food chemistry |
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| Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden | | Food quality and preference |
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| High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham | | Meat science |
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| High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham | | Meat science |
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| Effects of processing on shear rate of yoghurt | | Journal of food engineering |
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