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| Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation | | Innovative food science and emerging technologies |
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| Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines | | International journal of food science and technology |
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| Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu) | | Food and bioprocess technology |
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| Essential oil production: relationship with abundance of glandular trichomes in aerial surface of plants | | Acta physiologiae plantarum |
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| Effect of fermentation on biochemical and sensory characteristics of millet flour supplemented with whey protein | | International journal of food science and technology |
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| Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing | | Journal of the science of food and agriculture |
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| New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis | | Food research international |
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| The effect of inulin on tribology and sensory profiles of skimmed milk | | Journal of texture studies |
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| Influence of natural antioxidants on the formation of trans-fatty-acid isomers during heat treatment of sunflower oil | | European journal of lipid science and technology |
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| Studies on suitability of jackfruit (artocarpus heterophyllus lam.) bulbs for processing into papad- an indian traditional product | | Journal of food processing and preservation |
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| Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers | | European journal of lipid science and technology |
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| Studies on processing and storage stability of ashgourd-mint leaves juice | | Journal of food processing and preservation |
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| Physical-chemical and sensory quality evaluation of garlic cultivars | | Journal of food quality |
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| Recycling preservation solutions in black ripe olive processing | | International journal of food science and technology |
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| Determination of 27 chemical constituents in Chinese southwest tobacco by FT-NIR spectroscopy | | Industrial crops and products |
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| Quality of buffalo meat burger containing legume flours as binders | | Meat science |
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| Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread | | International journal of food science and technology |
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| Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies | | Food microbiology |
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| Chemicals in aroids: a survey, including new results for polyhydroxy alkaloids and alkylresorcinols | | Botanical journal of the Linnean Society |
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| Goat meats: Description, rational use, certification, processing and technological developments | | Small ruminant research |
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| Role of Cystathionine β-Lyase in Catabolism of Amino Acids to Sulfur Volatiles by Genetic Variants of Lactobacillus helveticus CNRZ 32 | | Applied and environmental microbiology AEM |
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| Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature | | Journal of the science of food and agriculture |
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| Plant proteins and vegetable oil do not have detrimental effects on post-mortem muscle instrumental texture, sensory properties and nutritional value of gilthead seabream | | Aquaculture |
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| High-performance liquid chromatography with diode array detection coupled to electrospray time-of-flight and ion-trap tandem mass spectrometry to identify phenolic compounds from a Cistus ladanifer aqueous extract | | Phytochemical analysis |
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| Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham | | Lebensmittel-Wissenschaft |
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| Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji | | Food research international |
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| Specific patterns of genetic diversity among aromatic rice varieties in Myanmar | | Rice |
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| Preliminary studies on physical and nutritional qualities of some indigenous and important rice cultivars of North-Eastern hill region of India | | Journal of food quality |
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| Production of monoterpenoids and aroma compounds from cell suspension cultures of Camellia sinensis | | Plant cell, tissue, and organ culture |
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| Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines | | Lebensmittel-Wissenschaft |
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| Preservation time at 6 ± 2c and 8 ± 2c of trout (salmo gairdnerii) fillets smoked by steaming with liquid smoke | | Journal of food processing and preservation |
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| Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon | | Antonie van Leeuwenhoek |
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| Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing | | European food research and technology |
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| Consequences of divergent selection for residual feed intake in pigs on muscle energy metabolism and meat quality | | Meat science |
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| Effect of plant maturity on the mineral content of the leaves of Momordica balsamina L. and vigna unguiculata subsp. sesquipepedalis (L.) verdc and Vigna unguiculata subsp. sesquipedalis (L.) | | Journal of food quality |
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| Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system | | International dairy journal |
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| Inhibitory effects of isoflavones on soybean lipoxygenase-1 activity | | Journal of food biochemistry |
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| Nanoencapsulation of food ingredients using lipid based delivery systems | | Trends in food science and technology |
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| Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter | | International journal of food science and technology |
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| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
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