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| Ambient lighting modifies the flavor of wine | | Journal of sensory studies |
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| Extraction of manganese peroxidase produced by Lentinula edodes | | Bioresource technology |
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| Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period | | Innovative food science and emerging technologies |
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| Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying | | Food research international |
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| Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods | | Innovative food science and emerging technologies |
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| Ecological and human health risk aspects of burning arsenic-rich coal | | Environmental geochemistry and health |
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| Clinical pharmacology of nonsteroidal anti‐inflammatory drugs in dogs | | Veterinary anaesthesia and analgesia |
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| Changes in volatile compounds upon aging and drying in oolong tea production | | Journal of the science of food and agriculture |
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| Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses | | Food chemistry |
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| Ethnobotanical survey of medicinal plants commonly used by Kani tribals in Tirunelveli hills of Western Ghats, India | | Journal of ethnopharmacology |
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| Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin | | Lebensmittel-Wissenschaft |
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| Proanthocyanidin biosynthesis of persimmon (Diospyros kaki Thunb.) fruit | | Scientia horticulturae |
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| Fuel derived pollutants and boating activity patterns in the sea of galilee | | Journal of environmental management |
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| Degreening and postharvest storage influences ‘Star Ruby’ grapefruit (Citrus paradisi Macf.) bioactive compounds | | Food chemistry |
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| Variations on brain microglial gene expression of MMPs, RECK, and TIMPs in inflammatory and non-inflammatory diseases in dogs | | Veterinary immunology and immunopathology |
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| Effect of dense phase carbon dioxide process on physicochemical properties and flavor compounds of orange juice | | Journal of food processing and preservation |
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| Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” | | Dairy science and technology |
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| The impact of atmospheric CO2 concentration enrichment on rice quality – A research review | | Acta ecologica Sinica |
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| Optimisation of time/temperature treatment, for heat treated soft wheat flour | | Journal of food engineering |
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| Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread | | European food research and technology |
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| Bioactive components in forced sweet cherry fruit (Prunus avium L.), antioxidative capacity and allergenic potential as dependent on cultivation under cover | | Lebensmittel-Wissenschaft |
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| Effects of intraperitoneal administration of gabapentin on the minimum alveolar concentration of isoflurane in adult male rats | | Laboratory animals |
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| Bioavailability and pharmacokinetics of oral meloxicam in llamas | | BMC veterinary research |
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| Black tea improves attention and self-reported alertness | | Appetite |
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| Recovery of proteins from silver carp by-products with enzymatic hydrolysis and reduction of bitterness in hydrolysate | | Journal of food process engineering |
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| Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter | | World journal of microbiology and biotechnology |
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| Improving the quality of grape seed oil by maceration with grinded fresh grape seeds | | European journal of lipid science and technology |
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| Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut | | Meat science |
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| Chilled orange juices stabilized by centrifugation and differential heat treatments applied to low pulp and pulpy fractions | | Innovative food science and emerging technologies |
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| Extending shelf life of fresh-cut persimmon by honey solution dips | | Journal of food processing and preservation |
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| Cocoa fibre and its application as a fat replacer in chocolate muffins | | Lebensmittel-Wissenschaft |
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| Ready-to-eat (rte) wheat bran breakfast cereal as a high-fiber diet | | Journal of food processing and preservation |
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| Sensory evaluation of different drinks formulated from dahi (indian yogurt) powder using fuzzy logic | | Journal of food processing and preservation |
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| A review on the beneficial aspects of food processing | | Molecular nutrition and food research |
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| Drying of Exotic Tropical Fruits: A Comprehensive Review | | Food and bioprocess technology |
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| Structure and diversity of Erica ciliaris and Erica tetralix heathlands at different successional stages after cutting | | Journal of environmental management |
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| Lactic acid fermentation of sweet potato (ipomoea batatas l.) into pickles | | Journal of food processing and preservation |
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| Antioxidant and anti‐inflammatory potential of monochoria vaginalis (burm. f.) c. presl.: a wild edible plant | | Journal of food biochemistry |
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| Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon | | Food and bioprocess technology |
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| Impact of fat content during grinding on particle size distribution and flow properties of milk chocolate | | European food research and technology |
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