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| Sensory properties and acceptability of corn and lentil extruded puffs | | Journal of sensory studies |
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| Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air | | Journal of food science |
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| Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes | | Journal of food processing and preservation |
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| Development of a sensory lexicon and application by an industry trade panel for turrón, a european protected product | | Journal of sensory studies |
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| Use of the E-beam radiation to diminish the late blowing of cheese | | International dairy journal |
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| Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham | | Meat science |
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| Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds | | European food research and technology |
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| The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species | | International journal of food microbiology |
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| Genetic Analysis of Strawberry Fruit Aroma and Identification of O-Methyltransferase FaOMT as the Locus Controlling Natural Variation in Mesifurane Content | | Plant physiology |
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| Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds | | Food hydrocolloids |
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| Changes in the characteristics of rohu fish (labeo rohita) sausage during storage at different temperatures | | Journal of food processing and preservation |
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| Consumer perception and the role of science in the meat industry | | Meat science |
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| Biovanillin from agro wastes as an alternative food flavour | | Journal of the science of food and agriculture |
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| Impact of frozen storage on flavor of caprine milk cheeses | | Journal of sensory studies |
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| Ultraviolet-c light processing of grape, cranberry and grapefruit juices to inactivate saccharomyces cerevisiae | | Journal of food process engineering |
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| Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets | | Meat science |
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| Enzyme inactivation on apple juice treated by ultrapasteurization and pulsed electric fields technology | | Journal of food processing and preservation |
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| Chemical qualities and phenolic compounds of Assam tea after soil drench application of selenium and aluminium | | Plant and soil |
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| Impact of UV-C light on safety and quality of fresh-cut melon | | Innovative food science and emerging technologies |
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| Development and application of a lexicon to describe the flavor of pomegranate juice | | Journal of sensory studies |
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| Postharvest application of a new growth regulator reduces calyx alterations of citrus fruit induced by degreening treatment | | Postharvest biology and technology |
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| THE Influence of cooking method on the quality of pork patties | | Journal of food processing and preservation |
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| Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation | | International journal of food microbiology |
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| Sensory characterisation and oxidative stability of walnut oil | | International journal of food science and technology |
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| Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages | | Meat science |
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| Whey powder as a carrier in spray drying of sumac concentrate | | Journal of food process engineering |
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| Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography–mass spectrometry | | Food chemistry |
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| Sensory attributes of haddock balls affected by fish protein isolate and frozen storage | | Journal of sensory studies |
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| Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter | | European journal of lipid science and technology |
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| Antioxidant properties of condiment produced from fermented bambara groundnut (vigna subterranea l. verdc) | | Journal of food biochemistry |
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| Microbial dynamics during the fermentation of Wakalim, a traditional Ethiopian fermented sausage | | Journal of food quality |
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| Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture | | International journal of food microbiology |
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| Effect of superfine grinding on quality and antioxidant property of fine green tea powders | | Lebensmittel-Wissenschaft |
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| Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions | | Journal of the science of food and agriculture |
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| Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products | | Food chemistry |
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| Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese | | Journal of the science of food and agriculture |
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| Effect of electron beam irradiation on proximate, microbiological and sensory characteristics of chyavanaprash — Ayurvedic poly herbal formulation | | Innovative food science and emerging technologies |
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| Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes : Effect on wine composition | | International journal of food microbiology |
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| 凝乳剂对新鲜羊奶干酪性质的影响 | | Dairy science and technology |
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| Evaluation of sensory profile and P-vinylguaiacol (PVG) content in orange juices during storage at different termperature | | Journal of food quality |
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