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| Evaluation of snack foods from barley-tomato pomace blends by extrusion processing | | Journal of food engineering |
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| Recovery of the main pear aroma compound by adsorption/desorption onto commercial granular activated carbon: Equilibrium and kinetics | | Journal of food engineering |
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| Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis | | Meat science |
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| Matrix effect during the application of a rapid method using HS-SPME followed by GC-ECD for the analysis of 2,4,6-TCA in wine and cork soaks | | Food chemistry |
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| Optimization of the chicken breast cooking process | | Journal of food engineering |
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| Modelling the operator know-how to control sensory quality in traditional processes | | Journal of food engineering |
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| Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions | | Food chemistry |
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| Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods | | Journal of food science |
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| Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content | | Journal of food science |
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| Zinc and Iron Bioavailability of Genetically Modified Soybeans in Rats | | Journal of food science |
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| Variability of the representation of the variables resulting from PCA in the case of a conventional sensory profile | | Food quality and preference |
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| Effects of riboflavin-photosensitization on the formation of volatiles in linoleic acid model systems with sodium azide or D2O | | Food chemistry |
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| Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces | | Food quality and preference |
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| Some new tools for visualising multi-way sensory data | | Food quality and preference |
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| Comparison between temporal dominance of sensations and time intensity results | | Food quality and preference |
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| An experimental device to determine the apparent diffusivities of aroma compounds | | Journal of food engineering |
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| Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient-flavor mixtures | | Appetite |
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| Evaluation of Bitterness in Enzymatic Hydrolysates of Soy Protein Isolate by Taste Dilution Analysis | | Journal of food science |
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| Modeling Bovine Serum Albumin Binding of Flavor Compounds (Alcohols, Aldehydes, Esters, and Ketones) as a Function of Molecular Properties | | Journal of food science |
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| Hemoglobin-Mediated Lipid Oxidation and Compositional Characteristics of Washed Fish Mince Model Systems Made from Cod (Gadus morhua), Herring (Clupea harengus), and Salmon (Salmo salar) Muscle | | Journal of agricultural and food chemistry |
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| Effect of Type of Oil and Addition of δ-Tocopherol on Model Flavor Compound Stability during Storage | | Journal of agricultural and food chemistry |
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| Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science | | Journal of agricultural and food chemistry |
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| Lubrication Properties of Protein Aggregate Dispersions in a Soft Contact | | Journal of agricultural and food chemistry |
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| Shelf Life Prediction of Bread Sticks Using Oxidation Indices: A Validation Study | | Journal of food science |
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| Distribution and Organoleptic Impact of Sotolon Enantiomers in Dry White Wines | | Journal of agricultural and food chemistry |
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| Nonvolatile Oxidation Products of Glucose in Maillard Model Systems: Formation of Saccharinic and Aldonic Acids and Their Corresponding Lactones | | Journal of agricultural and food chemistry |
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| How emulsion composition and structure affect sensory perception of low-viscosity model emulsions | | Food hydrocolloids |
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| Effect of dried bonito (katsuobushi) and some of its components on GABAA receptors | | Food chemistry |
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| Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat | | Food chemistry |
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| Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content | | Food chemistry |
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| Food matrices - determination of odorant partition coefficients and application of models for their prediction | | Food chemistry |
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| Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli | | Food chemistry |
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| Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography | | Meat science |
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| Anticipatory physiological regulation in feeding biology: Cephalic phase responses | | Appetite |
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| Correlation between rheological properties and limonene release in pectin gels using an electronic nose | | Food hydrocolloids |
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| Formulating polymeric gels simulating soft cheeses' texture | | Food hydrocolloids |
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| Antibrowning activity of MRPs in enzyme and fresh-cut apple slice models | | Food chemistry |
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| Pulsed-field gel electrophoresis for the discrimination of Oenococcus oeni isolates from different wine-growing regions in Germany | | International journal of food microbiology |
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| Kinetic modelling of the formation of sulphur-containing flavour components during heat-treatment of milk | | International dairy journal |
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| A Soybean Cultivar Lacking Lipoxygenase 2 and 3 Has Similar Calcium Bioavailability to a Commercial Variety Despite Higher Calcium Absorption Inhibitors | | Journal of food science |
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