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| Isolation of caffeine from tea waste using subcritical water extraction | | Journal of food process engineering |
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| Production technology and characteristics of Styrian pumpkin seed oil | | European journal of lipid science and technology |
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| Monocarboxylic acid production by lactococci and lactobacilli | | International dairy journal |
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| Effect of emulsifying salts containing potassium on the quality of block-type processed cheese | | International dairy journal |
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| Effect of process conditions on the microencapsulation of coffee oil by spray drying | | Food and bioproducts processing |
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| The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese | | Journal of sensory studies |
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| The antimicrobial activities of the cinnamaldehyde adducts with amino acids | | International journal of food microbiology |
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| Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius) | | Food chemistry |
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| Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties | | Journal of the science of food and agriculture |
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| Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves | | Innovative food science and emerging technologies |
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| Process optimization for chicken patties manufactured with a combination of spent hen and rabbit meat | | Journal of food quality |
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| Analysis of commercial wines by LC-MS/MS reveals the presence of residual milk and egg white allergens | | Food control |
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| Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.) | | Food microbiology |
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| Storage stability of a stimulant coconut water-cashew apple juice beverage | | Journal of food processing and preservation |
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| Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet | | Dairy science and technology |
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| Functionality of amidated low methoxyl pectin and xanthan gum blends on the texture and color of mashed potatoes | | Journal of food process engineering |
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| Review of risk from potential emerging contaminants in UK groundwater | | Science of the total environment |
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| Physicochemical properties of fortified corn chips with broad bean flour, chickpea flour or isolated soy protein | | Journal of food quality |
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| Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel | | Plant foods for human nutrition |
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| Effect of Monascus Fermentation on the Characteristics of Mackerel Mince | | Journal of food science |
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| Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté | | Lebensmittel-Wissenschaft |
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| Effect of different wavelength of light on the formation of photo-oxidation in Gouda-like cheese | | International dairy journal |
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| Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis | | European journal of lipid science and technology |
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| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells | | Applied microbiology and biotechnology |
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| Biochemical properties of γ-irradiated caraway essential oils | | Journal of food biochemistry |
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| Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures | | Food chemistry |
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| Sensory evaluation and inhibition of Listeria monocytogenes in bovine pâté added of chitosan from Mucor rouxii | | Lebensmittel-Wissenschaft |
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| Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties | | Food research international |
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| Production of (2E)-hexenal by a hydroperoxide lyase from Amaranthus tricolor and salt-adding steam distillation for the separation | | European food research and technology |
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| Equisweet milk chocolates with intense sweeteners using time-intensity method | | Journal of food quality |
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| Validation by a Collaborative Interlaboratory Study of an ELISA Method for the Detection of Caseinate Used as a Fining Agent in Wine | | Food analytical methods |
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| The influence of forage diets and aging on beef palatability | | Meat science |
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| Effect of γ-irradiation on the physicochemical and sensory properties of walnuts (Juglans regia L.) | | European food research and technology |
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| Preparation of clove buds deodorized aqueous extract (cdae) and evaluation of its potential to improve oxidative stability of chicken meatballs in comparison to synthetic and natural food antioxidants | | Journal of food quality |
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| Oxygen scavenging polyolefin nanocomposite films containing an iron modified kaolinite of interest in active food packaging applications | | Innovative food science and emerging technologies |
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| Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples | | Journal of food processing and preservation |
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| Extrusion parameters and consumer acceptability of a peanut-based meat analogue | | International journal of food science and technology |
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| Characteristics and application of enzyme-modified carboxymethyl starch in sausages | | Lebensmittel-Wissenschaft |
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| Sustainable sunflower processing — II. Recovery of phenolic compounds as a by-product of sunflower protein extraction | | Innovative food science and emerging technologies |
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| Sensory and nutritional attributes of fibre-enriched pasta | | Lebensmittel-Wissenschaft |
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