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| Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants | | Journal of the science of food and agriculture |
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| Effect of solid content and sugar combinations on the quality of soymilk-based yogurt | | Journal of food processing and preservation |
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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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| Improving postharvest quality of table grape cv. Rish Baba using Thymus kotschyanus and Carum copticum essential oils | | Journal of food safety |
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| Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” | | Food microbiology |
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| Effect of thermal treatment on physicochemical composition and sensory qualities, including 'foxy' methyl anthranilate of interspecific variety Golden Muscat (Vitis vinifera x Vitis labrusca) fortified wine made in Taiwan | | Journal of the science of food and agriculture |
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| Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles | | Applied biochemistry and biotechnology |
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| Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates | | Food microbiology |
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| Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability | | Meat science |
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| Purification and some properties of an extracellular acid protease from Aspergillus clavatus | | World journal of microbiology and biotechnology |
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| Effect of cultivar and roasting technique on sensory quality of Bierzo roasted pepper | | Journal of the science of food and agriculture |
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| Sensory profiling of changes in wheat and whole wheat bread during a prolonged period of storage | | Journal of sensory studies |
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| Time–intensity analysis and acceptance test for traditional and light vanilla ice cream | | Food research international |
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| Stabilization of linseed oil with vitamin E, butylated hydroxytoluene and lipid encapsulation affects fillet lipid composition and sensory characteristics when fed to rainbow trout | | Animal feed science and technology |
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| Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation | | Food research international |
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| Consumer evaluation of milk authenticity explained both by consumer background characteristics and by product sensory descriptors | | Journal of sensory studies |
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| Effect of milk pasteurization on flavor properties of seven commercially available French cheese types | | Journal of sensory studies |
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| Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks | | Meat science |
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| Vacuum frying process of gilthead sea bream (Sparus aurata) fillets | | Innovative food science and emerging technologies |
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| Effect of ethylene and 1-methylcyclopropene on bitter compounds in carrots (Daucus carota L.) | | Postharvest biology and technology |
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| Performance evaluation of a power operated decorticator for producing white pepper from black pepper | | Journal of food process engineering |
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| Removal of off-flavors from sea tangle (Laminaria japonica) extract by fermentation with Aspergillus oryzae | | Bioresource technology |
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| Dark chocolate acceptability: influence of cocoa origin and processing conditions | | Journal of the science of food and agriculture |
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| Effect of POX3 gene disruption using self-cloning CRF1 cassette in Yarrowia lipolytica on the γ-decalactone production | | World journal of microbiology and biotechnology |
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| Beef stock reduction with red wine – Effects of preparation method and wine characteristics | | Food chemistry |
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| Sheep and goat's dairy products from South America: Microbiota and its metabolic activity | | Small ruminant research |
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| A two‐step controlled lactic fermentation of cabbage for improved chemical and microbiological qualities | | Journal of food quality |
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| Simplified lexicon to describe flavor characteristics of western European cheeses | | Journal of sensory studies |
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| Evolution of quality parameters during red wine dealcoholization by osmotic distillation | | Food chemistry |
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| Drying of thyme (thymus vulgaris l.) and selection of a suitable thin-layer drying model | | Journal of food processing and preservation |
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| Biocatalysis in lipid modification, Greifswald 19–21 September 2012 | | European journal of lipid science and technology |
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| Study of electrohydrodynamic (ehd) drying technique for shrimps | | Journal of food processing and preservation |
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| Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation | | International journal of food science and technology |
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| A New cleaner production technique of pickle mustard tuber at low salinity by lactic acid bacteria | | Journal of food process engineering |
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| Cryoprotective effects of trehalose on grass carp (ctenopharyngodon idellus) surimi during frozen storage | | Journal of food processing and preservation |
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| Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters | | International journal of food microbiology |
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| Efficacy of a single oral administration of milbemycin oxime against natural infections of Ancylostoma braziliense in dogs | | Veterinary parasitology |
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| Inhibition of Bacillus cereus growth by bacteriocin producing Bacillus subtilis isolated from fermented baobab seeds (maari) is substrate dependent | | International journal of food microbiology |
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| Separation of aromatics compounds during the clarification of lemon juice by cross-flow filtration | | Industrial crops and products |
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| From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review | | Journal of food engineering |
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