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| Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan | | Journal of the science of food and agriculture |
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| Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk | | Food and bioprocess technology |
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| Effect of barley flour blending on functional, baking and organoleptic characteristics of high-fiber rusks | | Journal of food processing and preservation |
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| Effect of ultrasound alone or ultrasound coupled with CO₂ on the chemical composition, cheese-making properties and sensory traits of raw milk | | Innovative food science and emerging technologies |
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| Dealcoholizing wine by membrane separation processes | | Innovative food science and emerging technologies |
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| Accelerated solvent extraction and fractioned extraction to obtain the curcuma longa volatile oil and oleoresin | | Journal of food process engineering |
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| Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives | | Lebensmittel-Wissenschaft |
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| Investigations of dry matter and fat content in carp species smoked by hot and cold methods | | Aquaculture international |
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| The impact of processing on the profile of volatile compounds in sesame oil | | European journal of lipid science and technology |
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| Storage time study of sugar-free and reduced calorie milk chocolates | | Journal of food quality |
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| Contribution of irrigation and cultivars to volatile profile and sensory attributes of selected virgin olive oils produced in Tunisia | | International journal of food science and technology |
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| Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction | | International journal of food science and technology |
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| On the non-enzymatic liberation of limonin and C₁₇-epilimonin from limonin-17-β-d-glucopyranoside in orange juice | | European food research and technology |
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| Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel | | Journal of the science of food and agriculture |
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| Heat penetration characteristics of smoked tuna in oil and brine in retort pouches at different rotational speeds | | Journal of food processing and preservation |
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| The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat | | Food and bioprocess technology |
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| Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea | | Industrial crops and products |
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| Deodorization optimization of Camelina sativa oil: Oxidative and sensory studies | | European journal of lipid science and technology |
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| Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times | | Meat science |
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| Development of low-density polyethylene films with lemon aroma | | Lebensmittel-Wissenschaft |
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| Optimization of parameters of the ‘Virtual Fruit’ model to design peach genotype for sustainable production systems | | European journal of agronomy |
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| Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules | | International journal of food science and technology |
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| Sensory profiles and hexanal content of cracker-coated and roasted peanuts stored under different temperatures | | Journal of food processing and preservation |
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| Development of Industrial Brewing Yeast with Low Acetaldehyde Production and Improved Flavor Stability | | Applied biochemistry and biotechnology |
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| Antioxidant activities of black cumin (nigella sativa l.) seeds cultivating in different regions of turkey | | Journal of food biochemistry |
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| The hepatopancreas enzymes of the crustaceans Munida and their potential application in cheese biotechnology | | Lebensmittel-Wissenschaft |
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| Mandarin flavor and aroma volatile composition are strongly influenced by holding temperature | | Postharvest biology and technology |
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| A genetic map of melon highly enriched with fruit quality QTLs and EST markers, including sugar and carotenoid metabolism genes | | Theoretical and applied genetics |
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| Thermal pasteurization requirements for the inactivation of Salmonella in foods | | Food research international |
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| Relation between volatile composition, ellagitannin content and sensory perception of oak wood chips representing different toasting processes | | European food research and technology |
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| Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field | | Innovative food science and emerging technologies |
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| Use of a controlled chlorine dioxide (CLO₂) release system in combination with modified atmosphere packaging (MAP) to control the growth of pathogens | | Journal of food quality |
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| Assessing the shapes and speech sounds that consumers associate with different kinds of chocolate | | Journal of sensory studies |
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| Mechanisms underlying the role of friction in oral texture | | Journal of texture studies |
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| Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine | | Journal of sensory studies |
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| Changes in soymilk quality as a function of composition and storage | | Journal of food quality |
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| Volatile profile of Atlantic shellfish species by HS-SPME GC/MS | | Food research international |
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| Physicochemical and flavor changes of fragrant banana (musa acuminata aaa group gross michel) during ripening | | Journal of food processing and preservation |
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| Effect of serving temperature on the sensory attributes of red and white wines | | Journal of sensory studies |
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| The sensitivity of Flemish citizens to androstenone: Influence of gender, age, location and smoking habits | | Meat science |
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