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| Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production | | International journal of food microbiology |
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| Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon | | International journal of food microbiology |
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| Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum | | Food hydrocolloids |
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| Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics | | Food hydrocolloids |
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| A rheological characterization of semi-solid dairy systems | | 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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| Evaluation of dietary l-carnitine or garlic powder on growth performance, dry matter and nitrogen digestibilities, blood profiles and meat quality in finishing pigs | | Animal feed science and technology |
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| Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk | | International dairy journal |
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| Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches | | International dairy journal |
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| Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability | | Food chemistry |
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| Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar) | | Food chemistry |
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| Analysis of azaarenes in pan fried meat and its gravy by liquid chromatography with fluorescence detection | | Food chemistry |
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| Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics | | Food chemistry |
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| Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk | | Innovative food science and emerging technologies |
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| Prevalence of bovine viral diarrhoea virus antibodies in bulk tank milk of industrial dairy cattle herds in suburb of Mashhad-Iran | | Preventive veterinary medicine |
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| Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1°C) storage | | Meat science |
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| Development and validation of a probabilistic second-order exposure assessment model for Escherichia coli O157:H7 contamination of beef trimmings from Irish meat plants | | Meat science |
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| Biomechanical and microbiological changes in natural hog casings treated with ozone | | Meat science |
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| Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED | | Meat science |
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| Discrimination of adult steers (oxen) and young cattle ground meat samples by near infrared reflectance spectroscopy (NIRS) | | Meat science |
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| Effect of the inoculation of a starter culture and vacuum packaging (during resting stage) on the appearance and some microbiological and physicochemical parameters of dry-cured ham | | Meat science |
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| Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat | | Meat science |
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| Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo) | | Meat science |
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| Energy supply patterns for finishing steers: Feed conversion efficiency, components of bodyweight gain and meat quality | | Meat science |
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| Relative Validity of the Iowa Fluoride Study Targeted Nutrient Semi-Quantitative Questionnaire and the Block Kids' Food Questionnaire for Estimating Beverage, Calcium, and Vitamin D Intakes by Children | | Journal of the American Dietetic Association |
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| Risky Eating Behaviors of Young Adults--Implications for Food Safety Education | | Journal of the American Dietetic Association |
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| Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese | | International journal of food microbiology |
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| Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology | | International journal of food microbiology |
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| Prevalence of Listeria species in food products in Isfahan, Iran | | International journal of food microbiology |
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| Sorption and thermal properties of dried egg whites | | Journal of food engineering |
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| Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology | | Journal of food engineering |
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| High pressure destruction kinetics of Escherichia coli (O157:H7) and Listeria monocytogenes (Scott A) in a fish slurry | | Journal of food engineering |
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| Effect of superheated steam on the inactivation of Listeria innocua surface-inoculated onto chicken skin | | Journal of food engineering |
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| Extraction optimization and properties of collagen from yellowfin tuna (Thunnus albacares) dorsal skin | | Food hydrocolloids |
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| Formulating polymeric gels simulating soft cheeses' texture | | Food hydrocolloids |
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| Gas chromatography-olfactometry in food flavour analysis | | Journal of chromatography |
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| A new hydrophilic interaction liquid chromatography tandem mass spectrometry method for the simultaneous determination of seven biogenic amines in cheese | | Journal of chromatography |
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| Quantification of dry matter % and liquid leakage in Atlantic cod (Gadus morhua) using computerised X-ray tomography (CT) | | Aquaculture |
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| Dietary fat level modifies the expression of hepatic genes in juvenile rainbow trout (Oncorhynchus mykiss) as revealed by microarray analysis | | Aquaculture |
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| Oyster shell-meat sensor | | Aquacultural engineering |
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