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| Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production | | World journal of microbiology and biotechnology |
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| Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro‐climatic zones of Himachal Pradesh, India | | Journal of the science of food and agriculture |
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| Growth of Aerobic Ripening Bacteria at the Cheese Surface Is Limited by the Availability of Iron | | Applied and environmental microbiology AEM. |
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| Influence of shade on flavonoid biosynthesis in tea (Camellia sinensis (L.) O. Kuntze) | | Scientia horticulturae |
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| Evolution of Cinnamate/p-Coumarate Carboxyl Methyltransferases and Their Role in the Biosynthesis of Methylcinnamate | | The plant cell |
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| Effect of packing materials and storage time on volatile compounds in tea processed from flowers of black elder (Sambucus nigra L.) | | European food research and technology |
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| Subcritical water extraction of essential oils from zataria multiflora boiss | | Journal of food process engineering |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) | | Postharvest biology and technology |
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| Exploration of Vanilla pompona from the Peruvian Amazon as a potential source of vanilla essence: Quantification of phenolics by HPLC-DAD | | Food chemistry |
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| A taxonomic and ecological overview of cheese fungi | | International journal of food microbiology |
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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen Storage | | Journal of food science |
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| Fungal aryl-alcohol oxidase: a peroxide-producing flavoenzyme involved in lignin degradation | | Applied microbiology and biotechnology |
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| Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3α-androstenol and 3β-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation products | | Food chemistry |
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| Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives | | Food and bioprocess technology |
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| Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability | | Applied biochemistry and biotechnology |
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| Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice | | Journal of food quality |
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| Geographic variation in floral scent of Echinopsis ancistrophora (Cactaceae); evidence for constraints on hawkmoth attraction | | Oikos |
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| Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus | | Lebensmittel-Wissenschaft |
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| N-3 enrichment of pork with fishmeal: Effects on production and consumer acceptability | | European journal of lipid science and technology |
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| Application of artificial neural networks in the geographical identification of coffee samples | | European food research and technology |
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| Effect of masking organoleptic properties of fat on diet self-selection by the sparid Diplodus puntazzo | | Aquaculture nutrition |
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| Quality and antioxidant properties of anka-enriched bread | | Journal of food processing and preservation |
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| Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage | | Food chemistry |
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| Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli | | Postharvest biology and technology |
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| Molecular Cloning and Expression Analysis of a Terpene Synthase Gene, HcTPS2, in Hedychium coronarium | | Plant molecular biology reporter |
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| Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana | | Applied and environmental microbiology AEM |
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| Present situation on the descriptive sensory analysis of bread | | Journal of sensory studies |
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| Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans | | Applied biochemistry and biotechnology |
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| Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage | | Food chemistry |
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| Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material | | Journal of the science of food and agriculture |
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| Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts | | Journal of food engineering |
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| Natural antioxidants in meat and poultry products | | Meat science |
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| Rheological and sensory quality of ready-to-bake Chapatti during frozen storage | | Journal of food quality |
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| Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds | | Applied microbiology and biotechnology. |
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| Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water | | Food chemistry |
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| The effect of yeast extract addition on quality of fermented sausages at low NaCl content | | Meat science |
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| Fatty acid composition and sensory properties of Wels catfish (Silurus glanis) hot smoked with different sawdust materials | | International journal of food science and technology |
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| Potential of Spanish sour–sweet pomegranates (cultivar C25) for the juice industry | | Food science and technology international |
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