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| Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms | | Food chemistry |
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| Fisheries in southern Brazil: a comparison of their management and sustainability | | Zeitschrift fur angewandte Ichthyologie |
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| Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream | | Journal of food biochemistry |
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| Efficacy of freezing, frozen storage and edible antimicrobial coatings used in combination for control of Listeria monocytogenes on roasted turkey stored at chiller temperatures | | Food microbiology |
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| Effects of glycerol on water properties and steaming performance of prefermented frozen dough | | Journal of cereal science |
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| Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage | | Journal of food processing and preservation |
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| Effect of freezing temperature and warming rate on dendrite break-up when freezing ice cream mix | | International dairy journal |
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| Effect of Freezing Technology and Storage Conditions on Folate Content in Selected Vegetables | | Plant foods for human nutrition |
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| Do Trends in Physical Activity, Sedentary, and Dietary Behaviors Support Trends in Obesity Prevalence in 2 Border Regions in Texas | | Journal of nutrition education and behavior |
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| Gel-forming ability of common carp fish (cyprinus carpio) meat: effect of freezing and frozen storage | | Journal of food biochemistry |
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| Use of Enzymes to Minimize Dough Freezing Damage | | Food and bioprocess technology |
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| Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption | | International journal of food science and technology |
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| Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration | | Journal of the science of food and agriculture |
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| Structuring dairy systems through high pressure processing | | Journal of food engineering |
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| Specialty products made from goat milk | | Small ruminant research |
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| Ice crystal interspacing in frozen foods | | Journal of food engineering |
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| Source diversity of toxoplasma gondii infection during meal preparation | | Journal of food safety |
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| Extraction and characterization of polyphenol oxidase in pawpaw (asimina triloba) fruit | | Journal of food biochemistry |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Gamma irradiation on frozen and packaged headed shrimp | | Journal of food quality |
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| Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread | | Food hydrocolloids |
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| Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products | | Journal of food process engineering |
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| Effect of different technological and culinary treatments on iron retention, nutritional density and recommended dietary intake in fourteen vegetable species | | International journal of food science and technology |
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| Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study | | Food chemistry |
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| Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat | | Journal of food engineering |
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| Development of Australian portion size photographs to enhance self-administered online dietary assessments for adults | | Nutrition and dietetics |
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| Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans | | Journal of food science |
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| Effect of Washing on the Texture and Microstructure of Frozen Fish Mince | | Journal of food science |
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| Frozen Foods Treated by Pressure Shift Freezing: Proteins and Enzymes | | Journal of food science |
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| Time–intensity analysis and acceptance test for traditional and light vanilla ice cream | | Food research international |
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| Fat structure in ice cream: A study on the types of fat interactions | | Food hydrocolloids |
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| Scouting the application of sourdough to frozen dough bread technology | | Journal of cereal science |
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| An improvement in the immersion freezing process for frozen dough via ultrasound irradiation | | Journal of food engineering |
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| Comparison of freezing and thawing treatments on muscle properties of whiteleg shrimp (litopenaeus vannamei) | | Journal of food biochemistry |
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| Instrumental and sensory evaluation of cooked pasta during frozen storage | | International journal of food science and technology |
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| Improving the storage stability of Bifidobacterium breve in low pH fruit juice | | International journal of food microbiology |
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| Influence of frozen period on the proximate composition and microbiological quality of nile tilapia fish (oreochromis niloticus) | | Journal of food processing and preservation |
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| Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves | | Journal of the science of food and agriculture |
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| Preservation of oreochromis niloticus fish using frozen green tea extract: impact on biochemical, microbiological and sensory characteristics | | Journal of food processing and preservation |
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| Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt | | Journal of food engineering |
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