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| Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology | | International journal of food science and technology |
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| Application of genetic algorithm for optimization of vegetable oil hydrogenation process | | Journal of food engineering |
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| Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing | | European food research and technology |
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| Optimisation of microwave digestion for determination of Fe, Zn, Mn and Cu in various legumes by flame atomic absorption spectrometry | | Journal of the science of food and agriculture |
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| Determination of Al(III) activation conditions for white bentonite used for cottonseed oil bleaching by robust design | | Journal of the science of food and agriculture |
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| A new technology for extraction and purification of proanthocyanidins derived from sea buckthorn bark | | Journal of the science of food and agriculture |
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| Optimum operating conditions for brewer's spent grain soda pulping | | Carbohydrate polymers |
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| Glycation of caseinate by fructose and fructo-oligosaccharides during controlled heat treatment in the 'dry' state | | Journal of the science of food and agriculture |
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| Functional properties of caseinate glycoconjugates prepared by controlled heating in the 'dry' state | | Journal of the science of food and agriculture |
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| Optimal cooking time of noodles related to their notch sensitivity | | Journal of texture studies |
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| Evaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes | | Journal of the science of food and agriculture |
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| Expressing the equivalence of non-isothermal and isothermal heat sterilization processes | | Journal of the science of food and agriculture |
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| Gel-forming ability of surimi from grass carp (Ctenopharyngodon idellus): influence of heat treatment and soy protein isolate | | Journal of the science of food and agriculture |
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| Effects of NaCl concentration on salting-in and dilution during salting-out on soy protein fractionation | | Journal of food science |
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| Pulsed high pressure treatment for the inactivation of Saccharomyces cerevisiae: The effect of process parameters | | Journal of food engineering |
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| Model based process design of the combined high pressure and mild heat treatment ensuring safety and quality of a carrot simulant system | | Journal of food engineering |
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| Evaluation of the optimal cooking time of rice by using FT-NIR spectroscopy and an electronic nose | | Journal of cereal science |
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| Purification of wheat flour high-molecular-weight glutenin subunits by fast protein liquid chromatography | | Journal of cereal science |
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| Comparing sensory methods for the optimisation of mango gel snacks | | Food quality and preference |
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| Performance of agency-managed and farmer-managed irrigation systems: A comparative case study at Chitwan, Nepal | | Irrigation and drainage systems |
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| Optimising the adjustment of label-recommended dose rate for orchard spraying | | Crop protection |
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| Evaluation and standardisation of small-scale canning methods for small white beans (Phaseolus vulgaris L.) canned in tomato sauce | | Journal of the science of food and agriculture |
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| Liquid sourdough fermentation: Industrial application perspectives | | Food microbiology |
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| Sourdough products for convenient use in baking | | Food microbiology |
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| Macro-structural characterisation of palm fruit at different processing conditions | | Journal of food engineering |
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| Optimization of microwave frying of potato slices by using Taguchi technique | | Journal of food engineering |
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| Comparative analysis of the oil and supercritical CO2 extract of Artemisia sieberi | | Journal of food engineering |
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| Optimization of osmotic dehydration of potato using response surface methodology | | Journal of food engineering |
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| Optimizing efficiency of height modeling for extensive forest inventories | | Canadian journal of forest research |
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| Analysis of the heat and mass transfer during coffee batch roasting | | Journal of food engineering |
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| Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology | | International journal of food science and technology |
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| Optimization of pulsed microwave heating | | Journal of food engineering |
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| Convective drying characteristics of azarole red (Crataegus monogyna Jacq.) and yellow (Crataegus aronia Bosc.) fruits | | Journal of food engineering |
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| Application of response surface methodology for the optimization of oxidants in wheat flour | | Food chemistry |
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| Method development for the determination of manganese in wheat flour by slurry sampling flame atomic absorption spectrometry | | Food chemistry |
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| An improved LC-MS/MS method for the quantitation of acrylamide in processed foods | | Food chemistry |
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| Determination of Cd, Cu, and Zn in fish and mussel by AAS after ultrasound-assisted acid leaching extraction | | Food chemistry |
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| Supercritical carbon dioxide extraction of cottonseed oil | | Journal of food engineering |
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| A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing | | Journal of food engineering |
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| Studies on the extracting technical conditions of inulin from Jerusalem artichoke tubers | | Journal of food engineering |
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