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| Effects of dietary inulin, statin, and their co-treatment on hyperlipidemia, hepatic steatosis and changes in drug-metabolizing enzymes in rats fed a high-fat and high-sucrose diet | | Nutrition and metabolism |
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| Adhesion of food powders with nonelectrostatic and electrostatic coating | | Journal of food process engineering |
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| Real Time PCR to detect hazelnut allergen coding sequences in processed foods | | Food chemistry |
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| Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber | | Lebensmittel-Wissenschaft |
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| Physicochemical and nutritional properties of reduced-caloric density high-fibre breads | | Lebensmittel-Wissenschaft |
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| Effects of trophism on nutritional and nutraceutical potential of wild edible mushrooms | | Food research international |
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| Potential response to supplementation of ewe lambs grazing natural pastures over winter | | Small ruminant research |
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| Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid | | Food chemistry |
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| Pigments profile in monovarietal virgin olive oils from various Italian olive varieties | | Food chemistry |
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| Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis | | Journal of animal science |
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| Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review | | Food and bioprocess technology |
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| Nutritional and textural studies on dietary fiber-enriched muffins and biscuits from cassava-based composite flours | | Journal of food quality |
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| Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread | | Food and bioprocess technology |
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| Modeling of preheat treatment optimization applied to fresh‐cut “rocha” pear | | Journal of food quality |
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| Water characteristics in cooked beef as influenced by ageing and high-pressure treatment—an NMR micro imaging study | | Meat science |
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| Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time | | Meat science |
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| Summer diet selection of snowshoe hares: a test of nutritional hypotheses | | Oikos |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| Validation of a Real-time PCR assay for fast and sensitive quantification of Brucella spp. in water buffalo milk | | Food control |
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| An updated review of Adansonia digitata: A commercially important African tree | | South African journal of botany |
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| Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb | | European food research and technology |
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| Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations | | European food research and technology |
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| In vitro estimations of the rate and extent of ruminal digestion of starch-rich feed fractions compared to in vivo data | | Animal feed science and technology |
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| Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach | | International journal of food science and technology |
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| THE Purification and antioxidative activities in d-galactose-induced aging mice of a water-soluble polysaccharide from cordyceps gunnii (berk.) berk. mycelium | | Journal of food biochemistry |
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| Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans | | Journal of food processing and preservation |
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| Vacuum-packed ripened sausages: evolution of volatile compounds during storage | | Journal of the science of food and agriculture |
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| Quantitative risk assessment for hazards that arise from non-proteolytic Clostridium botulinum in minimally processed chilled dairy-based foods | | Food microbiology |
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| Effect of erythritol on quality characteristics of reduced-calorie Danish cookies | | Journal of food quality |
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| Evaluation of Factors Influencing Microwave Osmotic Dehydration of Apples Under Continuous Flow Medium Spray (MWODS) Conditions | | Food and bioprocess technology |
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| Influence of bicarbonate salts, used against apple scab, on selected primary and secondary metabolites in apple fruit and leaves | | Scientia horticulturae |
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| Immobilization of Yarrowia lipolytica for Aroma Production from Castor Oil | | Applied biochemistry and biotechnology |
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| Performance and intestinal responses to dehulling and inclusion level of Australian sweet lupins (Lupinus angustifolius L.) in diets for weaner pigs | | Animal feed science and technology |
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| Determination of Synthetic Food Colorants in Water-Soluble Beverages Individually by HPLC and Totally by Ce(IV)-Oxidative Spectrophotometry | | Food analytical methods |
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| Pistachio nuts: composition and potential health benefits | | Nutrition reviews |
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| Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages | | Meat science |
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| Effect of different supplements on bioprocessing of wheat straw by Phlebia brevispora: Changes in its chemical composition, in vitro digestibility and nutritional properties | | Bioresource technology |
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| The prevalence of PSE characteristics in pork and cooked ham — Effects of season and lairage time | | Meat science |
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| Participation of atp-related compounds in the change of antioxidant capacity with the deterioration of swordtip squid (loligo edulis) | | Journal of food biochemistry |
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| Overexpression of GhSusA1 increases plant biomass and improves cotton fiber yield and quality | | Plant biotechnology journal |
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