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| Carotenoid retention and sensory characteristics of selected vegetables prepared by induction stir-frying | | Journal of food quality |
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| UV-B-induced changes of volatile metabolites and phenolic compounds in blueberries (Vaccinium corymbosum L.) | | Food chemistry |
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| A fermented meat model system for studies of microbial aroma formation | | Meat science |
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| Early leaf removal impact on volatile composition of Tempranillo wines | | Journal of the science of food and agriculture |
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| Storage stability of clarified banana juice fortified with inulin and oligofructose | | Journal of food processing and preservation |
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| Sensory and rheological characterization of low-fat stirred yogurt | | Journal of texture studies |
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| A novel homodimeric geranyl diphosphate synthase from the orchid Phalaenopsis bellina lacking a DD(X)₂₋₄D motif | | The plant journal |
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| Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage | | Lebensmittel-Wissenschaft |
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| Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea) | | Food control |
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| Influence of cultivar and process conditions on crispness of osmo‐air‐dried apple chips | | Journal of food process engineering |
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| Evaluation of the antioxidant and cytoprotective properties of the exotic fruit Annona cherimola Mill. (Annonaceae) | | Food research international |
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| Sensory and nutritional quality of the apple snacks prepared by vacuum impregnation process | | Journal of food quality |
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| Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil | | European journal of lipid science and technology |
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| Fish oil - from the bad and the ugly to the precious and good | | European journal of lipid science and technology |
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| Influence of malaxation conditions on characteristic qualities of olive oil | | Food chemistry |
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| A Comparative Study of Stout Beer Batch Fermentation Using Free and Microencapsulated Yeasts | | Food and bioprocess technology |
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| Sensory characteristics of ezine cheese | | Journal of sensory studies |
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| The effect of soybean oil containing stearidonic acid on growth performance, n-3 fatty acid deposition and sensory characteristics of pacific white shrimp (Litopenaeus vannamei) | | Aquaculture nutrition |
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| Effect of packaging techniques on shelf life of brown peda, a milk-based confection | | Lebensmittel-Wissenschaft |
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| Heterocyclic nitrogenous pollutants in the environment and their treatment options - An overview | | Bioresource technology |
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| Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles | | Lebensmittel-Wissenschaft |
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| Antioxidant properties of ethanolic and hot water extracts from the rhizome of curcuma aromatica | | Journal of food biochemistry |
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| Salt substitution in surimi seafood and its effects on instrumental quality attributes | | Lebensmittel-Wissenschaft |
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| How does pattern of feeding and rate of nutrient delivery influence conditioned food preferences | | Oecologia |
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| Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations | | European food research and technology |
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| The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages | | Meat science |
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| Effect of packaging materials on the quality of iron-fortified wholemeal flour during storage | | Journal of food processing and preservation |
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| Scent and the single male: ring-tailed lemurs produce honest signals | | Molecular ecology |
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| Xanthohumol, a chalcon derived from hops, inhibits hepatic inflammation and fibrosis | | Molecular nutrition and food research |
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| An assessment of liking for sugars using the estimated daily intake scale | | Appetite |
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| Oxidative stress in the subantarctic false king crab Paralomis granulosa during air exposure and subsequent re-submersion | | Aquaculture |
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| Ideal and relative sweetness of high intensity sweeteners in mango nectar | | International journal of food science and technology |
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| Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates | | World journal of microbiology and biotechnology |
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| Interaction between amino acid degradation, sensory attributes and lipid peroxidation in wheat rolls | | European journal of lipid science and technology |
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| Preparation and characterisation of selenium-enriched mushroom aqueous enzymatic extracts (MAEE) obtained from the white button mushroom (Agaricus bisporus) | | Food chemistry |
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| Influence of social dominance on production, welfare and the quality of meat from beef bulls | | Meat science |
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| Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines | | Lebensmittel-Wissenschaft |
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| Contribution to the characterisation of honey-based Sardinian product abbamele: Volatile aroma composition, honey marker compounds and antioxidant activity | | Food chemistry |
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| Simulating the Degradation of Odor Precursors in Primary and Waste-Activated Sludge During Anaerobic Digestion | | Applied biochemistry and biotechnology |
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| Function of defensive volatiles in pedunculate oak (Quercus robur) is tricked by the moth Tortrix viridana | | Plant, cell and environment |
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