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| Optimisation of the peracetic acid washing disinfection of fresh‐cut strawberries based on microbial load reduction and bioactive compounds retention | | International journal of food science and technology |
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| The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid (Illex coindetii) | | International journal of food science and technology |
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| Grape brandy production, composition and sensory evaluation | | Journal of the science of food and agriculture |
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| Sliced Bread Preservation through Oregano Essential Oil‐Containing Sachet | | Journal of food process engineering |
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| The effect of Fusarium verticilliodes on oviposition behaviour and bionomics of lepidopteran and coleopteran pests attacking the stem and cobs of maize in West Africa | | Entomologia experimentalis et applicata |
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| Combining bacterial blight resistance and Basmati quality characteristics by phenotypic and molecular marker-assisted selection in rice | | Molecular breeding |
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| Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder | | Journal of food science |
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| Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent | | Journal of food science |
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| Characterization of pasteurized fluid milk shelf-life attributes | | Journal of food science |
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| Pulsed electric field processing of beer: microbial, sensory, and quality analyses | | Journal of food science |
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| Sensory, physical, chemical and microbiological changes in European sea bass (Dicentrarchus labrax) fillets packed under modified atmosphere/air or prepared from whole fish stored in ice | | International journal of food science and technology |
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| Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages | | European food research and technology |
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| Effects of ozonation on microbiological, chemical and sensory attributes of vacuum-packaged rainbow trout stored at 4 +/- 0.5°C | | European food research and technology |
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| The impact of sulphur dioxide and oxygen on the behaviour of 2-furaldehyde in beer: an industrial approach | | International journal of food science and technology |
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| Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models | | Food quality and preference |
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| Characterization of aroma compounds of Chinese Wuliangye and Jiannanchun liquors by aroma extract dilution analysis | | Journal of agricultural and food chemistry |
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| Quantitative studies, taste reconstitution, and omission experiment on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.) | | Journal of agricultural and food chemistry |
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| The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham | | Food microbiology |
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| Quantitative and qualitative studies on the bacteriological quality of Indian white shrimp (Penaeus indicus) stored in dry ice | | Food microbiology |
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| Correlations between growth parameters of spoilage micro-organisms and shelf-life of pork stored under air and modified atmosphere at -2, 4 and 10 °C | | Food microbiology |
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| Dry aging of beef in a bag highly permeable to water vapour | | Meat science |
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| Toxicity effects of fungicide residues on the wine-producing process | | Food microbiology |
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| Elimination of Escherichia coli O157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate | | Applied and environmental microbiology |
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| Carnobacterium species: effect of metabolic activity and interaction with Brochothrix thermosphacta on sensory characteristics of modified atmosphere packed shrimp | | Journal of agricultural and food chemistry |
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| A survey of glycosidase activities of commercial wine strains of Oenococcus oeni | | International journal of food microbiology |
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| Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages | | International journal of food microbiology |
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| The role and application of enterococci in food and health | | International journal of food microbiology |
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| Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results | | Food microbiology |
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| The comparative ability of four isolates of Bacillus subtilis to ferment soybeans into dawadawa | | International journal of food microbiology |
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| Functional meat starter cultures for improved sausage fermentation | | International journal of food microbiology |
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| Colour and textural attributes of sucuk during ripening | | Meat science |
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| Effect of different treatment processes and preservation methods on the quality of truffles: I. Conventional methods (drying/freezing) | | Journal of food processing and preservation |
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| The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application | | Journal of agricultural and food chemistry |
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| Sensory properties of probiotic yogurt is comparable to standard yogurt | | Nutrition research |
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| Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat's milk | | Food chemistry |
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| Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C | | European food research and technology |
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| Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores | | European food research and technology |
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| Lactic acid bacteria as protective cultures against Listeria spp. on cold-smoked salmon | | European food research and technology |
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| Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used | | European food research and technology |
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| Quality of Norway lobster (Nephrops norwegicus) treated with a 4-hexylresorcinol-based formulation | | European food research and technology |
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