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| Optimisation, by response surface methodology, of degree of hydrolysis and antioxidant and ACE-inhibitory activities of whey protein hydrolysates obtained with cardoon extract | | International dairy journal |
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| The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying | | Journal of food engineering |
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| Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling | | Food and bioprocess technology |
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| Development of a safer formulation of egg yolk cream: physicochemical and sensorial characteristics assessment | | Journal of food processing and preservation |
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| From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review | | Journal of food engineering |
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| Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory | | Food biophysics |
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| A novel chemiluminescence immunoassay of staphylococcal enterotoxin B using HRP-functionalised mesoporous silica nanoparticle as label | | Food chemistry |
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| Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk | | Food and bioprocess technology |
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| Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process | | Dairy science and technology |
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| Factors Affecting the Toxicity of Methylmercury Injected into Eggs | | Archives of environmental contamination and toxicology |
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| Toxic effects of neem-based insecticides on Pieris brassicae (Linn.) | | Crop protection |
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| Accelerated solvent extraction and fractioned extraction to obtain the curcuma longa volatile oil and oleoresin | | Journal of food process engineering |
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| Role of ceramic composites and microwave pulsing on efficient microwave processing of pork meat samples | | Food research international |
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| Lipid and fatty acid digestibility in Calanus copepod and krill oil by Atlantic halibut (Hippoglossus hippoglossus L.) | | Aquaculture |
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| Survival, growth and gonad development of triploid red sea bream, Pagrus major (Temminck et Schlegel): use of allozyme markers for ploidy and family identification | | Aquaculture research |
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| Evaluation of DNA extraction methods for Bacillus anthracis spores spiked to food and feed matrices at biosafety level 3 conditions | | International journal of food microbiology |
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| Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation | | Food chemistry |
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| Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel | | Journal of the science of food and agriculture |
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| Heat penetration characteristics of smoked tuna in oil and brine in retort pouches at different rotational speeds | | Journal of food processing and preservation |
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| Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy | | Lebensmittel-Wissenschaft |
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| Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules | | Food research international |
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| Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics | | International journal of food microbiology |
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| Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening | | International journal of food microbiology |
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| Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase | | Journal of food engineering |
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| PET trays coated with Citrus extract exhibit antioxidant activity with cooked turkey meat | | Lebensmittel-Wissenschaft |
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| Use of shrimp protein hydrolysate in Nile tilapia (Oreochromis niloticus, L.) feeds | | Aquaculture international |
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| Vitamin C levels in blood are influenced by polymorphisms in glutathione S-transferases | | European journal of nutrition |
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| Effect of water activity on physical properties of conjugated linoleic acid (cla) microcapsules | | Journal of food process engineering |
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| Extensive cross-disciplinary analysis of biological and chemical control of Calanus finmarchicus reproduction during an aldehyde forming diatom bloom in mesocosms | | Marine biology |
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| Ultrasound tests in a stirred vessel to evaluate the reconstitution ability of dairy powders | | Innovative food science and emerging technologies |
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| Optimization of glycerol effect on the mechanical properties and water vapor permeability of whey protein-methylcellulose films | | Journal of food process engineering |
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| Culture Conditions Determine the Balance between Two Different Exopolysaccharides Produced by Lactobacillus pentosus LPS26 | | Applied and environmental microbiology AEM |
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| Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream (Sparus aurata) Products | | Food and bioprocess technology |
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| Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat | | International dairy journal |
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| Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices | | Journal of food engineering |
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| Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules | | International journal of food science and technology |
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| Temporal aspects of yoghurt texture perception | | International dairy journal |
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| Disruption of zebrafish (Danio rerio) reproduction upon chronic exposure to TiO2 nanoparticles | | Chemosphere |
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| Antioxidant activities of black cumin (nigella sativa l.) seeds cultivating in different regions of turkey | | Journal of food biochemistry |
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| The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter | | Meat science |
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