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| The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality | | Small ruminant research |
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| Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage | | Food chemistry |
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| Effect of casein and oat flour on physicochemical and oxidative processes of cooked chicken kofta | | Journal of food processing and preservation |
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| Identifying volatile compounds associated with sensory and fruit attributes in diploid Actinidia chinensis (kiwifruit) using multivariate analysis | | Euphytica |
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| Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage | | European food research and technology |
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| Long-term deficit and excess of irrigation influences quality and browning related enzymes and phenolic metabolism of fresh-cut iceberg lettuce (Lactuca sativaL.) | | Postharvest biology and technology |
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| Formulating a new passion fruit juice beverage with different sweetener systems | | Journal of sensory studies |
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| Training dogs on a scent platform for oestrus detection in cows | | Applied animal behaviour science |
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| Rapid enumeration of low numbers of moulds in tea based drinks using an automated system | | International journal of food microbiology |
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| Rapid and Simultaneous Analysis of Xanthines and Polyphenols as Bitter Taste Markers in Bakery Products by FT-NIR Spectroscopy | | Food analytical methods |
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| Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere | | Postharvest biology and technology |
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| Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat | | International journal of food microbiology |
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| LC–DAD–ESIMS/MS characterization of antioxidant and anticholinesterase constituents present in the active fraction from Persicaria hydropiper | | Lebensmittel-Wissenschaft |
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| Control of the potential health hazards of smoked fish by gamma irradiation | | International journal of food microbiology |
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| Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin | | Food chemistry |
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| Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue | | Journal of the science of food and agriculture |
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| Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production | | International journal of food microbiology |
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| Evolution of phenols and pigments in extra virgin olive oil from irrigated super‐intensive orchard | | European journal of lipid science and technology |
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| Chemical Identification of MHC-influenced Volatile Compounds in Mouse Urine. I: Quantitative Proportions of Major Chemosignals | | Journal of chemical ecology |
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| Physiological Stress Responses, Fecal Marking Behavior, and Reproduction in Wild European Pine Martens (Martes martes) | | Journal of chemical ecology |
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| Influence of some prefermentative treatments on aroma composition and sensory evaluation of white Godello wines | | Food chemistry |
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| Water vapor barrier and mechanical properties of paper-sodium caseinate and paper-sodium caseinate-paraffin wax films | | Journal of food biochemistry |
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| An Endophytic Phomopsis sp. Possessing Bioactivity and Fuel Potential with its Volatile Organic Compounds | | Microbial ecology |
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| Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream | | Journal of food biochemistry |
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| Analysis of volatile compounds in Polished-graded wheat flours using headspace sorptive extraction | | European food research and technology |
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| Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods | | Lebensmittel-Wissenschaft |
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| THE Effect of refrigerated storage on sensory profile and physical-chemical characteristics of minimally pasteurized orange juice | | Journal of food processing and preservation |
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| Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii | | International journal of food microbiology |
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| Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread | | International journal of food microbiology |
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| Dynamic QTL analysis of linolenic acid content in different developmental stages of soybean seed | | Theoretical and applied genetics |
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| Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine | | Journal of sensory studies |
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| Extensive metabolic cross-talk in melon fruit revealed by spatial and developmental combinatorial metabolomics | | The new phytologist |
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| Fertilisation and pesticides affect mandarin orange nutrient composition | | Food chemistry |
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| Spray‐drying encapsulation of citral in sucrose or trehalose matrices: physicochemical and sensory characteristics | | International journal of food science and technology |
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| Preferences and attitudes towards açaí-based products among North American consumers | | Food research international |
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| Antioxidants and shelf life of whole wheat bread | | Journal of cereal science |
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| Targeted metabolites analysis in wild Boletus species | | Lebensmittel-Wissenschaft |
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| Prediction of the sensory texture of a yam thick paste (amala) using instrumental and physicochemical parameters | | Journal of texture studies |
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| Stability of a phenol-enriched olive oil during storage | | European journal of lipid science and technology |
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| Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura | | World journal of microbiology and biotechnology |
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