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| Study of the suitability of two hop cultivars for making herb liqueurs: volatile composition, sensory analysis, and consumer study | | European food research and technology |
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| Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat? | | Journal of the science of food and agriculture |
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| The suitability of three Galia melon cultivars and different types of cuts for the fresh‐cut industry | | Journal of the science of food and agriculture |
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| Optimisation of supercritical carbon dioxide extraction of essential oil of flowers of tea (Camellia sinensis L.) plants and its antioxidative activity | | Journal of the science of food and agriculture |
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| Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction | | Dairy science and technology |
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| Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions | | Food and bioprocess technology |
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| Removal of Higher Fatty Acid Esters from Taiwanese Rice-Spirits by Nanofiltration | | Food and bioprocess technology |
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| Comparison of the onion plant (allium cepa) and onion tissue culture: i. alliinase activity and flavour precursor compounds | | new phytologist |
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| Headspace volatile components of Canadian grown low‐tannin faba bean (Vicia faba L.) genotypes | | Journal of the science of food and agriculture |
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| Low‐Dose Irradiation Can be Used as a Phytosanitary Treatment for Fresh Table Grapes | | Journal of food science |
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| The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate | | Journal of food science |
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| Nitrate accumulation, yield and leaf quality of turnip greens in response to nitrogen fertilisation | | Nutrient cycling in agroecosystems |
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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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| Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates | | Journal of food science |
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| Volatile component analysis of commercially milled head and broken rice | | Journal of food science |
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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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| QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | | Journal of food process engineering |
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| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
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| Beer identity in Denmark | | Food quality and preference |
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| Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in Bourbon whiskey and oak-matured red wines | | Journal of agricultural and food chemistry |
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| Perception of flavour in standardised fruit pulps with additions of acids or sugars | | Food quality and preference |
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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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| Beer astringency assessed by time-intensity and quantitative descriptive analysis: Influence of pH and accelerated aging | | Food quality and preference |
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| Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale | | Meat science |
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| Dry aging of beef in a bag highly permeable to water vapour | | Meat science |
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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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| Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages | | International journal of food microbiology |
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| Effects of soaking conditions on the antioxidant potentials of oolong tea | | Journal of food composition and analysis |
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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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| A novel two-stage process for the production of enzyme-modified cheese | | Food research international |
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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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| Use of activated carbon inside modified atmosphere packages to maintain tomato fruit quality during cold storage | | Journal of agricultural and food chemistry |
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| Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine | | Journal of agricultural and food chemistry |
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| Technical and economical evaluation of an integrated membrane process capable both to produce an aroma concentrate and to reject clean water from shrimp cooking juices | | Journal of food engineering |
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| Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality | | Food chemistry |
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| Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods | | Meat science |
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| Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality | | Meat science |
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