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| Effect of a probiotic bacterium Bacillus circulans PB7 in the formulated diets: on growth, nutritional quality and immunity of Catla catla (Ham.) | | Fish physiology and biochemistry |
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| Evaluation of antioxidant capacity and aroma quality of anthograin liqueur | | Food chemistry |
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| Stabilizing flaxseed oil with individual antioxidants and their mixtures | | European journal of lipid science and technology |
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| Effects of increasing supplementation levels of rice bran on milk production and fatty acid composition of milk in Saanen dairy goats | | Animal production science |
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| Consuming polydextrose in a mid-morning snack increases acute satiety measurements and reduces subsequent energy intake at lunch in healthy human subjects | | Appetite |
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| High hydrostatic pressure effect on saccharomyces cerevisiae, escherichia coli and listeria innocua in pear nectar | | Journal of food quality |
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| Correlation between ileal digestibility of amino acids and chemical composition of soybean meals in broilers at 21 days of age | | Animal feed science and technology |
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| Time of day at harvest affects the expression of chlorophyll degrading genes during postharvest storage of broccoli | | Postharvest biology and technology |
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| Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats | | Journal of cereal science |
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| Nutritious crops producing multiple carotenoids – a metabolic balancing act | | Trends in plant science |
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| Evaluation of the antioxidant activity of essential oils from caper (capparis spinosa) and sea fennel (crithmum maritimum) by different methods | | Journal of food biochemistry |
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| The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period | | Small ruminant research |
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| Metabolism of SO2 binding compounds by Oenococcus oeni during and after malolactic fermentation in white wine | | International journal of food microbiology |
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| Optimization of baker's yeast drying in industrial continuous fluidized bed dryer | | Food and bioproducts processing |
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| UV-B-mediated flavonoid synthesis in white asparagus (Asparagus officinalis L.) | | Food research international |
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| Purification and characterization of bacteriocin from weissella paramesenteroides dfr-8, an isolate from cucumber (cucumis sativus) | | Journal of food biochemistry |
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| Identification of 18S ribosomal DNA genotype of Acanthamoeba from hot spring recreation areas in the central range, Taiwan | | Journal of hydrology |
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| Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar | | Lebensmittel-Wissenschaft |
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| Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine | | Applied and environmental microbiology AEM |
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| Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles | | Food chemistry |
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| Improvement of growth and nitrogen utilization in sheep using sugar beet pulp treated with Trichoderma reesei or urea | | Tropical plant biology |
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| Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit | | Innovative food science and emerging technologies |
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| Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter | | Poultry science |
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| Supranutritional selenium level affects fatty acid composition and oxidative stability of chicken breast muscle tissue | | Journal of animal physiology and animal nutrition |
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| Systematic qualitative and quantitative assessment of anthocyanins, flavones and flavonols in the petals of 108 lotus (Nelumbo nucifera) cultivars | | Food chemistry |
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| Chemical composition and functional characterisation of commercial pumpkin seed oil | | Journal of the science of food and agriculture |
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| Partial replacement of fish meal with peanut meal in practical diets for the Pacific white shrimp, Litopenaeus vannamei | | Aquaculture research |
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| pc8.1, a major QTL for pigment content in pepper fruit, is associated with variation in plastid compartment size | | Planta |
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| Ruminal dynamics of ad libitum feeding in buffalo bulls receiving different level of rumen degradable protein | | Livestock science |
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| Evaluation of Enzyme Activity and Fiber Content of Soybean Cotyledon Fiber and Distiller’s Dried Grains with Solubles by Solid State Fermentation | | Applied biochemistry and biotechnology |
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| Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt | | International dairy journal |
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| Application of edible starch‐based coating including glycerol plus oleum nigella on arils from long‐stored whole pomegranate fruits | | Journal of food processing and preservation |
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| A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices | | Postharvest biology and technology |
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| Optimisation of a model food mixture using response surface methodology to evaluate the anti‐adhesive properties of cooking materials | | International journal of food science and technology |
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| A comparison of indexing methods to evaluate quality of soils: the role of soil microbiological properties | | Soil research |
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| Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack | | International journal of food microbiology |
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| Investigation of the nutritional requirements of Australian snapper Pagrus auratus (Bloch & Schneider 1801): digestibility of gelatinized wheat starch and clearance of an intra-peritoneal injection of d-glucose | | Aquaculture research |
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| Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles | | Journal of food quality |
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| Evaluation of floral honey for inhibition of polyphenol oxidase-mediated browning, antioxidant and antimicrobial activities | | Journal of food biochemistry |
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| Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products | | Applied microbiology and biotechnology |
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