(Click to View)
| Effect of landfill leachate on oxidative stress of brain structures and liver from rodents: Modulation by photoelectrooxidation process | | Ecotoxicology and environmental safety |
|
(Click to View)
| Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food | | Food and bioproducts processing |
|
(Click to View)
| Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4°C | | Innovative food science and emerging technologies |
|
(Click to View)
| Preparation of pickled product from anchovies (stolephorus sp.) and studies on quality changes during storage | | Journal of food processing and preservation |
|
(Click to View)
| Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae | | Food chemistry |
|
(Click to View)
| Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation | | Food chemistry |
|
(Click to View)
| The effect of pretreatment of shredded celeriac using solutions of enzymatic browning inhibitors on the quality of minimally processed product | | Journal of food quality |
|
(Click to View)
| Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón” | | Food microbiology |
|
(Click to View)
| Gelation of gellan – A review | | Food hydrocolloids |
|
(Click to View)
| Flavour development in dairy cream using fish digestive lipases from Chinook salmon (Oncorhynchus tshawytscha) and New Zealand hoki (Macruronus novaezealandiae) | | Food chemistry |
|
(Click to View)
| Genetic clues from olfactory cues: brown hyaena scent marks provide a non-invasive source of DNA for genetic profiling | | Conservation genetics |
|
(Click to View)
| The development and sensory acceptability of lupin-based tofu | | Journal of food quality |
|
(Click to View)
| Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages | | Food microbiology |
|
(Click to View)
| Gene expression profiling in muscle tissues of the commercially important teleost, Siniperca chuatsi L | | Aquaculture international |
|
(Click to View)
| Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins | | Journal of food engineering |
|
(Click to View)
| Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation | | European food research and technology |
|
(Click to View)
| Antilipoperoxidative effect of three edible plants extracts: viscum album, arum dioscoridis and eminium spiculatum | | Journal of food quality |
|
(Click to View)
| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties | | International journal of food microbiology |
|
(Click to View)
| Comparative High-Density Microarray Analysis of Gene Expression during Growth of Lactobacillus helveticus in Milk versus Rich Culture Medium | | Applied and environmental microbiology AEM |
|
(Click to View)
| Individual Odor Recognition in Birds: An Endogenous Olfactory Signature on Petrels' Feathers | | Journal of chemical ecology |
|
(Click to View)
| Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines | | European food research and technology |
|
(Click to View)
| Bioactive phytochemicals, nutritional value, and functional properties of cape gooseberry (Physalis peruviana): An overview | | Food research international |
|
(Click to View)
| Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes | | Journal of food processing and preservation |
|
(Click to View)
| Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus | | Food microbiology |
|
(Click to View)
| Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham | | Meat science |
|
(Click to View)
| Utilisation of the MVA pathway to produce elevated levels of the sesquiterpene α-copaene in potato tubers | | Phytochemistry |
|
(Click to View)
| Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds | | European food research and technology |
|
(Click to View)
| The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species | | International journal of food microbiology |
|
(Click to View)
| Influence of some environmental factors on drupe maturation and olive oil composition | | Journal of the science of food and agriculture |
|
(Click to View)
| Comparative studies on molecular changes and pro-oxidative activity of haemoglobin from different fish species as influenced by pH | | Food chemistry |
|
(Click to View)
| Effect of various antioxidants, antioxidant levels, and encapsulation on the stability of fish and flaxseed oils: assessment by fluorometric analysis | | Journal of food processing and preservation |
|
(Click to View)
| The Sublethal Effects of Low-pH Exposure on the Chemoreception of Poecilia sphenops | | Archives of environmental contamination and toxicology |
|
(Click to View)
| Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage | | Journal of food processing and preservation |
|
(Click to View)
| Obushera: descriptive sensory profiling and consumer acceptability | | Journal of sensory studies |
|
(Click to View)
| Behavioral and Olfactory Responses of Female Salaria pavo (Pisces: Blenniidae) to a Putative Multi-component Male Pheromone | | Journal of chemical ecology |
|
(Click to View)
| A Multi-Component Species Identifying Pheromone in the Goldfish | | Journal of chemical ecology |
|
(Click to View)
| Caramel sauces thickened with combinations of potato starch and xanthan gum | | Journal of food engineering |
|
(Click to View)
| Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds | | Food hydrocolloids |
|
(Click to View)
| Metabolism of amino acids, dipeptides and tetrapeptides by Lactobacillus sakei | | Food microbiology |
|
(Click to View)
| Changes in the characteristics of rohu fish (labeo rohita) sausage during storage at different temperatures | | Journal of food processing and preservation |
|