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| Consumer perception and the role of science in the meat industry | | Meat science |
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| Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule–fat droplet mixtures | | Journal of food engineering |
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| Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action | | Meat science |
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| Biovanillin from agro wastes as an alternative food flavour | | Journal of the science of food and agriculture |
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| Stress and stress reduction in common marmosets | | Applied animal behaviour science |
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| Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.) | | Food chemistry |
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| Dynamic modelling of whey protein-saliva interactions in the mouth and relation to astringency in acidic beverages | | International dairy journal |
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| Ultraviolet-c light processing of grape, cranberry and grapefruit juices to inactivate saccharomyces cerevisiae | | Journal of food process engineering |
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| Chemical composition and non-volatile components of Croatian wild edible mushrooms | | Food chemistry |
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| Field-based evaluation of scat DNA methods to estimate population abundance of the spotted-tailed quoll (Dasyurus maculatus), a rare Australian marsupial | | Wildlife research |
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| Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets | | Meat science |
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| Fructooligosaccharides as a fat replacer in fermented cooked sausages | | International journal of food science and technology |
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| Enzyme inactivation on apple juice treated by ultrapasteurization and pulsed electric fields technology | | Journal of food processing and preservation |
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| Chemical qualities and phenolic compounds of Assam tea after soil drench application of selenium and aluminium | | Plant and soil |
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| Phytic Acid as a Food Antioxidant | | Journal of food science |
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| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes | | Food chemistry |
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| Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna | | Meat science |
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| Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree | | International journal of food science and technology |
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| Application of sensory, nutraceutical and genetic techniques to create a quality profile of ancient apple cultivars | | Journal of food quality |
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| New preservation technologies: Possibilities and limitations | | International dairy journal |
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| Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions | | Journal of the science of food and agriculture |
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| Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters | | Meat science |
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| Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS | | Food chemistry |
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| Synergetic deodorant effect and antibacterial activity of composite paper containing waste tea leaves | | Journal of wood science |
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| Asymmetric reduction of diketones by two Gluconobacter oxydans oxidoreductases | | Applied microbiology and biotechnology |
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| Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria | | Food microbiology |
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| Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation | | International journal of food microbiology |
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| Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour | | Food chemistry |
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| Effects of processing time and temperature on the quality components of campbell grape juice | | Journal of food processing and preservation |
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| Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes | | Postharvest biology and technology |
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| Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects | | Food microbiology |
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| Identification of the odour-active cyclic diketone cis-2,6-dimethyl-1,4-cyclohexanedione in roasted Arabica coffee brew | | Food chemistry |
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| Oxidative stability and acceptability of camelina oil blended with selected fish oils | | European journal of lipid science and technology |
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| Effect of solid content and composition of hydroxypropyl methylcellulose–lipid edible coatings on physico‐chemical and nutritional quality of ‘Oronules’ mandarins | | Journal of the science of food and agriculture |
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| RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions | | Food microbiology |
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| Effects of antioxidants on irradiated beef color | | Journal of food quality |
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| Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds | | European food research and technology |
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| AN Esterolytic activity from a wild edible mushroom, lycoperdon perlatum | | Journal of food biochemistry |
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| A modified formulation of Chinese traditional medicine improves memory impairment and reduces Aβ level in the Tg-APPswe/PS1dE9 mouse model of Alzheimer's disease | | Journal of ethnopharmacology |
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| Whey powder as a carrier in spray drying of sumac concentrate | | Journal of food process engineering |
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