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| Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings | | Postharvest biology and technology |
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| Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere | | Postharvest biology and technology |
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| Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation | | Journal of food science |
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| Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus | | International dairy journal |
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| Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study | | International dairy journal |
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| Shelf-life of a Greek whey cheese under modified atmosphere packaging | | International dairy journal |
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| Differentiation of Aroma Characteristics of Pine-Mushrooms (Tricholoma matsutake Sing.) of Different Grades Using Gas Chromatography-Olfactometry and Sensory Analysis | | Journal of agricultural and food chemistry |
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| Effect of irradiation on properties and storage stability of Som-fug produced from bigeye snapper | | Food chemistry |
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| Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines | | Food chemistry |
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| Aroma potential of Albillo wines and effect of skin-contact treatment | | Food chemistry |
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| Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions | | International journal of food microbiology |
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| Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 °C | | Food microbiology |
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| Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C | | Postharvest biology and technology |
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| Fermentation and Lactic Acid Addition Enhance Iron Bioavailability of Maize | | Journal of agricultural and food chemistry |
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| Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide | | International journal of food microbiology |
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| Selection and properties of α-acetolactate decarboxylase-deficient spontaneous mutants of Streptococcus thermophilus | | Food microbiology |
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| Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C | | Food microbiology |
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| Sensory interaction of umami substances with model food matrices and its hedonic effect | | Food quality and preference |
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| Fungicidal Activity of Plant Volatile Compounds for Controlling Monilinia laxa in Stone Fruit | | Plant disease |
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| Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats, effected by viable cells and cell-free extracts of Lactococcus lactis and Debaryomyces vanrijiae | | Food chemistry |
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| Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran | | Food chemistry |
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| Lactobacilli in sourdough fermentation | | Food research international |
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| Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity | | Food chemistry |
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| Electron Beam Irradiation Improves Shelf Lives of Korean Ginseng (Panax ginseng C.A. Meyer) and Red Ginseng | | Journal of food science |
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| Reuse of Ozonated Alkaline Solutions as Fermentation Brines in Spanish Green Table Olives | | Journal of food science |
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| Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat Grain | | Journal of food science |
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| Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp | | International dairy journal |
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| Evaluation of the phytosanitary, fermentative and nutritive characteristics of the silage made from crude artichoke (Cynara scolymus L.) by-product feeding for ruminants | | Small ruminant research |
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| Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts | | Food chemistry |
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| Effect of wine style on the perception of 2,4,6-trichloroanisole, a compound related to cork taint in wine | | Food research international |
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| Sensory and microbiological quality of shiitake mushrooms in modified-atmosphere packages | | Journal of the science of food and agriculture |
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| Aroma series as fingerprints for biological ageing in fino sherry-type wines | | Journal of the science of food and agriculture |
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| A Comparative Study on the Effects of Glucose Monohydrate, Hot Water, and Sodium Pyrophosphate on Quality Parameters and Microbial Flora of Deboned and Matured Brisket | | Journal of food science |
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| Retention of aroma compounds by lactic acid bacteria in model food media | | Food hydrocolloids |
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| Starter strain related effects on the biochemical and sensory properties of Cheddar cheese | | Journal of dairy research |
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| Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures | | Journal of dairy research |
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| Modeling and predicting spoilage of cooked, cured meat products by multivariate analysis | | Meat science |
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| Pungency of Spring Onion as Affected by Inoculation with Arbuscular Mycorrhizal Fungi and Sulfur Supply | | Journal of plant nutrition |
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| Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes | | Food chemistry |
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| Chemical and sensory changes associated Yu-lu fermentation process - A traditional Chinese fish sauce | | Food chemistry |
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