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| Sensitive fluorescent detection of melamine in raw milk based on the inner filter effect of Au nanoparticles on the fluorescence of CdTe quantum dots | | Food chemistry |
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| Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat | | Food control |
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| Polyhydroxyalkanoates production by engineered Cupriavidus necator from waste material containing lactose | | Bioresource technology |
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| Antioxidant properties of whey protein hydrolysates as measured by three methods | | European food research and technology |
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| Do the material properties of cutlery affect the perception of the food you eat? an exploratory study | | Journal of sensory studies |
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| A rapid method for monitoring total trans fatty acids (TTFA) during industrial manufacturing of Brazilian spreadable processed cheese by capillary zone electrophoresis | | Food control |
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| Study on food process monitoring by solenoid sensor | | Journal of food process engineering |
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| Blends of delactosed permeate and pro-cream in ice cream: Effects on physical, textural and sensory attributes | | International dairy journal |
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| Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors | | Journal of food engineering |
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| Effect of olive oil and glycerol on physical properties of whey protein concentrate films | | Journal of food process engineering |
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| Probiotic bacteria are antagonistic to Salmonella enterica and Campylobacter jejuni and influence host lymphocyte responses in human microbiota-associated immunodeficient and immunocompetent mice | | Molecular nutrition and food research |
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| Estimation of moisture sorption isotherms in kerman pistachio nuts | | Journal of food process engineering |
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| Analysis of quinolone antibiotics in eggs: Preparation and characterization of a raw material for method validation and quality control | | Food chemistry |
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| Verbesserung der Wasserbeständigkeit von Harnstoffharz verklebten Spanplatten durch geringe Zugabe von Albumin und Sonnenblumenöl | | European Journal of Wood and Wood Products |
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| Rapid time-resolved fluoroimmunoassay for diethylstilbestrol in cow milk samples with a highly luminescent Tb3+ chelate | | Journal of food composition and analysis |
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| Determination of nitrite in meat products and water using dapsone with combined spot test/diffuse reflectance on filter paper | | Food chemistry |
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| The presence of substrate as a means of environmental enrichment in intensively reared gilthead seabream Sparus aurata: Growth and behavioral effects | | Aquaculture |
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| Original article: Incorporations of blueberry extracts into soybean‐protein‐isolate film preserve qualities of packaged lard | | International journal of food science and technology |
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| Effect of drying temperature and beeswax content on physical properties of whey protein emulsion films | | Food hydrocolloids |
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| Screening of macro- and bioactive microconstituents of commercial finfish and sea urchin eggs | | Lebensmittel-Wissenschaft |
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| Evaluation of surgical implantation of electronic tags in European eel and effects of different suture materials | | Marine and freshwater research |
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| Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex | | Food chemistry |
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| Impact of two types of complete pelleted, wild ungulate feeds and two pelleted feed to hay ratios on the development of urolithogenic compounds in meat goats as a model for giraffes | | Journal of animal physiology and animal nutrition |
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| Development of gluten-free fresh egg pasta based on oat and teff flour | | European food research and technology |
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| Functional properties of caprine whey protein concentrates obtained from clarified cheese whey | | Small ruminant research |
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| High growth rates in Atlantic salmon (Salmo salar L.) fed 7.5% fish meal in the diet. Micro-, ultra- and nano-filtration of stickwater and effects of different fractions and compounds on pellet quality and fish performance. | | Aquaculture |
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| THE Importance of food microstructure in fracture physics and texture perception | | Journal of texture studies |
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| First assessment of diffusion coefficients in model cheese by fluorescence recovery after photobleaching (FRAP) | | Food chemistry |
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| Biological control of Fasciola hepatica eggs with the Pochonia chlamydosporia fungus after passing through the cattle gastrointestinal tract | | Parasitology research |
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| Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity | | Lebensmittel-Wissenschaft |
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| Microbial reclamation of squid pen for the production of a novel extracellular serine protease by Lactobacillus paracasei subsp paracasei TKU012 | | Bioresource technology |
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| Wound dressings for a proteolytic-rich environment | | Applied microbiology and biotechnology. |
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| ORIGINAL ARTICLE: Ruminal and total tract phosphorus release from feedstuffs in cattle measured using the mobile nylon bag technique | | Journal of animal physiology and animal nutrition |
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| Effect of forage species on fatty acid content and performance of pasture-finished steers | | Meat science |
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| Digestibility by lambs and nutritive value for lactating ewes of a total mixed ration containing Cephalaria joppensis silage as wheat silage substitute | | Small ruminant research |
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| Adsorption of Pseudomonas putida on soil particle size fractions: effects of solution chemistry and organic matter | | Journal of soils and sediments |
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| Chemical and sensory changes of different dairy products during storage in packages containing nanocrystallised TiO2 | | International journal of food science and technology |
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| Moisture sorption characteristics and glass transition temperature of apple puree powder | | International journal of food science and technology |
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| Effects of lactic and acetic acid treatments on campylobacter jejuni inoculated onto chicken leg and breast meat during storage at 4c and -18c | | Journal of food processing and preservation |
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| Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes | | Food research international |
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