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| 凝乳剂对新鲜羊奶干酪性质的影响 | | Dairy science and technology |
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| Influence of isolated flaxseed mucilage as a non-starch polysaccharide on noodle quality | | International journal of food science and technology |
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| Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols | | Applied microbiology and biotechnology. |
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| Quality factors, antioxidant activity, and sensory properties of jet‐tube dried rabbiteye blueberries | | Journal of the science of food and agriculture |
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| Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids | | Meat science |
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| α-l-Arabinofuranosidase 3 from Penicillium purpurogenum (ABF3): Potential application in the enhancement of wine flavour and heterologous expression of the enzyme | | Food chemistry |
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| The effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in certain bread types | | International journal of food science and technology |
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| Polycyclic Musks in Water, Sediment, and Fishes from the Upper Hudson River, New York, USA | | Water, air, and soil pollution |
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| Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots | | Food chemistry |
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| Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (Brassica oleracea L.) | | Postharvest biology and technology |
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| Decarboxylation of Sorbic Acid by Spoilage Yeasts Is Associated with the PAD1 Gene | | Applied and environmental microbiology AEM |
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| Immunisation against gonadotrophin-releasing hormone (GnRH) increases growth and reduces variability in group-housed boars | | Animal production science |
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| Optimisation of a semiochemical slow‐release alginate formulation attractive towards Aphidius ervi Haliday parasitoids | | Pest management science |
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| Chemical characterisation and determination of sensory attributes of hydrolysates produced by enzymatic hydrolysis of whey proteins following a novel integrative process | | Food chemistry |
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| Optimization of purification conditions of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan | | Lebensmittel-Wissenschaft |
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| Influence of sodium tripolyphosphate (stp) treatment and cooking time on cook losses and textural properties of red meats | | Journal of food process engineering |
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| Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork | | Meat science |
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| Seed and oil yields of Moringa oleifera variety Periyakalum-1 introduced for oil production in four ecosystems of South America | | Industrial crops and products |
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| Volatile constituents, phenolic compounds, and antioxidant activity of Calamintha glandulosa (Req.) Bentham | | Journal of the science of food and agriculture |
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| “This is not an Apple”–Yeast Mutualism in Codling Moth | | Journal of chemical ecology |
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| The use of sensory attributes, sugar content, instrumental data and consumer acceptability in selection of sweet potato varieties | | Journal of the science of food and agriculture |
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| Characterization of grape seed oil from different grape varieties (Vitis vinifera) | | European journal of lipid science and technology |
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| Low-salt porcine serum concentrate as functional ingredient in frankfurters | | Meat science |
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| Acceleration of Tenderization/Inhibition of Warmed‐Over Flavor by Calcium Chloride‐Antioxidant Infusion into Lamb Carcasses | | Journal of food science |
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| Influence of modification method and starch concentration on the stability and physical properties of modified potato starch as wall materials | | European food research and technology |
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| Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks | | Lebensmittel-Wissenschaft |
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| Volatile organic compounds from a Tuber melanosporum fermentation system | | Food chemistry |
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| Applications of high-hydrostatic pressure on milk and dairy products: a review | | Innovative food science and emerging technologies |
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| Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus) | | European food research and technology |
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| Effect on phenolics, hmf and some physico-chemical properties of apple juice concentrate of activated carbon applied at the different temperatures | | Journal of food process engineering |
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| Chemical properties and sensory quality of ice cream fortified with fish protein | | Journal of the science of food and agriculture |
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| Innovative active modified atmosphere packaging improves overall quality of fresh-cut red chard baby leaves | | Lebensmittel-Wissenschaft |
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| A multistep optimization approach for the production of healthful pasta based on nonconventional flours | | Journal of food process engineering |
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| The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase | | World journal of microbiology and biotechnology |
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| Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas | | Journal of animal physiology and animal nutrition |
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| Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit | | Postharvest biology and technology |
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| The potential of Chryseobacterium species to produce biogenic amines | | Journal of food safety |
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| Effects of 1‐methylcyclopropene on storage quality and antioxidant activity of harvested “yujinxiang” melon (cucumis melo l.) fruit | | Journal of food biochemistry |
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| Influence of partial replacement of NaCl with KCl, CaCl₂ and MgCl₂ on lipolysis and lipid oxidation in dry-cured ham | | Meat science |
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| Evaluation of Methods Used for the Analysis of Volatile Organic Compounds of Sugarcane (Cachaça) and Fruit Spirits | | Food analytical methods |
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