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| Determination of 4-Ethylphenol and 4-Ethylguaiacol in Wines by LC-MS-MS and HPLC-DAD-Fluorescence | | Journal of agricultural and food chemistry |
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| Use of Human Urine Fertilizer in Cultivation of Cabbage (Brassica oleracea)--Impacts on Chemical, Microbial, and Flavor Quality | | Journal of agricultural and food chemistry |
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| Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels | | Food chemistry |
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| Acceptability, storage stability and costing of α-amylase-treated maize-beans-groundnuts-bambaranuts complementary blend | | Journal of the science of food and agriculture |
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| Effect of modified atmosphere and vacuum packaging on microbial, chemical and sensory quality indicators of fresh, filleted Sardina pilchardus at 3 °C | | Journal of the science of food and agriculture |
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| Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry | | Journal of the science of food and agriculture |
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| The use of bulgur as a meat replacement: bulgur-sucuk (a vegetarian dry-fermented sausage) | | Journal of the science of food and agriculture |
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| Effect of Lactobacillus cultures on microbiological, chemical and odour changes during storage of rainbow trout fillets | | Journal of the science of food and agriculture |
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| Flow cytometric analysis of Saccharomyces cerevisiae populations in high-sugar Chardonnay fermentations | | Journal of the science of food and agriculture |
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| Growth Behavior of Off-Flavor-Forming Microorganisms in Apple Juice | | Journal of agricultural and food chemistry |
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| Effects of initial low oxygen and perforated film package on quality of fresh-cut cabbages | | Journal of the science of food and agriculture |
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| Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking | | International journal of food microbiology |
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| Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage | | Meat science |
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| Effect of hot water treatment and various calcium salts on quality of fresh-cut 'Amarillo' melon | | Postharvest biology and technology |
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| Impact of combined postharvest treatments (UV-C light, gaseous O3, superatmospheric O2 and high CO2) on health promoting compounds and shelf-life of strawberries | | Postharvest biology and technology |
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| Molecular, biochemical and anatomical factors governing ethanol fermentation metabolism and accumulation of off-flavors in mandarins and grapefruit | | Postharvest biology and technology |
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| Effects of X-ray irradiation and sodium carbonate treatments on postharvest Penicillium decay and quality attributes of clementine mandarins | | Postharvest biology and technology |
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| Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms | | Journal of agricultural and food chemistry |
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| Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli | | Food chemistry |
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| Effects of washing treatment on microbial and sensory quality of modified atmosphere (MA) packaged fresh sliced mushroom (Agaricus bisporus) | | Postharvest biology and technology |
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| Physiological and microbiological changes in fresh-cut pears stored in high oxygen active packages compared with low oxygen active and passive modified atmosphere packaging | | Postharvest biology and technology |
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| Antibrowning activity of MRPs in enzyme and fresh-cut apple slice models | | Food chemistry |
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| Pulsed-field gel electrophoresis for the discrimination of Oenococcus oeni isolates from different wine-growing regions in Germany | | International journal of food microbiology |
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| Interactive effects of dietary crude protein and fermentable carbohydrate levels on odour from pig manure | | Livestock science |
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| Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce | | Postharvest biology and technology |
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| Influence of modified atmosphere packaging on sensory quality of shiitake mushrooms | | Postharvest biology and technology |
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| Enzymatic Removal of Off-flavors from Apple Juice | | Journal of agricultural and food chemistry |
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| The origin of off-odours in packaged rucola (Eruca sativa) | | Food chemistry |
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| Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures | | Food chemistry |
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| Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage | | Journal of food science |
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| Different commercial yeast strains affecting the volatile and sensory profile of cava base wine | | International journal of food microbiology |
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| Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor | | Journal of industrial microbiology and biotechnology |
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| Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging | | Journal of agricultural and food chemistry |
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| Genomics and high-throughput screening approaches for optimal flavour production in dairy fermentation | | International dairy journal |
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| Aroma characterisation of Gouda-type cheeses | | International dairy journal |
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| Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe | | Food microbiology |
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| Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets | | Food microbiology |
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| Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages | | Food microbiology |
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| Analyzing the Sensory Characteristics and Taste-Sensor Ions of MSG Substitutes | | Journal of food science |
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| Developments in cheese microbiology in New Zealand--Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour | | International dairy journal |
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