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| Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers | | European journal of lipid science and technology |
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| Studies on processing and storage stability of ashgourd-mint leaves juice | | Journal of food processing and preservation |
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| Sheep fed forage chicory (Cichorium intybus) or perennial ryegrass (Lolium perenne) have similar methane emissions | | Animal feed science and technology |
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| Tifton hay, soybean hulls, and whole cottonseed as fiber source in spineless cactus diets for sheep | | Tropical plant biology |
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| Impact of sodium chloride on wheat flour dough for yeast‐leavened products. I. Rheological attributes | | Journal of the science of food and agriculture |
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| Protein expression changes during cotton fiber elongation in response to low temperature stress | | Journal of plant physiology |
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| Physical-chemical and sensory quality evaluation of garlic cultivars | | Journal of food quality |
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| Recycling preservation solutions in black ripe olive processing | | International journal of food science and technology |
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| Galactomannans use in the development of edible films/coatings for food applications | | Trends in food science and technology |
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| Determination of 27 chemical constituents in Chinese southwest tobacco by FT-NIR spectroscopy | | Industrial crops and products |
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| Replacement effects of Panicum maximum with Ficus polita on performance of West African dwarf goats | | Journal of animal physiology and animal nutrition |
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| Non‐consumptive predator effects indirectly influence marine plant biomass and palatability | | journal of ecology |
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| Quality of buffalo meat burger containing legume flours as binders | | Meat science |
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| Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread | | International journal of food science and technology |
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| Changes in heat production by sheep of Guirra breed after increase in quantity of barley grain on the diet | | Small ruminant research |
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| Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies | | Food microbiology |
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| Chemicals in aroids: a survey, including new results for polyhydroxy alkaloids and alkylresorcinols | | Botanical journal of the Linnean Society |
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| Goat meats: Description, rational use, certification, processing and technological developments | | Small ruminant research |
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| Role of Cystathionine β-Lyase in Catabolism of Amino Acids to Sulfur Volatiles by Genetic Variants of Lactobacillus helveticus CNRZ 32 | | Applied and environmental microbiology AEM |
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| Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature | | Journal of the science of food and agriculture |
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| Plant proteins and vegetable oil do not have detrimental effects on post-mortem muscle instrumental texture, sensory properties and nutritional value of gilthead seabream | | Aquaculture |
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| Antioxidant properties of garden strawberry leaf extract and its effect on fish oil oxidation | | International journal of food science and technology |
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| High-performance liquid chromatography with diode array detection coupled to electrospray time-of-flight and ion-trap tandem mass spectrometry to identify phenolic compounds from a Cistus ladanifer aqueous extract | | Phytochemical analysis |
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| Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham | | Lebensmittel-Wissenschaft |
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| Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji | | Food research international |
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| Comparison of the impact of ionic liquid pretreatment on recalcitrance of agave bagasse and switchgrass | | Bioresource technology |
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| Energy management on a nectar diet: can sunbirds meet the challenges of low temperature and dilute food | | Functional ecology |
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| Comparison of enzymes and flavonoids related to postharvest browning in three litchi (litchi chinensis sonn.) cultivars | | Journal of food biochemistry |
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| Response of hot pepper (Capsicum annuum L.) to mulching practices under planted greenhouse condition | | Agricultural water management |
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| Update on vegetable lecithin and phospholipid technologies | | European journal of lipid science and technology |
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| Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices | | Food chemistry |
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| Specific patterns of genetic diversity among aromatic rice varieties in Myanmar | | Rice |
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| Preliminary studies on physical and nutritional qualities of some indigenous and important rice cultivars of North-Eastern hill region of India | | Journal of food quality |
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| Mechanical relaxation times as indicators of stickiness in skim milk–maltodextrin solids systems | | Journal of food engineering |
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| Effects of genetic variants for the calpastatin gene on calpastatin activity and meat tenderness in Hanwoo (Korean cattle) | | Meat science |
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| Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet | | Meat science |
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| Production of monoterpenoids and aroma compounds from cell suspension cultures of Camellia sinensis | | Plant cell, tissue, and organ culture |
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| Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype | | Plant foods for human nutrition |
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| Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems | | Meat science |
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| Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines | | Lebensmittel-Wissenschaft |
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