(Click to View)
| Storage studies of tomato and bell pepper using eco-friendly films | | Journal of the science of food and agriculture |
|
(Click to View)
| Effect of different pre-treatments of fresh coconut kernels on some of the quality attributes of the coconut milk extracted | | Food chemistry |
|
(Click to View)
| Myrtle hydroalcoholic extracts obtained from different selections of Myrtus communis L | | Food chemistry |
|
(Click to View)
| Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactation | | Food chemistry |
|
(Click to View)
| Post-mortem metmyoglobin reduction in fresh venison | | Meat science |
|
(Click to View)
| Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties | | Meat science |
|
(Click to View)
| SEGMENTATION OF BEEF JOINT IMAGES USING HISTOGRAM THRESHOLDING | | Journal of food process engineering |
|
(Click to View)
| Analysis of Volatile Compounds as Spoilage Indicators in Fresh King Salmon (Oncorhynchus tshawytscha) During Storage Using SPME-GC-MS | | Journal of agricultural and food chemistry |
|
(Click to View)
| Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature | | Meat science |
|
(Click to View)
| Lipoprotein lipase and lipolysis in milk | | International dairy journal |
|
(Click to View)
| Proteolysis and storage stability of UHT milk produced in Turkey | | International dairy journal |
|
(Click to View)
| A preliminary study on the role of alkaline phosphatase in cheese ripening | | International dairy journal |
|
(Click to View)
| Activity and expression of a virulence factor, gelatinase, in dairy enterococci | | International journal of food microbiology |
|
(Click to View)
| Occurrence of emetic toxin producing Bacillus cereus in the dairy production chain | | International dairy journal |
|
(Click to View)
| Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage | | Journal of agricultural and food chemistry |
|
(Click to View)
| Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb | | Journal of food composition and analysis |
|
(Click to View)
| Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables | | Journal of food composition and analysis |
|
(Click to View)
| Uptake and retention of calcium, iron, and zinc from raw legumes and the effect of cooking on lentils in Caco-2 cells | | Nutrition research |
|
(Click to View)
| The effect of phytic acid on oxidative stability of raw and cooked meat | | Food chemistry |
|
(Click to View)
| Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems | | Food chemistry |
|
(Click to View)
| Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-β-cyclodextrin as secondary antioxidant | | Food chemistry |
|
(Click to View)
| The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue | | Food chemistry |
|
(Click to View)
| Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity | | Food research international |
|
(Click to View)
| New method to discriminate between cathepsin B and cathepsin L in crude extracts from fish muscle based on a simple acidification procedure | | International journal of food science and technology |
|
(Click to View)
| HACCP effect on microbiological quality of minimally processed vegetables: a survey in six mass-catering establishments | | International journal of food science and technology |
|
(Click to View)
| Properties of five canned luncheon meat formulations as affected by quality of raw materials | | International journal of food science and technology |
|
(Click to View)
| Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness | | International journal of food science and technology |
|
(Click to View)
| Developing a Quality Index grading tool for hybrid striped bass (Morone saxatilis x Morone chrysops) based on the Quality Index Method | | International journal of food science and technology |
|
(Click to View)
| Respiratory activity and phenolic compounds in pre-cut celery | | Food chemistry |
|
(Click to View)
| Automatic defect segmentation of 'Jonagold' apples on multi-spectral images: A comparative study | | Postharvest biology and technology |
|
(Click to View)
| Towards a semi-continuum approach to the design of hydrocoolers for horticultural produce | | Postharvest biology and technology |
|
(Click to View)
| The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts | | Food chemistry |
|
(Click to View)
| Fate of Aflatoxin M1in Kashar Cheese | | Journal of food safety |
|
(Click to View)
| Peroxidation of membrane lipids in minimally processed cucumbers packaged under modified atmospheres | | Food chemistry |
|
(Click to View)
| Biogenic amine content and biogenic amine quality indices of sardines (Sardina pilchardus) stored in modified atmosphere packaging and vacuum packaging | | Food chemistry |
|
(Click to View)
| Effects of mechanical handling, storage on ice and ascorbic acid treatment on lipid oxidation in cultured Newfoundland blue mussel (Mytilus edulis) | | Food chemistry |
|
(Click to View)
| Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product -- 'pounded yam' | | Food chemistry |
|
(Click to View)
| Predicting Quality Parameters of Shell Eggs using a Simple Technique based on the Dielectric Properties | | Biosystems engineering |
|
(Click to View)
| Post-mortem Changes in Gene Expression of the Muscle Tissue of Rainbow Trout, Oncorhynchus mykiss | | Journal of agricultural and food chemistry |
|
(Click to View)
| Prevalence of Campylobacter species in meat, milk and other food commodities in Pakistan | | Food microbiology |
|