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| Preparation of clove buds deodorized aqueous extract (cdae) and evaluation of its potential to improve oxidative stability of chicken meatballs in comparison to synthetic and natural food antioxidants | | Journal of food quality |
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| COMBINED EFFECTS OF LOW pH AND CINNAMALDEHYDE ON THE INHIBITION OF ALICYCLOBACILLUS ACIDOTERRESTRIS SPORES IN A LABORATORY MEDIUM | | Journal of food processing and preservation |
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| Occupational Exposure to Pesticides: Blood Cholinesterase Activity in a Farming Community in Ghana | | Archives of environmental contamination and toxicology |
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| Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems | | Food control |
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| The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita) | | International journal of food science and technology |
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| Physiological responses of food neophobics and food neophilics to food and non-food stimuli | | Appetite |
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| Nonthermal sterilization of green coconut water for packaging | | Journal of food quality |
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| A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce | | European food research and technology |
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| The influence of auditory cues on the perception of, and responses to, food and drink | | Journal of sensory studies |
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| Precursor Supply Strategy for Tetramethylpyrazine Production by Bacillus Subtilis on Solid-State Fermentation of Wheat Bran | | Applied biochemistry and biotechnology |
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| Potential application of electronic nose technology in brewery | | Trends in food science and technology |
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| Antinociceptive and gastroprotective actions of ethanolic extract from Pluchea sagittalis (Lam.) Cabrera | | Journal of ethnopharmacology |
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| Why is it so difficult to produce high-quality virgin rapeseed oil for human consumption | | European journal of lipid science and technology |
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| Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire | | Food research international |
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| Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts | | Journal of food engineering |
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| Hydration kinetics of roasted lupin (lupinus albus) seeds | | Journal of food processing and preservation |
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| Use of Nutritional Information in Canada: National Trends between 2004 and 2008 | | Journal of nutrition education and behavior |
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| Eating green. Consumers’ willingness to adopt ecological food consumption behaviors | | Appetite |
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| Formation of taste and odor compounds during preparation of douchiba, a chinese traditional soy-fermented appetizer | | Journal of food biochemistry |
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| Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification | | Food analytical methods |
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| Sensory evaluation of dried beef strips treated with acetic acid or brine and monosodium glutamate | | Journal of food processing and preservation |
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| Effect of Saccharomyces strains on the quality of red wines aged on lees | | Food chemistry |
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| Anti‐complementary activity of enzyme‐treated traditional Korean rice wine (Makgeolli) hydrolysates | | Journal of the science of food and agriculture |
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| Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue | | Journal of food engineering |
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| A computer vision system to analyse the swimming behaviour of farmed fish in commercial aquaculture facilities: A case study using cage-held Atlantic salmon | | Aquacultural engineering |
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| Neuroprotective effect of saponin rich extract of Acorus calamus L. in rat model of chronic constriction injury (CCI) of sciatic nerve-induced neuropathic pain | | Journal of ethnopharmacology |
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| Addressing welfare concerns in control of ovine cutaneous myiosis in sheep in Australia | | Small ruminant research |
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| THE Lactic acid fermentation of three different grape leaves grown in turkey | | Journal of food processing and preservation |
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| Prozessüberwachung beim Holzschälen: Vergleich verschiedener Verfahren zur Bestimmung der mittleren Rissfrequenz bei Schälfurnieren | | European Journal of Wood and Wood Products |
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| Storage stability of clarified banana juice fortified with inulin and oligofructose | | Journal of food processing and preservation |
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| Pharmacokinetics of meloxicam in adult goats and its analgesic effect in disbudded kids | | Journal of veterinary pharmacology and therapeutics |
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| Perceived physical risk and risk-reducing strategies in the consumption of raw vegetable salads in restaurants | | Food control |
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| Influence of cultivar and process conditions on crispness of osmo‐air‐dried apple chips | | Journal of food process engineering |
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| Anti-inflammatory effect of triterpene 3β, 6β, 16β-trihydroxylup-20(29)-ene obtained from Combretum leprosum Mart & Eich in mice | | Journal of ethnopharmacology |
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| Sensory characteristics of ezine cheese | | Journal of sensory studies |
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| Ultrasonographic assessment of standing laparotomy wound healing in dairy cows | | Research in veterinary science |
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| Oxidative stress in the subantarctic false king crab Paralomis granulosa during air exposure and subsequent re-submersion | | Aquaculture |
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| A New Method for the Simultaneous Analysis of Strychnine and Brucine in Strychnos nux‐vomica Unprocessed and Processed Seeds Using a Carbon‐paste Electrode Modified with Multi‐walled Carbon Nanotubes | | Phytochemical analysis |
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| Musculoskeletal neoplasia: An important differential for lumps or lameness in the cat | | Journal of feline medicine and surgery |
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| Antinociceptive effectiveness of triterpenes from rosemary in visceral nociception | | Journal of ethnopharmacology |
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