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| Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.) | | International journal of food science and technology |
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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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| Development of a rapid, simple paddle-style dipstick dye immunoassay specific for Listeria monocytogenes | | European food research and technology |
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| Specialty products made from goat milk | | Small ruminant research |
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| Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.) | | Food chemistry |
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| Ice crystal interspacing in frozen foods | | Journal of food engineering |
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| Source diversity of toxoplasma gondii infection during meal preparation | | Journal of food safety |
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| Extraction and characterization of polyphenol oxidase in pawpaw (asimina triloba) fruit | | Journal of food biochemistry |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Gamma irradiation on frozen and packaged headed shrimp | | Journal of food quality |
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| Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread | | Food hydrocolloids |
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| Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products | | Journal of food process engineering |
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| Effect of different technological and culinary treatments on iron retention, nutritional density and recommended dietary intake in fourteen vegetable species | | International journal of food science and technology |
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| A Dairy-based espresso beverage manufactured using three different coffee bean roasts | | Journal of food processing and preservation |
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| Procedure for Rapid Concentration and Detection of Enteric Viruses from Berries and Vegetables | | Applied and environmental microbiology AEM |
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| Comparison study of egg yolks and egg alternatives in french vanilla ice cream | | Journal of texture studies |
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| Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream–based milkshake | | The American journal of clinical nutrition |
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| Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study | | Food chemistry |
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| Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat | | Journal of food engineering |
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| Temperature increase of foods in car trunk and the potential hazard for microbial growth | | Food control |
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| Development of Australian portion size photographs to enhance self-administered online dietary assessments for adults | | Nutrition and dietetics |
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| Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans | | Journal of food science |
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| Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream | | Dairy science and technology |
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| Effect of Washing on the Texture and Microstructure of Frozen Fish Mince | | Journal of food science |
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| Frozen Foods Treated by Pressure Shift Freezing: Proteins and Enzymes | | Journal of food science |
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| Time–intensity analysis and acceptance test for traditional and light vanilla ice cream | | Food research international |
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| Fat structure in ice cream: A study on the types of fat interactions | | Food hydrocolloids |
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| Scouting the application of sourdough to frozen dough bread technology | | Journal of cereal science |
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| An improvement in the immersion freezing process for frozen dough via ultrasound irradiation | | Journal of food engineering |
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| Comparison of freezing and thawing treatments on muscle properties of whiteleg shrimp (litopenaeus vannamei) | | Journal of food biochemistry |
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| Instrumental and sensory evaluation of cooked pasta during frozen storage | | International journal of food science and technology |
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| Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics | | Food chemistry |
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| Improving the storage stability of Bifidobacterium breve in low pH fruit juice | | International journal of food microbiology |
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| Occurrence of Alicyclobacillus in the fruit processing environment — A review | | International journal of food microbiology |
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| Influence of frozen period on the proximate composition and microbiological quality of nile tilapia fish (oreochromis niloticus) | | Journal of food processing and preservation |
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| Applicability of organic milk indicators to the authentication of processed products | | Food chemistry |
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| Application of a qualitative and quantitative real-time polymerase chain reaction method for detecting genetically modified papaya line 55-1 in papaya products | | Food chemistry |
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| Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves | | Journal of the science of food and agriculture |
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| Limiting variety in non-nutrient-dense, energy-dense foods during a lifestyle intervention: a randomized controlled trial | | The American journal of clinical nutrition |
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| Preservation of oreochromis niloticus fish using frozen green tea extract: impact on biochemical, microbiological and sensory characteristics | | Journal of food processing and preservation |
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