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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Molecular biological characteristics of Staphylococcus aureus isolated from food | | European food research and technology |
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| Use of mixture design and flow characteristics to formulate ice cream compound coatings | | Journal of food process engineering |
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| Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents | | Lebensmittel-Wissenschaft |
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| Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples | | Journal of food process engineering |
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| 分子信标-双重实时pcr方法同时检测乳品中李斯特单胞菌和沙门氏菌 | | Dairy science and technology |
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| Rheological properties and permeability of soy protein‐stabilised emulsion gels made by acidification with glucono‐δ‐lactone | | Journal of the science of food and agriculture |
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| Trans fatty acids in a range of UK processed foods | | Food chemistry |
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| Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples | | Journal of food processing and preservation |
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| Optimization of conditions of leuconostoc mesenteroides nrrl b-640 for production of a dextransucrase and its assay | | Journal of food biochemistry |
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| Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products | | Food chemistry |
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| Study on operating conditions of orange drying processing: comparison between conventional and combined treatment | | Journal of food processing and preservation |
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| THE Influence of different total solid, stabilizer and overrun levels in industrial ice cream production using coconut oil | | Journal of food processing and preservation |
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| The effects of using alternative sweeteners to sucrose on ice cream quality | | Journal of food quality |
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| THE Effect of phase separation on enzyme kinetics in frozen sugar solutions containing protein and polysaccharide | | Journal of food biochemistry |
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| Prevalence of antimicrobial residues in milk and dairy products in the state of Kuwait | | Journal of food quality |
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| Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream | | Journal of food biochemistry |
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| Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers | | International dairy journal |
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| Optimization of microbial transglutaminase activity in ice cream using response surface methodology | | Lebensmittel-Wissenschaft |
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| Solvent extraction of β-galactosidase from kluyveromyces lactis yields a stable and highly active enzyme preparation | | Journal of food biochemistry |
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| Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration | | Journal of the science of food and agriculture |
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| Structuring dairy systems through high pressure processing | | Journal of food engineering |
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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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| Extraction and characterization of polyphenol oxidase in pawpaw (asimina triloba) fruit | | Journal of food biochemistry |
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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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| 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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| Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics | | Food chemistry |
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| Applicability of organic milk indicators to the authentication of processed products | | Food chemistry |
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| Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt | | Journal of food engineering |
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| Effects of high pressure treatment of mix on ice cream manufacture | | International dairy journal |
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| Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat | | International dairy journal |
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| Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production | | Food and bioprocess technology |
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| Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin | | European food research and technology |
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| Blends of delactosed permeate and pro-cream in ice cream: Effects on physical, textural and sensory attributes | | International dairy journal |
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| High resolution TaqMan real-time PCR approach to detect hazelnut DNA encoding for ITS rDNA in foods | | Food chemistry |
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| Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream | | Journal of food science |
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| Effects of processing on shear rate of yoghurt | | Journal of food engineering |
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