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| Optimisation of a model food mixture using response surface methodology to evaluate the anti‐adhesive properties of cooking materials | | International journal of food science and technology |
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| Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use | | Food chemistry |
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| Effect of shear thinning on aspiration - Toward making solutions for judging the risk of aspiration | | Food hydrocolloids |
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| Dietary polyphenols identified as intracellular protein kinase A inhibitors | | European journal of nutrition |
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| Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use | | Lebensmittel-Wissenschaft |
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| Improvement of palm oil and sunflower oil blends by enzymatic interestrification | | International journal of food science and technology |
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| Integrating mixed microbial population dynamics into modeling energy transport during the initial stages of the aerobic composting of a switchgrass mixture | | Bioresource technology |
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| Development and optimization of a drink utilizing citrus (citrus unshiu) peel extract | | Journal of food process engineering |
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| Stability, Physico-Chemical, Microbial and Sensory Properties of Sweetener/Sweetener Blends in Lassi During Storage | | Food and bioprocess technology |
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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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| Sodium benzoate-mediated cytotoxicity in mammalian cells | | Journal of food biochemistry |
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| Antimicrobial activities of a new formula of spice water extracts against foodborne bacteria | | Journal of food processing and preservation |
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| Salt-independent thermophilic α-amylase from Bacillus megaterium VUMB109: An efficacy testing for preparation of maltooligosaccharides | | Industrial crops and products |
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| Analysis of epidermal lipids in normal and atopic dogs, before and after administration of an oral omega-6/omega-3 fatty acid feed supplement. A pilot study | | Veterinary research communications |
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| Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the national health and nutrition examination survey (2003–2006) | | Nutrition journal |
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| Effect of incorporation of amaranth flour on the quality of cookies | | European food research and technology |
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| Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties | | Food research international |
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| Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses | | Food research international |
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| Properties and crystallization of fat blends | | Journal of food engineering |
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| Lysine availability is diminished in commercial fibre-enriched breakfast cereals | | Food chemistry |
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| Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children | | Food chemistry |
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| Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends | | International journal of food science and technology |
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| Thermal reactions of starch with long-chain unsaturated fatty acids. 2. Linoleic acid | | Journal of food engineering |
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| Effects of composition on fat rheology and crystallisation | | Food chemistry |
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| Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends | | Food chemistry |
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| Evaluation of antioxidant property and quality of breads containing Auricularia auricula polysaccharide flour | | Food chemistry |
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| The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils | | Food research international |
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| Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments | | Food chemistry |
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| Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques | | Food chemistry |
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| Effect of extrusion on nutritional quality of maize and Lima bean flour blends | | Journal of the science of food and agriculture |
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| Physicochemical quality of a blend of domestic cachaças from the south of Minas Gerais | | Journal of food composition and analysis |
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| Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils | | Food chemistry |
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| Physical and chemical properties of milkfat and phytosterol esters blends | | Food research international |
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| Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends | | Carbohydrate polymers |
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| Stability and rheology of concentrated O/W emulsions based on soybean oil/palm kernel olein blends | | Food research international |
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| Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage | | Food chemistry |
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| Interesterified coconut oil blends with groundnut oil or olive oil exhibit greater hypocholesterolemic effects compared with their respective physical blends in rats | | Nutrition research |
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| Sterilization solutions for aseptic processing using a continuous flow microwave system | | Journal of food engineering |
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| Analysis of sorption properties of starch-protein extrudates with the use of water vapour | | Journal of food engineering |
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| Cryogelation phenomena in mixed skim milk powder -- barley β-glucan-polyol aqueous dispersions | | Food research international |
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