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| Effects of fish hydrolysate (CPSP®) on growth and digestive gland lipid composition of Octopus vulgaris (Cuvier, 1797) juveniles | | Aquaculture nutrition |
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| Effects of cowpea flour fractionation on sensory qualities and acceptability of Kpejigaou (a griddled cowpea paste food) | | Journal of food quality |
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| The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” | | Meat science |
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| Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one‐year storage | | Journal of the science of food and agriculture |
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| THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene | | Journal of food biochemistry |
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| The impact of industrial processing on health-beneficial tomato microconstituents | | Food chemistry |
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| Efficiency of anacardic acid as preservative in tomato products | | Journal of food processing and preservation |
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| Improving the quality and shelf life of Turkish almond paste | | Journal of food quality |
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| Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products | | Food and bioproducts processing |
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| Effects of amidated low methoxyl pectin on healthy restructured fish food from mexican flounder (cyclopsetta chittendeni) | | Journal of food process engineering |
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| Color compensation in nitrite‐reduced meat batters incorporating paprika or tomato paste | | Journal of the science of food and agriculture |
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| Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella | | Meat science |
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| Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste | | Journal of food quality |
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| Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel | | Journal of the science of food and agriculture |
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| Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature | | Journal of food engineering |
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| Effect of setting conditions using microbial transglutaminase during obtention of beef gels | | Journal of food process engineering |
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| Development and Validation of an ETAAS Method for the Determination of Tin in Canned Tomato Paste Samples | | Food analytical methods |
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| Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity | | Lebensmittel-Wissenschaft |
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| Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes | | Food research international |
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| Rheological effect of gum addition to hot pepper-soybean pastes | | International journal of food science and technology |
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| In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods | | Journal of agricultural and food chemistry |
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| Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches | | Journal of the science of food and agriculture |
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| Effect of some hydrocolloids on the serum separation of different formulated ketchups | | Journal of food engineering |
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| Hydrolysis of surimi paste from walleye pollock (Theragra chalcogramma) by cysteine proteinase cathepsin L and effect of the proteinase inhibitor (E-64) on gelation | | Food chemistry |
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| Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism | | Journal of food science |
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| Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments | | Journal of food engineering |
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| Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) | | Food chemistry |
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| Purification and Characterization of a Novel Fibrinolytic Enzyme from Bacillus sp. nov. SK006 Isolated from an Asian Traditional Fermented Shrimp Paste | | Journal of agricultural and food chemistry |
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| Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature | | Journal of the science of food and agriculture |
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| Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties | | Food chemistry |
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| Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety | | Journal of food engineering |
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| Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods | | Journal of food engineering |
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| A new method of producing date powder granules: Physicochemical characteristics of powder | | Journal of food engineering |
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| Isolation of all-trans lycopene by high-speed counter-current chromatography using a temperature-controlled solvent system | | Journal of chromatography |
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| Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation | | Food chemistry |
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| Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract | | Food chemistry |
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| Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste | | Journal of agricultural and food chemistry |
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| Optimum design and operating conditions of multiple effect evaporators: Tomato paste | | Journal of food engineering |
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| Changes in Pectins and Product Consistency during the Concentration of Tomato Juice to Paste | | Journal of agricultural and food chemistry |
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| The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes | | Food hydrocolloids |
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