(Click to View)
| Comparison of the Virgin olive oils produced in different regions of Turkey | | Journal of sensory studies |
|
(Click to View)
| Permselective MA packaging of litchi (cv. Shahi) for preserving quality and extension of shelf-life | | Postharvest biology and technology |
|
(Click to View)
| The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend | | Food and bioproducts processing |
|
(Click to View)
| Production and oxidative stability of a soybean oil containing conjugated linoleic acid produced by lipase catalysis | | Journal of food biochemistry |
|
(Click to View)
| Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage | | Innovative food science and emerging technologies |
|
(Click to View)
| The scent of senescence: sexual signalling and female preference in house mice | | Journal of evolutionary biology |
|
(Click to View)
| Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues | | Food chemistry |
|
(Click to View)
| Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening | | International dairy journal |
|
(Click to View)
| Brassinosteroid analogues effects on the yield and quality parameters of greenhouse-grown pepper (Capsicum annuum L.) | | Plant growth regulation |
|
(Click to View)
| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
|
(Click to View)
| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
|
(Click to View)
| Inhibition of melanosis formation in Pacific white shrimp by the extract of lead (Leucaena leucocephala) seed | | Food chemistry |
|
(Click to View)
| Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.) | | Theoretical and applied genetics |
|
(Click to View)
| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
|
(Click to View)
| AN Assessment of physicochemical properties of worowo (senecio biafrae); emphasis on common drying methods | | Journal of food processing and preservation |
|
(Click to View)
| Habituation to the pleasure elicited by sweetness in lean and obese women | | Appetite |
|
(Click to View)
| Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals | | Small ruminant research |
|
(Click to View)
| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts | | European food research and technology |
|
(Click to View)
| Rice and buckwheat flour characterisation and its relation to cookie quality | | Food research international |
|
(Click to View)
| Addition of sorbitol with KMnO4 improves broccoli quality retention in modified atmosphere packages | | Journal of food quality |
|
(Click to View)
| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
|
(Click to View)
| Sensory characterization of emollients | | Journal of sensory studies |
|
(Click to View)
| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
|
(Click to View)
| Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoes | | Journal of food process engineering |
|
(Click to View)
| Effect of passive and active modified atmosphere packaging on quality retention of two cultivars of litchi (Litchi Chinensis Sonn.) | | Journal of food quality |
|
(Click to View)
| Development of antimicrobial films for microbiological control of packaged salad | | International journal of food microbiology |
|
(Click to View)
| Enrichment of frying oils with plant phenolic extracts to extend the usage life | | European journal of lipid science and technology |
|
(Click to View)
| Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties | | Journal of food engineering |
|
(Click to View)
| Identification of rose phenylacetaldehyde synthase by functional complementation in yeast | | Plant molecular biology |
|
(Click to View)
| Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.) | | Food research international |
|
(Click to View)
| Identification of Semiochemicals Released by Cotton, Gossypium hirsutum, Upon Infestation by the Cotton Aphid, Aphis gossypii | | Journal of chemical ecology |
|
(Click to View)
| Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques | | Journal of sensory studies |
|
(Click to View)
| Healthier meat products as functional foods | | Meat science |
|
(Click to View)
| Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Genetic dissection of scent metabolic profiles in diploid rose populations | | Theoretical and applied genetics |
|
(Click to View)
| Effects of fatty acids on meat quality: a review | | Meat science |
|
(Click to View)
| Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods | | Food microbiology |
|
(Click to View)
| Lubricating properties of human whole saliva as affected by β-lactoglobulin | | Food hydrocolloids |
|
(Click to View)
| Influence of polyols and bulking agents on flavour release from low-viscosity solutions | | Food chemistry |
|
(Click to View)
| Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce | | Postharvest biology and technology |
|