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These terms define your current search. Click the × to remove a term. Biological Sciences: physiology × Economics, Business and Industry: products and commodities > agricultural products > foods > food paste × 12 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) A lexicon for texture and flavor characteristics of fresh and processed tomatoes Journal of sensory studies (Click to View) Effects of fish hydrolysate (CPSP®) on growth and digestive gland lipid composition of Octopus vulgaris (Cuvier, 1797) juveniles Aquaculture nutrition (Click to View) THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene Journal of food biochemistry (Click to View) The impact of industrial processing on health-beneficial tomato microconstituents Food chemistry (Click to View) Shelflife of fishmeal, paste and cake of tilapia niloticus and supplementation of conventional fishmeal with tilapia fishmeal in the diet of clarias gariepinus fingerlings Journal of food processing and preservation (Click to View) Food quality certification: An approach for the development of accredited sensory evaluation methods Food quality and preference (Click to View) In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods Journal of agricultural and food chemistry (Click to View) Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting Food chemistry (Click to View) 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 (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry (Click to View) Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract Food chemistry (Click to View) Effects of Germination and Osmopriming Treatment on Enhancement of Isoflavone Contents in Various Soybean Cultivars and Cheonggukjang (Fermented Unsalted Soybean Paste) Journal of food science