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| 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 |
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| The effect of maternal care and infrared beak trimming on development, performance and behavior of Silver Nick hens | | Applied animal behaviour science |
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| A high calcium diet containing nonfat dry milk reduces weight gain and associated adipose tissue inflammation in diet-induced obese mice when compared to high calcium alone | | Nutrition and metabolism |
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| From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review | | Journal of food engineering |
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| Effect of fermentation substrates on enzyme production and degradation of oligosaccharides in pinto bean flour as affected by particle size | | Journal of food processing and preservation |
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| Sensory acceptability of slow fermented sausages based on fat content and ripening time | | Meat science |
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| Product development and nutraceutical analysis to enhance the value of dried fruit | | Journal of food quality |
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| Experimental evidence for a novel mechanism driving variation in habitat quality in a food-caching bird | | Oecologia |
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| Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale | | Meat science |
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| Effect of drying and storage time on the physico-chemical properties of mango leathers | | International journal of food science and technology |
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| Consumers' acceptability of cured ham in Spain and the influence of information | | Food quality and preference |
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| Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system | | Meat science |
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| Semiochemicals affecting the host-related behaviour of the dry bean beetle Acanthoscelides obtectus (Say) | | Journal of stored products research |
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| Effect of dried bonito (katsuobushi) and some of its components on GABAA receptors | | Food chemistry |
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| Composition and Consumer Acceptability of a Novel Extrusion-Cooked Salmon Snack | | Journal of food science |
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| The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León | | Meat science |
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| Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham | | Meat science |
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