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| Changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storage | | Journal of texture studies |
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| Anti-dermatitis effects of oak wood vinegar on the DNCB-induced contact hypersensitivity via STAT3 suppression | | Journal of ethnopharmacology |
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| Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar) | | Food control |
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| Behavior of Carpophilus hemipterus in a vertical flight chamber: transition from phototactic to vegetative orientation | | Entomologia experimentalis et applicata |
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| Influence of acid adaptation on the survival of Salmonella enteritidis and Salmonella typhimurium in simulated gastric fluid and in Rattus norvegicus intestine infection | | Journal of food safety |
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| Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during aging | | Journal of food biochemistry |
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| Evaluation of viability and growth of Acetobacter senegalensis under different stress conditions | | International journal of food microbiology |
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| Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet | | Journal of the American Dietetic Association |
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| Descriptive sensory analysis of wine vinegar: tasting procedure and reliability of new attributes | | Journal of sensory studies |
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| Antioxidant properties of traditional balsamic vinegar and boiled must model systems | | European food research and technology |
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| Changes in major antioxidant compounds during aging of traditional balsamic vinegar | | Journal of food biochemistry |
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| The hedonic response to chocolate and beverage pairing: A preliminary study | | Food research international |
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| Influence of bamboo vinegar supplementation on growth performance, apparent total tract digestibility, blood characteristics, meat quality, fecal noxious gas content, and fecal microbial concentration in finishing pigs | | Livestock science |
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| Simultaneous Determination of Aflatoxin B₁ and Aflatoxin M ₁ in Food Matrices by Enzyme-Linked Immunosorbent Assay | | Food analytical methods |
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| Comparison between an odour profile and a flavour profile of dry fermented sausages | | International journal of food science and technology |
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| Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar | | Bioresource technology |
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| Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models | | Food quality and preference |
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