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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
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| Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment | | Food and bioprocess technology |
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| Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle | | Meat science |
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| Celluloses microfibers (CMF)/poly (ethylene-co-vinyl acetate) (EVA) composites for food packaging applications: A study based on barrier and biodegradation behavior | | Journal of food engineering |
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| Information about the taste stimulates choice of unfamiliar healthful food products | | Journal of human nutrition and dietetics |
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| Variation in the effects of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal | | European journal of nutrition |
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| Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures | | Food control |
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| Does the enhancement of chemosensory stimuli improve the enjoyment of food in institutionalized elderly people | | Journal of sensory studies |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Effect of different pineapple juice (ananas comosus l.) preparations on the microstructure, staling and textural properties of wheat bread | | Journal of food process engineering |
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| Effects of preservation liquid on vitamin c, instrumental color, carotenoids and sensory quality of canned satsuma mandarin | | Journal of food process engineering |
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| Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink | | European journal of nutrition |
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| Investigation of a multienzyme based amperometric biosensor for determination of sucrose in fruit juices | | European food research and technology |
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| Folate production using Lactococcus lactis ssp cremoris with implications for fortification of skim milk and fruit juices | | Lebensmittel-Wissenschaft |
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| Intestinal transit and systemic metabolism of apple polyphenols | | European journal of nutrition |
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| Clarification of watermelon (citrullus lanatus) juice by microfiltration | | Journal of food process engineering |
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| Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? | | European journal of nutrition |
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| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
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| Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods | | International journal of food microbiology |
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| EFFECTS OF ORANGE JUICE pH ON SURVIVAL, UREASE ACTIVITY AND DNA PROFILES OF YERSINIA ENTEROCOLITICA AND YERSINIA PSEUDOTUBERCULOSIS STORED AT 4C | | Journal of food safety |
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| Influence of apple polyphenols on inflammatory gene expression | | Molecular nutrition and food research |
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| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
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| A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication | | International journal of food microbiology |
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| Beverage iodine levels in Germany | | European food research and technology |
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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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| Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk | | Food chemistry |
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| Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices | | Food chemistry |
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| Evaluation of Antioxidant Activity and Antiproliferative Effect of Fruit Juices Enriched with Pycnogenol® in Colon Carcinoma Cells. The Effect of In Vitro Gastrointestinal Digestion | | Phytotherapy research |
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| Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system | | Food microbiology |
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| Alcohol and alkalosis enhance excystation of Opisthorchis viverrini metacercariae | | Parasitology research |
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| Storage stability of a stimulant coconut water-cashew apple juice beverage | | Journal of food processing and preservation |
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| COMBINED EFFECTS OF LOW pH AND CINNAMALDEHYDE ON THE INHIBITION OF ALICYCLOBACILLUS ACIDOTERRESTRIS SPORES IN A LABORATORY MEDIUM | | Journal of food processing and preservation |
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| Relationship between vitamin D deficiency, bone remodelling and iron status in iron-deficient young women consuming an iron-fortified food | | European journal of nutrition |
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| Moderate effects of apple juice consumption on obesity-related markers in obese men: impact of diet–gene interaction on body fat content | | European journal of nutrition |
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| Yoghurt impacts on the excretion of phenolic acids derived from colonic breakdown of orange juice flavanones in humans | | Molecular nutrition and food research |
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| Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution | | Journal of food composition and analysis |
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| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
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| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
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| Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press | | Innovative food science and emerging technologies |
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| Screening assay of angiotensin-converting enzyme inhibitory activity from complex natural colourants and foods using high-throughput LC-MS/MS | | Food chemistry |
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