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| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes | | Lebensmittel-Wissenschaft |
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| Sensory acceptance of juice from fcoj processing steps | | Journal of sensory studies |
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| Development of frozen sushi: optimization and shelf life simulation | | Journal of food processing and preservation |
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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen Storage | | Journal of food science |
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| Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream | | International dairy journal |
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| Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions | | Journal of food engineering |
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| Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory | | Food control |
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| Utilization and characterization of small ruminants’ milk and milk products in Turkey: Current status and new perspectives | | Small ruminant research |
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| The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables | | Innovative food science and emerging technologies |
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| Estimation of Water Diffusion Coefficients in Freeze-Concentrated Matrices of Sugar Solutions Using Molecular Dynamics: Correlation Between Estimated Diffusion Coefficients and Measured Ice-Crystal Recrystallization Rates | | Food biophysics |
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| Effect of Freezing on Textural Kinetics in Snacks During Frying | | Food and bioprocess technology |
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| Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions | | Journal of food engineering |
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| Effect of radiofrequency assisted freezing on meat microstructure and quality | | Food research international |
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| Molecular biological characteristics of Staphylococcus aureus isolated from food | | European food research and technology |
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| Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers | | European journal of lipid science and technology |
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| Use of mixture design and flow characteristics to formulate ice cream compound coatings | | Journal of food process engineering |
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| An Italian case study for the Process-Target-Cost evaluation of the ohmic treatment and aseptic packaging of a vegetable soup (minestrone) | | Journal of food engineering |
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| The impact of increasing non-agricultural market access on EU demand for imported fish: implications for Lake Victoria chilled fillet exports | | European review of agricultural economics |
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| Phytosterol oxides content in selected thermally processed products | | European food research and technology |
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| Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents | | Lebensmittel-Wissenschaft |
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| Effect of frozen storage on the functional property of ribbon fish (trichiurus savala) cuvier | | Journal of food processing and preservation |
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| Rheological behaviour of chestnuts under compression tests | | International journal of food science and technology |
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| Kinetics of mass transfer during convective dehydration of coated osmosed pineapple samples | | Journal of food process engineering |
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| Cryptosporidium Recovered from Musca domestica, Musca sorbens and Mango Juice Accessed by Synanthropic Flies in Bahirdar, Ethiopia | | Zoonoses and public health |
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| Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products | | Journal of food engineering |
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| Soy ingredients stabilize bread dough during frozen storage | | Journal of cereal science |
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| 分子信标-双重实时pcr方法同时检测乳品中李斯特单胞菌和沙门氏菌 | | Dairy science and technology |
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| Rheological properties and permeability of soy protein‐stabilised emulsion gels made by acidification with glucono‐δ‐lactone | | Journal of the science of food and agriculture |
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| Sensory profiles of the most common salmon products on the Danish market | | Journal of sensory studies |
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| Functionality of amidated low methoxyl pectin and xanthan gum blends on the texture and color of mashed potatoes | | Journal of food process engineering |
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| Trans fatty acids in a range of UK processed foods | | Food chemistry |
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| Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum | | Food and bioprocess technology |
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| Influence of process conditions on the mass transfer during osmotic dehydration of coated pineapple samples | | Journal of food processing and preservation |
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| Transfer process limited models for CO₂ perception in CO₂ hydrate desserts | | Journal of food engineering |
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| Water status and quality improvement in high-CO₂ treated table grapes | | Food chemistry |
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| Optimization of conditions of leuconostoc mesenteroides nrrl b-640 for production of a dextransucrase and its assay | | Journal of food biochemistry |
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| Detection and enumeration of viable Listeria monocytogenes cells from ready-to-eat and processed vegetable foods by culture and DVC-FISH | | Food control |
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| The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content | | Plant foods for human nutrition |
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| Experimental study and modelling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing | | Journal of food engineering |
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