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| Improving Knowledge of Garlic Paste Greening through the Design of an Experimental Strategy | | Journal of agricultural and food chemistry |
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| Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste | | Journal of food quality |
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| Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation | | Food chemistry |
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| In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods | | Journal of agricultural and food chemistry |
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| Food quality certification: An approach for the development of accredited sensory evaluation methods | | Food quality and preference |
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| Improving the quality and shelf life of Turkish almond paste | | Journal of food quality |
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| 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 |
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| A new method of producing date powder granules: Physicochemical characteristics of powder | | Journal of food engineering |
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| Colloidal stability and rheological properties of sesame paste | | Journal of food engineering |
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| Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste | | Food research international |
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| Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste) [Erratum: 2008 Jan., v. 84, no. 1, p. 179.] | | Journal of food engineering |
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| Rheology and microstructure of achu, a food based on taro (Colocasia esculenta L. Schott), as affected by method of preparation | | Journal of the science of food and agriculture |
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| Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches | | Journal of the science of food and agriculture |
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| The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes | | Food hydrocolloids |
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| Effect of Milling and Preparation Method on the Physical Properties and Quality of Moin-Moin (Steamed Paste) | | Journal of food science |
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| Heating and cooling of hazelnut paste in alternate blades scraped surface heat exchangers | | Journal of food engineering |
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| Microstructure and creep-recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety | | Journal of food engineering |
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| Identification of Characteristic Aroma Components of Thai Fried Chili Paste | | Journal of agricultural and food chemistry |
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| Effects of cowpea flour fractionation on sensory qualities and acceptability of Kpejigaou (a griddled cowpea paste food) | | Journal of food quality |
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| Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth | | Journal of food engineering |
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| Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments | | Journal of food engineering |
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| Textural and pasting properties of potatoes (Solanum tuberosum L.) as affected by storage temperature | | Journal of the science of food and agriculture |
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| Influence of the Decrease in Oxygen during Malaxation of Olive Paste on the Composition of Volatiles and Phenolic Compounds in Virgin Olive Oil | | Journal of agricultural and food chemistry |
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| Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei) | | Food chemistry |
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| Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour | | Journal of food engineering |
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| Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation | | Food chemistry |
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| Applicability of the generalised D'Arcy and Watt model to description of water sorption on pineapple and other foodstuffs | | Journal of food engineering |
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| Rheological effect of gum addition to hot pepper-soybean pastes | | International journal of food science and technology |
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| THERMAL PROCESS CALCULATION USING ARTIFICIAL NEURAL NETWORKS AND OTHER TRADITIONAL METHODS | | Journal of food process engineering |
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| Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract | | Food chemistry |
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| 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 |
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| Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties | | Food chemistry |
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| Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage | | Meat science |
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| Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes | | Food research international |
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| In-situ visualisation of hyphal structure and arrangement in mycoprotein pastes | | Biotechnology letters |
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| Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods | | Journal of food engineering |
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