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| Estimation of dietary folic acid intake in three generations of females in Southern Spain | | Appetite |
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| Occurrence of Aflatoxins and Ochratoxin A in Baby Foods in Portugal | | Food analytical methods |
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| Survey of aflatoxins and ochratoxin a contamination in food products imported in Italy | | Food control |
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| Long-term transfer of global fallout ¹³⁷Cs to cow’s milk in Iceland | | Environmental monitoring and assessment |
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| Consumption and perception of processed fruits in the Western Balkan region | | Lebensmittel-Wissenschaft |
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| Extensive diversity and inter-genepool introgression in a world-wide collection of indeterminate snap bean accessions | | Theoretical and applied genetics |
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| Genetic variability among isolates of Fusarium oxysporum from sugar beet | | Plant pathology |
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| Automated bacterial DNA isolation from food and feed samples - a biopreparedness design | | Journal of food safety |
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| An economic analysis of California raisin export promotion | | Agribusiness |
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| Investigation of the energy efficiency for raising crops under sprinkler irrigation in a semi-arid area | | Applied engineering in agriculture |
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| Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county | | European food research and technology |
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| Colour and textural attributes of sucuk during ripening | | Meat science |
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| Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities | | Meat science |
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| Sensitivity of three pathogenic bacteria to Turkish cemen paste and its ingredients | | Meat science |
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| Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages | | Meat science |
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| The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage | | Meat science |
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| Changes in proteins during Teruel dry-cured ham processing | | Meat science |
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| Microbiological characteristics of androlla, a Spanish traditional pork sausage | | Food microbiology |
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| Contents of Carboxylic Acids and Two Phenolics and Antioxidant Activity of Dried Portuguese Wild Edible Mushrooms | | Journal of agricultural and food chemistry |
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| Diversity of the sensory characteristics of traditional dry sausages from the centre of France: Relation with regional manufacturing practice | | Food quality and preference |
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| Investigation of the physicochemical and sensory homogeneity of traditional French dry sausages | | Meat science |
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| Solar-dried citrus pulp as an alternative energy source in lamb diets: Effects on growth and carcass and meat quality | | Small ruminant research |
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| Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units | | Meat science |
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| The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks) | | Meat science |
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| Headspace concentration of selected dry-cured aroma compounds in model systems as affected by curing agents | | Food chemistry |
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| Currants (Vitis vinifera L.) content of simple phenolics and antioxidant activity | | Food chemistry |
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| Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham | | Food microbiology |
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| Chemical and microbiological characterisation of “Salpicao de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal | | Food microbiology |
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| Consumers' acceptability of cured ham in Spain and the influence of information | | Food quality and preference |
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| Behavior of Staphylococcus aureus in sucuk with nettle (Urtica dioica L.) | | Journal of food safety |
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| Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives | | Meat science |
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| Screening of biogenic amine production by coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham processes | | Meat science |
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| Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments | | Meat science |
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| Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts | | Meat science |
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| Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages | | Food microbiology |
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| Survey: Ochratoxin A in European special wines | | Food chemistry |
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| Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage | | Meat science |
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| Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives | | Food chemistry |
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| Chemical Composition of Greek Avgotaracho Prepared from Mullet (Mugil cephalus): Nutritional and Health Benefits | | Journal of agricultural and food chemistry |
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| Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage | | Meat science |
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