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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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| 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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| 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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| 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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| 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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| 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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| 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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| 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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| Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables | | Food chemistry |
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| Ultrasound-assisted freezing of Lactobacillus plantarum subsp. plantarum: The freezing process and cell viability | | Innovative food science and emerging technologies |
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| Study on operating conditions of orange drying processing: comparison between conventional and combined treatment | | Journal of food processing and preservation |
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| Impact of process conditions on the structure of pre-fermented frozen dough | | Journal of food engineering |
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| Application of a biogenic extra cellular ice nucleator for food processing: effects on the freeze-thaw stability of fish actomyosin from tilapia | | International journal of food science and technology |
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| The effects of using alternative sweeteners to sucrose on ice cream quality | | Journal of food quality |
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| Effects on microbial inactivation and quality attributes in frozen lychee juice treated by supercritical carbon dioxide | | European food research and technology |
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| Multiphase and multicomponent transport with phase change during meat cooking | | Journal of food engineering |
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