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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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| Characteristics and utilization of sheep and goat milk in the Middle East | | Small ruminant research |
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| Enzymatic cross-linking of whey proteins in low fat Iranian white cheese | | International dairy journal |
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| Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese | | International dairy journal |
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| Comparison of the sensory properties of ultra-high-temperature (UHT) milk from different countries | | Journal of sensory studies |
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| Effect of different storage conditions on the lipid fraction of a vegetable cream | | Journal of food quality |
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| Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage | | Food hydrocolloids |
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| Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan | | Innovative food science and emerging technologies |
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| Cardiovascular effects of whey from prozyme 6-facilitated lactic acid bacteria fermentation of milk | | Journal of food biochemistry |
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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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| Effect of probiotic supplementation on immunoglobulins, isoagglutinins and antibody response in children of low socio-economic status | | European journal of nutrition |
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| Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream | | Journal of food biochemistry |
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| Kinetic and thermodynamic parameters of alkaline phosphatase and γ—glutamyl transferase inactivation in bovine milk | | Dairy science and technology |
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| Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers | | International dairy journal |
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| Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” | | Dairy science and technology |
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| Mechanisms underlying the role of friction in oral texture | | Journal of texture studies |
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| Sensory acceptability of slow fermented sausages based on fat content and ripening time | | Meat science |
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| Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants | | Dairy science and technology |
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| Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage | | Meat science |
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| Food group intake patterns and nutrient intake vary across low-income Hispanic and African American preschool children in Atlanta: a cross sectional study | | Nutrition journal |
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| Pseudomonas spp. and Hafnia alvei growth in UHT milk at cold storage | | Food control |
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| Web-Based Nutrition Education Intervention Improves Self-Efficacy and Self-Regulation Related to Increased Dairy Intake in College Students | | Journal of the American Dietetic Association |
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| Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage | | Journal of food engineering |
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| Gelling Properties of Tyrosinase-Treated Dairy Proteins | | Food and bioprocess technology |
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| Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip | | Journal of food engineering |
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| Quality of reduced-fat frankfurter modified by konjac-starch mixed gels | | Journal of food science |
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| A survey on occurrence of Tyrophagus putrescentiae (Acari: Acaridae) in Surk, a traditional Turkish dairy product | | Journal of food engineering |
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| EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES | | Journal of food process engineering |
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| Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents | | Meat science |
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| Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique | | Journal of food engineering |
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| Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch | | Journal of food engineering |
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| Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages | | Journal of the science of food and agriculture |
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| Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying | | Journal of food engineering |
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| Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese | | International dairy journal |
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| Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantain | | Food chemistry |
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| High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt | | Food research international |
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| Texture characteristics and pizza bake properties of low-fat Mozzarella cheese as influenced by pre-acidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures | | International dairy journal |
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| Aeration of low fat dairy emulsions: Effects of saturated--unsaturated triglycerides | | International dairy journal |
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| Drying kinetics and quality attributes of low-fat banana slices dried at high temperature | | Journal of food engineering |
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| Utilization of interesterified oil blends in the production of frankfurters | | Meat science |
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