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| Structural design of natural plant-based foods to promote nutritional quality | | Trends in food science and technology |
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| Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion | | Journal of food engineering |
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| Baking and sensory characteristics of muffins incorporated with apple skin powder | | Journal of food quality |
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| Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis | | Food control |
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| Electron Spin Resonance Spectroscopy for the Identification of Irradiated Foods with Complex ESR Signals | | Food analytical methods |
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| Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis | | International journal of food science and technology |
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| Foam mat drying of tomato juice | | Journal of food processing and preservation |
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| Preparation of pickled product from anchovies (stolephorus sp.) and studies on quality changes during storage | | Journal of food processing and preservation |
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| Physicochemical characteristics of mixed colloidal dispersions: Models for foods containing fat and starch | | Food hydrocolloids |
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| Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce | | Journal of food processing and preservation |
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| A sensitive and selective direct competitive enzyme-linked immunosorbent assay for fast detection of Sudan I in food samples | | Journal of the science of food and agriculture |
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| Composition and pasting properties of starch from two cocoyam cultivars | | Journal of food quality |
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| Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation | | International journal of food microbiology |
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| Preparation and characterization of mussel (mytilus edulis) protein hydrolysates with angiotensin‐i‐converting enzyme (ace) inhibitory activity by enzymatic hydrolysis | | Journal of food biochemistry |
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| Simple determination of formaldehyde in fermented foods by HS‐SPME‐GC/MS | | International journal of food science and technology |
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| Performance evaluation of a power operated decorticator for producing white pepper from black pepper | | Journal of food process engineering |
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| Rheology and microstructure of bimodal particulate dispersions: Model for foods containing fat droplets and starch granules | | Food research international |
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| Nanocolloidal gold-based immuno-dip strip assay for rapid detection of Sudan red I in food samples | | Food chemistry |
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| Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types' emulsions | | Food hydrocolloids |
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| Trans octadecenoic fatty acid (TFA) isomers in German foods and bakery goods | | European journal of lipid science and technology |
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| A Predictive Model for the Growth/No Growth Boundary of Zygosaccharomyces bailii at 7 °C and Conditions Mimicking Acidified Sauces | | Food and bioprocess technology |
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| Shelflife of fishmeal, paste and cake of tilapia niloticus and supplementation of conventional fishmeal with tilapia fishmeal in the diet of clarias gariepinus fingerlings | | Journal of food processing and preservation |
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| Ubiquinone contents in Korean fermented foods and average daily intakes | | Journal of food composition and analysis |
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| Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved | | Food hydrocolloids |
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| Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce) | | Food chemistry |
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| Characterization of spray-dried soy sauce powders using maltodextrins as carrier | | Journal of food engineering |
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| Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions | | Journal of food engineering |
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| Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids | | Journal of food engineering |
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| Water Adsorption and Glass Transition of Spray-Dried Soy Sauce Powders Using Maltodextrins as Carrier | | Food and bioprocess technology |
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| Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers | | Journal of the science of food and agriculture |
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| Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes | | International journal of food science and technology |
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| Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products | | Food chemistry |
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| Product Formulation for Ohmic Heating: Blanching as a Pretreatment Method to Improve Uniformity in Heating of Solid-Liquid Food Mixtures | | Journal of food science |
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