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| Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value | | Journal of food science |
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| Effect of soaking in sodium bicarbonate solution followed by autoclaving on the nutritional and antinutritional properties of velvet bean seeds | | Journal of food processing and preservation |
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| Evaluation of Listeria challenge testing protocols: A practical study using cooked sliced ham | | Food control |
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| Improvement of oxidative stability of roasted peanuts by edible coatings and ultrasonication | | Journal of food processing and preservation |
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| Permselective MA packaging of litchi (cv. Shahi) for preserving quality and extension of shelf-life | | Postharvest biology and technology |
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| Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil | | Food and bioprocess technology |
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| Odour Monitoring by Combined TD–GC–MS–Sniff Technique and Dynamic Olfactometry at the Wastewater Treatment Plant of Low H2S Concentration | | Water, air, and soil pollution |
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| Food-grade production of an antihypertensive casein hydrolysate and resistance of active peptides to drying and storage | | International dairy journal |
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| The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend | | Food and bioproducts processing |
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| Original article: Effect of modified atmosphere packaging using different CO₂ and N₂ combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets | | International journal of food science and technology |
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| Production and oxidative stability of a soybean oil containing conjugated linoleic acid produced by lipase catalysis | | Journal of food biochemistry |
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| Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage | | Food and bioprocess technology |
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| Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage | | Innovative food science and emerging technologies |
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| Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling | | Journal of food science |
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| Volatile compound emissions and sensory attributes of ‘Big Top’ nectarine and ‘Early Rich’ peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life | | Postharvest biology and technology |
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| Increased ethylene biosynthesis elevates incidence of chilling injury in cold-stored ‘Amber Jewel' Japanese plum (Prunus salicina Lindl.) during fruit ripening | | International journal of food science and technology |
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| Influence of a blanching pretreatment on color, oil uptake and water activity of potato sticks, and its optimization | | Journal of food process engineering |
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| Maximizing carbon dioxide content of shell eggs by rapid cooling treatment and its effect on shell egg quality | | Poultry science |
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| Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate–chitosan complex coacervates | | Food hydrocolloids |
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| EST, COSII, and arbitrary gene markers give similar estimates of nucleotide diversity in cultivated tomato (Solanum lycopersicum L.) | | Theoretical and applied genetics |
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| Sensing technology for quality assessment in controlled atmospheres | | Postharvest biology and technology |
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| Physiological responses of Indian jujube (Ziziphus mauritiana Lamk.) fruit to storage temperature under modified atmosphere packaging | | Journal of the science of food and agriculture |
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| Influence of Microalgae Supernatant, and Bacteria Isolated from Microalgae Cultures, on Microbiology, and Digestive Capacity of Larval Gilthead Seabream, Sparus aurata, and Senegalese Sole, Solea senegalensis | | Journal of the World Aquaculture Society |
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| Effects of rearing density and water current on the respiratory physiology and haematology in rainbow trout, Oncorhynchus mykiss at high temperature | | Aquaculture |
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| Biological activity and mechanical stability of sol–gel-based biofilters using the freeze-gelation technique for immobilization of Rhodococcus ruber | | Applied microbiology and biotechnology |
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| On-Site NIR Spectroscopy to Control the Shelf Life of Pork Meat | | Food analytical methods |
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| On the quality control of 'olive paste', a specialty based on olives and olive oil | | European journal of lipid science and technology |
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| Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues | | Food chemistry |
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| Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices | | Food and bioprocess technology |
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| Identification of optimal membrane morphological parameters during microfiltration of mosambi juice using low cost ceramic membranes | | Lebensmittel-Wissenschaft |
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| Impact of enzyme on quality of blackcurrant and plum juices | | Lebensmittel-Wissenschaft |
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| Brassinosteroid analogues effects on the yield and quality parameters of greenhouse-grown pepper (Capsicum annuum L.) | | Plant growth regulation |
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| Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage | | Journal of the science of food and agriculture |
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| Effect of South African beef production systems on post-mortem muscle energy status and meat quality | | Meat science |
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| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
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| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
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| Study of chemical compositions, anti-nutritional contents and digestibility of electron beam irradiated sorghum grains | | Food chemistry |
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| Variations of flavor substances in distillation process of chinese luzhou‐flavor liquor | | Journal of food process engineering |
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| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
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| Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta | | Food chemistry |
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