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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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| Simultaneous prediction of acidity parameters (pH and titratable acidity) in Kefir using near infrared reflectance spectroscopy | | International dairy journal |
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| The Predatory Mite Phytoseiulus persimilis Does Not Perceive Odor Mixtures As Strictly Elemental Objects | | Journal of chemical ecology |
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| Application of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg-pasta characterization and egg content quantification | | Food chemistry |
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| Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoes | | Journal of food process engineering |
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| Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques | | Journal of sensory studies |
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| Lubricating properties of human whole saliva as affected by β-lactoglobulin | | Food hydrocolloids |
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| Chemotaxonomic evidence suggests that Eriocephalus tenuifolius is the source of Cape chamomile oil and not Eriocephalus punctulatus | | Biochemical systematics and ecology |
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| Application of artificial neural networks in the geographical identification of coffee samples | | European food research and technology |
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| Crop management for optimal low-linolenic rapeseed oil production--Field experiments and modelling | | European journal of agronomy |
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| Logit modeling for classification of monocultivar olive oils from southwest Spain: A preliminary study | | European journal of lipid science and technology |
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| Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs | | Meat science |
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| PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt | | Food research international |
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| Odour-mediated long-range avoidance of interspecific competition by a solitary endoparasitoid: a time-saving foraging strategy | | The journal of animal ecology |
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| Sensory and semantic language model for red apples | | Journal of sensory studies |
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| Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans | | Journal of food processing and preservation |
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| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
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| An investigation into the application of konjac glucomannan as a flavor encapsulant | | European food research and technology |
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| Manufacture of the functional drink using hydrolysate from oyster and other extracts | | Journal of food quality |
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| Genetic effects and genetic relationships among shrunken (sh2) sweet corn lines and F1 hybrids | | Euphytica |
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| Adsorption isotherm, thermodynamics and kinetics studies of polyphenols separation from kiwifruit juice using adsorbent resin | | Journal of food engineering |
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| Key constituents affecting wine body - an exploratory study | | Journal of sensory studies |
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| Colour Measurement and Analysis in Fresh and Processed Foods: A Review | | Food and bioprocess technology |
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| Penalized regression techniques for modeling relationships between metabolites and tomato taste attributes | | Euphytica |
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| Ultrasound-Assisted Extraction of Phenolics from Longan (Dimocarpus longan Lour.) Fruit Seed with Artificial Neural Network and Their Antioxidant Activity | | Food analytical methods |
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| Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice | | Food microbiology |
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| Should I stay or should I go? Modelling dispersal strategies in saproxylic insects based on pheromone capture and radio telemetry: a case study on the threatened hermit beetle Osmoderma eremita | | Biodiversity and conservation |
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| Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings | | European journal of lipid science and technology |
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| High pressure processing inactivation of listeria innocua in minced trout (oncorhynchus mykiss) | | Journal of food processing and preservation |
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| Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? | | European journal of nutrition |
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| Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses | | International dairy journal |
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| Estimation of dry-cured ham composition using dielectric time domain reflectometry | | Meat science |
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| An approximate shelf life prediction of elaborated lager beer in terms of degradation of its iso-α-acids | | Journal of food engineering |
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| Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review | | Food research international |
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| Determination of 27 chemical constituents in Chinese southwest tobacco by FT-NIR spectroscopy | | Industrial crops and products |
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| Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji | | Food research international |
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| Grading of Potato Chips According to Their Sensory Quality Determined by Color | | Food and bioprocess technology |
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| The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner–Bratzler head | | Meat science |
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| Physicochemical and rheological properties of sesame pastes (tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels | | Journal of food process engineering |
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| Nanoencapsulation of food ingredients using lipid based delivery systems | | Trends in food science and technology |
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