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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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| 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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| Production and oxidative stability of a soybean oil containing conjugated linoleic acid produced by lipase catalysis | | Journal of food biochemistry |
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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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| Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues | | 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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| Addition of sorbitol with KMnO4 improves broccoli quality retention in modified atmosphere packages | | Journal of food quality |
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| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
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| Effect of passive and active modified atmosphere packaging on quality retention of two cultivars of litchi (Litchi Chinensis Sonn.) | | Journal of food quality |
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| Optimization of lipid nanoparticle formation for beverage applications: Influence of oil type, cosolvents, and cosurfactants on nanoemulsion properties | | Journal of food 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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| Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage | | Food chemistry |
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| Low oxygen levels and light exposure affect quality of fresh-cut Romaine lettuce | | Postharvest biology and technology |
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| Sensory acceptance of juice from fcoj processing steps | | Journal of sensory studies |
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| Selection of a sensory marker to predict the sensory shelf life of a fluid human milk replacement formula | | Journal of food quality |
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| Influence of shade on flavonoid biosynthesis in tea (Camellia sinensis (L.) O. Kuntze) | | Scientia horticulturae |
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| Effect of packing materials and storage time on volatile compounds in tea processed from flowers of black elder (Sambucus nigra L.) | | European food research and technology |
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| Transformation of terpenes into fine chemicals | | European journal of lipid science and technology |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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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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| Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice | | Journal of food quality |
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| Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli | | Postharvest biology and technology |
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| Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana | | Applied and environmental microbiology AEM |
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| Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds | | Applied microbiology and biotechnology. |
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| Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water | | Food chemistry |
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| Co-production of fumaric acid and chitin from a nitrogen-rich lignocellulosic material - dairy manure - using a pelletized filamentous fungus Rhizopus oryzae ATCC 20344 | | Bioresource technology |
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| Thermostable alkaline protease from bacillus licheniformis lbbl-11 isolated from traditionally fermented african locust bean (parkia biglobosa) | | Journal of food biochemistry |
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| Development of a lexicon for beef flavor in intact muscle | | Journal of sensory studies |
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| Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers | | Journal of food process engineering |
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| Reduction of Limonene Chlorohydrins in Commercial Citrus Oils | | Journal of food science |
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| Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea | | Journal of sensory studies |
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| Protein carbonyls in meat systems: A review | | Meat science |
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| Development of a quantitative method for headspace analysis of methylsulfanyl-volatiles from kiwifruit tissue | | Food research international |
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| Effect of modified atmosphere packaging and storage temperature on volatile composition and postharvest life of minimally-processed pomegranate arils (cvs. ‘Acco’ and ‘Herskawitz’) | | Postharvest biology and technology |
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| Inhibition of citral degradation in an acidic aqueous environment by polyoxyethylene alkylether surfactants | | Food chemistry |
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| Investigation of protein denaturation and pigment fading in farmed steelhead (onchorhychus mykiss) fillets during frozen storage | | Journal of food processing and preservation |
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| Effect of high pressure on the accumulation of imp and on the stability of amp deaminase in rabbit skeletal muscle | | Journal of food biochemistry |
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