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| Mechanical flower thinning improves fruit quality of apples and promotes consistent bearing | | Scientia horticulturae |
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| Semiquantitative detection of male pork tissue in meat and meat products by PCR | | Meat science |
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| Colour Measurement and Analysis in Fresh and Processed Foods: A Review | | Food and bioprocess technology |
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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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| A novel approach for ammonia removal from fresh-water recirculated aquaculture systems, comprising ion exchange and electrochemical regeneration | | Aquacultural engineering |
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| Nonthermal sterilization of green coconut water for packaging | | Journal of food quality |
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| Impact of single-sex and mixed-sex group housing of boars vaccinated against GnRF or physically castrated on body lesions, feeding behaviour and weight gain | | Applied animal behaviour science |
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| The chemical ecology of Harmonia axyridis | | BioControl |
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| Engineering oilseeds to produce nutritional fatty acids | | Physiologia plantarum |
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| Larviculture techniques of Chinese mitten crab Eriocheir sinensis | | Aquaculture |
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| Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation | | Food chemistry |
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| Impact of frozen storage on flavor of caprine milk cheeses | | Journal of sensory studies |
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| Effects of nutrient solution electrical conductivity on the compositional and sensory characteristics of greenhouse tomato fruit | | Postharvest biology and technology |
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| Influence of chewing and swallowing behavior on volatile release in two confectionery systems | | Journal of texture studies |
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| Proteolytic degradation and amino acid liberation during extensive hydrolysis of porcine blood hemoglobin by protease admixture | | Journal of food process engineering |
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| Optimization of chipotle pepper smoking process using response surface methodology | | Journal of food quality |
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| Proanthocyanidin biosynthesis of persimmon (Diospyros kaki Thunb.) fruit | | Scientia horticulturae |
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| Influence of nitrogen forms and mycorrhizal colonization on growth and composition of Chinese bunching onion | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk | | Food and bioprocess technology |
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| Optimization of parameters of the ‘Virtual Fruit’ model to design peach genotype for sustainable production systems | | European journal of agronomy |
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| Development of a flavor lexicon for processed and imitation cheeses | | Journal of sensory studies |
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| In-situ Iberian pig carcass classification using a micro-electro-mechanical system (MEMS)-based near infrared (NIR) spectrometer | | Meat science |
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| Different scalding techniques do not affect boar taint | | Meat science |
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| Changes in quality attributes of Longan juice during storage in relation to effects of thermal processing | | Journal of food quality |
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| Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer’s yeast strain | | World journal of microbiology and biotechnology |
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| Novel method based on polypyrrole‐modified sensors and emulsions for the evaluation of bitterness in extra virgin olive oils | | Food research international |
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| HRMAS-nuclear magnetic resonance spectroscopy characterization of tomato “flavor varieties” from Almería (Spain) | | Food research international |
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| Technical and economical evaluation of an integrated membrane process capable both to produce an aroma concentrate and to reject clean water from shrimp cooking juices | | Journal of food engineering |
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| Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing | | European food research and technology |
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| Degree of difference testing: A new approach incorporating control lot variability | | Food quality and preference |
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| Comparing sensory methods for the optimisation of mango gel snacks | | Food quality and preference |
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| Sourdough products for convenient use in baking | | Food microbiology |
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| Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system | | Meat science |
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| Investigation of rotating and vibrating filtration for clarification of rough beer | | Journal of food engineering |
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| An air-driving FI device with merging zones technique for the determination of formaldehyde in beers | | Food chemistry |
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| Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality | | Meat science |
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| Direct Automatic Determination of Bitterness and Total Phenolic Compounds in Virgin Olive Oil Using a pH-Based Flow-Injection Analysis System | | Journal of agricultural and food chemistry |
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| Inspection of the distribution and amount of ingredients in pasteurized cheese by computer vision | | Journal of food engineering |
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| Optimization of the chicken breast cooking process | | Journal of food engineering |
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| Muscle and meat quality characteristics of Holstein and Salers cull cows | | Meat science |
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