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Food Research International (Ottawa, Ont.)|December 3, 2022
Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanismLin Chen, Nan Chen, Qiang He, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processingKevin Kantono, Nazimah Hamid, Indrawati Oey, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
1H NMR-based fingerprinting of eleven Mexican Capsicum annuum cultivarsElideth Florentino-Ramos, Nemesio Villa-Ruano, Diego Hidalgo-Martínez, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausagesMarco Ambrogio Murgia, Antonella Marongiu, Maria Aponte, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Antihyperglycemic and hypoglycemic activity of naturally occurring peptides and protein hydrolysates from easy-to-cook and hard-to-cook beans (Phaseolus vulgaris L.)Erika Valencia-Mejía, Karla A Batista, Juan Jose A Fernández, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compoundsYu Fu, Kathrine H Bak, Jing Liu, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Reducing the sodium content without modifying the quality of beef burgers by adding micronized saltJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxiiShangjie Yao, Rongqing Zhou, Yao Jin, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stabilityLin Zhang, Fang Zhang, Zhaokai Fan, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparationT B Brito, J F Carrajola, E C B A Gonçalves, et al.
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