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Food Research International (Ottawa, Ont.)|May 22, 2019
Consumers' heterogeneity towards salt reduction: Insights from a case study with white riceLucía Antúnez, Ana Giménez, Florencia Alcaire, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Evaluation of probiotic Bacillus coagulans MTCC 5856 viability after tea and coffee brewing and its growth in GIT hostile environmentMuhammed Majeed, Shaheen Majeed, Kalyanam Nagabhushanam, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Comparative proteome analysis of Streptomyces mobaraensis under MgCl2 stress shows proteins modulating differentiation and transglutaminase biosynthesisLili Zhang, Liang Sun, Huaxi Yi, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Matrix effects influencing the perception of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in different Chenin Blanc wines by Projective Mapping (PM) with Ultra Flash profiling (UFP) intensity ratingsChristine Wilson, Jeanne Brand, Wessel du Toit, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteinsMinquan Xia, Yinxia Chen, Juanjuan Guo, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of releaseClitor J F Souza, Talita A Comunian, Márcia G C Kasemodel, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interestCarla Guijarro-Real, Adrián Rodríguez-Burruezo, Jaime Prohens, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Transfer of pesticide residue during tea brewing: Understanding the effects of pesticide's physico-chemical parameters on its transfer behaviorXinru Wang, Li Zhou, Xinzhong Zhang, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or cultureZhihua Pang, Ruolin Xu, Yang Zhu, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Choosing a front-of-package warning label for Brazil: A randomized, controlled comparison of three different label designsNeha Khandpur, Laís Amaral Mais, Priscila de Morais Sato, et al.
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