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Food Research International (Ottawa, Ont.)|September 7, 2017
Knowledge, attitudes and practices of food handlers in food safety: An integrative reviewLaís Mariano Zanin, Diogo Thimoteo da Cunha, Veridiana Vera de Rosso, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Influence of fat structure on the mechanical properties of commercial pate productsBrian E Tiensa, Shai Barbut, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|September 7, 2017
Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction productsÁngela García Solaesa, María Teresa Sanz, Rodrigo Melgosa, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursorsYohanna Alegre, Laura Culleré, Vicente Ferreira, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
White-fruited strawberry genotypes are not per se hypoallergenicKatrin Franz-Oberdorf, Bernadette Eberlein, Kathrin Edelmann, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Greek PDO saffron authentication studies using species specific molecular markersI Bosmali, S A Ordoudi, M Z Tsimidou, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestionZhuqing Xing, Jiaying Li, Yating Zhang, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Terpene volatiles mediates the chemical basis of blueberry aroma and consumer acceptabilityLuís Felipe V Ferrão, Haley Sater, Paul Lyrene, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Factors influencing independent older adults (un)healthy food choices: A systematic review and research agendaGerarda Caso, Riccardo Vecchio
Food Research International (Ottawa, Ont.)|July 15, 2022
Different model hypotheses are needed to account for qualitative variability in the response of two strains of Salmonella spp. under dynamic conditionsLeonidas Georgalis, Anna Psaroulaki, Arantxa Aznar, et al.
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