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Food Research International (Ottawa, Ont.)|September 27, 2019
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon filletsThais Cardoso Merlo, Carmen J Contreras-Castillo, Erick Saldaña, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and JapanMinh Ha, Peter McGilchrist, Rod Polkinghorne, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervationThaiane Marques da Silva, Cassandra de Deus, Bruna de Souza Fonseca, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Hydroalcoholic Myrciaria dubia (camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agentsMariana Araújo Vieira Do Carmo, Marina Fidelis, Carolina Girotto Pressete, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches performLeticia Vidal, Lucía Antúnez, Gastón Ares, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Identification and expression analyses of new genes associated with ciprofloxacin resistance in Vibrio parahaemolyticusHaibo Zhou, Ying Liang, Lu Gao, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperatureMichael Hinneh, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, et al.Food Research International (Ottawa, Ont.)|March 20, 2019
Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product NhamPannita Santiyanont, Kanittha Chantarasakha, Preenapha Tepkasikul, et al.Food Research International (Ottawa, Ont.)|March 1, 2021
Carotenoids from persimmon juice processingS Gea-Botella, L Agulló, N Martí, et al.Food Research International (Ottawa, Ont.)|March 1, 2021
Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wallAmber Bassett, Sharon Hooper, Karen CichyPageof 1,280