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Food Science & Nutrition|August 21, 2019
Challenges and approaches for production of a healthy and functional mayonnaise sauceMina Mirzanajafi-Zanjani, Mohammad Yousefi, Ali Ehsani
Food Science & Nutrition|August 21, 2019
Optimization of vacuum frying condition for producing silver carp surimi chipsJiamiao Hu, Hongliang Zeng, Changjun Deng, et al.
Food Science & Nutrition|August 21, 2019
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of MadagascarAngela Ratsimba, Danielle Rakoto, Victor Jeannoda, et al.
Food Science & Nutrition|August 21, 2019
Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiationMinto Michael, Randall K Phebus, Jayendra Amamcharla
Food Science & Nutrition|August 21, 2019
Synbiotic yoghurt with walnut and cereal brittle added as a next-generation bioactive compound: Development and characteristicsIvan Fiodorovich Gorlov, Valeria Viktorovna Shishova, Marina Ivanovna Slozhenkina, et al.
Food Science & Nutrition|April 14, 2025
Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory PropertiesHilal Çavuş, Ahmet Emirmustafaoğlu
Food Science & Nutrition|April 14, 2025
Diversity and Functional Roles of Microorganisms in Anatolian Black Pine Cone Vinegar FermentationDuygu Alp-Baltakesmez, Pelin Ertürkmen, Özcan Bulantekin
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