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Food Science & Nutrition|June 3, 2017
Development of a fermented quinoa-based beverageFanny Emma Ludena Urquizo, Silvia Melissa García Torres, Tiina Tolonen, et al.
Food Science & Nutrition|June 3, 2017
Application of starter cultures in the production of Enturire - a traditional sorghum-based alcoholic beverageIvan M Mukisa, Denis Ntaate, Stellah Byakika
Food Science & Nutrition|June 3, 2017
Value-added probiotic development by high-solid fermentation of sweet potato with Saccharomyces boulardiiCarmen Campbell, Ananda K Nanjundaswamy, Victor Njiti, et al.
Food Science & Nutrition|June 3, 2017
Investigation of the profile of phenolic compounds in the leaves and stems of Pandiaka heudelotii using gas chromatography coupled with flame ionization detectorMercy O Ifeanacho, Catherine C Ikewuchi, Jude C Ikewuchi
Food Science & Nutrition|June 3, 2017
Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheeseHossein Jooyandeh, Mostafa Goudarzi, Hadis Rostamabadi, et al.
Food Science & Nutrition|June 3, 2017
Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seedsJosiane E Manejo Djiogue, Richard M Nguimbou, Leopold N Tatsadjieu, et al.
Food Science & Nutrition|June 3, 2017
Sensory evaluation of selected formulated milk barberry drinks using the fuzzy approachZahra Tahsiri, Mehrdad Niakousari, Sara Khoshnoudi-Nia, et al.
Food Science & Nutrition|June 3, 2017
Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributesXiu Q Ma, Julia M Verkuil, Helene C Reinbach, et al.
Food Science & Nutrition|June 3, 2017
Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blendBusie Maziya-Dixon, Emmanuel O Alamu, Ibironke O Popoola, et al.
Food Science & Nutrition|September 15, 2016
Polyphenols from halophytes and modified atmosphere packaging improve sensorial and biochemical markers of quality of common dolphinfish (Coryphaena hippurus) filletsConcetta Maria Messina, Gioacchino Bono, Rosaria Arena, et al.
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