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Food Science & Nutrition|June 3, 2017
Proximate and biochemical characterization of burrito (Bachydeuterus auritus) and flying gurnard (Dactylopterus volitans)Lawrence D Abbey, Mary Glover-Amengor, Margaret Ottah Atikpo, et al.
Food Science & Nutrition|June 3, 2017
Hydroxycinnamic acids in cooked potato tubers from Solanum tuberosum group PhurejaClara Piñeros-Niño, Carlos-Eduardo Narváez-Cuenca, Ajjamada C Kushalappa, et al.
Food Science & Nutrition|June 3, 2017
Migration of nonylphenol and plasticizers from polyvinyl chloride stretch film into food simulants, rapeseed oil, and foodsYoko Kawamura, Yuko Ogawa, Motoh Mutsuga
Food Science & Nutrition|June 3, 2017
Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free breadMaryam Taghdir, Seyed Mohammad Mazloomi, Naser Honar, et al.
Food Science & Nutrition|June 3, 2017
Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteriaKittaporn Rumjuankiat, Suttipun Keawsompong, Sunee Nitisinprasert
Food Science & Nutrition|June 3, 2017
Modeling of drying kiwi slices and its sensory evaluationAbbas Mahjoorian, Mohsen Mokhtarian, Nasrin Fayyaz, et al.
Food Science & Nutrition|June 3, 2017
Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar componentsRegina Huber, Regine Schoenlechner
Food Science & Nutrition|June 3, 2017
Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and waterRegina Huber, Regine Schoenlechner
Food Science & Nutrition|June 3, 2017
Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersionMary A Adepoju, Bamidele O Omitoyin, Chitradurga O Mohan, et al.
Food Science & Nutrition|June 3, 2017
Influence of storage temperature and low-temperature conditioning on the levels of health-promoting compounds in Rio Red grapefruitPriyanka R Chaudhary, Xiang Yu, Guddadarangavvanahally K Jayaprakasha, et al.
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