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Journal of Food Science and Technology|May 11, 2016
Effect of licorice extract on cell viability, biofilm formation and exotoxin production by Staphylococcus aureusYadahalli Shrihari Rohinishree, Pradeep Singh NegiJournal of Food Science and Technology|May 11, 2016
Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookiesBojana Šarić, Aleksandra Mišan, Anamarija Mandić, et al.Journal of Food Science and Technology|May 11, 2016
Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storageKarima Dhaouadi, Manel Belkhir, Faten Raboudi, et al.Journal of Food Science and Technology|May 11, 2016
Rheological and functional properties of composite sweet potato - wheat dough as affected by transglutaminase and ascorbic acidJean Bernard Ndayishimiye, Wei-Ning Huang, Feng Wang, et al.Journal of Food Science and Technology|May 11, 2016
Identification of bioactive peptide from Oreochromis niloticus skin gelatinSadabpong Choonpicharn, Suriya Tateing, Sanchai Jaturasitha, et al.Journal of Food Science and Technology|May 11, 2016
Modification of functional properties of pullulan-whey protein bionanocomposite films with nanoclayMahbobeh Hassannia-Kolaee, Faramarz Khodaiyan, Iman Shahabi-GhahfarrokhiJournal of Food Science and Technology|November 26, 2015
Advanced glycation End-products (AGEs): an emerging concern for processed food industriesChetan Sharma, Amarjeet Kaur, S S Thind, et al.Journal of Food Science and Technology|November 26, 2015
Flavor impacts of glycerol in the processing of yeast fermented beverages: a reviewXiangdong Zhao, Susanne Procopio, Thomas BeckerJournal of Food Science and Technology|November 26, 2015
Volatile phenols depletion in red wine using molecular imprinted polymersRafaela Teixeira, Sonia Dopico-García, Paula B Andrade, et al.Journal of Food Science and Technology|November 26, 2015
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stabilityMaria Martuscelli, Laura Lupieri, Clemencia Chaves-Lopez, et al.Pageof 613