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Journal of Food Science and Technology|October 21, 2017
Optimization of the antioxidant polyphenolic compounds extraction of yellow passion fruit seeds (Passiflora edulis Sims) by response surface methodologyFernanda Carvalho de Santana, Lucillia Rabelo de Oliveira Torres, Fernanda Branco Shinagawa, et al.Journal of Food Science and Technology|October 21, 2017
Antimicrobial resistance in diarrheagenic Escherichia coli from ready-to-eat foodsCíntia Matos Lima, Ingrid Evelyn Gomes Lima Souza, Taila Dos Santos Alves, et al.Journal of Food Science and Technology|October 21, 2017
The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oilMahia Roostaee, Mohsen Barzegar, Mohammad Ali Sahari, et al.Journal of Food Science and Technology|October 21, 2017
Reverse micellar extraction of lactoferrin from its synthetic solution using CTAB/n-heptanol systemSwapnali S Pawar, Regupathi Iyyaswami, Prasanna D BelurJournal of Food Science and Technology|October 21, 2017
Effects of hydrogen peroxide, modified atmosphere and their combination on quality of minimally processed cluster beansRoji B Waghmare, Uday S AnnapureJournal of Food Science and Technology|October 21, 2017
Free amino acids profile of Polish and Slovak honeys based on LC-MS/MS method without the prior derivatisationStanisław Kowalski, Mária Kopuncová, Zuzana Ciesarová, et al.Journal of Food Science and Technology|October 21, 2017
β-Carotene nanodispersions synthesis by three-component stabilizer system using mixture designNavideh Anarjan, Maryam Fahimdanesh, Hoda Jafarizadeh-MalmiriJournal of Food Science and Technology|October 21, 2017
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)Yamira Cepero-Betancourt, Patricio Oliva-Moresco, Alexis Pasten-Contreras, et al.Journal of Food Science and Technology|July 25, 2022
Characterization of Angiotensin I-Converting Enzyme (ACE) inhibitory peptides produced in fermented camel milk (Indian breed) by Lactobacillus acidophilus NCDC-15Divyang Solanki, Amar Sakure, Sangeeta Prakash, et al.Journal of Food Science and Technology|July 25, 2022
Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimizationOkan Levent, Ferhat YukselPageof 613