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Journal of Food Science and Technology|November 29, 2018
Gelatin production using fish wastes by extracted alkaline protease from Bacillus licheniformisArmin Mirzapour Kouhdasht, Marzieh Moosavi-Nasab, Mahmood AminlariJournal of Food Science and Technology|November 22, 2019
Salmonella prevalence and serovar distribution in healthy slaughter sheep and cattle determined by ISO 6579 and VIDAS UP Salmonella methodsEce Cetin, Seran Temelli, Aysegul EyigorJournal of Food Science and Technology|November 22, 2019
Finding a common core microbiota in two Brazilian dairies through culture and DNA metabarcoding studiesDiego Araújo Frazilio, Otávio Guilherme Gonçalves de Almeida, Fabian Camilo Niño-Arias, et al.Journal of Food Science and Technology|November 22, 2019
Chemical composition and biological activity of Mentha citrata Ehrh., essential oils growing in southern AlgeriaHamza Ouakouak, Naima Benchikha, Aicha Hassani, et al.Journal of Food Science and Technology|November 22, 2019
Effect of packaging methods and storage conditions on quality characteristics of flour product naanXiaoyan Zhao, Han Sun, Haitao Zhu, et al.Journal of Food Science and Technology|November 22, 2019
Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methodsKatarzyna Pobiega, Karolina Kraśniewska, Dorota Derewiaka, et al.Journal of Food Science and Technology|November 22, 2019
Application of image analysis technique to determine cleaning of ohmic heating system for milkPriyanka Rangi, P S Minz, Gajanan P Deshmukh, et al.Journal of Food Science and Technology|November 22, 2019
Comparative anticancer activity analysis of saffron extracts and a principle component, crocetin for prevention and treatment of human malignanciesSevgi GeziciJournal of Food Science and Technology|November 22, 2019
Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of breadYa-Ling Huang, Ya-Sheng MaJournal of Food Science and Technology|November 22, 2019
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probioticsTalha Demirci, Hale İnci Öztürk Negiş, Aysun Oraç, et al.Pageof 613