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Journal of Food Science and Technology|November 22, 2019
Wet bone-in ageing and effect on beef quality technological parametersFrancesca Crivelli, Erica Tirloni, Cristian Bernardi, et al.Journal of Food Science and Technology|November 20, 2019
Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technologySilvia Leticia Rivero Meza, Patricia Sinnecker, Marcio Schmiele, et al.Journal of Food Science and Technology|November 20, 2019
Optimization of microencapsulation conditions of transglutaminase by freeze dryingHilal Isleroglu, Izzet Turker, Banu Koc, et al.Journal of Food Science and Technology|November 20, 2019
Synthesis and characterization of mead: from the past to the future and development of a new fermentative routeAnna Luiza Diniz Felipe, Claudemir Oliveira Souza, Leandro Ferreira Santos, et al.Journal of Food Science and Technology|November 20, 2019
Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf lifeNatali López-Mejía, Hugo Alexander Martínez-Correa, Margarita María Andrade-MahechaJournal of Food Science and Technology|November 20, 2019
Evaluating the efficacy of chitosan and CMC incorporated with moringa leaf extracts on reducing peteca spot incidence on 'Eureka' lemonMuriel Mbhoni Rikhotso, Lembe Samukelo Magwaza, Samson Zeray Tesfay, et al.Journal of Food Science and Technology|November 20, 2019
Effect of protein aggregates on properties and structure of rice bran protein-based film at different pHNa Wang, Ahmed S M Saleh, Yuzhe Gao, et al.Journal of Food Science and Technology|November 30, 2017
Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)-characterization and cost analysisDebolina Banerjee, Ranjana Chowdhury, Pinaki BhattacharyaJournal of Food Science and Technology|November 30, 2017
Essential oils as antibacterial agents against food-borne pathogens: Are they really as useful as they are claimed to be?M I S Santos, S R Martins, C S C Veríssimo, et al.Journal of Food Science and Technology|November 30, 2017
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roastingFahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, et al.Pageof 613