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Journal of Food Science and Technology|April 19, 2017
A preliminary study of PCBs, PAHs, pesticides and trace metals contamination in cold-pressed rapeseed oils from conventional and ecological cultivationsMałgorzata Wroniak, Agnieszka RękasJournal of Food Science and Technology|October 28, 2016
Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying propertiesXu Wang, Youling L XiongJournal of Food Science and Technology|October 28, 2016
Biotransformation of vine tea (Ampelopsis grossedentata) by solid-state fermentation using medicinal fungus Poria cocosJianguo Wu, Chenhuan Wang, Gang Huang, et al.Journal of Food Science and Technology|October 28, 2016
Evaluation of various soaking agents as a novel tool for pesticide residues mitigation from cauliflower (Brassica oleracea var. botrytis)Abdullah, Muhammad Atif Randhawa, Ali Asghar, et al.Journal of Food Science and Technology|October 28, 2016
Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrilsRashid Saleem, Riaz AhmadJournal of Food Science and Technology|October 28, 2016
Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractionsVandana Dhaka, B S KhatkarJournal of Food Science and Technology|October 28, 2016
Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus speciesCarmen Ballester-Costa, Esther Sendra, Juana Fernández-López, et al.Journal of Food Science and Technology|October 22, 2016
Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in EthiopiaEndale Amare, Claire Mouquet-Rivier, Isabelle Rochette, et al.Journal of Food Science and Technology|October 22, 2016
Postharvest treatment of antioxidant reduces lenticel browning and improves cosmetic appeal of mango (Mangifera indica L.) fruits without impairing qualityK Prasad, R R Sharma, Manish SrivastavJournal of Food Science and Technology|October 22, 2016
Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanchingV Eyarkai Nambi, R K Gupta, Sunil Kumar, et al.Pageof 613