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Journal of Food Science and Technology|March 4, 2014
Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activitySeung Hyun Koo, In Young Bae, Suyong Lee, et al.Journal of Food Science and Technology|January 25, 2017
Phenolics extraction from sweet potato peels: modelling and optimization by response surface modelling and artificial neural networkAna Anastácio, Rúben Silva, Isabel S CarvalhoJournal of Food Science and Technology|January 25, 2017
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredientsAnnalisa Romano, Alan Mackie, Federica Farina, et al.Journal of Food Science and Technology|January 25, 2017
Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookiesMusarat Shafi, Waqas N Baba, Farooq Ahmad Masoodi, et al.Journal of Food Science and Technology|January 25, 2017
Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerelP Viji, S K Panda, C O Mohan, et al.Journal of Food Science and Technology|January 25, 2017
Evaluation of genotypic wheat bran varieties for nutraceutical compoundsT Sharanappa, R Chetana, G Suresh KumarJournal of Food Science and Technology|March 26, 2019
Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional propertiesZohreh Karami, Behrouz Akbari-AderganiJournal of Food Science and Technology|March 26, 2019
The profile of organic acids and polyphenols in apple wines fermented with different yeast strainsLuna Maslov Bandić, Marin Mihaljević Žulj, Goran Fruk, et al.Journal of Food Science and Technology|March 26, 2019
Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jelliesJéssica Almeida Alves, Paula Nogueira Curi, Rafael Pio, et al.Journal of Food Science and Technology|March 26, 2019
Influence of extraction parameters and stability of betacyanins extracted from red amaranth during storageManoranjan Das, Abu Saeid, Md Farid Hossain, et al.Pageof 613