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Journal of Food Science and Technology|March 26, 2019
Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packagingVajihe Nikzade, Naser Sedaghat, Farideh Tabatabaei Yazdi, et al.Journal of Food Science and Technology|March 26, 2019
Investigation of the effects of using quinoa flour on gluten-free cake batters and cake propertiesNeslihan Bozdogan, Seher Kumcuoglu, Sebnem TavmanJournal of Food Science and Technology|March 26, 2019
Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layerKejing An, Manqin Fu, Hao Zhang, et al.Journal of Food Science and Technology|March 26, 2019
Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake propertiesZahide Kırbaş, Seher Kumcuoglu, Sebnem TavmanJournal of Food Science and Technology|March 26, 2019
Effects of ozone processing on patulin, phenolic compounds and organic acids in apple juiceEnjie Diao, Jiasheng Wang, Xiangyang Li, et al.Journal of Food Science and Technology|March 26, 2019
Impact of adding goldenberry (Physalis peruviana L.) on some quality characteristics and bio-functional properties of pasteurized carrot (Daucus carota L.) nectarHassan El-Sayed Embaby, Sayed Mohamed MokhtarJournal of Food Science and Technology|March 26, 2019
Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skinYineth Ruíz-García, Carolina Beres, Davy W H Chávez, et al.Journal of Food Science and Technology|October 19, 2018
Characteristics of herring marinated in reused brines after microfiltrationMariusz Szymczak, Katarzyna Felisiak, Barbara SzymczakJournal of Food Science and Technology|October 19, 2018
Antioxidant and antimicrobial activity of Agave angustifolia extract on overall quality and shelf life of pork patties stored under refrigerationJulio Cesar López-Romero, Jesús Fernando Ayala-Zavala, Etna Aida Peña-Ramos, et al.Journal of Food Science and Technology|October 19, 2018
Evaluation of in vivo antioxidant potential of Syzygium jambos (L.) Alston and Terminalia citrina Roxb. towards oxidative stress response in Saccharomyces cerevisiaeJobina Rajkumari, Madhu Dyavaiah, S J Sudharshan, et al.Pageof 613