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Journal of Food Science and Technology|September 4, 2019
The effect of invertase concentration on quality parameters of fondantOzge Ozcan, Rusen Metin Yildirim, Omer Said Toker, et al.Journal of Food Science and Technology|September 4, 2019
Recommended storage temperature for green tea based on sensory qualityQianying Dai, Sitong Liu, Yurong Jiang, et al.Journal of Food Science and Technology|September 4, 2019
Nutritional profile and nutraceutical components of olive (Olea europaea L.) seedsDamián Maestri, Damián Barrionuevo, Romina Bodoira, et al.Journal of Food Science and Technology|April 21, 2015
Development of chitosan based edible films: process optimization using response surface methodologyTarun Pal Singh, Manish Kumar Chatli, Jhari SahooJournal of Food Science and Technology|April 21, 2015
Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batterKe Li, Zhuang-Li Kang, Yu-Feng Zou, et al.Journal of Food Science and Technology|April 21, 2015
Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacksYogesh Gat, Laxmi AnanthanarayanJournal of Food Science and Technology|April 21, 2015
Soy protein hydrolysis with microbial protease to improve antioxidant and functional propertiesCibele Freitas de Oliveira, Ana Paula Folmer Corrêa, Douglas Coletto, et al.Journal of Food Science and Technology|April 21, 2015
Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryerHany S El-Mesery, Gikuru MwithigaJournal of Food Science and Technology|April 21, 2015
Reduction of cardiac and aortic cholesterol in hypercholesterolemic rats fed esters of phytosterol and omega-3 fatty acidsAvery Sengupta, Mahua GhoshJournal of Food Science and Technology|April 21, 2015
Antioxidant capacity of hydrolyzed protein fractions obtained from an under-explored seed protein: Gingerbread plum (Neocarya macrophylla)Tidjani Amza, Issoufou Amadou, Abdourahamane Balla, et al.Pageof 613