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Journal of Food Science and Technology|April 21, 2015
Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy beanMiroljub B Barac, Mirjana B Pesic, Sladjana P Stanojevic, et al.Journal of Food Science and Technology|April 21, 2015
Aqueous extraction kinetics of soluble solids, phenolics and flavonoids from sage (Salvia fruticosa Miller) leavesMehmet Torun, Cuneyt Dincer, Ayhan Topuz, et al.Journal of Food Science and Technology|April 21, 2015
Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodologyÖzge ŞakıyanJournal of Food Science and Technology|April 21, 2015
Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storageEce Cagdas, Seher KumcuogluJournal of Food Science and Technology|April 21, 2015
Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza baseChaitali Sen Gupta, Milind, T Jeyarani, et al.Journal of Food Science and Technology|April 21, 2015
Effect of frying temperature and time on image characterizations of pellet snacksToktam Mohammadi Moghaddam, Maryam BahramParvar, Seyed M A RazaviJournal of Food Science and Technology|April 21, 2015
Antioxidant, antibacterial and DNA protective activities of protein extracts from Ganoderma lucidumPiyawan Sa-Ard, Rakrudee Sarnthima, Saranyu Khammuang, et al.Journal of Food Science and Technology|April 21, 2015
Omega-3 fatty acid obtained from Nannochloropsis oceanica cultures grown under low urea protect against Abeta-induced neural damageYing-Jang LaiJournal of Food Science and Technology|April 21, 2015
Anthocyanins-rich extract of wild Chinese blueberry protects glucolipotoxicity-induced INS832/13 β-cell against dysfunction and deathJia Liu, Fengyi Gao, Baoping Ji, et al.Journal of Food Science and Technology|April 21, 2015
Study of extrusion behaviour and porridge making characteristics of wheat and guava blendsNeeraj Gandhi, Baljit SinghPageof 613