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Journal of Food Science and Technology|September 6, 2014
Food caramels: a reviewGarima Sengar, Harish Kumar SharmaJournal of Food Science and Technology|September 6, 2014
Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juicesLalit Kumar, Sushil Nagar, Anuradha Mittal, et al.Journal of Food Science and Technology|September 6, 2014
Effect of ingredients on sensory profile of idliManoharan Durgadevi, Prathapkumar H ShettyJournal of Food Science and Technology|September 6, 2014
Characterisation of volatiles in dried white varieties figs (Ficus carica L.)Ibrahim Mujić, Mojca Bavcon Kralj, Stela Jokić, et al.Journal of Food Science and Technology|September 6, 2014
ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysateFatemeh Mahmoodani, Masomeh Ghassem, Abdul Salam Babji, et al.Journal of Food Science and Technology|September 6, 2014
Respiratory dynamics of fresh baby corn (Zea mays L.) under modified atmospheres based on enzyme kineticsManpreet Singh, Ashok Kumar, Preetinder KaurJournal of Food Science and Technology|September 6, 2014
Antioxidant activities of tamarind (Tamarindus Indica) seed coat extracts using in vitro and in vivo modelsP Sandesh, V Velu, R P SinghJournal of Food Science and Technology|September 6, 2014
Effect of sowing time and crop geometry on the Capsaicinoid content in Bhoot Jolokia (Capsicum chinense Jacq.)Sanju Singh Moirangthem, Sailen Gogoi, Premila Devi Thongbam, et al.Journal of Food Science and Technology|September 6, 2014
Quality of meat products packaged and stored under vacuum and modified atmosphere conditionsM Stasiewicz, K Lipiński, M CierachJournal of Food Science and Technology|September 6, 2014
Baking quality, sensory properties and shelf life of bread with polyolsSuresh Bhise, A KaurPageof 613