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Journal of Food Science and Technology|September 6, 2014
Refrigeration and edible coatings in blackberry (Rubus spp.) conservationDalany Menezes Oliveira, Angela Kwiatkowski, Cassia Ines Lourenzi Franco Rosa, et al.Journal of Food Science and Technology|September 6, 2014
Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum dryingSathira Hirun, Niramon Utama-Ang, Paul D RoachJournal of Food Science and Technology|September 6, 2014
Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milkFatemeh Abedi, Ali Mohammadi Sani, Hojjat KarazhiyanJournal of Food Science and Technology|September 6, 2014
Rapid simultaneous determination of marmelosin, umbelliferone and scopoletin from Aegle marmelos fruit by RP-HPLCP B Shinde, S D Katekhaye, M B Mulik, et al.Journal of Food Science and Technology|July 14, 2016
Intellectual assets management and transfer in food science sector in Indian research and development organizationsVikram Singh, Kajal ChakrabortyJournal of Food Science and Technology|July 14, 2016
Trends and advances in food analysis by real-time polymerase chain reactionNur Thaqifah Salihah, Mohammad Mosharraf Hossain, Hamadah Lubis, et al.Journal of Food Science and Technology|July 14, 2016
Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oilMojtaba Delfanian, Reza Esmaeilzadeh Kenari, Mohammad Ali SahariJournal of Food Science and Technology|July 14, 2016
Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilizationMarcela Lilian Martínez, María Paula Fabani, María Verónica Baroni, et al.Journal of Food Science and Technology|July 14, 2016
Culture media optimization of Porphyridium purpureum: production potential of biomass, total lipids, arachidonic and eicosapentaenoic acidMysore Doddaiah Kavitha, Shanmugam Kathiresan, Sila Bhattacharya, et al.Journal of Food Science and Technology|July 14, 2016
Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosisSinjitha S Nambiar, K S Venugopal, Nandini Prasad Shetty, et al.Pageof 613