| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Accelerated aging of jasmine brown rice by high-temperature fluidization technique
|
Jaisut, Donludee
|
|
2009
|
|
5-6 |
p. 674-681
8 p.
|
article
|
| 2 |
An exopolysaccharide from a probiotic: Biosynthesis dynamics, composition and emulsifying activity
|
Kodali, Vidya Prabhakar
|
|
2009
|
|
5-6 |
p. 695-699
5 p.
|
article
|
| 3 |
Antioxidant and lipoxygenase inhibitory activities of pumpkin seed extracts
|
Xanthopoulou, Marianna N.
|
|
2009
|
|
5-6 |
p. 641-646
6 p.
|
article
|
| 4 |
Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)
|
Hsu, Kuo-Chiang
|
|
2009
|
|
5-6 |
p. 647-652
6 p.
|
article
|
| 5 |
Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration
|
Ashie, I.N.A.
|
|
1996
|
|
5-6 |
p. 569-575
7 p.
|
article
|
| 6 |
A study of volatile “trapping” in spray dried whey protein concentrate by “crushing” and/or vacuuming, and detection by solid-phase microextraction/gas chromatography/mass spectrometry
|
Stevenson, Ralph J.
|
|
1996
|
|
5-6 |
p. 495-504
10 p.
|
article
|
| 7 |
Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes
|
Lee, An-Cheol
|
|
2009
|
|
5-6 |
p. 733-738
6 p.
|
article
|
| 8 |
Comparative study of commercially available cocoa products in terms of their bioactive composition
|
Belščak, Ana
|
|
2009
|
|
5-6 |
p. 707-716
10 p.
|
article
|
| 9 |
Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada
|
Hughes, T.
|
|
2009
|
|
5-6 |
p. 627-635
9 p.
|
article
|
| 10 |
Conference calendar
|
|
|
1996
|
|
5-6 |
p. 585-588
4 p.
|
article
|
| 11 |
Conformations and structures of milk proteins adsorbed to oil-water interfaces
|
Dalgleish, Douglas G.
|
|
1996
|
|
5-6 |
p. 541-547
7 p.
|
article
|
| 12 |
Detection of filter media derived haze in apple juice concentrate
|
Beveridge, T.
|
|
1996
|
|
5-6 |
p. 577-583
7 p.
|
article
|
| 13 |
Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours
|
Singh, Jaspreet
|
|
2009
|
|
5-6 |
p. 666-673
8 p.
|
article
|
| 14 |
Differentiation of Lactobacillus helveticus strains using molecular typing methods
|
Drake, M.A.
|
|
1996
|
|
5-6 |
p. 451-455
5 p.
|
article
|
| 15 |
3D Microstructure of supercritical fluid extrudates. II: Cell anisotropy and the mechanical properties
|
Cho, K.Y.
|
|
2009
|
|
5-6 |
p. 603-611
9 p.
|
article
|
| 16 |
3D microstructure of supercritical fluid extrudates I: Melt rheology and microstructure formation
|
Cho, K.Y.
|
|
2009
|
|
5-6 |
p. 595-602
8 p.
|
article
|
| 17 |
Editorial Board
|
|
|
2009
|
|
5-6 |
p. IFC-
1 p.
|
article
|
| 18 |
Effect of clinical and probiotic Lactobacillus rhamnosus strains on intestinal permeability and bacterial translocation in healthy and colitic rats
|
Frias, Rafael
|
|
2009
|
|
5-6 |
p. 636-640
5 p.
|
article
|
| 19 |
Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria
|
Champagne, Claude P.
|
|
1996
|
|
5-6 |
p. 555-562
8 p.
|
article
|
| 20 |
Effect of stretching pre-rigor muscle on the backscattering of polarized near-infrared
|
Swatland, H.J.
|
|
1996
|
|
5-6 |
p. 445-449
5 p.
|
article
|
| 21 |
Effects of location and spacing of reverse screw and kneading element combination during twin-screw extrusion of starchy and proteinaceous blends
|
Gogoi, Binoy K.
|
|
1996
|
|
5-6 |
p. 505-512
8 p.
|
article
|
| 22 |
Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical–physical and sensorial properties
|
Albanese, D.
|
|
2009
|
|
5-6 |
p. 727-732
6 p.
|
article
|
| 23 |
Evaluation of pure bacterial culture from fermented cassava as soy-yoghurt starter: a research note
|
Nsofor, L.M.
|
|
1996
|
|
5-6 |
p. 549-553
5 p.
|
article
|
| 24 |
Foaming properties of sugar-egg mixtures with milk protein concentrates
|
Yankov, Stefan
|
|
1996
|
|
5-6 |
p. 521-525
5 p.
|
article
|
| 25 |
Fungal biotechnology in food and feed processing
|
Ghorai, Shakuntala
|
|
2009
|
|
5-6 |
p. 577-587
11 p.
|
article
|
| 26 |
Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review
|
Sharangi, A.B.
|
|
2009
|
|
5-6 |
p. 529-535
7 p.
|
article
|
| 27 |
Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status
|
Iwuoha, Chinyere I.
|
|
1996
|
|
5-6 |
p. 527-540
14 p.
|
article
|
| 28 |
Osmodehydrofreezing of apples: structural and textural effects
|
Tregunno, N.B.
|
|
1996
|
|
5-6 |
p. 471-479
9 p.
|
article
|
| 29 |
Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin
|
Yuan, De-Bao
|
|
2009
|
|
5-6 |
p. 700-706
7 p.
|
article
|
| 30 |
Pressure, torque, and energy responses of a twin screw extruder at high moisture contents
|
Akdogan, Hulya
|
|
1996
|
|
5-6 |
p. 423-429
7 p.
|
article
|
| 31 |
Prevalence and survival of Campylobacter in Egyptian dairy products
|
El-Sharoud, Walid M.
|
|
2009
|
|
5-6 |
p. 622-626
5 p.
|
article
|
| 32 |
Quality changes in dehydrated dasheen leaves: effects of blanching pre-treatments and drying conditions
|
Maharaj, Vashti
|
|
1996
|
|
5-6 |
p. 563-568
6 p.
|
article
|
| 33 |
Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus
|
Champagne, C.P.
|
|
2009
|
|
5-6 |
p. 612-621
10 p.
|
article
|
| 34 |
Sesquiterpene lactones in chicory (Cichorium intybus L.)
|
Peters, Angeline M.
|
|
1996
|
|
5-6 |
p. 439-444
6 p.
|
article
|
| 35 |
Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving
|
Tan, Hong-Zhuo
|
|
2009
|
|
5-6 |
p. 551-576
26 p.
|
article
|
| 36 |
State of art of the application of membrane technology to vegetable oils: A review
|
de Morais Coutinho, Cesar
|
|
2009
|
|
5-6 |
p. 536-550
15 p.
|
article
|
| 37 |
Structure analysis of a neutral polysaccharide isolated from green tea
|
Wang, Yuanfeng
|
|
2009
|
|
5-6 |
p. 739-745
7 p.
|
article
|
| 38 |
Synchrotron study on crystallization kinetics of milk fat under shear flow
|
Mazzanti, Gianfranco
|
|
2009
|
|
5-6 |
p. 682-694
13 p.
|
article
|
| 39 |
The effect of osmotic adjustment on the mechanical properties of potato parenchyma
|
Scanlon, M.G.
|
|
1996
|
|
5-6 |
p. 481-488
8 p.
|
article
|
| 40 |
The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes
|
Cynkar, Wieslawa
|
|
2009
|
|
5-6 |
p. 653-658
6 p.
|
article
|
| 41 |
The influence of subcutaneous fat thickness and marbling on beef
|
Jeremiah, L.E.
|
|
1996
|
|
5-6 |
p. 513-520
8 p.
|
article
|
| 42 |
The relationship of chemical components to flavor attributes of bacon and ham
|
Jeremiah, L.E.
|
|
1996
|
|
5-6 |
p. 457-464
8 p.
|
article
|
| 43 |
The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment
|
Raikos, Vassilios
|
|
2009
|
|
5-6 |
p. 659-665
7 p.
|
article
|
| 44 |
Traditional fermented foods and beverages in Burundi
|
Aloys, Nzigamasabo
|
|
2009
|
|
5-6 |
p. 588-594
7 p.
|
article
|
| 45 |
Use of an artificial mouth to study bread aroma
|
Poinot, Pauline
|
|
2009
|
|
5-6 |
p. 717-726
10 p.
|
article
|
| 46 |
Use of fibre optics to study the transition from clear to opaque whey protein gels
|
Barbut, S.
|
|
1996
|
|
5-6 |
p. 465-469
5 p.
|
article
|
| 47 |
Variations of non-protein nitrogen in six Spanish legumes according to the extraction method used
|
Periago, M.J.
|
|
1996
|
|
5-6 |
p. 489-494
6 p.
|
article
|
| 48 |
Viability of Bifidobacterium bifidum and its effect on quality of frozen Zabady
|
Kebary, K.M.K.
|
|
1996
|
|
5-6 |
p. 431-437
7 p.
|
article
|
Journal description