no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production
|
Bartkiene, Elena |
|
2019 |
56 |
6 |
p. 2989-3000 |
article |
2 |
Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate
|
Venkatachalam, Karthikeyan |
|
2019 |
56 |
6 |
p. 3137-3144 |
article |
3 |
Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compounds
|
Jiang, Gui-Hun |
|
2019 |
56 |
6 |
p. 2836-2844 |
article |
4 |
Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae species
|
Barbosa, M. O. |
|
2019 |
56 |
6 |
p. 3164-3169 |
article |
5 |
Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs
|
Grasso, Simona |
|
2019 |
56 |
6 |
p. 3136 |
article |
6 |
Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation
|
Rakmai, Jaruporn |
|
2019 |
56 |
6 |
p. 3014-3022 |
article |
7 |
Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation
|
Zhou, Wensi |
|
2019 |
56 |
6 |
p. 2888-2898 |
article |
8 |
Development and validation of an analytical method for determination of bronopol and kathon preservative in milk
|
Chilbule, Amit |
|
2019 |
56 |
6 |
p. 3170-3176 |
article |
9 |
Development of apple wine from Golden Delicious cultivar using a local yeast isolate
|
Sukhvir, Sukhvir |
|
2019 |
56 |
6 |
p. 2959-2969 |
article |
10 |
Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil
|
Bastos, Valdeci S. |
|
2019 |
56 |
6 |
p. 2874-2887 |
article |
11 |
Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles
|
Li, Hua |
|
2019 |
56 |
6 |
p. 2825-2835 |
article |
12 |
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
|
Liu, Xingli |
|
2019 |
56 |
6 |
p. 2863-2873 |
article |
13 |
Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives
|
Schaide, Thaís |
|
2019 |
56 |
6 |
p. 3001-3013 |
article |
14 |
Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
|
Çelik, Mehtap |
|
2019 |
56 |
6 |
p. 3023-3032 |
article |
15 |
Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product
|
Ghanate, Aarti S. |
|
2019 |
56 |
6 |
p. 3033-3042 |
article |
16 |
Effect of potassium alum addition on the quality of potato starch noodles
|
Li, Zhen |
|
2019 |
56 |
6 |
p. 2932-2939 |
article |
17 |
Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs
|
Grasso, Simona |
|
2019 |
56 |
6 |
p. 3126-3135 |
article |
18 |
Effects of chemical refinement on the quality of coconut oil
|
Liu, Ruijie |
|
2019 |
56 |
6 |
p. 3109-3116 |
article |
19 |
Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage
|
Wang, Aimei |
|
2019 |
56 |
6 |
p. 2940-2948 |
article |
20 |
Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit
|
Silva, Mônica Bartira da |
|
2019 |
56 |
6 |
p. 2970-2978 |
article |
21 |
Evaluation of phenolic antioxidant-linked in vitro bioactivity of Peruvian corn (Zea mays L.) diversity targeting for potential management of hyperglycemia and obesity
|
Ranilla, Lena Gálvez |
|
2019 |
56 |
6 |
p. 2909-2924 |
article |
22 |
Influence of different parameters on reverse micelle extraction combined with acetone precipitation to purify sn-1,3 extracellular lipase from Aspergillus niger GZUF36
|
Chen, Cuicui |
|
2019 |
56 |
6 |
p. 2899-2908 |
article |
23 |
Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta
|
Cankurtaran, Tekmile |
|
2019 |
56 |
6 |
p. 2845-2854 |
article |
24 |
In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions
|
Singh, Arashdeep |
|
2019 |
56 |
6 |
p. 3077-3089 |
article |
25 |
Model of dehydration and assessment of moisture content on onion using EIS
|
Islam, Monzurul |
|
2019 |
56 |
6 |
p. 2814-2824 |
article |
26 |
Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product
|
Singh, Tarun Pal |
|
2019 |
56 |
6 |
p. 3043-3054 |
article |
27 |
Persistence and decontamination studies of chlorantraniliprole in Capsicum annum using GC–MS/MS
|
Ahlawat, Sushil |
|
2019 |
56 |
6 |
p. 2925-2931 |
article |
28 |
Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk
|
Aggarwal, Ankur |
|
2019 |
56 |
6 |
p. 3067-3076 |
article |
29 |
Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candies
|
Kale, S. J. |
|
2019 |
56 |
6 |
p. 3157-3163 |
article |
30 |
Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis
|
Gusmão, Thaisa Abrantes Souza |
|
2019 |
56 |
6 |
p. 2949-2958 |
article |
31 |
Progress in research and applications of cassava flour and starch: a review
|
Chisenga, Shadrack Mubanga |
|
2019 |
56 |
6 |
p. 2799-2813 |
article |
32 |
Pulse proteins: secondary structure, functionality and applications
|
Shevkani, Khetan |
|
2019 |
56 |
6 |
p. 2787-2798 |
article |
33 |
Quality and estimated glycemic profile of baked protein-enriched corn chips
|
Jiang, Hongrui |
|
2019 |
56 |
6 |
p. 2855-2862 |
article |
34 |
Sodium, but not potassium, blocks bitterness in simple model chicken broths
|
Wise, Paul M. |
|
2019 |
56 |
6 |
p. 3151-3156 |
article |
35 |
Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate
|
Kalaydzhiev, Hristo |
|
2019 |
56 |
6 |
p. 3090-3098 |
article |
36 |
Studies on eggless mayonnaise from rice bran and sesame oils
|
Chetana, R. |
|
2019 |
56 |
6 |
p. 3117-3125 |
article |
37 |
Synthesis, characterization and application of gelatin–carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes
|
Samsi, Mimi Syakila |
|
2019 |
56 |
6 |
p. 3099-3108 |
article |
38 |
The effects of different packaging materials, temperatures and water activities to control aflatoxin B1 production by Aspergillus flavus and A. parasiticus in stored peanuts
|
John, Joshua Mark |
|
2019 |
56 |
6 |
p. 3145-3150 |
article |
39 |
Use of coffee silverskin to improve the functional properties of cookies
|
Gocmen, Duygu |
|
2019 |
56 |
6 |
p. 2979-2988 |
article |
40 |
Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extraction
|
Castro-Vargas, Henry I. |
|
2019 |
56 |
6 |
p. 3055-3066 |
article |