| 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
|
Journal description