| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antimicrobial activity of essential oils against Staphylococcus aureus biofilms
|
Vázquez-Sánchez, Daniel
|
|
2015
|
|
8 |
p. 559-570
|
article
|
| 2 |
Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance
|
Ragazzo-Sánchez, JA
|
|
2018
|
|
8 |
p. 713-723
|
article
|
| 3 |
Applications of prebiotics in food industry: A review
|
Singla, Vinti
|
|
2017
|
|
8 |
p. 649-667
|
article
|
| 4 |
Aqueous ozone solutions for pesticide removal from potatoes
|
Heleno, Fernanda F
|
|
2016
|
|
8 |
p. 752-758
|
article
|
| 5 |
Assessment of pasteurisation of edible insects using enzymatic tests (activity of alkaline phosphatase and lactoperoxidase) applied in dairy products
|
Grabowski, NT
|
|
2018
|
|
8 |
p. 699-704
|
article
|
| 6 |
Assessment of tolerance induction by Origanum vulgare L. essential oil or carvacrol in Pseudomonas aeruginosa cultivated in a meat-based broth and in a meat model
|
da Silva Luz, Isabelle
|
|
2015
|
|
8 |
p. 571-580
|
article
|
| 7 |
Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product
|
Curutchet, Ana
|
|
2019
|
|
8 |
p. 642-648
|
article
|
| 8 |
Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments
|
Peña-Estévez, María E
|
|
2016
|
|
8 |
p. 665-676
|
article
|
| 9 |
Chemical composition and physicochemical properties of Phaeodactylum tricornutum microalgal residual biomass
|
German-Báez, LJ
|
|
2017
|
|
8 |
p. 681-689
|
article
|
| 10 |
Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia
|
Lopera-Cardona, Seneida
|
|
2016
|
|
8 |
p. 699-707
|
article
|
| 11 |
Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis
|
Corbett, Kereng M
|
|
2019
|
|
8 |
p. 671-679
|
article
|
| 12 |
Dietary fibre concentrate from Chilean algarrobo (Prosopis chilensis (Mol.) Stuntz) pods: Purification and characterization
|
Estévez, Ana María
|
|
2014
|
|
8 |
p. 629-635
|
article
|
| 13 |
Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds (Cuminum cyminum)
|
Chen, Jingwang
|
|
2018
|
|
8 |
p. 673-687
|
article
|
| 14 |
Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread
|
Pérez, Isela Carballo
|
|
2017
|
|
8 |
p. 708-715
|
article
|
| 15 |
Effect of high-pressure homogenization on different matrices of food supplements
|
Martínez-Sánchez, Ascensión
|
|
2016
|
|
8 |
p. 708-719
|
article
|
| 16 |
Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage
|
Masegosa, Rosa
|
|
2014
|
|
8 |
p. 605-615
|
article
|
| 17 |
Effect of roasting on rheological and functional properties of sorghum flour
|
Ranganathan, Veena
|
|
2014
|
|
8 |
p. 579-589
|
article
|
| 18 |
Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of −18℃ to +4℃
|
Cokgezme, Omer Faruk
|
|
2019
|
|
8 |
p. 659-670
|
article
|
| 19 |
Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste)
|
Byun, Kye-Hwan
|
|
2019
|
|
8 |
p. 649-658
|
article
|
| 20 |
Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin
|
Cai, Luyun
|
|
2018
|
|
8 |
p. 639-650
|
article
|
| 21 |
Encapsulation of black carrot juice using spray and freeze drying
|
Murali, S
|
|
2015
|
|
8 |
p. 604-612
|
article
|
| 22 |
Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study
|
Fiorda, Fernanda A
|
|
2016
|
|
8 |
p. 732-742
|
article
|
| 23 |
Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment
|
Marston, Kathryn
|
|
2015
|
|
8 |
p. 631-640
|
article
|
| 24 |
Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient
|
Boubaker, Maroua
|
|
2016
|
|
8 |
p. 759-768
|
article
|
| 25 |
Growth prediction of two bacterial populations in co-culture with lactic acid bacteria
|
Ačai, Pavel
|
|
2019
|
|
8 |
p. 692-700
|
article
|
| 26 |
High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach
|
Vázquez-Gutiérrez, José Luis
|
|
2016
|
|
8 |
p. 688-698
|
article
|
| 27 |
Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages
|
Arachchi, Geevika J Ganegama
|
|
2014
|
|
8 |
p. 591-603
|
article
|
| 28 |
Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw (Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage
|
Brannan, Robert G
|
|
2019
|
|
8 |
p. 711-722
|
article
|
| 29 |
Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice
|
Evrendilek, Gulsun A
|
|
2017
|
|
8 |
p. 668-680
|
article
|
| 30 |
Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light
|
Keklik, Nene M
|
|
2019
|
|
8 |
p. 680-691
|
article
|
| 31 |
Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time
|
Rocha, C
|
|
2019
|
|
8 |
p. 701-710
|
article
|
| 32 |
Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions
|
Onsaard, E.
|
|
2014
|
|
8 |
p. 617-628
|
article
|
| 33 |
Influence of sensory quality on preferences for apples of primary school children
|
Lanza, B
|
|
2017
|
|
8 |
p. 729-738
|
article
|
| 34 |
Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating
|
Poojitha, P
|
|
2018
|
|
8 |
p. 664-672
|
article
|
| 35 |
Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham
|
Bermúdez, Roberto
|
|
2015
|
|
8 |
p. 581-592
|
article
|
| 36 |
Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste
|
Bisharat, Ghassan I
|
|
2015
|
|
8 |
p. 613-630
|
article
|
| 37 |
Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium
|
Calvo, Luis
|
|
2017
|
|
8 |
p. 716-728
|
article
|
| 38 |
Mechanical, barrier, and color properties of banana starch edible films incorporated with nanoemulsions of lemongrass (Cymbopogon citratus) and rosemary (Rosmarinus officinalis) essential oils
|
Restrepo, Andrea E
|
|
2018
|
|
8 |
p. 705-712
|
article
|
| 39 |
Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms
|
Azevedo, Sílvia
|
|
2015
|
|
8 |
p. 593-603
|
article
|
| 40 |
Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels
|
Banvolgyi, Szilvia
|
|
2016
|
|
8 |
p. 677-687
|
article
|
| 41 |
Physicochemical characterization of colored soluble protein fractions extracted from Spirulina (Spirulina platensis)
|
Barka, Abakoura
|
|
2018
|
|
8 |
p. 651-663
|
article
|
| 42 |
Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes
|
He, Silian
|
|
2014
|
|
8 |
p. 567-578
|
article
|
| 43 |
Products of chickpea processing as texture improvers in gluten-free bread
|
Bird, Libby G
|
|
2017
|
|
8 |
p. 690-698
|
article
|
| 44 |
Quality of deli-style turkey enriched with plant sterols
|
Grasso, S
|
|
2016
|
|
8 |
p. 743-751
|
article
|
| 45 |
Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners
|
Freitas, Mírian Luisa Faria
|
|
2016
|
|
8 |
p. 720-731
|
article
|
| 46 |
Sensory profile of sheep cheeses during a six-month storage period as evaluated by consumers
|
Gámbaro, Adriana
|
|
2017
|
|
8 |
p. 699-707
|
article
|
| 47 |
Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets
|
Azlin-Hasim, Shafrina
|
|
2018
|
|
8 |
p. 688-698
|
article
|
| 48 |
Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise
|
Karshenas, Mahsa
|
|
2019
|
|
8 |
p. 633-641
|
article
|
| 49 |
Washing of cut persimmon with thyme or lemon essential oils
|
Almela, Celia
|
|
2014
|
|
8 |
p. 557-565
|
article
|
Journal description