| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis)
|
Mahfoudhi, N
|
|
2012
|
18 |
3 |
p. 241-250
|
article
|
| 2 |
‘Chemical stabilization of oils rich in long-chain polyunsaturated fatty acids during storage’ by F. Pop
|
|
|
2012
|
18 |
3 |
p. 299-299
|
article
|
| 3 |
Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage
|
Fuentes, A
|
|
2012
|
18 |
3 |
p. 207-217
|
article
|
| 4 |
Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato purée
|
Grassino, A Ninčević
|
|
2012
|
18 |
3 |
p. 219-228
|
article
|
| 5 |
Fatty acids profiles of some Spanish wild vegetables
|
Morales, P
|
|
2012
|
18 |
3 |
p. 281-290
|
article
|
| 6 |
Impact of milling and water-to-rice ratio on cooked rice and wastewater properties
|
Altheide, MC
|
|
2012
|
18 |
3 |
p. 291-298
|
article
|
| 7 |
Implementation of hazard analysis critical control point in jameed production
|
Al-Saed, AK
|
|
2012
|
18 |
3 |
p. 229-239
|
article
|
| 8 |
Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast
|
Martelo-Vidal, MJ
|
|
2012
|
18 |
3 |
p. 251-259
|
article
|
| 9 |
Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybean oil oxidation
|
Betalleluz-Pallardel, I
|
|
2012
|
18 |
3 |
p. 271-280
|
article
|
| 10 |
Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage
|
Shakila, R Jeya
|
|
2012
|
18 |
3 |
p. 261-269
|
article
|
| 11 |
Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging
|
Li, WL
|
|
2012
|
18 |
3 |
p. 197-205
|
article
|
Journal description