no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin
|
Jiang, Wenxin |
|
2016 |
10 |
2 |
p. 370-378 |
article |
2 |
Effect of Product Microstructure and Process Parameters on Modified Atmosphere Packaged Bread
|
Morren, Sofie |
|
2016 |
10 |
2 |
p. 328-339 |
article |
3 |
Effect of Tannin Extracts on Biofilms and Attachment of Escherichia coli on Lettuce Leaves
|
Klug, Tâmmila Venzke |
|
2016 |
10 |
2 |
p. 275-283 |
article |
4 |
Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries
|
Souilem, Safa |
|
2016 |
10 |
2 |
p. 229-248 |
article |
5 |
Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity
|
Zhu, S. M. |
|
2016 |
10 |
2 |
p. 317-327 |
article |
6 |
Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves
|
Kiełczyński, P. |
|
2016 |
10 |
2 |
p. 358-369 |
article |
7 |
Heat Transfer Enhancement in Thermal Processing of Tomato Juice by Application of Nanofluids
|
Jafari, S. M. |
|
2016 |
10 |
2 |
p. 307-316 |
article |
8 |
Impact of Electron Beam on Storage Protein Subunits, In Vitro Protein Digestibility and Trypsin Inhibitor Content in Soybean Seeds
|
Kumar, Vineet |
|
2016 |
10 |
2 |
p. 407-412 |
article |
9 |
Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch
|
Wang, Siyuan |
|
2016 |
10 |
2 |
p. 394-406 |
article |
10 |
Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes
|
Zhang, Lifen |
|
2016 |
10 |
2 |
p. 349-357 |
article |
11 |
Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
|
Duangkhamchan, Wasan |
|
2016 |
10 |
2 |
p. 284-295 |
article |
12 |
Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions
|
Méndez, Lucía |
|
2016 |
10 |
2 |
p. 296-306 |
article |
13 |
Modeling the Inactivation of Listeria innocua and Escherichia coli in Fresh-Cut Tomato Treated with Pulsed Light
|
Valdivia-Nájar, C. Guillermo |
|
2016 |
10 |
2 |
p. 266-274 |
article |
14 |
Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract
|
Kazemi, Milad |
|
2016 |
10 |
2 |
p. 379-393 |
article |
15 |
The Effect of RF Treatment Combined with Nisin Against Alicyclobacillus Spores in Kiwi Fruit Juice
|
Zhang, Jiang Bo |
|
2016 |
10 |
2 |
p. 340-348 |
article |
16 |
The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
|
Meerts, Mathieu |
|
2016 |
10 |
2 |
p. 249-265 |
article |