| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches
|
Amaya-Llano, Silvia Lorena
|
|
2008
|
4 |
1 |
p. 48-60
|
article
|
| 2 |
Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process
|
Villares, Ana
|
|
2009
|
4 |
1 |
p. 27-38
|
article
|
| 3 |
Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends
|
Koh, S. P.
|
|
2008
|
4 |
1 |
p. 124-135
|
article
|
| 4 |
Effect of Process Variables on Heat-Transfer Rates to Canned Particulate Newtonian Fluids During Free Bi-axial Rotary Processing
|
Ramaswamy, Hosahalli S.
|
|
2008
|
4 |
1 |
p. 79
|
article
|
| 5 |
Effect of Process Variables on Heat-Transfer Rates to Canned Particulate Newtonian Fluids During Free Bi-axial Rotary Processing
|
Ramaswamy, Hosahalli S.
|
|
2008
|
4 |
1 |
p. 61-78
|
article
|
| 6 |
Effects of Extruded Sugar Bagasse Blend on Yogurt Quality
|
Verdalet-Guzmán, I.
|
|
2010
|
4 |
1 |
p. 155-160
|
article
|
| 7 |
Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity
|
Wambura, Peter
|
|
2008
|
4 |
1 |
p. 107-115
|
article
|
| 8 |
Erratum: A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM)
|
Shankar, Tumuluru Jaya
|
|
2010
|
4 |
1 |
p. 162
|
article
|
| 9 |
Erratum: Storage Properties of Low Fat Fish and Rice Flour Coextrudates
|
Shankar, Tumuluru Jaya
|
|
2010
|
4 |
1 |
p. 161
|
article
|
| 10 |
Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties
|
Nwabueze, Titus U.
|
|
2009
|
4 |
1 |
p. 80-91
|
article
|
| 11 |
FTNIR Spectroscopic Method for Determination of Moisture Content in Green Tea Granules
|
Sinija, V. R.
|
|
2008
|
4 |
1 |
p. 136-141
|
article
|
| 12 |
Nanotechnology for the Food and Bioprocessing Industries
|
Neethirajan, Suresh
|
|
2010
|
4 |
1 |
p. 39-47
|
article
|
| 13 |
Nanotechnology for the Food and Bioprocessing Industries
|
Neethirajan, Suresh
|
|
|
4 |
1 |
p. 39-47
|
article
|
| 14 |
Production and Characterization of Wine with Sugarcane Piece Immobilized Yeast Biocatalyst
|
Reddy, Lebaka Veeranjaneya
|
|
2010
|
4 |
1 |
p. 142-148
|
article
|
| 15 |
Protein and Amino Acid Solubilization using Bacillus cereus, Bacillus velesensis, and Chryseobacterium sp. from Chemical Extraction Protein Residue
|
Martins, Vilásia Guimarães
|
|
2008
|
4 |
1 |
p. 116-123
|
article
|
| 16 |
Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups
|
Kazemi, Samira
|
|
2009
|
4 |
1 |
p. 102-106
|
article
|
| 17 |
Reduction of Postharvest Decay of Peach and Nectarine Caused by Monilinia laxa Using Hot Water Dipping
|
Jemric, Tomislav
|
|
2010
|
4 |
1 |
p. 149-154
|
article
|
| 18 |
Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review
|
Balasubramanian, Sundar
|
|
2010
|
4 |
1 |
p. 1-26
|
article
|
| 19 |
Whey Protein Concentrate Fortified Baked Goods from Cassava-Based Composite Flours: Nutritional and Functional Properties
|
Jisha, S.
|
|
2008
|
4 |
1 |
p. 92-101
|
article
|
Journal description