| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions
|
Koh, Li Ling A.
|
|
2013
|
7 |
2 |
p. 556-566
|
article
|
| 2 |
A Multiphase Pore Scale Network Model of Gas Exchange in Apple Fruit
|
Ho, Quang Tri
|
|
2013
|
7 |
2 |
p. 482-495
|
article
|
| 3 |
An Overview of the Recent Developments on Fructooligosaccharide Production and Applications
|
Dominguez, Ana Luísa
|
|
2013
|
7 |
2 |
p. 324-337
|
article
|
| 4 |
Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods
|
Rossi Marquez, Giovanna
|
|
2013
|
7 |
2 |
p. 447-455
|
article
|
| 5 |
Beta-carotene: Digestion, Microencapsulation, and In Vitro Bioavailability
|
Donhowe, Erik G.
|
|
2014
|
7 |
2 |
p. 338-354
|
article
|
| 6 |
Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods
|
Shao, Dongyan
|
|
2013
|
7 |
2 |
p. 532-541
|
article
|
| 7 |
Characterization and Quantification of Zinc Oxide and Titanium Dioxide Nanoparticles in Foods
|
Song, Xuesong
|
|
2013
|
7 |
2 |
p. 456-462
|
article
|
| 8 |
Detection of Aspartic Acid in Fermented Cordyceps Powder Using Near Infrared Spectroscopy Based on Variable Selection Algorithms and Multivariate Calibration Methods
|
Zhang, Chu
|
|
2013
|
7 |
2 |
p. 598-604
|
article
|
| 9 |
Determination of cleaning end of dairy protein fouling using an online system combining ultrasonic and classification methods
|
Wallhäußer, Eva
|
|
2013
|
7 |
2 |
p. 506-515
|
article
|
| 10 |
Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies
|
Calín-Sánchez, Ángel
|
|
2013
|
7 |
2 |
p. 398-408
|
article
|
| 11 |
3D Virtual Pome Fruit Tissue Generation Based on Cell Growth Modeling
|
Abera, Metadel K.
|
|
2013
|
7 |
2 |
p. 542-555
|
article
|
| 12 |
Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)
|
Núñez-Mancilla, Yissleen
|
|
2013
|
7 |
2 |
p. 516-524
|
article
|
| 13 |
Effect of Rosemary Oil and HPMC Concentrations on Film Structure and Properties
|
Perone, Nadia
|
|
2013
|
7 |
2 |
p. 605-609
|
article
|
| 14 |
Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates
|
Steen, Liselot
|
|
2013
|
7 |
2 |
p. 496-505
|
article
|
| 15 |
Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage
|
Chun, Ji-Yeon
|
|
2013
|
7 |
2 |
p. 588-597
|
article
|
| 16 |
Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines
|
Delsart, Cristèle
|
|
2013
|
7 |
2 |
p. 424-436
|
article
|
| 17 |
Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens
|
Demirkesen, Ilkem
|
|
2013
|
7 |
2 |
p. 619
|
article
|
| 18 |
Estimation of Dielectric Properties of Food Materials During Microwave Tempering and Heating
|
Curet, S.
|
|
2013
|
7 |
2 |
p. 371-384
|
article
|
| 19 |
Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk
|
Huimin, Xing
|
|
2013
|
7 |
2 |
p. 567-574
|
article
|
| 20 |
Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing
|
Acevedo, Nuria C.
|
|
2013
|
7 |
2 |
p. 575-587
|
article
|
| 21 |
Modeling of Gel Layer-Controlled Fruit Juice Microfiltration in a Radial Cross Flow Cell
|
Mondal, Sourav
|
|
2013
|
7 |
2 |
p. 355-370
|
article
|
| 22 |
Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology
|
Deswal, Aastha
|
|
2013
|
7 |
2 |
p. 610-618
|
article
|
| 23 |
Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid
|
Silva, Keila S.
|
|
2013
|
7 |
2 |
p. 385-397
|
article
|
| 24 |
Predictive Thermal Inactivation Model for Effects and Interactions of Temperature, NaCl, Sodium Pyrophosphate, and Sodium Lactate on Listeria monocytogenes in Ground Beef
|
Juneja, Vijay
|
|
2013
|
7 |
2 |
p. 437-446
|
article
|
| 25 |
Quality Attributes of Muffins: Effect of Baking Operative Conditions
|
Ureta, María Micaela
|
|
2013
|
7 |
2 |
p. 463-470
|
article
|
| 26 |
Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry
|
Liu, Dan
|
|
2013
|
7 |
2 |
p. 307-323
|
article
|
| 27 |
Removal of Higher Fatty Acid Esters from Taiwanese Rice-Spirits by Nanofiltration
|
Hsieh, Chang-Wei
|
|
2013
|
7 |
2 |
p. 525-531
|
article
|
| 28 |
Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple
|
Sun-Waterhouse, Dongxiao
|
|
2013
|
7 |
2 |
p. 409-423
|
article
|
| 29 |
Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability
|
Espina, Laura
|
|
2013
|
7 |
2 |
p. 471-481
|
article
|
Journal description