| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread
|
Sui, Xiaonan
|
|
2015
|
8 |
5 |
p. 983-994
|
article
|
| 2 |
Assessment of Visible Near-Infrared Hyperspectral Imaging as a Tool for Detection of Horsemeat Adulteration in Minced Beef
|
Kamruzzaman, Mohammed
|
|
2015
|
8 |
5 |
p. 1054-1062
|
article
|
| 3 |
Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment
|
Ahmadi, H.
|
|
2015
|
8 |
5 |
p. 1160-1167
|
article
|
| 4 |
Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory
|
Paudel, Ekaraj
|
|
2014
|
8 |
5 |
p. 960-970
|
article
|
| 5 |
Effect of Alternative Physical Treatments (Ultrasounds, Pulsed Electric Fields, and High-Voltage Electrical Discharges) on Selective Recovery of Bio-compounds from Fermented Grape Pomace
|
Barba, Francisco J.
|
|
2015
|
8 |
5 |
p. 1139-1148
|
article
|
| 6 |
Effect of Coptis chinensis Franch Addition on the Quality Characteristics of Sausages During Cold Storage
|
Jin, Sang Keun
|
|
2015
|
8 |
5 |
p. 1045-1053
|
article
|
| 7 |
Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk
|
Calzada, Javier
|
|
2015
|
8 |
5 |
p. 1076-1088
|
article
|
| 8 |
Effects of Adenosine Triphosphate (ATP) Treatment on Postharvest Physiology, Quality and Storage Behavior of Longan Fruit
|
Chen, Mengyin
|
|
2015
|
8 |
5 |
p. 971-982
|
article
|
| 9 |
Effects of Combined Aqueous Chlorine Dioxide and Chitosan Coatings on Microbial Growth and Quality Maintenance of Fresh-Cut Bamboo Shoots (Phyllostachys praecox f. prevernalis.) During Storage
|
Yang, Huqing
|
|
2015
|
8 |
5 |
p. 1011-1019
|
article
|
| 10 |
Evaluation of Sugar Content of Potatoes using Hyperspectral Imaging
|
Rady, Ahmed
|
|
2015
|
8 |
5 |
p. 995-1010
|
article
|
| 11 |
High Hydrostatic Pressure Combined with Mild Temperature for the Preservation of Comminuted Orange: Effects on Functional Compounds and Antioxidant Activity
|
Escobedo-Avellaneda, Zamantha
|
|
2015
|
8 |
5 |
p. 1032-1044
|
article
|
| 12 |
Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating
|
Ding, Chao
|
|
2015
|
8 |
5 |
p. 1149-1159
|
article
|
| 13 |
Inhibitory Effect of the Hybrid Bacteriocin Ent35-MccV on the Growth of Escherichia coli and Listeria monocytogenes in Model and Food Systems
|
Acuña, Leonardo
|
|
2015
|
8 |
5 |
p. 1063-1075
|
article
|
| 14 |
Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks
|
Guiné, Raquel P. F.
|
|
2015
|
8 |
5 |
p. 1113-1125
|
article
|
| 15 |
Nondestructive Detection of Soluble Solids Content of Apples from Dielectric Spectra with ANN and Chemometric Methods
|
Guo, Wenchuan
|
|
2015
|
8 |
5 |
p. 1126-1138
|
article
|
| 16 |
Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity
|
Botosoa, Eliot Patrick
|
|
2015
|
8 |
5 |
p. 1020-1031
|
article
|
| 17 |
Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple
|
Ben Haj Said, Leila
|
|
2015
|
8 |
5 |
p. 1102-1112
|
article
|
| 18 |
Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage
|
Spina, Alfio
|
|
2015
|
8 |
5 |
p. 1089-1101
|
article
|
| 19 |
Rapid Quantification Analysis and Visualization of Escherichia coli Loads in Grass Carp Fish Flesh by Hyperspectral Imaging Method
|
Cheng, Jun-Hu
|
|
2015
|
8 |
5 |
p. 951-959
|
article
|
| 20 |
Techniques for Extraction of Green Tea Polyphenols: A Review
|
Pasrija, D.
|
|
2015
|
8 |
5 |
p. 935-950
|
article
|
Journal description