| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation
|
Babakhani, Aria
|
|
2015
|
9 |
2 |
p. 352-364
|
article
|
| 2 |
Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
|
Sun, Chanchan
|
|
2015
|
9 |
2 |
p. 378-386
|
article
|
| 3 |
Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice
|
Zou, Hui
|
|
2015
|
9 |
2 |
p. 217-231
|
article
|
| 4 |
Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation
|
Ben Haj Said, Leila
|
|
2015
|
9 |
2 |
p. 252-261
|
article
|
| 5 |
Development of an Active Packaging Film Based on a Methylcellulose Coating Containing Murta (Ugni molinae Turcz) Leaf Extract
|
Hauser, Carolin
|
|
2015
|
9 |
2 |
p. 298-307
|
article
|
| 6 |
Effects of Dynamic High-Pressure Microfluidization Treatment and the Presence of Quercetagetin on the Physical, Structural, Thermal, and Morphological Characteristics of Zein Nanoparticles
|
Sun, Cuixia
|
|
2015
|
9 |
2 |
p. 320-330
|
article
|
| 7 |
Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts
|
Jiao, Shunshan
|
|
2015
|
9 |
2 |
p. 308-319
|
article
|
| 8 |
Effects of Initial Moisture Content on the Oil Absorption Behavior of Potato Chips During Frying Process
|
Zhang, Tingting
|
|
2015
|
9 |
2 |
p. 331-340
|
article
|
| 9 |
Effects of Oxygen and Water Vapor Transmission Rates of Polymeric Pouches on Oxidative Changes of Microwave-Sterilized Mashed Potato
|
Zhang, Hongchao
|
|
2015
|
9 |
2 |
p. 341-351
|
article
|
| 10 |
Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality
|
Jiménez-Martín, Estefanía
|
|
2015
|
9 |
2 |
p. 285-297
|
article
|
| 11 |
High Intensity Ultrasound as an Abiotic Elicitor—Effects on Antioxidant Capacity and Overall Quality of Romaine Lettuce
|
Yu, Jie
|
|
2015
|
9 |
2 |
p. 262-273
|
article
|
| 12 |
Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters
|
Dal Magro, Lucas
|
|
2015
|
9 |
2 |
p. 365-377
|
article
|
| 13 |
Mechanisms Behind Distiller’s Grains Impact on Wheat Dough and Bread Quality
|
Roth, M.
|
|
2015
|
9 |
2 |
p. 274-284
|
article
|
| 14 |
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions
|
Anese, Monica
|
|
2015
|
9 |
2 |
p. 232-242
|
article
|
| 15 |
Recent Advance in Aromatic Volatile Research in Tomato Fruit: The Metabolisms and Regulations
|
Wang, Libin
|
|
2015
|
9 |
2 |
p. 203-216
|
article
|
| 16 |
Unfreezable Water in Apple Treated by Pulsed Electric Fields: Impact of Osmotic Impregnation in Glycerol Solutions
|
Parniakov, Oleksii
|
|
2015
|
9 |
2 |
p. 243-251
|
article
|
Journal description