| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Accumulation of Lignin and Malondialdehyde in Relation to Quality Changes of Button Mushrooms (Agaricus bisporus) Stored in Modified Atmosphere
|
Tianjia Jiang,
|
|
2010
|
|
3 |
p. 217-224
|
article
|
| 2 |
Acidity, Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures
|
Bolumar, T.
|
|
2001
|
|
3 |
p. 269-276
|
article
|
| 3 |
Actinometric and biodosimetric evaluation of UV-C dose delivery in annular, Taylor–Coutte and coiled tube continuous systems
|
Müller, Alexandra
|
|
2017
|
|
3 |
p. 222-234
|
article
|
| 4 |
Advantages and Limitations on Processing Foods by UV Light
|
Guerrero-Beltr·n, J. A.
|
|
2004
|
|
3 |
p. 137-147
|
article
|
| 5 |
A new delivery system based on apple pomace–pectin gels to encourage the viability of antimicrobial strains
|
Juodeikiene, Grazina
|
|
|
|
3 |
p. 242-253
|
article
|
| 6 |
Angiotensin I converting enzyme inhibitory activity and antihypertensive effect in spontaneously hypertensive rats of cobia (Rachycentron canadum) head papain hydrolysate
|
Yang, Ping
|
|
2013
|
|
3 |
p. 209-215
|
article
|
| 7 |
Antibacterial and Physical Properties of Poly(vinyl chloride)-based Film Coated with ZnO Nanoparticles
|
Li, X.H.
|
|
2010
|
|
3 |
p. 225-232
|
article
|
| 8 |
Antigenotoxic and Antioxidant Activities of Fruit Extracts from (Tunisian) Pistacia Lentiscus
|
Abdelwahed, A.
|
|
2009
|
|
3 |
p. 215-222
|
article
|
| 9 |
Antioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. Orogrande
|
Navarro, P.
|
|
2011
|
|
3 |
p. 241-248
|
article
|
| 10 |
Antioxidant Activity of Flesh and Skin of Eptatretus Burgeri (Hag Fish) and Enedrias Nebulosus (White Spotted Eel)
|
Ekanayake, P.
|
|
2004
|
|
3 |
p. 171-177
|
article
|
| 11 |
Antioxidant Activity of Melanoidins from Different Sugar/Amino Acid Model Systems: Influence of the Enantiomer Type
|
Kim, Ji-Sang
|
|
2009
|
|
3 |
p. 291-297
|
article
|
| 12 |
Antioxidant Potential of Chestnut (Castanea sativa L.) and Almond (Prunus dulcis L.) By-products
|
Barreira, J.C.M.
|
|
2010
|
|
3 |
p. 209-216
|
article
|
| 13 |
A proposal for a method to measure the colour of red wines by measuring transmittance at three wavelengths / Propuesta de un método de medida del color de vinos tintos mediante la lectura de las transmitancia a tres longitudes de onda
|
Juárez, M.C.
|
|
1997
|
|
3 |
p. 189-193
|
article
|
| 14 |
Behavior of Octopus Muscle (Octopus vulgaris) under a Process of Pressure-Time-Temperature Combinations
|
Hurtado, J. L.
|
|
2001
|
|
3 |
p. 259-267
|
article
|
| 15 |
Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from Brazil
|
Genovese, M.I.
|
|
2008
|
|
3 |
p. 207-214
|
article
|
| 16 |
Bioactive Compounds and Prebiotic Activity in Thailand-Grown Red and White Guava Fruit (Psidium guajava L.)
|
Thuaytong, W.
|
|
2011
|
|
3 |
p. 205-212
|
article
|
| 17 |
Biodisponibilidad del selenio y métodos de evaluación/Selenium bioavailability and methods of evaluation
|
Ortuño, J.
|
|
1996
|
|
3 |
p. 135-150
|
article
|
| 18 |
Biomonitoring of Fusarium spp. Mycotoxins: Perspectives for an Individual Exposure Assessment Tool
|
Cano-Sancho, G.
|
|
2010
|
|
3 |
p. 266-276
|
article
|
| 19 |
Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbate
|
Cruz-Tirado, JP
|
|
2018
|
|
3 |
p. 264-274
|
article
|
| 20 |
Book Review: Handbook of Hydrocolloids
|
Durán, L.
|
|
2001
|
|
3 |
p. 277-277
|
article
|
| 21 |
Book Review: Microbiologia de los alimentos. fundamentos y fronteras [Food Microbiology. Fundamentals and Frontiers]
|
Ocio, M. J.
|
|
2001
|
|
3 |
p. 277-278
|
article
|
| 22 |
Book Review: Microorganismos de los alimentos 6. ecología microbiana de los productos alimentarios [Microorganisms in Foods 6. Microbial Ecology of Food Commodities]
|
Ocio, M. J.
|
|
2001
|
|
3 |
p. 277-277
|
article
|
| 23 |
Book Review: Química de los alimentos
|
Durán, L.
|
|
2001
|
|
3 |
p. 278-278
|
article
|
| 24 |
Book reviews
|
|
|
2000
|
|
3 |
p. 259-260
|
article
|
| 25 |
Bookreviews : Food Lipids and Health. Editado por R.E. McDonald y D.B. Min. Publicado en 1996 por Marcel Dekker Inc., 270 Madison Avenue, Nueva York 10016. Un volumen con xii + 473 pp., ISBN 0 8247 9712 4
|
Toldrá, F.
|
|
1997
|
|
3 |
p. 220-220
|
article
|
| 26 |
Bookreviews : Freezing Effects on Food Quality. Editado por Lester E. Jeremiah. Publicado en 1998 por Marcel Dekker, Inc., 270 Madison Avenue, New York. 520 pp., ISBN 0 8247 9350
|
Rodrigo, M.
|
|
1999
|
|
3 |
p. 275-275
|
article
|
| 27 |
Bookreviews : Guide to Food Biotechnology. Publicado en 1996 por el Institute of Food Science & Technology (IFST), 5 Cambridge Court, 210 Shepherd's Bush Road, London W6 7NJ, UK. viii + 72 pp., ISBN 0 90536 713 8
|
Flors, A.
|
|
1997
|
|
3 |
p. 219-219
|
article
|
| 28 |
Bookreviews : Instrumentation and Sensors for the Food Industry. Editado por Erika Kress-Rogers. Publicado en 1998 por Butterworth Heinemann. Linacre House, Jordan Hill, Oxford OX2 8DP, UK. XVII + 780 pp., ISBN 0 75061157
|
Durán, L.
|
|
1999
|
|
3 |
p. 275-276
|
article
|
| 29 |
Book Review: Sistemas de gestión de la calidad en la Industria alimentaria. Guía para ISO 9001/2
|
|
|
2001
|
|
3 |
p. 278-278
|
article
|
| 30 |
Bookreviews : Procesado de Frutas. Arthey y Ashurst. Traducido al castellano por Justino Burgos González y Carmen Argón Robles. Editorial Acribia Royo 23, Zaragoza. XIII + 273 pp., ISBN 84-200-0839-2
|
Rodrigo, M.
|
|
1999
|
|
3 |
p. 275-275
|
article
|
| 31 |
Bookreviews : Processing Fruits: Science and Technology. Volumen 1. Biology Principles and Applications, y Volumen 2. Major- Processed Products. Editados en 1996 por L.P. Somogyi, H.R. Ramaswamy y Y.H. Hui. Publicados en 1996 por Technomic, Missionstrasse 44, CH 4055. Volumen 1, xii + 510 pp., ISBN 1 56676 362 y Volumen 2, xii + 550 pp., ISBN 1 56676 383 5
|
Durán, L.
|
|
1997
|
|
3 |
p. 220-220
|
article
|
| 32 |
Bookreviews : Temas en Tecnología de Alimentos. Volumen 2. Fibra dietética. Editado por F.M. Lajolo y E. Wenzel de Menezes. Publicado en 1998 por el Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo CYTED, Instituto Politécnico Nacional, Dirección de Publicaciones y Materiales Educativos, Tresguerras 27 06040, México. 286 pp., ISBN 970181880 6
|
|
|
1999
|
|
3 |
p. 276-276
|
article
|
| 33 |
Books
|
|
|
1996
|
|
3 |
p. 189-189
|
article
|
| 34 |
Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain
|
Filipčev, Bojana
|
|
2017
|
|
3 |
p. 235-244
|
article
|
| 35 |
Calorimetry and Pressure-shift Freezing of Different Food Products
|
Zhu, S.
|
|
2006
|
|
3 |
p. 205-214
|
article
|
| 36 |
Characterization of Canarian cheeses applying discriminant analysis to physico-chemical variables/Caracterización de quesos canarios mediante la aplicación del análisis discriminante de variables fisicoquímicas
|
Millán, R.
|
|
1996
|
|
3 |
p. 173-176
|
article
|
| 37 |
Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales
|
Jimenez, T.
|
|
2000
|
|
3 |
p. 197-205
|
article
|
| 38 |
Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis)
|
Mahfoudhi, N
|
|
2012
|
|
3 |
p. 241-250
|
article
|
| 39 |
‘Chemical stabilization of oils rich in long-chain polyunsaturated fatty acids during storage’ by F. Pop
|
|
|
2012
|
|
3 |
p. 299-299
|
article
|
| 40 |
Comparison of Nonfried Apple Snacks with Commercially Available Fried Snacks
|
Joshi, A.P.K.
|
|
2011
|
|
3 |
p. 249-255
|
article
|
| 41 |
Complete nitrogen removal from waste and drinking water in a fluidized-bed bioreactor/Eliminación de nitrógeno de aguas residuales y agua para el consumo en un biorreactor de lecho fluidizado
|
Csikor, Zs.
|
|
1996
|
|
3 |
p. 165-171
|
article
|
| 42 |
Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)
|
Reyes-Moreno, C.
|
|
2000
|
|
3 |
p. 251-258
|
article
|
| 43 |
Composition of legume soaking water and emulsifying properties in gluten-free bread
|
Huang, San
|
|
2018
|
|
3 |
p. 232-241
|
article
|
| 44 |
Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge
|
Cilla, I.
|
|
2006
|
|
3 |
p. 229-240
|
article
|
| 45 |
Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities
|
Vázquez-Sánchez, Daniel
|
|
2018
|
|
3 |
p. 209-222
|
article
|
| 46 |
Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses
|
Pereira, C.I.
|
|
2008
|
|
3 |
p. 233-240
|
article
|
| 47 |
Dacylglycerols from Palm Oil Deodoriser Distillate. Part 2 – Physical and Chemical Characterisation
|
Lo, S. K.
|
|
2004
|
|
3 |
p. 157-161
|
article
|
| 48 |
Description of the Convective Air-Drying of a Food Model by Means of the Fractal Theory
|
Chanona, P. J.J.
|
|
2003
|
|
3 |
p. 207-213
|
article
|
| 49 |
Descriptive Sensory Analysis and Acceptance of Stingless Bee Honey
|
Ferreira, E.L.
|
|
2009
|
|
3 |
p. 251-258
|
article
|
| 50 |
Determination of Fumonisins B1 and B2 Produced by Isolates of Gibberella fujikuroi Complex in Corn and Rice
|
Mateo, J. J.
|
|
2001
|
|
3 |
p. 231-236
|
article
|
| 51 |
Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products
|
Espinosa, MC
|
|
2016
|
|
3 |
p. 185-195
|
article
|
| 52 |
Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins
|
Baracco, Yanina
|
|
2017
|
|
3 |
p. 245-253
|
article
|
| 53 |
Diacylglycerols from Palm Oil Deodoriser Distillate. Part 1 – Synthesis by Lipase-catalysed Esterification
|
Lo, S. K.
|
|
2004
|
|
3 |
p. 149-156
|
article
|
| 54 |
Differential sweetness of commercial sour liquids elicited by miracle fruit in healthy young adults
|
Igarashi, Go
|
|
2013
|
|
3 |
p. 243-249
|
article
|
| 55 |
Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin
|
Pérez-Magariño, S.
|
|
2001
|
|
3 |
p. 237-244
|
article
|
| 56 |
Distinct fatty acid composition of some edible by-products from bovines fed high or low silage diets
|
Alfaia, Cristina M
|
|
2017
|
|
3 |
p. 209-221
|
article
|
| 57 |
Drying and Dried Products Under the Microscope
|
Aguilera, J. M.
|
|
2003
|
|
3 |
p. 137-143
|
article
|
| 58 |
Drying in Pharmaceutical and Biotechnological Industries
|
Guerrero, M.
|
|
2003
|
|
3 |
p. 237-243
|
article
|
| 59 |
Efecto crioprotector de maltodextrinas en surimi de jurel (Trachurus murphyi)/Cryoprotective effect of maltodextrins on surimi from jack mackerel (Trachurus murphyi)
|
Dondero, M.
|
|
1996
|
|
3 |
p. 151-164
|
article
|
| 60 |
Efecto del almacenamiento en atmósferas bajas en oxígeno sobre la calidad e incidencia de escaldado superficial en manzanas Topred / Effect of low-oxygen atmospheres on quality and superficial scald of Topred apples
|
Graell, J.
|
|
1997
|
|
3 |
p. 203-211
|
article
|
| 61 |
Efecto del envasado individual con películas plásticas en la calidad de mandarinas Dancy almacenadas en refrigeración / Effect of individual seal packaging in plastic films on the quality of Dancy mandarins stored under refrigeration
|
Pérez-Guzmán, A.E.
|
|
1999
|
|
3 |
p. 215-222
|
article
|
| 62 |
Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice
|
García-Sifuentes, Celia Olivia
|
|
2013
|
|
3 |
p. 261-269
|
article
|
| 63 |
Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours
|
Wang, Shuyang
|
|
|
|
3 |
p. 265-274
|
article
|
| 64 |
Effect of chitosan on physicochemical and rheological attributes of bread
|
Ghoshal, Gargi
|
|
2019
|
|
3 |
p. 198-211
|
article
|
| 65 |
Effect of Cold Storage and Removal Astringency on Quality of Persimmon Fruit (Diospyros kaki, L.) cv. Rojo Brillante
|
Arnal, L.
|
|
2004
|
|
3 |
p. 179-185
|
article
|
| 66 |
Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball
|
Yilmaz, I.
|
|
2010
|
|
3 |
p. 259-265
|
article
|
| 67 |
Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage
|
Azarkhavarani, Parisa Rajaie
|
|
2019
|
|
3 |
p. 233-242
|
article
|
| 68 |
Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta
|
Bustos, M.C.
|
|
2011
|
|
3 |
p. 213-221
|
article
|
| 69 |
Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch
|
Pepe, Larissa S
|
|
2016
|
|
3 |
p. 256-265
|
article
|
| 70 |
Effect of high hydrostatic pressure on overall quality parameters of watermelon juice
|
Liu, Y
|
|
2013
|
|
3 |
p. 197-207
|
article
|
| 71 |
Effect of Ion-Exchange Adsorption on the Protein Profiles of White Wines
|
Sarmento, M. R.
|
|
2001
|
|
3 |
p. 217-224
|
article
|
| 72 |
Effect of 1-methylcyclopropene on shelf life, visual quality and nutritional quality of netted melon
|
Shi, Y
|
|
2015
|
|
3 |
p. 175-187
|
article
|
| 73 |
Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace
|
Ye, Fayin
|
|
2016
|
|
3 |
p. 246-255
|
article
|
| 74 |
Effect of Nut Paste Enrichment on Physical Characteristics and Consumer Acceptability of Bread
|
Oliete, B.
|
|
2008
|
|
3 |
p. 259-269
|
article
|
| 75 |
Effect of Ozone Treatment and Storage Temperature on Physicochemical Properties of Mushrooms (Agaris bisporus)
|
Escriche, I.
|
|
2001
|
|
3 |
p. 251-258
|
article
|
| 76 |
Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits
|
Juhnevica-Radenkova, Karina
|
|
2019
|
|
3 |
p. 252-267
|
article
|
| 77 |
Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage
|
Fuentes, A
|
|
2012
|
|
3 |
p. 207-217
|
article
|
| 78 |
Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars
|
Bchir, Brahim
|
|
2018
|
|
3 |
p. 198-208
|
article
|
| 79 |
Effect of pulsed electric fields on microbial inactivation and physico-chemical properties of whole porcine blood
|
Boulaaba, Annika
|
|
2014
|
|
3 |
p. 215-225
|
article
|
| 80 |
Effect of Pulsed Electric Fields on Physical, Chemical, and Microbiological Properties of Formulated Carrot Juice
|
Akın, E.
|
|
2009
|
|
3 |
p. 275-282
|
article
|
| 81 |
Effect of sorghum flour composition and particle size on quality properties of gluten-free bread
|
Trappey, Emily Frederick
|
|
2015
|
|
3 |
p. 188-202
|
article
|
| 82 |
Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato purée
|
Grassino, A Ninčević
|
|
2012
|
|
3 |
p. 219-228
|
article
|
| 83 |
Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality
|
Liu, L.-Y.
|
|
2007
|
|
3 |
p. 239-244
|
article
|
| 84 |
Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de α—tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico
|
Cava, R.
|
|
1999
|
|
3 |
p. 235-241
|
article
|
| 85 |
Effect of ultrasound on the structural characteristics of fresh skim milk
|
Yang, Jitao
|
|
|
|
3 |
p. 222-230
|
article
|
| 86 |
Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood
|
Lee, Eun-Seon
|
|
2016
|
|
3 |
p. 213-220
|
article
|
| 87 |
Effects of Chemical Dehulling of Sesame on Color and Microstructure
|
Carbonell-Barrachina, Á.A.
|
|
2009
|
|
3 |
p. 229-234
|
article
|
| 88 |
Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta
|
Collar, C.
|
|
2000
|
|
3 |
p. 217-226
|
article
|
| 89 |
Effects of Fat Reduction and Curd Dipping Temperature on Viscoelasticity, Texture and Appearance of Gaziantep Cheese
|
Kahyaoglu, T.
|
|
2005
|
|
3 |
p. 191-198
|
article
|
| 90 |
Effects of Heat Treatment Conditions on Fresh Taste and on Pectinmethylesterase Activity of Chilled Mandarin and Orange Juices
|
Sentandreu, E.
|
|
2005
|
|
3 |
p. 217-222
|
article
|
| 91 |
Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage
|
Kılıç, Birol
|
|
|
|
3 |
p. 213-221
|
article
|
| 92 |
Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice
|
Santhirasegaram, Vicknesha
|
|
2015
|
|
3 |
p. 232-241
|
article
|
| 93 |
Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan
|
Martínez-Anaya, M.A.
|
|
1999
|
|
3 |
p. 263-273
|
article
|
| 94 |
Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal
|
Flores, I.
|
|
2010
|
|
3 |
p. 241-250
|
article
|
| 95 |
Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico
|
Luo, Y.
|
|
1997
|
|
3 |
p. 195-201
|
article
|
| 96 |
Erratum/Fe de Erratas
|
Dondero, M.
|
|
1996
|
|
3 |
p. 188-188
|
article
|
| 97 |
Evaluation of Two Quality Indices Related to Ice Storage and Sensory Analysis in Farmed Gilthead Seabream and Seabass
|
Tejada, M.
|
|
2006
|
|
3 |
p. 261-268
|
article
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Extension of shelf life of chilled hake (Merluccius capensis) by high pressure/Prolongación de la vida útil de merluza (Merluccius capensis) sometida a altas presiones conservada en refrigeración
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Hurtado, J.L.
|
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2000
|
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3 |
p. 243-249
|
article
|
| 99 |
Extraction of Sardine Proteins by Acidic and Alkaline Solubilisation
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Batista, I.
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2007
|
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3 |
p. 189-194
|
article
|
| 100 |
Fatty acids profiles of some Spanish wild vegetables
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Morales, P
|
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2012
|
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3 |
p. 281-290
|
article
|
| 101 |
Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata
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Khalil, H.M.
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1997
|
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3 |
p. 171-174
|
article
|
| 102 |
Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development
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Fito, P.
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2003
|
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3 |
p. 151-156
|
article
|
| 103 |
Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil
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Ma, Jin-Kui
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2015
|
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3 |
p. 163-174
|
article
|
| 104 |
Functional properties and in vitro antioxidant and antibacterial effectiveness of pigskin gelatin films incorporated with hydrolysable chestnut tannin
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Peña-Rodriguez, Cristina
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2015
|
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3 |
p. 221-231
|
article
|
| 105 |
Fuzzy Expert System Approach for Determination of α-Linolenic Acid Content of Eggs Obtained from Hens by Dietary Flaxseed
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Yalçin, H.
|
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2007
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3 |
p. 217-223
|
article
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| 106 |
Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles
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Priyadarshini, Bhargavi
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2016
|
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3 |
p. 266-274
|
article
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| 107 |
Genotoxicity of Aqueous Extract From Heated Cooking Oils and its Suppression by Lactobacilli
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Isidori, M.
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2009
|
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3 |
p. 267-273
|
article
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| 108 |
Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa
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Luciardi, María C
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3 |
p. 231-241
|
article
|
| 109 |
Harvest maturity related changes in the cold-induced activation of 1-aminocyclopropane-1-carboxylic acid metabolism in Granny Smith apples / Efecto del estado de madurez sobre la activación por frío del metabolismo del ácido 1-aminociclopropano-1-carboxílico en manzanas Granny Smith
|
Larrigaudiere, C.
|
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1999
|
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3 |
p. 223-228
|
article
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| 110 |
Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional properties
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del Mar Yust, María
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2013
|
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3 |
p. 217-223
|
article
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| 111 |
Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value
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Ciccoritti, Roberto
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2018
|
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3 |
p. 242-250
|
article
|
| 112 |
Immobilization of Endoproteases from Crude Extract of Cynara cardunculus L. Flowers
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Sales-Gomes, M.
|
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2008
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3 |
p. 271-276
|
article
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| 113 |
Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée
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González-Cebrino, Francisco
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2016
|
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3 |
p. 235-245
|
article
|
| 114 |
Impact of milling and water-to-rice ratio on cooked rice and wastewater properties
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Altheide, MC
|
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2012
|
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3 |
p. 291-298
|
article
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| 115 |
Impingement Cooking of Meat Products: Effect of Variability on Final Temperature
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Cronin, K.
|
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2008
|
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3 |
p. 241-250
|
article
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| 116 |
Implementation of hazard analysis critical control point in jameed production
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Al-Saed, AK
|
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2012
|
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3 |
p. 229-239
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article
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| 117 |
Improvement of Analytical Conditions of Mineral Caco-2 Cell Uptake Assays
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JovanÌ, M.
|
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2004
|
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3 |
p. 197-201
|
article
|
| 118 |
Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.)
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Jourdan, G.A.
|
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2007
|
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3 |
p. 195-198
|
article
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| 119 |
Influence of Cultivar and Growth Stage on Pigments and Processing Factors on Betacyanins in Red Amaranth (Amaranthus tricolor L.)
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Khandaker, Laila
|
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2009
|
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3 |
p. 259-265
|
article
|
| 120 |
Influence of fruit maturity in the susceptibility of Navelina oranges to develop postharvest non-chilling peel pitting
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Alferez, Fernando
|
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2014
|
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3 |
p. 183-191
|
article
|
| 121 |
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals
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Paradiso, Vito M
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2014
|
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3 |
p. 161-170
|
article
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| 122 |
Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass
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Fuentes, A.
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2007
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3 |
p. 199-205
|
article
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| 123 |
Influence of Thermal Treatment and Soy Bean Protein Characteristics on Muscle Protein Emulsion Stability
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Rodríguez, M. P.
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2006
|
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3 |
p. 195-204
|
article
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| 124 |
Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds
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Rincón, Arturo A
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2017
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3 |
p. 254-264
|
article
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| 125 |
Influence of Wheat Milling on Low-hydration Bread Quality Developed by Sheeting Rolls
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Gómez, M.
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2011
|
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3 |
p. 257-265
|
article
|
| 126 |
Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)
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Dondero, C.M.
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1999
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3 |
p. 203-213
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article
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| 127 |
In Memoriam: Prof. Dr. med. vet. Günter Klein
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2017
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p. 289
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article
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| 128 |
Instructions to Authors
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2000
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3 |
p. 263-266
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article
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| 129 |
Inter-laboratory Trial to Validate the Direct Solvent Extraction Method for the Identification of 2-dodecylcyclobutanone in Irradiated Chicken and Whole Liquid Egg
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Tewfik, I.
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2008
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3 |
p. 277-283
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article
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| 130 |
Isoflavone Profile and Antioxidant Activity of Brazilian Soybean Varieties
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Genovese, M. I.
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2005
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3 |
p. 205-211
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article
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| 131 |
Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil
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Blanco-Lizarazo, Carla María
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2017
|
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3 |
p. 277-288
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article
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| 132 |
Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast
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Martelo-Vidal, MJ
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2012
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3 |
p. 251-259
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article
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| 133 |
Mass Transfer Behavior of Plant Tissues During Osmotic Dehydration
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Le Maguer, M.
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2003
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3 |
p. 187-192
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article
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| 134 |
Mass Transfer Flux at Solid-Liquid Contacting Interface
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Shi, J.
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2003
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3 |
p. 193-199
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article
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| 135 |
Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch
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Zhang, Yujie
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3 |
p. 254-264
|
article
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| 136 |
Microbial technologies in the production of low-lactose dairy foods / Tecnologías microbiológicas para la elaboración de productos lácteos con bajo contenido en lactosa
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Somkutl, G.A.
|
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1997
|
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3 |
p. 163-169
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article
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| 137 |
Microstructure and characteristics of high-amylose corn starch−chitosan film as affected by composition
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Feng, Qianqian
|
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2013
|
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3 |
p. 279-287
|
article
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| 138 |
Microstructure of wheat flour tortillas: effects of soluble and insoluble fibres / Microestructura de tortillas de harina de trigo: éfectos de la adición de fibra soluble e insoluble
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Seetharaman, K.
|
|
1997
|
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3 |
p. 181-188
|
article
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| 139 |
Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties
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Altan, A.
|
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2004
|
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3 |
p. 187-196
|
article
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| 140 |
Molecular Bases of Desiccation Tolerance in Plant Cells and Potential Applications in Food Dehydration
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Serrano, R.
|
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2003
|
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3 |
p. 157-161
|
article
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| 141 |
Muscle Foods: Water, Structure and Functionality
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Toldrá, F.
|
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2003
|
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3 |
p. 173-177
|
article
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| 142 |
New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability
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Rodríguez-Arzuaga, Mariana
|
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2018
|
|
3 |
p. 223-231
|
article
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| 143 |
New Food Drying Technologies - Use of Ultrasound
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Mulet, A.
|
|
2003
|
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3 |
p. 215-221
|
article
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| 144 |
News
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1999
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3 |
p. 277-279
|
article
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| 145 |
News
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1997
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3 |
p. 221-222
|
article
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| 146 |
News
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2000
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3 |
p. 261-262
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article
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| 147 |
News
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1996
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3 |
p. 183-188
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article
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| 148 |
Nitric Oxide Reduced Chlorophyll Degradation in Broccoli (Brassica oleracea L. var. italica) Florets During Senescence
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Hyang Lan Eum,
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2009
|
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3 |
p. 223-228
|
article
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| 149 |
Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice
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Ibarz, A.
|
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1997
|
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3 |
p. 213-218
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article
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| 150 |
Note. Antimicrobial Effect of Pressurized Carbon Dioxide on Yersinia enterocolitica in Broth and Foods
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Erkmen, O.
|
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2001
|
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3 |
p. 245-250
|
article
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| 151 |
Note: Determination of Nattokinase Production Condition Using Taguchi Parameter Design
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Wang, Dja-Shin
|
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2006
|
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3 |
p. 215-220
|
article
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| 152 |
Note. Effect of a cryoprotectant agent (sodium tripolyphosphate) on hake slices preserved in modified atmosphere packaging/Nota. Efecto de un crioprotector (tripolyphosphate sódico) sobre merluza en rodajas envasada en atmósfera modificada
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Alvarez, J.A.
|
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1996
|
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3 |
p. 177-181
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article
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| 153 |
Note: Effect of High Hydrostatic Pressure on Extraction of Flavonoids in Propolis
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Shouqin, Z.
|
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2005
|
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3 |
p. 213-216
|
article
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| 154 |
Note. Physico-chemical characteristics of sucrose syrup used for the osmotic dehydration of apples (Golden delicious) / Nota. Características físico-químicas de jarabe de sacarosa empleado en la dehidratación osmótica de manzanas (Golden delicious)
|
Valdez-Fragoso, A.
|
|
1999
|
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3 |
p. 255-261
|
article
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| 155 |
Note: Quantification of Ascorbic Acid and Dehydroascorbic Acid in Fresh Olives and in Commercial Presentations of Table Olives
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López, A.
|
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2005
|
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3 |
p. 199-204
|
article
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| 156 |
Note. Safranal Content in Spanish Saffron
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Alonson, G. L.
|
|
2001
|
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3 |
p. 225-229
|
article
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| 157 |
Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl
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Zorrilla, S.E.
|
|
1999
|
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3 |
p. 251-254
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article
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| 158 |
Ohmic pre-drying of tomato paste
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Hosainpour, Adel
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2014
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3 |
p. 193-204
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article
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| 159 |
Oil Characteristics and Nutritional Composition of the Ridge Gourd (Luffa acutangula Roxb.) Seeds Grown in Bangladesh
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Ali, M.A.
|
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2009
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3 |
p. 243-250
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article
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| 160 |
Osmotic Dehydration and Freezing as Combined Processes on Apple Preservation
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Bunger, A.
|
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2004
|
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3 |
p. 163-170
|
article
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| 161 |
Osmotic Dehydration/Impregnation Kinetics of Padrón Pepper (Capsicum annuum L. Longum) with Sodium Chloride Solutions: Process Modelling and Colour Analysis
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Chenlo, F.
|
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2006
|
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3 |
p. 221-227
|
article
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| 162 |
Oxidation of Olive Oil under Still Air
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Kanavouras, A.
|
|
2005
|
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3 |
p. 183-189
|
article
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| 163 |
Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.)
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Guerrero, L.
|
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2000
|
|
3 |
p. 207-216
|
article
|
| 164 |
Phase Transitions and Functionality of Enzymes and Yeasts in Dehydrated Matrices
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Mazzobre, M. F.
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2003
|
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3 |
p. 163-172
|
article
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| 165 |
Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybean oil oxidation
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Betalleluz-Pallardel, I
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2012
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3 |
p. 271-280
|
article
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| 166 |
Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables
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Artés, F.
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2007
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3 |
p. 177-188
|
article
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| 167 |
Physico-chemical and functional properties of spray-dried sourdough in breadmaking
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Tafti, Abolfazl Golshan
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2013
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3 |
p. 271-278
|
article
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| 168 |
Pork Fat Composition of Male Hybrids from Lithuanian Indigenous Wattle Pigs and Wild Boar Intercross
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Razmaitė, V.
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2008
|
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3 |
p. 251-257
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article
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| 169 |
Post-mortem Changes in Farmed Spotted Babylon Snail (Babylonia areolata) During Iced Storage
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Chotimarkorn, C.
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2010
|
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3 |
p. 277-284
|
article
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| 170 |
Preparation of an novel botanic biopreservative and its efficacy in keeping quality of peeled Penaeus vannamei
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Chen, Jing
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2013
|
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3 |
p. 251-260
|
article
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| 171 |
Preservative Effect of an Antimicrobial Substance from Bacillus subtilis fmbJ on Pasteurised Milk During Storage
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Bie, Xiaomei
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2006
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3 |
p. 189-194
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article
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| 172 |
Process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology
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Kaur, Barjinder Pal
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2017
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3 |
p. 197-208
|
article
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| 173 |
Production of High Fructose Syrup from Cassava and Sweet Potato Flours and their Blends with Cereal Flours
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Johnson, Regy
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2010
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3 |
p. 251-258
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article
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| 174 |
Production of Protein-Coated Low-Fat Potato Chips
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Aminlari, M.
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2005
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3 |
p. 177-181
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article
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| 175 |
Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics
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Kowalczewski, Przemysław
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2019
|
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3 |
p. 223-232
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article
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| 176 |
Quality and Antioxidant Properties of Fresh-cut Apple Wedges from 10 Cultivars During Modified Atmosphere Packaging Storage
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Röβle, C.
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2011
|
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3 |
p. 267-276
|
article
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| 177 |
Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage
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Shakila, R Jeya
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2012
|
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3 |
p. 261-269
|
article
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| 178 |
Quality and Volatile Emission Changes of `Mondial Gala' Apples during On-tree Maturation and Postharvest Storage in Air or Controlled Atmosphere
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Graell, J.
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2008
|
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3 |
p. 285-294
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article
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| 179 |
Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase
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Altındağ, Gülçin
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2015
|
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3 |
p. 213-220
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article
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| 180 |
Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey
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Joyce, Olatunji T
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2018
|
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3 |
p. 187-197
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article
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| 181 |
Quality characteristics of wheat flour dough and bread containing grape pomace flour
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Šporin, Monika
|
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2018
|
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3 |
p. 251-263
|
article
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| 182 |
Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato
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Bhosale, S.S.
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2011
|
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3 |
p. 233-239
|
article
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| 183 |
Quality of Fish Muscle Infested with Anisakis simplex
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Vidacek, S.
|
|
2009
|
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3 |
p. 283-290
|
article
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| 184 |
Quality of tomato slices disinfected with ozonated water
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Aguayo, Encarna
|
|
2014
|
|
3 |
p. 227-235
|
article
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| 185 |
Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing
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Sulaiman, Alifdalino
|
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2017
|
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3 |
p. 265-276
|
article
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| 186 |
Rehydration of Food Powders
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Hogekamp, S.
|
|
2003
|
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3 |
p. 223-235
|
article
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| 187 |
Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles
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Gulia, Neelam
|
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2014
|
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3 |
p. 171-182
|
article
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| 188 |
Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging
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Li, WL
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2012
|
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3 |
p. 197-205
|
article
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| 189 |
Review: Effect of Some Components of Milk- and Soy-Based Infant Formulas on Mineral Bioavailability
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Jovaní, M.
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2001
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3 |
p. 191-198
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article
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| 190 |
Review: Health Effects of Cocoa Flavonoids
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Lamuela-Raventós, R. M.
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2005
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3 |
p. 159-176
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article
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| 191 |
Review: Loss of Quality during the Manufacture of Canned Fish Products
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Aubourg, S. P.
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2001
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3 |
p. 199-215
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article
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| 192 |
Review: Starch Matrices and the Glycemic Response
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Parada, J.
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2011
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p. 187-204
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article
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| 193 |
Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders
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Sert, Durmuş
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2016
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3 |
p. 196-202
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article
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Rheological Properties of Starch and Whey Protein Isolate Gels
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Carvalho, C.W.P.
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2007
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3 |
p. 207-216
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article
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| 195 |
Riesgos para la salud asociados al parasitismo del pescado por nematodos de los géneros Anisakis y Pseudoterranova/Health hazards related to occurrence of parasites of the genera Anisakis and Pseudoterranova in fish
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Lopez Sabater, E.I.
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2000
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3 |
p. 183-195
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article
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Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257
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Salmerón, Ivan
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2014
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3 |
p. 205-213
|
article
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| 197 |
Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo
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Cava, R.
|
|
2000
|
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3 |
p. 235-242
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article
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| 198 |
Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano
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López Mejía, O.A.
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1997
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p. 175-179
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article
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Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation
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Cañas, Pedro Miguel Izquierdo
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2015
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3 |
p. 203-212
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article
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| 200 |
Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature
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Romeo, F.V.
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2010
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3 |
p. 233-240
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article
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| 201 |
Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed
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Torrieri, E.
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2011
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p. 223-232
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article
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| 202 |
Similarities and differences among fluid milk products: traditionally produced, extended shelf life and ultrahigh-temperature processed
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Grabowski, NT
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2013
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p. 235-241
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article
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| 203 |
Simulation of Phenolic Compounds Transformations and Interactions in an In Vitro Model of the Human Alimentary Tract
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Tarko, T.
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2009
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p. 235-241
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article
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Sorption Isotherm, Glass Transitions and State Diagram for Freeze-dried Plum Skin and Pulp
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Telis, V. R. Nicoletti
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2006
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3 |
p. 181-187
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article
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Sorption Isotherms and Isosteric Heat of Peanut Pods, Kernels and Hulls
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Corrêa, P.C.
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2007
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3 |
p. 231-238
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article
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| 206 |
Special Issue on the International Conference Iberdesh 2002: Process, Structure and Functionality
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Augilera, Jose Miguel
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2003
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3 |
p. 135-135
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article
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| 207 |
Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process
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Igual, M
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2016
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3 |
p. 203-212
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article
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Status and Needs in Drying Technology for the Food and Pharmaceutical Industry
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Lillford, P. J.
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2003
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3 |
p. 145-149
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article
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| 209 |
Structural Changes During Air Drying of Fruits and Vegetables
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Ramos, I. N.
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2003
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3 |
p. 201-206
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article
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| 210 |
Structure and Nanostructure of the Outer Tangential Epidermal Cell Wall in Vaccinium corymbosum L. (Blueberry) Fruits by Blanching, Freezing-Thawing and Ultrasound
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Fava, J.
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2006
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3 |
p. 241-251
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article
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| 211 |
Studies on Shelf Life of ``Lateblue'' Highbush Blueberries
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Chiabrando, V.
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2008
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3 |
p. 199-205
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article
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| 212 |
Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME
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del Pulgar, José Sánchez
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2013
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3 |
p. 225-233
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article
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| 213 |
Tecnología del almidón resistente / Technology of resistant starch
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Escarpa, A.
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1997
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3 |
p. 149-161
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article
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| 214 |
Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure
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Ibarz, A.
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1999
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3 |
p. 191-201
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article
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| 215 |
The Anatomical Origin of Raw Meat Affects the Sensory and Chemical Characteristics of a Dry-Cured Beef Product: Cecina de León
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Molinero, C.
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2008
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3 |
p. 225-232
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article
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| 216 |
The effect of fermentation time on the volatile aromatic profile of tarhana dough
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Özdemir, Nilgün
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2019
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3 |
p. 212-222
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article
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| 217 |
The fermentation of whole wheat flour by Pediococcus pentosaceus / Fermentación de harina de trigo integral con Pediococcus pentosaceus
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Raccach, M.
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1999
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3 |
p. 243-249
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article
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| 218 |
The influence of blanching pretreatments on the quality of dehydrated broccoli stems/ Influencia del tipo de escaldado en la calidad de tallos de bróculi deshidratados
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Sanjuan, N.
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2000
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3 |
p. 227-234
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article
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The Isolation of Rice Starch with Food Grade Proteases Combined with Other Treatments
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Yue Li,
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2008
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p. 215-224
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article
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The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties
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Alizadeh, Ainaz
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2019
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p. 243-251
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article
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Thermal Evaporation: Representation of Rise in Boiling Point of Grapefruit Juice
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Telis-Romero, J.
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2007
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p. 225-229
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article
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| 222 |
Titanium-Passivated Tinplate for Canning Foods
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Catalá, R.
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2005
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3 |
p. 223-227
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article
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Transport Mechanisms in Osmotic Dehydration: The Role of the Structure
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Chiralt, A.
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2003
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3 |
p. 179-186
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article
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| 224 |
Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico
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Tejeda, J.F.
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1999
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3 |
p. 229-233
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article
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Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
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Magrinyà, Núria
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2016
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3 |
p. 221-234
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article
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| 226 |
Vane Yield Stress of Native and Cross-linked Starch Dispersions in Skimmed Milk: Effect of Starch Concentration and -carrageenan Addition.
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Tárrega, A.
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2006
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p. 253-260
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article
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| 227 |
Virulence genes expression in viable but non-culturable state of Listeria monocytogenes in fish meat
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Zolfaghari, Mehdi
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3 |
p. 205-212
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article
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| 228 |
Water transport during bread baking: Impact of the baking temperature and the baking time
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Ureta, M Micaela
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2019
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3 |
p. 187-197
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article
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