no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis)
|
Mahfoudhi, N |
|
2012 |
18 |
3 |
p. 241-250 |
article |
2 |
‘Chemical stabilization of oils rich in long-chain polyunsaturated fatty acids during storage’ by F. Pop
|
|
|
2012 |
18 |
3 |
p. 299-299 |
article |
3 |
Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage
|
Fuentes, A |
|
2012 |
18 |
3 |
p. 207-217 |
article |
4 |
Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato purée
|
Grassino, A Ninčević |
|
2012 |
18 |
3 |
p. 219-228 |
article |
5 |
Fatty acids profiles of some Spanish wild vegetables
|
Morales, P |
|
2012 |
18 |
3 |
p. 281-290 |
article |
6 |
Impact of milling and water-to-rice ratio on cooked rice and wastewater properties
|
Altheide, MC |
|
2012 |
18 |
3 |
p. 291-298 |
article |
7 |
Implementation of hazard analysis critical control point in jameed production
|
Al-Saed, AK |
|
2012 |
18 |
3 |
p. 229-239 |
article |
8 |
Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast
|
Martelo-Vidal, MJ |
|
2012 |
18 |
3 |
p. 251-259 |
article |
9 |
Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybean oil oxidation
|
Betalleluz-Pallardel, I |
|
2012 |
18 |
3 |
p. 271-280 |
article |
10 |
Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage
|
Shakila, R Jeya |
|
2012 |
18 |
3 |
p. 261-269 |
article |
11 |
Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging
|
Li, WL |
|
2012 |
18 |
3 |
p. 197-205 |
article |