| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model
|
Cuffia, Facundo
|
|
2018
|
24 |
1 |
p. 67-77
|
article
|
| 2 |
Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage
|
Kaushik, Neelima
|
|
2018
|
24 |
1 |
p. 15-34
|
article
|
| 3 |
Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts
|
Cao, Baiying
|
|
2018
|
24 |
1 |
p. 53-66
|
article
|
| 4 |
Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation
|
Park, Shin Young
|
|
2018
|
24 |
1 |
p. 43-52
|
article
|
| 5 |
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
|
Archaina, Diego
|
|
2018
|
24 |
1 |
p. 78-86
|
article
|
| 6 |
Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi
|
Đorđević, Đani
|
|
2018
|
24 |
1 |
p. 3-14
|
article
|
| 7 |
Stainless steel and polyethylene surfaces functionalized with silver nanoparticles
|
Fialho, José FQ
|
|
2018
|
24 |
1 |
p. 87-94
|
article
|
| 8 |
Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity
|
Rochín-Medina, Jesús J
|
|
2018
|
24 |
1 |
p. 35-42
|
article
|
Journal description