| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product
|
Curutchet, Ana
|
|
2019
|
25 |
8 |
p. 642-648
|
article
|
| 2 |
Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis
|
Corbett, Kereng M
|
|
2019
|
25 |
8 |
p. 671-679
|
article
|
| 3 |
Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of −18℃ to +4℃
|
Cokgezme, Omer Faruk
|
|
2019
|
25 |
8 |
p. 659-670
|
article
|
| 4 |
Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste)
|
Byun, Kye-Hwan
|
|
2019
|
25 |
8 |
p. 649-658
|
article
|
| 5 |
Growth prediction of two bacterial populations in co-culture with lactic acid bacteria
|
Ačai, Pavel
|
|
2019
|
25 |
8 |
p. 692-700
|
article
|
| 6 |
Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw (Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage
|
Brannan, Robert G
|
|
2019
|
25 |
8 |
p. 711-722
|
article
|
| 7 |
Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light
|
Keklik, Nene M
|
|
2019
|
25 |
8 |
p. 680-691
|
article
|
| 8 |
Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time
|
Rocha, C
|
|
2019
|
25 |
8 |
p. 701-710
|
article
|
| 9 |
Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise
|
Karshenas, Mahsa
|
|
2019
|
25 |
8 |
p. 633-641
|
article
|
Journal description