Published: 2016-03-02
Paper
Changes in the texture of butternut squash following thermal treatment
Abstract 1290 | PDF Downloads 780Page 1-8
Isolation and characterization of lactic acid bacteria from xi-gua-mian (fermented watermelon), a traditional fermented food in Taiwan
Abstract 1597 | PDF Downloads 1105Page 9-14
Beyond the use of food supplements: An empirical analysis in Italy
Abstract 1186 | PDF Downloads 4071Page 15-24
Identification of neochlorogenic acid as the predominant antioxidant in Polygonum cuspidatum leaves
Abstract 1002 | PDF Downloads 1225Page 25-31
Molecular characterization of aflatoxigenic aspergilli-contaminated poultry and animal feedstuff samples from the western region of Saudi Arabia
Abstract 800 | PDF Downloads 585Page 32-42
Nutritional evaluation of wild plant Cissus rotundifolia
Abstract 1157 | PDF Downloads 1169Page 43-49
Optimization of extrusion process of rice flour enriched with pistachio nut flour
Abstract 911 | PDF Downloads 659Page 50-56
Recovery and Behaviour of Stressed Escherichia coli O157:H7 Cells on Rocket Leaf Surfaces Inoculated by Different Methods
Abstract 789 | PDF Downloads 570Page 57-63
Inactivation of Zygosaccharomyces Rouxii using power ultrasound at different temperatures, pH and water activity condintions
Abstract 830 | PDF Downloads 845Page 64-72
Evaluation of fruit leather made from two cultivars of papaya
Abstract 4249 | PDF Downloads 4430Page 73-82
Variation in physico-chemical/analytical characteristics of oil among different flaxseed (Linum usittatissimum L.) cultivars
Abstract 994 | PDF Downloads 841Page 83-89
Differential method to determine thermal degradation kinetics of chlorophyll in virgin olive oil
Abstract 888 | PDF Downloads 832Page 90-95
Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period
Abstract 979 | PDF Downloads 850Page 96-106
Consumer fair prices for less pesticide in potato
Abstract 881 | PDF Downloads 548Page 107-120
Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L.) by response surface methodology and genetic algorithm
Abstract 976 | PDF Downloads 711Page 121-130
Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs
Abstract 1195 | PDF Downloads 1013Page 131-138
Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage
Abstract 1264 | PDF Downloads 912Page 139-147
Effectiveness of sanitizing agents in inactivating Escherichia coli (ATCC 25922) in food cutting board surfaces. Removal E. coli using different sanitizers
Abstract 1347 | PDF Downloads 951Page 148-154