Found: 19
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Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams.
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- Sustainability (2071-1050), 2024, v. 16, n. 17, p. 7714, doi. 10.3390/su16177714
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- Article
Evaluation of Gel Coating Performance in Extending the Shelf Life of Egg: The Role of Surface Area and Initial Weight.
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- Gels (2310-2861), 2024, v. 10, n. 8, p. 487, doi. 10.3390/gels10080487
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- Article
Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup.
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- Sensors (14248220), 2020, v. 20, n. 17, p. 4845, doi. 10.3390/s20174845
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- Article
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast.
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- Foods, 2023, v. 12, n. 6, p. 1213, doi. 10.3390/foods12061213
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- Article
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast.
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- Foods, 2022, v. 11, n. 4, p. 521, doi. 10.3390/foods11040521
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- Article
Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions.
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- Foods, 2021, v. 10, n. 8, p. 1855, doi. 10.3390/foods10081855
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- Article
BIOGENIC AMINE CONTENT IN CHEESE PRODUCED WITH DIFFERENT SELECTED LACTIC ACID BACTERIAL STRAINS.
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- Studia Universitatis Babes-Bolyai, Chemia, 2013, v. 58, n. 3, p. 25
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- Article
CHARACTERIZATION AND INACTIVATION BY THERMAL AND PRESSURE PROCESSING OF STRAWBERRY ( FRAGARIA ANANASSA) POLYPHENOL OXIDASE: A KINETIC STUDY.
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- Journal of Food Biochemistry, 2006, v. 30, n. 1, p. 56, doi. 10.1111/j.1745-4514.2005.00045.x
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- Article
Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3583, doi. 10.3390/app14093583
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- Article
Evaluation of In Vitro Antimicrobial Activity of Bioactive Compounds and the Effect of Allyl-Isothiocyanate on Chicken Meat Quality under Refrigerated Conditions.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 19, p. 10953, doi. 10.3390/app131910953
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- Article
DEVELOPMENT OF INNOVATIVE HURDLE SYSTEMS USING MINIMAL PROCESSING TECHNIQUES FOR MEAT PRESERVATION.
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- Journal of Hygienic Engineering & Design, 2022, v. 41, p. 103
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- Article
Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats' Diet with Marine Algae.
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- Animals (2076-2615), 2023, v. 13, n. 13, p. 2152, doi. 10.3390/ani13132152
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- Article
Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions.
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- Emirates Journal of Food & Agriculture (EJFA), 2023, v. 35, n. 9, p. 805, doi. 10.9755/ejfa.2023.v35.i9.3133
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- Article
Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storage.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 6, p. 417, doi. 10.17221/80/2019-CJFS
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- Article
Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream.
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- Sustainability (2071-1050), 2023, v. 15, n. 24, p. 16794, doi. 10.3390/su152416794
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- Article
Study of Long Term Post-Treatment of Whole Egg Powder at 50-55°C.
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- Polish Journal of Food & Nutrition Sciences, 2011, v. 61, n. 4, p. 239, doi. 10.2478/v10222-011-0026-4
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- Article
Comparison of novel sensory panel performance evaluation techniques with e-nose analysis integration.
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- Journal of Chemometrics, 2011, v. 25, n. 5, p. 275, doi. 10.1002/cem.1391
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- Article
Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis.
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- Journal of Chemometrics, 2010, v. 24, n. 3/4, p. 121, doi. 10.1002/cem.1280
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- Article
Effect of sweeteners and storage on compositional and sensory properties of blackberry jams.
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- European Food Research & Technology, 2020, v. 246, n. 11, p. 2187, doi. 10.1007/s00217-020-03564-2
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- Article