Works matching IS 10820132 AND DT 2016 AND VI 22 AND IP 5
Results: 8
Natural additives to preserve quality and improve nutritional value of fresh-cut nectarine.
- Published in:
- Food Science & Technology International, 2016, v. 22, n. 5, p. 429, doi. 10.1177/1082013215621816
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- Article
Physicochemical properties of cookies enriched with xylooligosaccharides.
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- Food Science & Technology International, 2016, v. 22, n. 5, p. 420, doi. 10.1177/1082013215617567
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- Article
Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
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- Food Science & Technology International, 2016, v. 22, n. 5, p. 410, doi. 10.1177/1082013215610981
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- Article
Efficacy of 1-methylcyclopropene on the mitigation of storage disorders of “Rocha” pear under normal refrigerated and controlled atmospheres.
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- Food Science & Technology International, 2016, v. 22, n. 5, p. 399, doi. 10.1177/1082013215610026
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- Article
Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review.
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- Food Science & Technology International, 2016, v. 22, n. 5, p. 440, doi. 10.1177/1082013215606835
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- Article
Inactivation of spoiling microorganisms in apple juice by a combination of essential oils’ constituents and physical treatments.
- Published in:
- Food Science & Technology International, 2016, v. 22, n. 5, p. 389, doi. 10.1177/1082013215606832
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- Article
Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters.
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- Food Science & Technology International, 2016, v. 22, n. 5, p. 377, doi. 10.1177/1082013215605201
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- Article
New dimension of slow food movement using supercritical fluid technology and methods to influence society by effective marketing strategies.
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- Food Science & Technology International, 2016, v. 22, n. 5, p. 365, doi. 10.1177/1082013215603530
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- Article