Works matching IS 10820132 AND DT 2018 AND VI 24 AND IP 4
Results: 9
Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 321, doi. 10.1177/1082013217753229
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- Article
Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 309, doi. 10.1177/1082013217750683
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- Article
Blueberry by-product used as an ingredient in the development of functional cookies.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 301, doi. 10.1177/1082013217748729
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- Article
Selection and use of microsatellite markers for individual identification and meat traceability of six swine breeds in the Chinese market.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 292, doi. 10.1177/1082013217748457
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- Article
Hybrid response surface methodology–artificial neural network optimization of drying process of banana slices in a forced convective dryer.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 277, doi. 10.1177/1082013217747712
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- Article
The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 361, doi. 10.1177/1082013218756139
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- Article
Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 351, doi. 10.1177/1082013218754456
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- Article
Molecular typing of Lactobacillus brevis isolates from Korean food using repetitive element-polymerase chain reaction.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 341, doi. 10.1177/1082013217753993
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- Article
Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 330, doi. 10.1177/1082013217753898
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- Article