Works matching IS 10820132 AND DT 2023 AND VI 29 AND IP 5
Results: 8
Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage.
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- Food Science & Technology International, 2023, v. 29, n. 5, p. 518, doi. 10.1177/10820132221098314
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- Article
Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production.
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- Food Science & Technology International, 2023, v. 29, n. 5, p. 541, doi. 10.1177/10820132231173020
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- Article
Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese.
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- Food Science & Technology International, 2023, v. 29, n. 5, p. 529, doi. 10.1177/10820132221097871
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- Article
The spatial distribution and migration of three typical fungicides in postharvest satsuma mandarin (Citrus unshiu Marc.) fruit.
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- Food Science & Technology International, 2023, v. 29, n. 5, p. 510, doi. 10.1177/10820132221096995
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- Article
Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation.
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- Food Science & Technology International, 2023, v. 29, n. 5, p. 501, doi. 10.1177/10820132221096900
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- Article
Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties.
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- Food Science & Technology International, 2023, v. 29, n. 5, p. 491, doi. 10.1177/10820132221095458
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- Article
The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpa L.).
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- Food Science & Technology International, 2023, v. 29, n. 5, p. 480, doi. 10.1177/10820132221094787
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- Article
Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds.
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- Food Science & Technology International, 2023, v. 29, n. 5, p. 445, doi. 10.1177/10820132221094724
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- Article