Works matching IS 17578361 AND DT 2018 AND VI 10 AND IP 4
Results: 10
Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 399, doi. 10.3920/QAS2018.1314
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- Article
Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 389, doi. 10.3920/QAS2018.1282
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- Article
Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 383, doi. 10.3920/QAS2017.1152
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- Article
Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 423, doi. 10.3920/QAS2018.1352
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- Article
Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 411, doi. 10.3920/QAS2018.1330
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- Article
Amino acid profile and content of dried apricots containing SO<sub>2</sub> at different concentrations during storage.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 361, doi. 10.3920/QAS2018.1284
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- Article
The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 371, doi. 10.3920/QAS2017.1252
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- Article
The stages of candied chestnut production and the influence of the sorbitol used on their properties.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 351, doi. 10.3920/QAS2018.1297
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- Article
Effects of processing on stability of water- and fat-soluble vitamins, pigments (C-phycocyanin, carotenoids, chlorophylls) and colour characteristics of Spirulina platensis.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 335, doi. 10.3920/QAS2018.1304
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- Article
How the food industry experiences and perceives food fraud.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 4, p. 325, doi. 10.3920/QAS2018.1365
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- Article