Found: 30
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Biodegradable Film Development by Nisin Z Addition into Hydroxypropylmethylcellulose Matrix for Mozzarella Cheese Preservation.
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- International Journal of Food Studies, 2020, p. 360, doi. 10.7455/ijfs/9.2.2020.a8
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- Article
Quality of Postharvest Strawberries: Comparative Effect of Fungal Chitosan Gel, Nanoparticles and Gel Enriched with Edible Nanoparticle Coatings.
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- International Journal of Food Studies, 2020, p. 373, doi. 10.7455/ijfs/9.2.2020.a9
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- Article
Food, Fish and Campylobacteriosis.
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- International Journal of Food Studies, 2020, p. 394, doi. 10.7455/ijfs/9.2.2020.a10
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- Article
Physicochemical and Sensory Characteristics of Green Coconut (Cocos nucifera L.) Water Kefir.
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- International Journal of Food Studies, 2020, p. 346, doi. 10.7455/ijfs/9.2.2020.a7
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- Article
Estimation of the Dietary Exposure of Polycyclic Aromatic Hydrocarbons in Syria and Their Health Risks Assessment.
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- International Journal of Food Studies, 2020, p. 332, doi. 10.7455/ijfs/9.2.2020.a6
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- Article
Cooking and Functional Properties of Parboiled Milled Local Rice Marketed in the South-East Zone of Nigeria.
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- International Journal of Food Studies, 2020, p. 319, doi. 10.7455/ijfs/9.2.2020.a5
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- Article
Sensory Perception and Psychological Aspects of Eating Behaviour: Factors Influencing Fat Hedonics in Malaysia.
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- International Journal of Food Studies, 2020, p. 307, doi. 10.7455/ijfs/9.2.2020.a4
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- Article
Modelling Relationships Between Raw Milk Quality Parameters and Climatic Conditions - The Case Study of a 3-years Survey in Serbia.
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- International Journal of Food Studies, 2020, p. 295, doi. 10.7455/ijfs/9.2.2020.a3
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- Article
Assessment and Evaluation of Student Learning Through a Project-Based Assignment on Note by Note Cooking.
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- International Journal of Food Studies, 2020, p. 282, doi. 10.7455/ijfs/9.2.2020.a2
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- Article
Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum.
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- International Journal of Food Studies, 2020, v. 9, p. SI97, doi. 10.7455/ijfs/9.SI.2020.a8
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- Article
Effects of Drying Temperature on Quality Parameters of Thai Fermented Fish Dip (Jaew Bong).
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- International Journal of Food Studies, 2020, v. 9, p. 251, doi. 10.7455/ijfs/9.1.2020.a10
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- Article
Bacterial Diversity, Biogenic Amines and Lipids Oxidation in Traditional Dried Anchovy (Encrasicholina punctifer) during Ambient Storage.
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- International Journal of Food Studies, 2020, v. 9, p. 238, doi. 10.7455/ijfs/9.1.2020.a9
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- Article
The Fortification of Biscuits with Coriander Leaf Powder and its Effect on Physico-Chemical, Antioxidant, Nutritional and Organoleptic Characteristics.
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- International Journal of Food Studies, 2020, v. 9, p. 225, doi. 10.7455/ijfs/9.1.2020.a8
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- Article
Effect of modified atmosphere packaging on quality of Barhi dates at Khalal stage.
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- International Journal of Food Studies, 2020, v. 9, p. SI125, doi. 10.7455/ijfs/9.SI.2020.a10
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- Article
Research, Development and Capacity Building for Food and Nutrition Security in Sub-Saharan Africa.
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- International Journal of Food Studies, 2020, p. 264, doi. 10.7455/ijfs/9.2.2020.a1
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- Article
Flax Seeds and Finger Millet Enriched Functional Rusk.
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- International Journal of Food Studies, 2020, v. 9, p. 213, doi. 10.7455/ijfs/9.1.2020.a7
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- Article
Evaluation of the effectiveness of cereal bran extract for sunflower oil stability during frying.
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- International Journal of Food Studies, 2020, v. 9, p. SI52, doi. 10.7455/ijfs/9.SI.2020.a4
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- Article
The Effect of Gamma Irradiation on the Essential Oils and Antioxidants in Dried Thyme.
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- International Journal of Food Studies, 2020, v. 9, p. 203, doi. 10.7455/ijfs/9.1.2020.a6
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- Article
Mango Peel Ingredient as Salt and Phosphate Replacement in Chicken Breast Marinade.
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- International Journal of Food Studies, 2020, v. 9, p. 193, doi. 10.7455/ijfs/9.1.2020.a5
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- Article
Effect of Olive Pulp Enrichment on Physicochemical and Antioxidant Properties of Wheat Bread.
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- International Journal of Food Studies, 2020, v. 9, p. 178, doi. 10.7455/ijfs/9.1.2020.a4
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- Article
Zizyphus lotus (L.) Extracts as Prebiotics in the Aggregation and Adhesion of Probiotic and Inhibition of Pathologic Bacteria from Patients with Colorectal Cancer.
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- International Journal of Food Studies, 2020, v. 9, p. 160, doi. 10.7455/ijfs/9.1.2020.a3
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- Article
Chemical Constituents in Leaves and Aroma Products of Nicotiana rustica L. Tobacco.
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- International Journal of Food Studies, 2020, v. 9, p. 146, doi. 10.7455/ijfs/9.1.2020.a2
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- Article
Evaluation of Growth and Cereulide Production by Bacillus cereus Isolated from Cooked Rice.
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- International Journal of Food Studies, 2020, v. 9, p. 135, doi. 10.7455/ijfs/9.1.2020.a1
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- Article
Evaluation of gum arabic from Acacia senegal var kerensis and Acacia senegal var senegal as a stabilizer in low-fat yoghurt.
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- International Journal of Food Studies, 2020, v. 9, p. SI110, doi. 10.7455/ijfs/9.SI.2020.a9
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- Article
Various factors affect product properties in apple cider production.
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- International Journal of Food Studies, 2020, v. 9, p. SI84, doi. 10.7455/ijfs/9.SI.2020.a7
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- Article
Textural, rheological and sensory properties of spreadable processed goat cheese.
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- International Journal of Food Studies, 2020, v. 9, p. SI62, doi. 10.7455/ijfs/9.SI.2020.a5
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- Article
Improvement of microbiological quality of hen egg powder using gamma irradiation.
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- International Journal of Food Studies, 2020, v. 9, p. SI75, doi. 10.7455/ijfs/9.SI.2020.a6
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- Article
The effect of in vitro enzyme digestion on antioxidant and anticholinesterase potential of tomato (Lycopersicum esculentum) fruit and two commercially processed tomato pastes.
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- International Journal of Food Studies, 2020, v. 9, p. SI38, doi. 10.7455/ijfs/9.SI.2020.a3
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- Article
A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing.
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- International Journal of Food Studies, 2020, v. 9, p. SI17, doi. 10.7455/ijfs/9.SI.2020.a2
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- Article
Optimization of pressure parboiling conditions and pre-conditioned moisture content of brown rice (unpolished rice) for microwave puffing and its comparison with hot sand bed puffing.
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- International Journal of Food Studies, 2020, v. 9, p. SI1, doi. 10.7455/ijfs/9.SI.2020.a1
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- Article