Stability of cupuaçu (Theobroma grandiflorum) nectar during storage.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 160, doi. 10.7455/ijfs/3.2.2014.a3
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- Publication type:
- Article
Works matching IS 21821054 AND DT 2014 AND VI 3
Results: 20
1
2
Characterization of Potent Odorant Compounds in Turkish Olive Oils by GC-MS-Olfactometric Techniques.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 248, doi. 10.7455/ijfs/3.2.2014.a10
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- Publication type:
- Article
3
Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka).
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 239, doi. 10.7455/ijfs/3.2.2014.a9
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- Publication type:
- Article
4
Variation of Physicochemical and Sensory Properties during the Aging of Yerba Mate.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 228, doi. 10.7455/ijfs/3.2.2014.a8
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- Publication type:
- Article
5
Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 213, doi. 10.7455/ijfs/3.2.2014.a7
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- Publication type:
- Article
6
Functional Properties of Proteins Isolated From Industrially Produced Sunflower Meal.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 203, doi. 10.7455/ijfs/3.2.2014.a6
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- Publication type:
- Article
7
Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu).
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 186, doi. 10.7455/ijfs/3.2.2014.a5
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- Publication type:
- Article
8
Evaluation of cookies produced from blends of wheat, cassava and cowpea flours.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 175, doi. 10.7455/ijfs/3.2.2014.a4
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- Publication type:
- Article
9
Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 145, doi. 10.7455/ijfs/3.2.2014.a2
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- Publication type:
- Article
10
PhD Competences in Food Studies.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 136, doi. 10.7455/ijfs/3.2.2014.a1
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- Publication type:
- Article
11
Vegetable milks and their fermented derivative products.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 93, doi. 10.7455/ijfs/3.1.2014.a9
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- Publication type:
- Article
12
The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 82, doi. 10.7455/ijfs/3.1.2014.a8
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- Publication type:
- Article
13
Effect of texturized soy protein on quality characteristics of beef samosas.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 74, doi. 10.7455/ijfs/3.1.2014.a7
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- Publication type:
- Article
14
Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 69, doi. 10.7455/ijfs/3.1.2014.a6
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- Publication type:
- Article
15
Effect of protease inhibitors on thermal gelation of squid (Illex argentinus) mantle paste.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 60, doi. 10.7455/ijfs/3.1.2014.a5
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- Publication type:
- Article
16
Popping characteristics of paddy using microwave energy and optimization of process parameters.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 45, doi. 10.7455/ijfs/3.1.2014.a4
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- Publication type:
- Article
17
Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 34, doi. 10.7455/ijfs/3.1.2014.a3
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- Publication type:
- Article
18
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 1, doi. 10.7455/ijfs/3.1.2014.a1
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- Publication type:
- Article
19
Effects of Lactic Acid Fermentation on the Retention of Beta-Carotene Content in Orange Fleshed Sweet Potatoes.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 13, doi. 10.7455/ijfs/3.1.2014.a2
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- Publication type:
- Article
20
The Regulation of Food Science and Technology Professions in Europe.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 125, doi. 10.7455/ijfs/3.1.2014.a10
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- Publication type:
- Article