The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 9, doi. 10.3390/foods7010009
- By:
- Publication type:
- Article
Works in Foods, 2018, Vol 7, Issue 1
Results: 9
1
2
Absorption and Metabolism of Phenolics from Digests of Polyphenol-Rich Potato Extracts Using the Caco-2/HepG2 Co-Culture System.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 8, doi. 10.3390/foods7010008
- By:
- Publication type:
- Article
3
Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold.
- Published in:
- 2018
- By:
- Publication type:
- Art Reproduction
4
Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 6, doi. 10.3390/foods7010006
- By:
- Publication type:
- Article
5
Protein Determination - Method Matters.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 5, doi. 10.3390/foods7010005
- By:
- Publication type:
- Article
6
Effects of Cold Plasma on Food Quality: A Review.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 4, doi. 10.3390/foods7010004
- By:
- Publication type:
- Article
7
Determination of Vitamin E in Cereal Products and Biscuits by GC-FID.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 3, doi. 10.3390/foods7010003
- By:
- Publication type:
- Article
8
A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 1, doi. 10.3390/foods7010001
- By:
- Publication type:
- Article
9
Food Composition Databases: Considerations about Complex Food Matrices.
- Published in:
- Foods, 2018, v. 7, n. 1, p. 2, doi. 10.3390/foods7010002
- By:
- Publication type:
- Article