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Enrichment and fractionation of major apple flavonoids, phenolic acids and dihydrochalcones using anion exchange resins JOURNAL ARTICLE published May 2011 in LWT - Food Science and Technology |
Growth response and modelling of the effects of Zataria multiflora Boiss. essential oil, pH and temperature on Salmonella Typhimurium and Staphylococcus aureus JOURNAL ARTICLE published August 2007 in LWT - Food Science and Technology |
Growth comparison and model validation for growth of Shiga toxin-producing Escherichia coli (STEC) in ground beef JOURNAL ARTICLE published June 2023 in LWT |
In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour JOURNAL ARTICLE published November 2020 in LWT |
Contribution of response surface methodology to the modeling of naringin hydrolysis by naringinase Ca-alginate beads under high pressure JOURNAL ARTICLE published April 2010 in LWT - Food Science and Technology |
Synergistic antibacterial mechanism of sucrose laurate combined with nisin against Staphylococcus aureus and its application in milk beverage JOURNAL ARTICLE published March 2022 in LWT Research funded by Hebei Province Department of Science And Technology (20327125D) |
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE JOURNAL ARTICLE published March 2021 in LWT |
Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture JOURNAL ARTICLE published March 2022 in LWT |
A novel nanosensor based on Pt:Co nanoalloy ionic liquid carbon paste electrode for voltammetric determination of vitamin B9 in food samples JOURNAL ARTICLE published July 2014 in LWT - Food Science and Technology |
Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese JOURNAL ARTICLE published April 2020 in LWT |
Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination JOURNAL ARTICLE published May 2022 in LWT |
Flavor release from sugar-containing and sugar-free confectionary egg albumen foams JOURNAL ARTICLE published June 2016 in LWT - Food Science and Technology Research funded by German Federal Ministry of Economics and Technology (16IN0687) |
The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China JOURNAL ARTICLE published December 2020 in LWT Research funded by National Natural Science Foundation of China, China (31871828) | National Key Research and Development Project of China, China (2018YFE0120500) |
Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation JOURNAL ARTICLE published January 2022 in LWT Research funded by Fundacao para a Ciencia e a Tecnologia (SFRH/BD/139525/2018,UID/CVT/00153/2019) |
Volatile Organic Aroma Compounds Produced by Thermophilic and Mesophilic Mixed Strain Dairy Starter Cultures JOURNAL ARTICLE published October 1994 in LWT - Food Science and Technology |
Tailoring yield stress and viscosity of concentrated microgel suspensions by means of adding immiscible liquids JOURNAL ARTICLE published July 2018 in LWT |
Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk JOURNAL ARTICLE published December 2008 in LWT - Food Science and Technology |
Effect of γ-irradiation and food additives on the microbial inactivation of foodborne pathogens in infant formula JOURNAL ARTICLE published March 2021 in LWT |
Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk JOURNAL ARTICLE published March 1998 in LWT - Food Science and Technology |
Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system JOURNAL ARTICLE published February 2019 in LWT |