Articles


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1 442 January 16, 2019
Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit
nutrition ,  quality ,  food-science-forum ,  shelf-life ,  food-science
3 233 August 23, 2020
Oxygen Scavengers: An Approach on Food Preservation
oxygen-scavengers
4 564 August 3, 2020
Water Quality Parameters
water ,  water-quality
2 390 August 3, 2020
Control of Foodborne Biological Hazards by Ionizing Radiations
foodborne ,  ionizing-radiation
1 281 July 5, 2020
High Hydrostatic Pressure Treatment of Meat Products
meat ,  hhp ,  hydrostatic-pressure
1 134 July 4, 2020
A Global Presentation on Trends in Food Processing
food-processing
1 117 July 4, 2020
Nanostructured Colloids in Food Science
colloids ,  nano ,  nanostructured
1 362 June 20, 2020
Sewage Polluted Water Treatment via Chitosan: A Review
water ,  chitosan
1 343 June 6, 2020
Ultrasound Application to Improve Meat Quality
ultrasound ,  meat-quality
1 425 June 6, 2020
Pulsed Electric Fields for Food Processing Technology
pulsed-electric ,  pef-technology ,  food-processing
3 1274 May 24, 2020
Packaging Design Alternatives for Meat Products
meat ,  meat-packaging ,  packaging-design
1 354 May 11, 2020
Importance and Applications of Ultrasonic Technology to Improve Food Quality
food-quality ,  ultrasonic-technolog
4 487 May 6, 2020
Efficacy of Plant Antimicrobials as Preservative in Food
antimicrobials ,  food-preservation
1 100 May 3, 2020
Induced Ripening Agents and Their Effect on Fruit Quality of Banana
ripening-agent ,  banana ,  fruit-quality ,  calcium-carbide
3 524 April 20, 2020
Food Additives and Processing Aids used in Breadmaking
breadmaking
3 813 April 19, 2020
Effects of Radiation Technologies on Food Nutritional Quality
radiation ,  nutritional-quality
1 943 April 15, 2020
Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat
antimicrobial ,  amaranthus-tricolor
1 149 March 21, 2020
Pyrolysis of Table Sugar
table-sugar ,  sucrose ,  pyrolysis
1 158 March 21, 2020
Determination of Natamycin in Turkish Yoghurt
yogurt ,  yoghurt ,  natamycin
1 129 March 21, 2020
Use of Natural Antimicrobial Agents: A Safe Preservation Approach
food-science ,  quality ,  preservatives ,  antimicrobial-agents
1 158 March 21, 2020
Enzymes as Additives or Processing Aids in Food Biotechnology
enzymes ,  food-biotechnology
1 296 March 21, 2020
Changes in Cashew Apple Juice Flavor after Tangential Microfiltration Process
microfiltration ,  cashew
1 151 March 15, 2020
Olive Oil Phenols
olive-oil ,  phenols ,  food-science
1 487 November 6, 2019
Nutritional Composition of Meat
meat ,  meat-science
1 516 February 24, 2020
Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects
chocolate ,  sugar ,  polyols ,  confectionery ,  spread
1 462 October 12, 2019
Microorganisms in Honey
honey ,  microorganisms
1 436 October 19, 2019
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process
quality ,  olive-oil ,  yeast-species ,  extraction ,  extra-virgin
1 540 October 7, 2019
Composition and Properties of Camel Milk
milk ,  camel-milk ,  dairy
1 547 January 29, 2020
Soy as a Functional Food
functional-food ,  soy
1 249 February 15, 2020