|
Effect of Freezing on the Shelf Life of Salmon
|
|
0
|
1191
|
February 11, 2019
|
|
Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
|
|
0
|
1216
|
September 15, 2019
|
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Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques
|
|
0
|
1240
|
May 4, 2019
|
|
The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
|
|
0
|
1094
|
February 24, 2019
|
|
Microbiological Safety of Kitchen Sponges Used in Food Establishments
|
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0
|
1523
|
May 4, 2019
|
|
Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice
|
|
0
|
1464
|
April 13, 2019
|
|
Physicochemical Changes of Cocoa Beans during Roasting Process
|
|
0
|
1196
|
February 12, 2019
|
|
Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of Flavor Profile
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0
|
874
|
July 23, 2019
|
|
Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya
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|
1
|
995
|
November 15, 2022
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Investigating Enzyme Activity of Immobilized Candida rugosa Lipase
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0
|
1067
|
March 12, 2019
|
|
Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production
|
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0
|
1113
|
March 18, 2019
|
|
Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage
|
|
0
|
1715
|
March 23, 2019
|
|
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process
|
|
0
|
1321
|
October 7, 2019
|
|
Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka
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|
0
|
908
|
January 12, 2020
|
|
Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals
|
|
0
|
927
|
January 19, 2020
|
|
Changes in Cashew Apple Juice Flavor after Tangential Microfiltration Process
|
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0
|
809
|
March 15, 2020
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|
Effect of particle size of selected composite spices on storability of fried meat
|
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0
|
1263
|
April 13, 2019
|
|
Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives
|
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0
|
1075
|
May 4, 2019
|
|
Enzymes as Additives or Processing Aids in Food Biotechnology
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0
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1400
|
March 21, 2020
|
|
Determination of Natamycin in Turkish Yoghurt
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0
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931
|
March 21, 2020
|
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Sewage Polluted Water Treatment via Chitosan: A Review
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0
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1532
|
June 6, 2020
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|
Efficacy of Plant Antimicrobials as Preservative in Food
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0
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2000
|
May 3, 2020
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|
Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Application in Cooked Meat
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|
0
|
778
|
March 21, 2020
|
|
Mycotoxins analysis using NIR technology
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0
|
1354
|
November 14, 2020
|
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Potential Hazards Associated with Raw Donkey Milk Consumption: A Review
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|
0
|
2167
|
June 10, 2019
|
|
Composition and Properties of Camel Milk
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0
|
1978
|
January 29, 2020
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Migration of Styrene in Yogurt and Dairy Products Packaged in Polystyrene
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|
0
|
504
|
October 8, 2022
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|
Introduction to the microbiology of food processing
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|
8
|
10374
|
October 3, 2022
|
|
Nutritional Value of Grain-Based Foods
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|
4
|
2731
|
October 3, 2022
|
|
New application of Pulsed Electric Field in olive oil production
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|
1
|
2009
|
December 14, 2021
|