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Investigation into the Microstructure, Texture and Rheological Properties of Chocolate Ganache
British Library Online Contents | 2018| -
Influence of Expectation Measure on the Sensory Acceptance of Petit Suisse Product
British Library Online Contents | 2018| -
Sensory Acceptability of Iron-Fortified Red Lentil (Lens culinaris Medik.) Dal
British Library Online Contents | 2018| -
In Vivo Therapeutic Effect of Vaccinium Meridionale Swartz in Ischemia-Reperfusion Induced Male Albino Rats
British Library Online Contents | 2018| -
Encapsulation of Lactobacillus casei into Calcium Pectinate‐Chitosan Beads for Enteric Delivery
Online Contents | 2017| -
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
Online Contents | 2017| -
Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil-in-Water Nanoemulsions under Different Storage Temperatures
British Library Online Contents | 2018| -
In Vitro Digestion of Lipids in Real Foods: Influence of Lipid Organization Within the Food Matrix and Interactions with Nonlipid Components
British Library Online Contents | 2018| -
Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts
British Library Online Contents | 2018| -
Health Risk Assessment of Exposure to Heavy Metals and Aflatoxins via Dietary Intake of Dried Red Pepper from Marketplaces in Antalya, Southern Turkey
British Library Online Contents | 2018| -
Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis
British Library Online Contents | 2018| -
Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri
British Library Online Contents | 2018| -
Immobilization of Saccharomyces cerevisiae on Perlite Beads for the Decontamination of Aflatoxin M1 in Milk
British Library Online Contents | 2018| -
A Simple and Portable Screening Method for Adulterated Olive Oils Using the Hand-Held FTIR Spectrometer and Chemometrics Tools
British Library Online Contents | 2018| -
The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content
British Library Online Contents | 2018| -
Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices
British Library Online Contents | 2018|