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Authentication of berries and berry-based food products
Free accessBASE | 2021|Publisher: Institute of Food Technologists, Jultika - University of Oulu repository -
Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety
Free accessBASE | 2012|Publisher: Institute of Food Technologists, Digital.CSIC (Spanish National Research Council) -
Insights on the use of alternative solvents and technologies to recover bio-based food pigments
Free accessBASE | 2020|Publisher: Institute of Food Technologists, Repositório Institucional da Universidade de Aveiro (RIA) -
The effect of electric field on important food-processing enzymes : comparison of inactivation kinetics under conventional and ohmic heating
Free accessBASE | 2004|Publisher: Institute of Food Technologists, Universidade of Minho: RepositóriUM -
Extraction of gelatin from megrim (Lepidorhombus boscii) skins with several organic acids
Free accessBASE | 2001|Publisher: Institute of Food Technologists, Digital.CSIC (Spanish National Research Council) -
OLIGO-GLUCOMANNAN PRODUCTION FROM PORANG (Amorphophallus oncophyllus) GLUCOMANNAN BY ENZYMATIC HYDROLYSIS USING β-MANNANASE
Free accessBASE | 2021|Publisher: Indonesian Association of Food Technologists, Universitas Gadjah Mada Online Journals -
Effects of Weather Conditions on Phenolic Content and Antioxidant Capacity in Juice of Chokeberries (Aronia melanocarpa L.)
Free accessDOAJ | 2017|Publisher: Institute of Animal Reproduction and Food Research -
Goji Berry (Lycium barbarum): Composition and Health Effects – a Review
Free accessDOAJ | 2016|Publisher: Institute of Animal Reproduction and Food Research -
Angiotensin I-converting Enzyme (ACE) Inhibitory Activity of ACE Inhibitory Peptides Produced during the Fermentation of Pigeon Pea (Cajanus cajan) Tempe
Free accessBASE | 2020|Publisher: Indonesian Association of Food Technologists, Universitas Gadjah Mada Online Journals -
RETROGRADATION PROPERTIES OF HEAT MOISTURE TREATED (HMT) SAGO AND ARENGA STARCHES
Free accessBASE | 2021|Publisher: Indonesian Association of Food Technologists, Universitas Gadjah Mada Online Journals -
Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)
Free accessBASE | 2018|Publisher: Indonesian Association of Food Technologists, Universitas Gadjah Mada Online Journals -
Potential of Liquid Smoke from Palm Kernel Shell as Biopreservative to Tuna (Thunnus sp) Fish Protein
Free accessBASE | 2017|Publisher: Indonesian Association of Food Technologists, Universitas Gadjah Mada Online Journals -
Microalgae, a Potential Natural Functional Food Source – a Review
Free accessDOAJ | 2017|Publisher: Institute of Animal Reproduction and Food Research -
Origin of Synthetic Particles in Honeys
Free accessDOAJ | 2015|Publisher: Institute of Animal Reproduction and Food Research -
Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea
Free accessDOAJ | 2019|Publisher: Institute of Animal Reproduction and Food Research -
Extract Corn Silk with Variation of Solvents on Yield, Total Phenolics, Total Flavonoids and Antioxidant Activity
Free accessBASE | 2017|Publisher: Indonesian Association of Food Technologists, Universitas Gadjah Mada Online Journals -
Composition and Biological Properties of Agaricus bisporus Fruiting Bodies – a Review
Free accessDOAJ | 2017|Publisher: Institute of Animal Reproduction and Food Research -
Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage
Free accessBASE | 2022|Publisher: Indonesian Association of Food Technologists, Universitas Gadjah Mada Online Journals -
Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds
Free accessDOAJ | 2016|Publisher: Institute of Animal Reproduction and Food Research -
Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage and Shelf-Life
Free accessDOAJ | 2017|Publisher: Institute of Animal Reproduction and Food Research
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