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Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique
Free accessOnline Contents | 2023| -
Using ground coffee particle size and distribution to remodel beverage properties
Free accessOnline Contents | 2023| -
New food, new technology: innovative spreadable cream with strawberry syrup
Free accessOnline Contents | 2023| -
Novel thermal and non-thermal millet processing technologies: advances and research trends
Online Contents | 2023| -
Characterization of Turkish pine honey according to their geographical origin based on physicochemical parameters and chemometrics
Free accessOnline Contents | 2023| -
Classification of deep image features of lentil varieties with machine learning techniques
Online Contents | 2023| -
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
Free accessOnline Contents | 2023| -
Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
Free accessOnline Contents | 2023|
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