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  1.  

    Influence of Soft Kernel Texture on Fresh Durum Pasta

    Murray, J. C. / Kiszonas, A. M. / Morris, C. F. | British Library Online Contents | 2018
  2.  

    Analysis of Arsenic Species in Processed Rice Bran Products Using HPLC-ICP-MS

    Kim, S. Y. / Seo, D. / Yoo, M. et al. | British Library Online Contents | 2018
  3.  

    Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains

    Granda, L. / Rosero, A. / Benešová, K. et al. | British Library Online Contents | 2018
  4.  

    Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

    Munk, M. B. / Munk, D. M. / Gustavsson, F. et al. | British Library Online Contents | 2018
  5.  

    Effects of Sulfide Flavors on AHL-Mediated Quorum Sensing and Biofilm Formation of Hafnia alvei

    Hongman, H. / Yifang, W. / Gongliang, Z. et al. | British Library Online Contents | 2018
  6.  

    Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making

    Ooms, N. / Vandromme, E. / Brijs, K. et al. | British Library Online Contents | 2018
  7.  

    Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave-Assisted Pasteurization

    González-Monroy, A. D. / Kaur Kataria, T. / Olvera-Cervantes, J. L. et al. | British Library Online Contents | 2018
  8.  

    Issue Information - TOC

    British Library Online Contents | 2018
  9.  

    Muscle-Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability

    Mancini, R. A. / Belskie, K. / Suman, S. P. et al. | British Library Online Contents | 2018
  10.  

    Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking

    Iribe-Salazar, R. / Gutiérrez-Dorado, R. / Ríos‐-Iribe, r. et al. | British Library Online Contents | 2018
  11.  

    Dynamic Context Sensory Testing-A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth

    Stelick, A. / Penano, A. G. / Riak, A. C. et al. | British Library Online Contents | 2018
  12.  

    Layer-by-Layer Alginate and Fungal Chitosan Based Edible Coatings Applied to Fruit Bars

    Bilbao-Sainz, C. / Chiou, B. S. / Punotai, K. et al. | British Library Online Contents | 2018
  13.  

    Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard

    Davis, L. / Jung, J. / Colonna, A. et al. | British Library Online Contents | 2018
  14.  

    Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

    Giacomozzi, A. S. / Carrn, M. E. / Palla, C. A. | British Library Online Contents | 2018

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