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  1. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

    Li, H. / Luo, L. / Ma, M. et al. | British Library Online Contents | 2018

  2. Issue Information - TOC

    British Library Online Contents | 2018

  3. Conducting Research at the Interface of Food Science and Nutrition

    Akoh, C. C. | British Library Online Contents | 2018

  4. Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model

    Zhang, Y. Y. / Panozzo, J. / Hall, M. S. et al. | British Library Online Contents | 2018

  5. Acetylated Distarch Phosphate/Chitosan Films Reinforced with Sodium Laurate-Modified Nano-TiO2: Effects of Sodium Laurate Concentration

    Wu, Y. / Li, S. / Song, J. et al. | British Library Online Contents | 2018

  6. Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

    Ma, S. / Neilson, A. / Lahne, J. et al. | British Library Online Contents | 2018

  7. The Dissipative Potential of Gamma Irradiation in Residues of Imidacloprid and Thiamethoxam in the Postharvest of Common Beans

    Armelim, J. M. / Mendes, K. F. / Pimpinato, R. F. et al. | British Library Online Contents | 2018

  8. Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics

    Kondratowicz, A. / Neunert, G. / Niezgoda, N. et al. | British Library Online Contents | 2018

  9. Diverse Profiles of Biofilm and Adhesion Genes in Staphylococcus Aureus Food Strains Isolated from Sushi and Sashimi

    Puah, S. M. / Tan, J. A. / Chew, C. H. et al. | British Library Online Contents | 2018

  10. Editorial

    Foegeding, E. A. | British Library Online Contents | 2018

  11. Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage

    Martín, M. P. / Grosso, A. L. / Nepote, V. et al. | British Library Online Contents | 2018

  12. The Influence of Ultrasound and Cultivar Selection on the Biocompounds and Physicochemical Characteristics of Dried Blueberry (Vaccinium corymbosum L.) Snacks

    Celejewska, K. / Mieszczakowska-Frąc, M. / Konopacka, D. et al. | British Library Online Contents | 2018

  13. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices

    Nowak, D. / Gośliński, M. / Wojtowicz, E. et al. | British Library Online Contents | 2018

  14. Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept

    Wouters, A. G. / Rombouts, I. / Fierens, E. et al. | British Library Online Contents | 2018

  15. Purification and Characterization of a Salt-Dependent Pectin Methylesterase from Carica papaya Fruit Mesocarp-Exocarp Tissue

    Kotnala, B. / N, S. M. / Vasu, P. | British Library Online Contents | 2018

  16. Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize Occurrence

    Tibola, C. S. / da Silva, S. A. / Dossa, A. A. et al. | British Library Online Contents | 2018

  17. Effects of in vitro Human Digestion on the Antioxidant Activity and Stability of Lycopene and Phenolic Compounds in Pork Patties Containing Dried Tomato Prepared at Different Temperatures

    Kim, H. S. / Hur, S. J. | British Library Online Contents | 2018

  18. Detection and Verification of the Viable but Nonculturable (VBNC) State of Escherichia coli O157:H7 and Listeria monocytogenes Using Flow Cytometry and Standard Plating

    Afari, G. K. / Hung, Y. C. | British Library Online Contents | 2018

  19. Evaluation of Micronutrient Sensors for Food Matrices in Resource-Limited Settings: A Systematic Narrative Review

    Waller, A. W. / Lotton, J. L. / Gaur, S. et al. | British Library Online Contents | 2018

  20. Uptake and Transport Mechanism of Dihydromyricetin Across Human Intestinal Caco-2 Cells

    Xiang, D. / Fan, L. / Hou, X. l. et al. | British Library Online Contents | 2018

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