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Publications in Food Science

Cell Wall CSF/WSF Ratio Value Discriminates the Cooked Texture of Lotus Rhizome

International Journal of Food Properties

English

Production of Arachidonic Acid and Eicosapentaenoic Acid by Mortierella Alpina CBS 528.72 on Date Waste

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

DAR Volume 84 Issue 1 Cover and Back Matter

Journal of Dairy Research

English

Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus Mykiss) During Cold Storage (4°C)

International Journal of Food Properties

English

Effects of Climate Variability on Insect Pests of Cabbage: Adapting Alternative Planting Dates and Cropping Pattern as Control Measures

Chemical and Biological Technologies in Agriculture

English

Anti-Staphylococcal Activity ofEugenia JambolanaL. Against Methicillin–ResistantStaphylococcus Aureus

International Journal of Food Properties

English

Microbial Quality and Biochemical Changes of Fresh Soft, Acid-Curd Xinotyri Cheese Made From Raw or Pasteurized Goat Milk

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

Characterization of Flavor and Volatile Compounds of Fermented Squid Using Electronic Nose and HPMS in Combination With GC-MS

International Journal of Food Properties

English

Consumers' Use of Personal Electronic Devices in the Kitchen

Journal of Food Protection

English

Oxidative and Microbial Stability of Poultry Meatballs Added With Coriander Extracts and Packed in Cold Modified Atmosphere

International Journal of Food Properties

English