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Publications in Food Science
Editorial Board EOV
International Journal of Food Properties
Food Science
Nutritional Components, in Vitro Digestibility, and Textural Properties of Cookies Made From Whole Hull-Less Barley
Cereal Chemistry
Organic Chemistry
Food Science
Starch Digestibility Properties of Bread From Hard Red Spring Wheat Cultivars Released in the Last 100 Years
Cereal Chemistry
Organic Chemistry
Food Science
Side‐by‐side Comparison of Composition and Structural Properties of Wheat, Rye, Oat and Maize Bran and Their Impact on in Vitro Fermentability
Cereal Chemistry
Organic Chemistry
Food Science
Sensitive and Selective Determination of Riboflavin in Food and Pharmaceutical Samples Using Manganese (III) Tetraphenylporphyrin Modified Carbon Paste Electrode
International Journal of Food Properties
Food Science
Novel Data on the Polyphenol Composition of Italian Ancient Apple Cultivars
International Journal of Food Properties
Food Science
Steam Assisted Hybrid Cooking Behavior ofSemitendinosusMuscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value
International Journal of Food Properties
Food Science
Effect of Rosemary Transglutaminase on Yoghurt Fortified With Whey Protein Isolate
Polish Journal of Food and Nutrition Sciences
Nutrition
Food Science
Dietetics
Microstructural and Textural Properties of Rennet-Induced Milk Protein Gel: Effect of Guar Gum
International Journal of Food Properties
Food Science
The Role of Social Media in Communication About Food Risks
British Food Journal
Accounting
Management
Food Science
Business
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