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Publications in Food Science

Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

Journal of Food Quality

English

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia Coli Behavior During Salami Processing

International Journal of Food Science

English

Genetic Variation and Relationship Among Content of Vitamins, Pigments, and Sugars in Baby Leaf Lettuce

Food Science and Nutrition

English

Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa Acuminata, AAB) Treated With Induced Ripening Agents

Journal of Food Quality

English

Biotransformation of Organic Compounds in Vivo Using Larvae of Beetles (Allomyrina Dichotoma) as Biocatalysts

Biocatalysis and Agricultural Biotechnology

Applied Microbiology

English

Fatty Acid Profile of Fat of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Journal of Food Quality

English

Production and Characterization of a Snack Based on Maize Flour and Atlantic Mackerel (Scomber Scombrus)

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Chemical Profile of the Carpino Broad Bean by Conventional and Innovative Physicochemical Analyses

Journal of Food Quality

English

Molecular Characterization of Fermenting Yeast Species From Fermenting Teff Dough During Preparation of Injera Using ITS DNA Sequence

International Journal of Food Science

English

Analysis of Microbial Diversity in Apple Vinegar Fermentation Process Through 16s rDNA Sequencing

Food Science and Nutrition

English