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Publications in Food Science
Shelf‐life Extension of Whole Shrimp Using an Active Coating Containing Fish Skin Gelatin Hydrolysates Produced by a Natural Protease
Food Science and Nutrition
Food Science
The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Use of Starch‐based Fat Replacers in Foods as a Strategy to Reduce Dietary Intake of Fat and Risk of Metabolic Diseases
Food Science and Nutrition
Food Science
Heterocyclic Aromatic Amines in Doner Kebab: Quantitation Using an Efficient Microextraction Technique Coupled With Reversed‐phase High‐performance Liquid Chromatography
Food Science and Nutrition
Food Science
Short-Term and Long-Term Effects of Pathogen Reduction Interventions on Salmonellosis From Whole Chickens
Food Science and Nutrition
Food Science
Enriched Bovine IgG Fraction Prevents Infections With Enterohaemorrhagic Escherichia Coli O157:H7, Salmonella Enterica Serovar Enteritidis, and Mycobacterium Avium
Food Science and Nutrition
Food Science
Development and Evaluation of Pork Burger With Added Natural Antioxidant Based on Extract of Banana Inflorescence (Musa Cavendishii)
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Evaluation of Antimicrobial Activity From Native Wine Yeast Against Food Industry Pathogenic Microorganisms
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Fruit-Based Drink Sensory, Physicochemical, and Antioxidant Properties in the Amazon Region: Murici (Byrsonima Crassifolia (L.) Kunth and Verbascifolia (L.) DC) and Tapereba (Spondia Mombin )
Food Science and Nutrition
Food Science
Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk
International Journal of Food Science
Food Science
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