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Publications in Food Science
Changes in Chemical Composition and Biological Activity of Essential Oil From Thomson Navel Orange ( Citrus Sinensis L. Osbeck) Peel Under Freezing, Convective, Vacuum, and Microwave Drying Methods
Food Science and Nutrition
Food Science
Efficacy of Bergamot: From Anti-Inflammatory and Anti-Oxidative Mechanisms to Clinical Applications as Preventive Agent for Cardiovascular Morbidity, Skin Diseases, and Mood Alterations
Food Science and Nutrition
Food Science
Drying of Tomato Slices: Changes in Drying Kinetics, Mineral Contents, Antioxidant Activity and Color Parameters Secado De Rodajas De Tomate: Cambios en Cinéticos Del Secado, Contenido en Minerales, Actividad Antioxidante Y Parámetros De Color
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Electrolysed Reduced Water Decreases Reactive Oxygen Species-Induced Oxidative Damage to Skeletal Muscle and Improves Performance in Broiler Chickens Exposed to Medium-Term Chronic Heat Stress
British Poultry Science
Animal Science
Zoology
Medicine
Food Science
Optimisation of the Phenolic Content and Antioxidant Activity of Apple Pomace Aqueous Extracts
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Optimization of Washing and Cooking Processes of Rice for Ochratoxin a Decrement by RSM
Food Science and Nutrition
Food Science
Effect of Fat Volume Fraction, Sodium Caseinate, and Starch on the Optimization of the Sensory Properties of Frankfurter Sausages
Food Science and Nutrition
Food Science
A Flavor Uniformity Evaluation and Improvement of Chinese Spirit by Electronic Nose
Food Science and Nutrition
Food Science
Measurement of Free Water in Foods by Secondary Derivative Thermogravimetry
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Quality Evaluation of Rapeseed Oil in Chinese Traditional Stir‐frying
Food Science and Nutrition
Food Science
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