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Publications in Food Science
Protein Beverages Made of a Mixture of Egg White and Chocolate Milk: Microbiology, Nutritional and Sensory Properties
Food Science and Nutrition
Food Science
Formulation of Zero-Trans Crystalized Fats Produced From Palm Stearin and High Oleic Safflower Oil Blends
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Identification of Aromatic Compounds and Their Sensory Characteristics in Cassava Flakes and “Garri” (Manihot esculentaCrantz)
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Cooking Chicken Breast Reduces Dialyzable Iron Resulting From Digestion of Muscle Proteins
International Journal of Food Science
Food Science
Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus Altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Advances in Meat Spoilage Detection: A Short Focus on Rapid Methods and Technologies
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Anti-Obesity Effect of Melandrium Firmum Rohrbach Extract in 3t3-L1 Cells and High-Fat Diet-Induced Obese C57bl/6n Mice
Food Science and Nutrition
Food Science
Chemical Composition and Antioxidant Activities of Five Samples of Prunus Mume Umezu From Different Factories in South and East China
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Component Features, Odor‐active Volatiles, and Acute Oral Toxicity of Novel White‐colored Truffle Tuber Japonicum Native to Japan
Food Science and Nutrition
Food Science
Physico-Chemical Properties and Quality Assessment of Corn Flour Processed by a Continuous Ohmic Heating System and Traditional Nixtamalization
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
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