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Publications in Food Science
Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus Vulgaris) Varieties of Different Colours
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Antioxidant Fortification of Yogurt With Red Cactus Pear Peel and Its Mucilage
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Application of Artificial Neural Networks Coupled to UV–VIS–NIR Spectroscopy for the Rapid Quantification of Wine Compounds in Aqueous Mixtures
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Application of Gelatin Incorporated With Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus Clarkii) During Refrigerated Storage
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Effects of Glycerol and Stearic Acid on the Performance of Chickpea Starch-Based Coatings Applied to Fresh-Cut Papaya
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Brilliant Blue Dyes in Daily Food: How Could Purinergic System Be Affected?
International Journal of Food Science
Food Science
Effect of Nutritional Interventions With Quercetin, Oat Hulls, Β-Glucans, Lysozyme, and Fish Oil on Performance and Health Status Related Parameters of Broilers Chickens
British Poultry Science
Animal Science
Zoology
Medicine
Food Science
Effect of Drying and Grinding Characteristics of Colored Potato (Solanum Tuberosum L.) on Tribology of Mashed Colored Potato Paste
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Orange-Fleshed Sweet Potato (Ipomoea Batatas ) Composite Bread as a Significant Source of Dietary Vitamin A
Food Science and Nutrition
Food Science
Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
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