Food Science and Technology International

''Food Science and Technology International'' is a bi-monthly peer-reviewed academic journal that publishes scholarly articles in the field of food science. The journal was established in 1995, and is currently published by SAGE Publications in association with the Spanish Council for Scientific Research (CSIC). Provided by Wikipedia
Showing 61 - 80 results of 314 for search 'Food Science and Technology', query time: 0.10s Refine Results
  1. 61
    Sodium phosphate inhibition of the growth of selected foodborne spoilage yeasts
    by Roth, Steven M.
    Published 2014
    Other Authors: “...Food Science and Technology...”
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  2. 62
    Methods to detect and quantitate spleen added to ground beef
    by Bittel, Ralph J.
    Published 2016
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  3. 63
    The effect of oxidation-reduction potential on the outgrowth, toxin production, and chemical inhibition of Clostridium botulinum type A spores
    by Smoot, Leslie A.
    Published 2016
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  4. 64
    Campylobacter fetus subspecies jejuni from some commercially processed poultry products
    by Smith, Merton Vincent
    Published 2017
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  5. 65
    Fluorometric determination of sulfhydrl plus disulfide as an index to heat treatment of half-and-half
    by Siribunrit, Visit
    Published 2016
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  6. 66
    Sensory and dietary quality of fiber-beef blends
    by Katzir, Irena
    Published 2014
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  7. 67
    Concentration of sulfamethazine in spray dried milk
    by Malik, Shahana
    Published 2014
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  8. 68
    Microbial properties of color-modified turkey
    by Pruett, Wayne P.
    Published 2014
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  9. 69
    Compositional factors affecting the Maillard reaction in commercial dried sweet whey based powders during storage
    by Pfisterer, Patricia Rumrich
    Published 2014
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  10. 70
    A study of the "Pheonix phenomenon" in Clostridium perfringens
    by Payne, Sharon L.
    Published 2015
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  11. 71
    Sanitizer efficacy towards attached bacteria
    by Mosteller, Tracy M.
    Published 2014
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  12. 72
    Increase in heat resistance of <u>Listeria monocytogenes</u> Scott A by sublethal heat shock
    by Linton, Richard Howard
    Published 2014
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  13. 73
    Nutrient characterization of color modified and unaltered flaked turkey thigh meat
    by Phelps, Steven Kirk
    Published 2014
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  14. 74
    Minimum Ultraviolet Light Dose Determination and Characterization of Stress Responses that Affect Dose for Listeria monocytogenes Suspended in Distilled Water, Fresh Brine, and Spent Brine
    by McKinney, Julie
    Published 2014
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  15. 75
    Effects of high hydrostatic pressure processing on Bacillus cereus spores in fresh blue crab meat (Callinectes sapidus)
    by Suklim, Kannapha
    Published 2014
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  16. 76
    Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception
    by Hong, Jae Hee
    Published 2014
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  17. 77
    Characterization of antioxidant activities of soybeans and assessment of their bioaccessibility after in vitro digestion
    by Chung, Hyun
    Published 2014
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  18. 78
    Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques
    by Powell, Jodi
    Published 2014
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  19. 79
    The Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Flounder Fillets and Fully Cooked Breaded and Battered Pollock Portions
    by Arritt, Fletcher M. III
    Published 2014
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  20. 80
    Microencapsulation of an omega-3 polyunsaturated fatty acid source with polysaccharides for food applications
    by Hannah, Sabrina
    Published 2014
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