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  1. 61
    Physical properties and consumer acceptance of maize-baobab snacks
    Subjects: “...Food technology...”
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    Article
  2. 62
    Error estimation, validity and best practice guidelines for quantifying coalescence frequency during emulsification using the step-down technique
    by Andreas Håkansson
    Published 2017-07-01
    Subjects: “...Food technology...”
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    Article
  3. 63
    The use of immersive technologies and threshold detection to determine the influence of context and matrix effects on perception of ethanol in beer
    by Guttman, Gretchen A.
    Published 2015
    Subjects: “...Food Science...”
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  4. 64
    New Food Processing Technologies and Food Safety
    “...Journal of Food Quality...”
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    Article
  5. 65
    Food Waste, Date Labelling and Technology : A Survey Study
    by Larsson, Malin, Duong, Julia
    Published 2017
    Subjects: “...Computer Sciences...”
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  6. 66
    Application of Analytical Chemistry to Foods and Food Technology
    by Daniele Naviglio, Monica Gallo
    Published 2020-09-01
    Subjects: “...functional foods...”
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    Article
  7. 67
    Evaluation of different techniques for microstructural characterization of deep-fat fried foods
    by Adedeji, Akinbode
    Published 2010
    Subjects: “...Agriculture - Food Science and Technology...”
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  8. 68
    Novel and alternative processing techniques to improve quality of thermally processed foods
    by Tola, Yetenayet
    Published 2014
    Subjects: “...Agriculture - Food Science and Technology...”
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  9. 69
    Ripening behaviour of some tropical fruits and application of post harvest treatments
    by Naikare, Shriram Maruti
    Published 2007
    Subjects: “...Food Science and Technology...”
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  10. 70
    Physicochemical and fatty acid profile of egusi oil from supercritical carbon dioxide extraction
    by O. Olubi, J.V. Felix-Minnaar, V.A. Jideani
    Published 2019-01-01
    Subjects: “...Food technology...”
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    Article
  11. 71
    Functional characteristics of Bambara groundnut starch-catechin complex formed using cyclodextrins as initiators
    Subjects: “...Food technology...”
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    Article
  12. 72
    High pressure processing as an alternative food preservation technology and its applications for fruits and vegetables.
    by Abdel Karim, Pia
    Published 2011
    Subjects: “...Food Science (0359)...”
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  13. 73
    In vitro antioxidant activity of olive leaf extract (Olea europaea L.) and its protective effect on oxidative damage in human erythrocytes
    Subjects: “...Food science...”
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    Article
  14. 74
    Effect of vacuum thermoxidation on sunflower oil
    by Nadia Segura, Jimena Lázaro, Bruno Irigaray
    Published 2019-03-01
    Subjects: “...Food science...”
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    Article
  15. 75
    Antimicrobial activity of coconut oil-in-water emulsion on Staphylococcus epidermidis and Escherichia coli EPEC associated to Candida kefyr
    Subjects: “...Food technology...”
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    Article
  16. 76
    Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins
    by Xiang, Bob
    Published 2009
    Subjects: “...Agriculture - Food Science and Technology...”
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  17. 77
    Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes
    Subjects: “...Food science...”
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    Article
  18. 78
    Development of technology for the production of stable high moisture dried fruit
    by Erwee, Anton
    Published 2012
    Subjects: “...Dissertations -- Food science...”
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  19. 79
    Enhancing student learning with case-based teaching and audience response systems in an interdisciplinary Food Science course
    by Davide Giacalone
    Published 2016-09-01
    Subjects: “...food science and technology...”
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    Article
  20. 80
    Shaka: a new and novel processing technology to produce commercially sterile canned foods.
    by Angalet, Stephanie Marie
    Published 2011
    Subjects: “...Food Science (0359)...”
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