Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality
Non-enzymatic Depolymerization of Carrot Pectin: Toward a Better Understanding of Carrot Texture During Thermal Processing
D. N. Sila, Chantal Smout, Franklin Elliot, Ann Van Loey, Marc Hendrickx
Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro Region
Carla Oliveira, Antonina Barbosa, A. C. S. Ferreira, Joaquim Guerra, Paula Guedes de Pinho
Darío Pérez-Conesa, Ginés López Martínez, Gaspar Francisco Ros Berruezo, Pedro Abellán, Ralf Hartemink
Quantitative Descriptive Analysis of Common Bean (Phaseolus vulgaris L.) under Gamma Radiation
José M. Armelim, Solange G. Canniatti-Brazaca, Marta H.E. Spoto, Valter Arthur, Sônia Maria de Stefano Piedade
Absorption-enhancing Treatments for Antihypertensive Activity of Oligopeptides from Tuna Cooking Juice: In Vivo Evaluation in Spontaneously Hypertensive Rats
Changes in Radical-scavenging Activity and Components of Mulberry Fruit During Maturation
Tomoyuki Oki, Mio Kobayashi, Taeko Nakamura, Akiko Okuyama, Mami Masuda, Hideki Shiratsuchi, Ikuo Suda
Stability of Lactobacillus reuteri in Different Types of Microcapsules
Parthiban Muthukumarasamy, Paula Allan-Wojtas, Richard A. Holley
Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite
Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries
Pernille Baardseth, Hans Blom, Grete Skrede, Liv T. Mydland, Anders Skrede, Erik Slinde
Rose Petal Tea as an Antioxidant-rich Beverage: Cultivar Effects
Yakov Vinokur, Victor Rodov, Natalie Reznick, Genady Goldman, Batia Horev, Nakdimon Umiel, Haya Friedman
Polyphenol Oxidase from Apple (Malus domestica Borkh. cv Bramley's Seedling): Purification Strategies and Characterization
Aroma Impact Compounds in Three Citrus Oils: Cross-matching Test and Correspondence Analysis Approach
Masahiro Chida, Keiko Yamashita, Yuri Izumiya, Kokichi Watanabe, Hirotoshi Tamura
Browning Inhibition in Fresh-cut‘Fuji’Apple Slices by Natural Antibrowning Agents
María Alejandra Rojas-Graü, Angel Sobrino López, María Tapia, Olga Martín Belloso
Vitamin K Contents of Grains, Cereals, Fast-Food Breakfasts, and Baked Goods
Dan W. Ferreira, David B. Haytowitz, Michele A. Tassinari, James W. Peterson, Sarah L. Booth
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