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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
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A combined scoring and ranking approach for determining overall food quality
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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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Antimicrobial packaging based on starch, poly(3-hydroxybutyrate) and poly(lactic-co-glycolide) materials and application challenges
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Microbial inactivation efficiency of supercritical CO2 drying process
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Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
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Biogene amines in levensmiddelen : meer dan vis-en visserijproducten? : FOD Volksgezondheid project BIOGAMI
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Multivariate statistical analysis for the identification of potential seafood spoilage indicators
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Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions : a comparison of polysorbate 80 and hydrophobically modified inulin