Show
Sort by
-
- Conference Paper
- open access
The use of growth / no-growth models as a tool to predict bread shelf-life.
(2020) -
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
-
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
-
Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds
-
Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
-
- Journal Article
- open access
The Constrained Median: A Way to Incorporate Side Information in the Assessment of Food Samples
(2020) Mathematics. -
- Journal Article
- open access
Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds
-
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
-
Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing
-
Effect of packaging oxygen transmission rate on the shelf life of ready-to-heat foods susceptible to postcontamination during refrigerated and illuminated storage