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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
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Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea
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Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix
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Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach
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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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Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres
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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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- Journal Article
- A1
- open access
Multivariate statistical analysis for the identification of potential seafood spoilage indicators
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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
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- Journal Article
- A1
- open access
The effect of nisin and storage temperature on the quality parameters of processed cheese