Show
Sort by
-
Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques
-
Effects of stepwise microwave heating and expanded bed height control on the performance of combined fluidized bed/microwave drying for preparing instant brown rice
-
Supercritical CO2 drying of red bell pepper
-
Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages
-
Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
-
Infrared heating as a disinfestation method against Sitophilus oryzae and its effect on textural and cooking properties of milled rice
-
Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production
-
Phytochemical polyphenol extraction and elemental composition of Vitis labrusca L. grape juices through optimization of pectinolytic activity
-
Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees
-
A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces