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Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
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- Journal Article
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The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis)
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- Journal Article
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Valorization of soursop (Annona muricata) seeds as alternative oil and protein source using novel de-oiling and protein extraction techniques
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- Journal Article
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Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation
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- Journal Article
- A1
- open access
Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values
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- A1
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Phospholipase cocktail : a new degumming technique for crude soybean oil
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Impact of alginate block type on the structure and physicochemical properties of curcumin-loaded complex biopolymer nanoparticles
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- open access
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
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- Journal Article
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Aggregability and digestibility study of fruit juice fortified camel milk powder proteins
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- Journal Article
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Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
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- Journal Article
- A1
- open access
Insect protein concentrates from Mexican edible insects : structural and functional characterization
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Impact of tempering process on yield and composition of quinoa flour
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Influence of environmental growth conditions on chalk yeasts causing bread spoilage
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Identification and characterization of acid-tolerant spore-forming spoilage bacteria from acidified and low-acid pasteurized sauces
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- Journal Article
- A1
- open access
Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk
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Antioxidant and cytoprotective effects of synthetic peptides identified from Kluyveromyces marxianus protein hydrolysate : insight into the molecular mechanism
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Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose
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Decontamination effect of hot-air drying against bacterial pathogen and surrogate strains on basil leaves, from laboratory to pilot scale settings
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Technological and microbiological evaluation of different storage conditions of par-baked bread
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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The stability of antioxidant and ACE-inhibitory peptides as influenced by peptide sequences
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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
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Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
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Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system
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Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage
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Enzymatic degumming of corn oil using phospholipase C from a selected strain of Pichia pastoris
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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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Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation
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Effect of heat treatment intensity on the survival, activation and subsequent outgrowth of Byssochlamys nivea ascospores
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Refractance window drying of fish silage : an initial investigation into the effects of physicochemical properties on drying efficiency and nutritional 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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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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Tef protein : solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient
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Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans
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Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake : an in vitro digestion study with a standardized static model
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Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
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Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing : disinfectant demand, disinfection efficiency, and chlorite formation
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
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Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
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Antifungal activity of fermentates and their potential to replace propionate in bread
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3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model
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Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate
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Coagulation of turbidity and organic matter from leafy-vegetable wash-water using chitosan to improve water disinfectant stability
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Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
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- Journal Article
- A1
- open access
Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)
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Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines
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A novel hypromellose capsule, with acid resistance properties, permits the targeted delivery of acid-sensitive products to the intestine
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The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté