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Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee
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Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage
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Determination of α-tocopherol by reversed phase HPLC in feed and animal-derived foods without saponification
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Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines
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Occurrence, prevention and remediation of toxigenic fungi and mycotoxins in silage: a review
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Shift in performance of food safety management systems in supply chains: case of green bean chain in Kenya versus hot pepper chain in Uganda
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Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil
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Food safety management systems performance in African food processing companies: a review of deficiencies and possible improvement strategies
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Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity
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Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves