| Quality characteristics of wheat flour dough and bread containing grape pomace flour |
12 |
| Effect of premilling treatments on wheat gluten extraction and noodle quality |
7 |
| Evaluation of antibacterial and anti-biofilm properties of kojic acid against five food-related bacteria and related subcellular mechanisms of bacterial inactivation |
7 |
| Nutritional and bioactive compounds of commercialized algae powders used as food supplements |
6 |
| Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance |
6 |
| Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas) |
6 |
| Hybrid response surface methodology-artificial neural network optimization of drying process of banana slices in a forced convective dryer |
6 |
| Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model |
5 |
| Mechanical, barrier, and color properties of banana starch edible films incorporated with nanoemulsions of lemongrass (Cymbopogon citratus) and rosemary (Rosmarinus officinalis) essential oils |
5 |
| Flax and wattle seed powders enhance volume and softness of gluten-free bread |
5 |
| Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch |
5 |
| Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers |
5 |
| Application of bacteriophages for the inactivation of Salmonella spp. in biofilms |
5 |
| Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light |
5 |
| The effect of high-power ultrasound on the quality of carrot juice |
5 |
| Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi |
5 |
| Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices |
4 |
| Water transport during bread baking: Impact of the baking temperature and the baking time |
4 |
| The effect of fermentation time on the volatile aromatic profile of tarhana dough |
4 |
| Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique |
4 |
| Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value |
4 |
| Olive leaf extracts for shelf life extension of salmon burgers |
4 |
| Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system |
4 |
| Evaluation of antioxidant and antibacterial capacity of green microalgae Scenedesmus subspicatus |
4 |
| Potential of lactic acid bacteria from Pico cheese for starter culture development |
4 |
| Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films |
4 |
| Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk |
4 |
| The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract |
4 |
| Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation |
3 |
| Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage |
3 |
| Stability and antimicrobial activity of eucalyptus essential oil emulsions |
3 |
| Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system |
3 |
| Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum |
3 |
| Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage |
3 |
| Evaluation and modeling of changes in shelf life, firmness and color of 'Hass' avocado depending on storage temperature |
3 |
| Quality evaluation of sweet potato powder-enriched cereal products |
3 |
| Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs |
3 |
| Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions |
3 |
| Properties of microparticles from a whey protein isolate/alginate emulsion gel |
3 |
| The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties |
3 |
| Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics |
3 |
| Effects of high hydrostatic pressure on the overall quality of Pera-Rio orange juice during shelf life |
2 |
| Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt |
2 |
| Effect of chitosan on physicochemical and rheological attributes of bread |
2 |
| Intensification of the convective drying process of Salvia officinalis: Modeling and optimization |
2 |
| Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures |
2 |
| Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of-18celcius to+4celcius |
2 |
| New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability |
2 |
| Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities |
2 |
| Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities |
2 |
