| A comparative study of protein and free amino acid contents in some important ancient wheat lines |
4 |
| Comparative analysis of notifications regarding mycotoxins in the Rapid Alert System for Food and Feed (RASFF) |
4 |
| Genetic diversity analysis and DNA fingerprinting of the main japonica rice varieties in Heilongjiang Province |
4 |
| Development of a method Sin-QuEChERS for the determination of multiple pesticide residues in oilseed samples |
4 |
| Effect of air temperature on drying kinetics, colour changes and total phenolic content of sage leaves (Salvia officinalis) |
4 |
| Optimisation of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design |
3 |
| Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids |
3 |
| Food quality information cognition and public purchase decisions: research from China |
3 |
| Effect of modified dietary fibre from wheat bran on the quality of noodle |
3 |
| Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties |
3 |
| Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances |
3 |
| Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques |
3 |
| Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment |
3 |
| Impact of octenyl succinic anhydride on rheological properties of sorghum starch |
3 |
| Use of CIPC as a potato sprout suppressant: health and environmental concerns and future options |
3 |
| Convenient and accurate method for the identification of Chinese teas by an electronic nose |
2 |
| The effect of exopolysaccharide producing Lactobacillus plantarum strain addition on sourdough and wheat bread quality |
2 |
| Change in physicochemical characteristics and molecular weight distribution of glutenin macropolymer induced by postharvest wheat maturation |
2 |
| Application of guar gum-based edible coatings supplemented with spice extracts to extend post- harvest shelf life of lemon (Citrus limon) |
2 |
| Pulse germination as tool for modulating their functionality in wheat flour sourdoughs |
2 |
| How the food industry experiences and perceives food fraud |
2 |
| The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition |
2 |
| Optimisation of ultrasound assisted extraction of rice bran proteins: effects on antioxidant and antiproliferative properties |
2 |
| Effects of wheat kernel size on hardness and various quality characteristics |
2 |
| Evaluation of phytochemicals content, antioxidant activity and mineral composition of selected edible flowers |
2 |
| The influence of freeze-dried red and purple potatoes on content of bioactive polyphenolic compounds and quality properties of extruded maize snacks |
2 |
| Variability in determination of the single kernel moisture content of grain by means of TD-NMR spectroscopy |
2 |
| Molecular breeding of durum wheat cultivars for pasta quality |
2 |
| Dextrans removal from sugarcane juice using dextranase from marine bacterium Arthrobacter oxydans KQ11 |
2 |
| Residue levels of pesticides in nuts and risk assessment for consumers |
2 |
| Evaluation of extra-virgin olive oil adulteration using FTIR spectroscopy combined with multivariate algorithms |
2 |
| Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices |
2 |
| Effects of wheat cultivar, cooking method, and bulgur type on the yield and colour properties of bulgur |
2 |
| Assessment of health risks from aflatoxins in rice commercialised in Riyadh, Kingdom of Saudi Arabia |
2 |
| Phenolic nutrient composition and grain morphology of winter spelt wheat (Triticum aestivum ssp spelta) cultivated in Poland |
1 |
| Valorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality |
1 |
| Optimisation of green tea polysaccharides by ultrasound-assisted extraction and their in vitro antidiabetic activities |
1 |
| A model of hazard and risk analysis for bread production and the awareness of food safety |
1 |
| Puffing quality and sensory evaluation of reduced sodium puffed rice |
1 |
| Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents |
1 |
| Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough |
1 |
| Human health risk assessment of aluminium via consumption of contaminated vegetables |
1 |
| The development and characterisation of an immunoaffinity column used for the simultaneous selective extraction of Fusarium toxins from grain products |
1 |
| Effects of processing on stability of water- and fat-soluble vitamins, pigments (C-phycocyanin, carotenoids, chlorophylls) and colour characteristics of Spirulina platensis |
1 |
| Amino acid profile and content of dried apricots containing SO2 at different concentrations during storage |
1 |
| Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey |
1 |
| Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour |
1 |
| Synchronised determination of chlorogenic acid and five flavonoids in mulberry leaves using HPLC with photodiode array detection |
1 |
| The impact of obtaining a European quality sign on origin food producers |
1 |
| Influence of process parameters on bulgur quality |
1 |
