Journal of food biochemistry

journal of food science

Food chemistry

Food science & nutrition

food research international (ottawa, ont)

Journal of the science of food and agriculture

[1] Influence of fermentation by different microflora consortia on pulque and pulque bread properties.

[2] Longan (Dimocarpus longan) and lychee (Litchi chinensis): Functional ingredients in chocolate pralines.

[3] Development and optimization of processing techniques for intermediate moisture muskmelon chunks.

[4] Quality evaluation of Chinese red wine based on cloud model.

[5] Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile.

[6] características fisico-químicas e sensoriais da carne de bubalinos murrah abatidos em diferentes períodos de confinamento physical-chemical and sensory characteristics of meat from murrah buffaloes slaughtered at different feedlot periods

[7] effect of potato (solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread

[8] change of fat during friting and final qualities of soft cakes

[9] características físico-químicas e utilização em alimentos de amidos modificados por tratamento oxidativo obtention, physicochemical characterization and applications in foods of starches modified by oxidative treatment

[10] Metabolomics and sensory evaluation reveal the influence of four albino tea cultivars on the quality of processed green tea.

[11] Sensory evaluation of e-liquid flavors by smelling and vaping yields similar results.

[12] Sensory Evaluation of Liver/Meat Pâté Made from Fresh or Frozen Eland Meat and Beef

[13] Influence of selected plant seeds on the performance, carcass characteristics, sensory evaluation, and economics of broiler chicken.

[14] Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.

[15] Application of Fuzzy Logic in Sensory Evaluation of Food Products: a Comprehensive Study

[16] physicochemical, microbiological and sensory evaluation of a bioactive food blend

[17] sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition

[18] microbiological and sensory evaluation of jambu (acmella oleracea l.) dried by cold air circulation

[19] using sensory evaluation to determine the highest acceptable concentration of mango seed extract as antibacterial and antioxidant agent in fresh-cut mango

[20] sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods

[21] abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

[22] chemical and sensory evaluation of silicone and polylactic acid-based remedial treatments for elevated methoxypyrazine levels in wine

[23] raw chicken leg and breast sensory evaluation

[24] comparison of an electronic nose based on ultrafast gas chromatography, comprehensive two-dimensional gas chromatography, and sensory evaluation for an analysis of type of whisky

[25] avaliação nutricional e sensorial de caqui cv fuyu submetido à desidratação osmótica e secagem por convecção nutritional and sensory evaluation of osmo-convective dried fuyu persimmons

[26] avaliação sensorial de cachaça sensory evaluation of cachaça

[27] Citral enrichment in Lemongrass (Cymbopogon flexuosus) oil using spinning band equipped high vacuum distillation column and sensory evaluation of fractions

[28] Metabolomics and sensory evaluation reveal the influence of four albino tea cultivars on the quality of processed green tea.