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Research article

First published 2013-10

Improvement of cloud stability,yield and β-carotene content of carrot juice by process modification

Li Juan Yu, HP Vasantha Rupasinghe

Food Science and Technology International

Open access

Research article

First published 2021

In Silico Analysis of Partial Fatty Acid Desaturase 2 cDNA From Reutealis trisperma (Blanco) Airy Shaw

Nurul Jadid, Indah Prasetyowati, Nur Laili Alfina Rosidah [...]

Bioinformatics and Biology Insights

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Research article

First published 2015-6

Effect of microwave blanching on the quality of frozen Agaricus bisporus

Emilia Bernaś, Grażyna Jaworska

Food Science and Technology International

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Research article

First published 1999-6

Note. Physico-chemical characteristics of sucrose syrup used for the osmotic dehydration of apples (Golden delicious) / Nota. Características físico-químicas de jarabe de sacarosa empleado en la dehidratación osmótica de manzanas (Golden delicious)

A. Valdez-Fragoso, J. Welti-Chanes, F. Giroux

Food Science and Technology International

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Research article

First published 2002-4

Effect of Domestic Processing and Cooking Methods on Total,HCl Extractable Iron and in vitro availability of Iron in Spinach and Amaranth Leaves

S.K. Yadav, S. Sehgal

Nutrition and Health

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Research article

First published 2019-1

Effect of industrial freezing on the physical and nutritional quality traits in broccoli

Inés González-Hidalgo, Diego A Moreno, Cristina García-Viguera [...]

Food Science and Technology International

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Research article

First published 2024-4

A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper

Nihal Turkmen Erol, Bige Incedayi, Ferda Sari [...]

Food Science and Technology International

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Research article

First published 2024-9

Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd

Ankita Kishor Walawalkar, Venkata Giridhar Poosarla, Nagaveni Shivshetty

Food Science and Technology International

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Research article

First published 2014-3

Pectin extraction from quince ( Cydonia oblonga ) pomace applying alternative methods: Effect of process variables and preliminary optimization

Valeria Anahí Brown, Jorge E Lozano, Diego Bautista Genovese

Food Science and Technology International

Free access

Research article

First published 2008-12

Phenolic Profiles of Four Processed Tropical Green Leafy Vegetables Commonly Used as Food

Sule Ola Salawu, Marzia Innocenti, Catia Giaccherini [...]

Natural Product Communications

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