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Research article

First published 2014-4

Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

Ivan Salmerón, Raquel Rozada, Keith Thomas [...]

Food Science and Technology International

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Research article

First published 2023-10

Navigating Alcogenic Brand Environment: Exploring How Young Nigerians Negotiate and Make Sense of Alcohol Brand Preferences

Emeka W. Dumbili, Kelechi Uwa-Robinson

Journal of Drug Issues

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Research article

First published 2013-11

Antimicrobial Potential of Flavoring Ingredients Against Bacillus cereus in a Milk-Based Beverage

Maria C. Pina-Pérez, Dolores Rodrigo, Antonio Martínez-López

Foodborne Pathogens and Disease

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Research article

First published 2021-2

Visceral geographic insight through a ‘source to senses’ approach to food flavour

Duika L. Burges Watson, Chris M. Cooper

Progress in Human Geography

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Research article

First published 2002-12

Gustation: Intersensory Experience Par Excellence

Jennifer A Stillman

Perception

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Research article

First published 2000

Development,Production,and Quality Control of Nutritional Supplements for a National Supplementation Programme in Mexico

Jorge L. Rosado, Juan Rivera, Gladys Lopez [...]

Food and Nutrition Bulletin

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Review article

First published 2023-7

Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds

Francisco J. Salar, Raúl Domínguez-Perles, Cristina García-Viguera [...]

Food Science and Technology International

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Case report

First published 2023-9

Revitalizing the Retail: A Case of the Coca-Cola Company

Tauseef Iqbal Khan, Syed Ali Raza

Asian Journal of Management Cases

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Review article

First published 2018-5

Pteridaceae Fragrant Resource and Bioactive Potential: A Mini-review of Aroma Compounds

Françoise Fons, Didier Froissard, Sylvie Morel [...]

Natural Product Communications

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Other

First published 1997

Fermented Foods and Cottage Industries in Nigeria

G. O. Latunde-Dada

Food and Nutrition Bulletin

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