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Research article

First published 2016-12

Effect of high-pressure homogenization on different matrices of food supplements

Ascensión Martínez-Sánchez, Martha Patricia Tarazona-Díaz, Antonio García-González [...]

Food Science and Technology International

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Other

First published 2007-10

Integrating African cuisines

Diane Lyons

Journal of Social Archaeology

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Research article

First published 2017-7

Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology

Jorge Moreno, Julian Echeverria, Andrea Silva [...]

Food Science and Technology International

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Research article

First published 2021-03

Comparison of Inactivation Effect of Slightly Acidic Electrolyzed Water and Sodium Hypochlorite on Bacillus cereus Spores

Gaoji Yang, Yiqi Shi, Zhiyi Zhao [...]

Foodborne Pathogens and Disease

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Research article

First published 2007-08

Effect of Physical and Chemical Treatments on Campylobacter Spiked into Food Samples

S.P. Bhavsar, S.K. Augustine, B.P. Kapadnis

Food Science and Technology International

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Research article

First published 1953-5

Skim Milk Powders and Experimental Rat Caries

F. J. McClure, J. E. Folk

Experimental Biology and Medicine

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Research article

First published 2012-10

Optimization of process for reduction of antinutritional factors in edible cereal brans

Satinder Kaur, Savita Sharma, BN Dar [...]

Food Science and Technology International

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Research article

First published 2018-12

Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating

P Poojitha, KA Athmaselvi

Food Science and Technology International

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Review article

First published 2013-05

Pathogenic Psychrotolerant Sporeformers: An Emerging Challenge for Low-Temperature Storage of Minimally Processed Foods

Sarah M. Markland, Daniel F. Farkas, Kalmia E. Kniel [...]

Foodborne Pathogens and Disease

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Research article

First published 1998-6

Lycopene Stability During Food Processing

Minhthy L. Nguyen, Steven J. Schwartz

Experimental Biology and Medicine

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