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Research article

First published 2013-2

Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel ( Mytilus galloprovincialis )

Dimitris Petridis, Anastasios Zotos, Theodoros Kampouris [...]

Food Science and Technology International

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Research article

First published 2014-10

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

Aurora Pintor, Patricia Severiano-Pérez, Alfonso Totosaus

Food Science and Technology International

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Research article

First published 2012-10

Evaluation of antioxidant,rheological,physical and sensorial properties of wheat flour dough and cake containing turmeric powder

SH Park, HS Lim, SY Hwang

Food Science and Technology International

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Research article

First published 2025-1

The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry ( Vaccinium spp. )

Raquel L de Freitas, Pedro P.C Augusto, Valdecir Luccas [...]

Food Science and Technology International

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Research article

First published 2021-6

The Use of Travel-Related WeChat Mini-Programs in China: An Affordance Theory Perspective

Ao Cheng, Chulmo Koo, Hyejin Yoon

Journal of Smart Tourism

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Research article

First published 2024-4

Ice cream with sucralose,stevioside,and erythritol as sugar substitutes: Sensory profile and customer preference

Men Long, Yanling Wei, Shoukui Tao [...]

Food Science and Technology International

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Research article

First published 2019-9

Exploring the munchies: An online survey of users’ experiences of cannabis effects on appetite and the development of a Cannabinoid Eating Experience Questionnaire

Carl A Roberts, Gerry Jager, Paul Christiansen [...]

Journal of Psychopharmacology

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Research article

First published 2024-3

Gluten-free wafer formulation: Development,characterisation and addition of flavourings with antioxidant capacity

Agostina Mantovano, Patrignani Mariela, Paula Andrea Conforti

Food Science and Technology International

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Research article

First published 2024-4

Development,characterisation and sensory qualities of probiotic beverage from provitamin A cassava ( Manihot esculenta crantz ) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG

Modupeola A Oguntoye, Olufunke O Ezekiel

Food Science and Technology International

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Research article

First published 2020-9

Consumer perception and acceptability of microalgae based breadstick

P García-Segovia, V García Alcaraz, A Tárrega [...]

Food Science and Technology International

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