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  1. 341
    Studies on malting of wheat & development of health foods based on malted wheat.
    by Wesley, Annie Suhasini
    Published 2007
    Subjects: “...Grain Science and Technology...”
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  2. 342
    Isolation and Identification of Foodborne Pathogens and Spoilage Bacteria in Environmental and Food Samples
    Subjects: “...Nutrition and Food Science...”
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  3. 343
    The effects of food processing on plant cell walls, with special reference to extensin
    by Wilson, Linda Georgina
    Published 1987
    Subjects: “...Food Science...”
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  4. 344
    Food irradiation as a method of limiting crop loss in developing nations
    by Parmar, Nishaal Jitendra
    Published 2009
    Subjects: “...Nuclear Science and Engineering....”
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  5. 345
    Ultrasonic Sealing of Aluminum Foil Based Laminate Food Packaging Materials
    by Xu, Yifan
    Published 1999
    Subjects: “...Food Science...”
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  6. 346
    The role of divalent cations in the development of nephrocalcinosis induced by modified food starches
    by Buttolph, Maria Lynn
    Published 2005
    Subjects: “...Nutrition and Food Science....”
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  7. 347
    Nutrition, Food Science, and Dietetics Faculty Have Information Needs Similar to Basic and Medical Sciences Faculty – Online Access to Electronic Journals, PubMed/Medline, and Google
    by Mê-Linh Lê
    Published 2011-12-01
    Subjects: “...food science...”
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    Article
  8. 348
    Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix
    by Mashayekh, Morteza
    Published 1988
    Subjects: “...Food Science...”
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  9. 349
    Evaluation, Assay, Distribution, and Survey of Staphylococcus aureus Thermonuclease in Milk and Cheese Products
    by Hong, Gene Leong
    Published 1975
    Subjects: “...Food Science...”
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  10. 350
    Extractable-Emulsifying Capacity of Hand and Mechaically Deboned Mutton and Organoleptic Acceptability of Various Mutton Salami Formulations
    by Anderson, Jack Robert
    Published 1974
    Subjects: “...Food Science...”
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  11. 351
    Comparison of Compatibility of Streptococcus Starters in Reconstituted Nonfat Dry Milk and a Whey-Based Bacteriophage Inhibitory Medium
    by Searle, Clinton K.
    Published 1975
    Subjects: “...Food Science...”
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  12. 352
    Some Factors Affecting the Body and Texture of Direct Acid Cottage Cheese
    by Kale, Chandarrao G.
    Published 1973
    Subjects: “...Food Science...”
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  13. 353
    Applying multivariate analysis to characterize waragi spirits from Acoli, Uganda, by their metal contents
    by Eric Oloya Otim, I Ru Chen, Ochan Otim
    Published 2019-04-01
    Subjects: “...Food science...”
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    Article
  14. 354
    Seasonal variations in the total lipid content and fatty acid composition of cultured and wild Crassostrea madrasensis in Sri Lanka
    Subjects: “...Food science...”
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  15. 355
    Establishment of a method for determining the origin of glutamic acid in processed food based on carbon and nitrogen stable isotope ratios
    Subjects: “...Food science...”
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  16. 356
    Development of a centrifugal separator for grape marc: effect of the blade position and rotor speed on grape seed separation performance
    Subjects: “...Food science...”
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  17. 357
    Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
    Subjects: “...Food science...”
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    Article
  18. 358
    Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates
    Subjects: “...Food science...”
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    Article
  19. 359
    Optimization of essential oil extraction from orange peels using steam explosion
    Subjects: “...Food science...”
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    Article
  20. 360
    Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey
    Subjects: “...Food science...”
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