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  1. 361
    In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS)
    Subjects: “...Food science...”
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  2. 362
    Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions
    Subjects: “...Food science...”
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  3. 363
    The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil
    Subjects: “...Food science...”
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  4. 364
    A comparative study on foliage and peels of Hylocereus undatus (white dragon fruit) regarding their antioxidant activity and phenolic content
    Subjects: “...Food science...”
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    Article
  5. 365
    Nutritional and functional properties of fishmeal produced from fresh by-products of cod (Gadus morhua L.) and saithe (Pollachius virens)
    Subjects: “...Food science...”
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  6. 366
    Physical properties and consumer acceptance of maize-baobab snacks
    Subjects: “...Food science...”
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  7. 367
    Error estimation, validity and best practice guidelines for quantifying coalescence frequency during emulsification using the step-down technique
    by Andreas Håkansson
    Published 2017-07-01
    Subjects: “...Food science...”
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  8. 368
    A comparative study on foliage and peels of Hylocereus undatus (white dragon fruit) regarding their antioxidant activity and phenolic content
    by Ahmat, N, Azizuddin, N, Hamid, HAA, Som, AM
    Published 2019
    Subjects: “...Food science...”
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    Article
  9. 369
    A comparative study on foliage and peels of Hylocereus undatus (white dragon fruit) regarding their antioxidant activity and phenolic content
    Subjects: “...Food science...”
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    Article
  10. 370
    Screening of biocontrol organisms for the management of phytopathogenic fungi and foodborne pathogens on produce
    by de Senna, Antoinette BoYee
    Published 2015
    Subjects: “...Food Science...”
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  11. 371
    Salmonella spp. in swine - the abattoir as a link in the food chain
    Subjects: “...Veterinary science...”
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  12. 372
    Food Security Challenges and Approaches
    Published 2023
    Subjects: “...Agricultural science bicssc...”
    Open Access: DOAB: description of the publication
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    eBook
  13. 373
    Citizen-Led Community Innovation for Food Energy Water Nexus Resilience
    Subjects: “...participatory science...”
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    Article
  14. 374
    Application of data science in risk assessment and early warning
    Subjects: “...traditional food...”
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    Article
  15. 375
    Slow Food for thought: food as cultural heritage expressed in the Slow Food movement’s external communication
    by Nässén, Sara
    Published 2017
    Subjects: “...Slow Food...”
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  16. 376
    Prevalence and treatment of food allergy in Canada
    by Soller, Lianne
    Published 2012
    Subjects: “...Health Sciences - Epidemiology...”
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  17. 377
    Scientific Literacy in Food Education| Gardening and Cooking in School
    by Strohl, Carrie A.
    Published 2016
    Subjects: “...Environmental education|Agricultural education|Science education...”
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  18. 378
    Effects of packaging and duration on quality of minimally processed and unpitted litchi cv. ‘Mauritius’ under low storage temperature
    Subjects: “...Food science...”
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    Article
  19. 379
    Constituents of flavonol O-glycosides and antioxidant activities of extracts from seeds, sprouts, and aerial parts of Polygonum tinctorium Lour.
    Subjects: “...Food science...”
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    Article
  20. 380
    State-building and the politics of food in Japan and China
    by Kimura, Laurel Wynne Fuyo
    Published 2005
    Subjects: “...Political Science....”
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