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  1. 441
    The use of immersive technologies and threshold detection to determine the influence of context and matrix effects on perception of ethanol in beer
    by Guttman, Gretchen A.
    Published 2015
    Subjects: “...Food Science...”
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  2. 442
    Impact of Storage Conditions on Pea Protein Isolate Aroma
    by Mehle, Hannah Mabel
    Published 2020
    Subjects: “...Food Science...”
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  3. 443
    Effect of calcium addition by liquid dipping & electrostatic powder coating on firmness, drained weight & calcium content of diced tomatoes
    by Rao, Shweta Narayan
    Published 2004
    Subjects: “...Food Science...”
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  4. 444
    Effects of thermal processing on isomerization and bioaccessibility of lycopene precursors
    by Renita , Marjory
    Published 2005
    Subjects: “...Food Science...”
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  5. 445
    Kinetics of Lycopene Degradation and Isomerization in Tomato Oleoresin under Different Temperature Treatments
    by Hackett, Maureen Monique
    Published 2001
    Subjects: “...Food Science...”
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  6. 446
    The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation
    by Shan, Shengyue
    Published 2019
    Subjects: “...Food Science...”
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  7. 447
    The effects of gamification on engagement and response accuracy in discriminatory sensory testing
    by Miao, Jessica
    Published 2021
    Subjects: “...Food Science...”
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  8. 448
    Physical Properties of Oleocolloid and Hydro-Oleocolloid Matrices Made of Whey Protein and Oleogel
    by Park, Clifford
    Published 2021
    Subjects: “...Food Science...”
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  9. 449
    Evaluation the Interaction between Anthocyanin and Whey Protein and Their Impact on Anthocyanin Color and Stability
    by Ren, Shuai, Ren
    Published 2021
    Subjects: “...Food Science...”
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  10. 450
    Effect of beeswax and chitosan treatments on quality and shelf life of selected mango (Mangifera indica L.) cultivars
    Subjects: “...Food science...”
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    Article
  11. 451
    Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception
    Subjects: “...Food science...”
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    Article
  12. 452
    Color, flavonoids, phenolics and antioxidants of Omani honey
    Subjects: “...Food science...”
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    Article
  13. 453
    In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels
    Subjects: “...Food science...”
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    Article
  14. 454
    Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat
    Subjects: “...Food science...”
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    Article
  15. 455
    Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk
    Subjects: “...Food Science...”
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    Article
  16. 456
    Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
    Subjects: “...Food science...”
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    Article
  17. 457
    Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour
    by Olugbenga Olufemi Awolu
    Published 2017-02-01
    Subjects: “...Food Science...”
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    Article
  18. 458
    Fruit characteristics, phytochemical and antioxidant properties of blueberry ash (Elaeocarpus reticulatus)
    Subjects: “...Food science...”
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    Article
  19. 459
    The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film
    Subjects: “...Food science...”
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    Article
  20. 460
    Antioxidant and lipoxygenase activities of polyphenol extracts from oat brans treated with polysaccharide degrading enzymes
    Subjects: “...Food science...”
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    Article
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