| 1 |
Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing
Ross AIV, Tyler P, Borgognone MG, Eriksen BM
Journal of Food Engineering, 263, 123, 2019 |
| 2 |
Performance analyses of mixed mode forced convection solar dryer for drying of stevia leaves
Lakshmi DVN, Muthukumar P, Layek A, Nayak PK
Solar Energy, 188, 507, 2019 |
| 3 |
Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates
Puertas B, Jimenez MJ, Cantos-Villar E, Cantoral JM, Rodriguez ME
Journal of Applied Microbiology, 122(3), 733, 2017 |
| 4 |
Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae
Guneser O, Yuceer YK
Journal of Bioscience and Bioengineering, 123(4), 451, 2017 |
| 5 |
Industrial viability of the hyperbaric method to store perishable foods at room temperature
Bermejo-Prada A, Colmant A, Otero L, Guignon B
Journal of Food Engineering, 193, 76, 2017 |
| 6 |
Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
Soares N, Silva P, Barbosa C, Pinheiro R, Vicente AA
Journal of Food Engineering, 194, 79, 2017 |
| 7 |
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland
Versari A, Patrizi C, Parpinello GP, Mattioli AU, Pasini L, Meglioli M, Longhini G
Journal of Chemical Technology and Biotechnology, 91(4), 876, 2016 |
| 8 |
Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma
Splivallo R, Ebeler SE
Applied Microbiology and Biotechnology, 99(6), 2583, 2015 |
| 9 |
Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts
Teixeira A, Caldeira I, Duarte FL
Journal of Applied Microbiology, 118(3), 658, 2015 |
| 10 |
Optimization of soybean processing into kinema, a Bacillus-fermented alkaline food, with respect to a minimum level of antinutrients
Sharma A, Kumari S, Wongputtisin P, Nout MJR, Sarkar PK
Journal of Applied Microbiology, 119(1), 162, 2015 |
