| 1 - 18 |
From firm to fluid - Structure-texture relations of filled gels probed under Large Amplitude Oscillatory Shear
Faber TJ, Van Breemen LCA, McKinley GH |
| 19 - 26 |
Fresh produce sanitization by combination of gaseous ozone and liquid sanitizer
Pyatkovskyy T, Shynkaryk M, Yousef A, Sastry SK |
| 27 - 34 |
Application of non-enzymatic browning of fructose for heating pattern determination in microwave assisted thermal pasteurization system
Jain D, Wang JG, Liu F, Tang JM, Bohnet S |
| 35 - 41 |
Impact of size and shape of fresh-cut fruit on the drying time and fruit quality
Defraeye T |
| 42 - 49 |
Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese
Ozbekova Z, Kulmyrzaev A |
| 50 - 61 |
Effect of glass transition on the shrinkage of sugar kelp (Saccharina latissima) during hot air convective drying
Sappati PK, Nayak B, van Walsum GP |
| 62 - 75 |
Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment - A review
Di Rosa AR, Leone F, Cheli F, Chiofalo V |
| 76 - 82 |
Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder
Nurhadi B, Roos YH |
| 83 - 90 |
A bottom-up approach for encapsulation of sour cherries anthocyanins by using beta-lactoglobulin as matrices
Oancea AM, Aprodu I, Ghinea IO, Barbu V, Ionita E, Bahrim G, Rapeanu G, Stanciuc N |
| 91 - 97 |
Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits
Fongin S, Kawai K, Harnkarnsujarit N, Hagura Y |
| 98 - 98 |
Selective decaffeination of tea extracts by montmorillonite (vol 200, pg 13, 2017)
Shiono T |
