| 1 - 8 |
Extraction of phenolic compounds from hazelnut shells by green processes
Perez-Armada L, Rivas S, Gonzalez B, Moure A |
| 9 - 14 |
Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics
Gunes R, Palabiyik I, Toker OS, Konar N, Kurultay S |
| 15 - 23 |
Hydrophobically modified pea proteins: Synthesis, characterization and evaluation as emulsifiers in eggless cake
Shah NN, Umesh KV, Singhal RS |
| 24 - 31 |
Time-dependent adhesion behavior between dough and contact surfaces in bakeries
Laukemper R, Jekle M, Becker T |
| 32 - 40 |
Non-centrifugal cane sugar processing: A review on recent advances and the influence of process variables on qualities attributes of final products
Velasquez F, Espitia J, Mendieta O, Escobar S, Rodriguez J |
| 41 - 49 |
Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in alpha-lactalbumin
Barone G, O'Regan J, O'Mahony JA |
| 50 - 60 |
Review on identification, underlying mechanisms and evaluation of freezing damage
Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, Le-Bail A |
| 61 - 68 |
Modeling of aerosol coating of sugar crystals based on study of physical and chemical properties of stevioside solutions
Petrov SM, Podgornova NM, Petrov KS, Ryazhskih VI |
