| 111 - 118 |
Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight
Bourbon AI, Pinheiro AC, Cerqueira MA, Rocha CMR, Avides MC, Quintas MAC, Vicente AA |
| 119 - 126 |
An RFID application in the food supply chain: A case study of convenience stores in Taiwan
Hong IH, Dang JF, Tsai YH, Liu CS, Lee WT, Wang ML, Chen PC |
| 127 - 133 |
Pulsed electric field assisted aqueous extraction of colorants from red beet
Loginova KV, Lebovka NI, Vorobiev E |
| 134 - 143 |
Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions
Phimolsiripol Y, Siripatrawan U, Cleland DJ |
| 144 - 151 |
Quality and filtration characteristics of sugar beet juice obtained by "cold" extraction assisted by pulsed electric field
Loginova K, Loginov M, Vorobiev E, Lebovka NI |
| 152 - 158 |
Novel approach to decontaminate food-packaging from pathogens in non-thermal and not chemical way: Chlorophyllin-based photosensitization
Luksiene Z, Paskeviciute E |
| 159 - 165 |
Kinetic study of beta-lactoglobulin thermal aggregation at low pH
Mudgal P, Daubert CR, Foegeding EA |
| 166 - 169 |
An enzyme sensor for the determination of total amines in dry-fermented sausages
Hernandez-Cazares AS, Aristoy MC, Toldra F |
| 170 - 175 |
Evaluation of Photoshop software potential for food colorimetry
Afshari-Jouybari H, Farahnaky A |
| 176 - 176 |
Influence of the starch content in the viscoelastic properties of surimi gels (vol 84, pg 140, 2008)
Campo-Deano L, Tovar C |
