Experimental validation on effects of pulsed electric field treatment on the sensory quality of vegetable juices
Study of the flavor volatiles in double-fried pork: Identification and analysis of their changes during frozen storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry
Tapping in to the good use of cocoa (Theobroma cacao) pod husks: towards finding alternative sources of nutrients for animals in Nigeria.
Efficacy of Luvunga scandens Roxb. essential oil as antifungal, aflatoxin suppressor and antioxidant
Opinion version of cheese making technology
Recent advances in conventional drying of foods
Mild disclosure of oil bodies from soybeans: From operating window towards process design.
Impact of sub-lethal 2(3)-tert-butyl-4 hydroxyanisole (BHA) microcapsules on behavior of Aspergillus flavus in culture medium and peanut seeds.
Antifungal and antiochratoxigenic properties of chemical preservatives in/of bread
Continuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption.