Meat Products as Functional Foods: A Review
Jose M. Fernández-Ginés, Juana Fernández López, María Estrella Sayas Barberá, José Ángel Pérez Alvarez
A Hypothesis for the Chemical Basis for Perception of Sour Taste
Suzanne D. Johanningsmeiner, R. F. McFeeters, Maryanne Drake
Ana I. Beltrán-Lugo, Alfonso N. Maeda-Martínez, Ramon Pacheco-Aguilar, Héctor Nolasco Soria, Victor M. Ocaño-Higuera
Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging
Antonietta Baiano, Paola Tamagnone, Vito Marchitelli, Matteo Alessandro Del Nobile
Perception of Bread: A Comparison of Consumers and Trained Assessors
Margrethe Hersleth, Raymond Berggren, Frank Westad, Magni Martens
Chitosan Polymer as Bioactive Coating and Film against Aspergillus niger Contamination
Issam Sebti, Adele Martial-Gros, Adele Carnet-Pantiez, Stephane Grelier, Veronique Coma
Operational Stability and Kinetic Study of a Membrane Reactor with Pectinases from Aspergillus niger
José Manuel Rodríguez Nogales, Natividad Ortega Santamaría, Manuel Pérez Mateos, María Dolores Busto Núñez
Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification
H. S. Ribeiro, Lino Gran Rico, Gabriela G. Badolato, Helmar Schubert
Nalidixic Acid Resistance Increases Sensitivity of Escherichia coli O157: H7 to Ionizing Radiation in Solution and on Green Leaf Lettuce
Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters
Zheng Lu, J. G. Sebranek, J.S. Dickson, A. Mendonca, Theodore B. Bailey
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