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Calcium treatment to maintain quality of zucchini squash slices
Calcium treatment to maintain quality of zucchini squash slices
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Calcium treatment to maintain quality of zucchini squash slices

IZUMI, HIDEMI ; WATADA, ALLEY E.

Journal of food science, 1995-07, Vol.60 (4), p.789-793 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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12
Determination of trace elements in edible vegetable oils by atomic absorption spectrophotometry
Determination of trace elements in edible vegetable oils by atomic absorption spectrophotometry
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Determination of trace elements in edible vegetable oils by atomic absorption spectrophotometry

Martin-Polvillo, M ; Albi, T ; Guinda, A

Journal of the American Oil Chemists' Society, 1994-04, Vol.71 (4), p.347-353 [Periódico revisado por pares]

Berlin/Heidelberg: Springer‐Verlag

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13
Nanomaterials in electrochemical biosensors for food analysis - a review
Nanomaterials in electrochemical biosensors for food analysis - a review
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Nanomaterials in electrochemical biosensors for food analysis - a review

Viswanathan, S ; Radecki, J.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research, Div. of Food Science

Polish journal of food and nutrition sciences, 2008, Vol.58 (2), p.157-164 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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14
An attempt to apply a pullulan coating to reduce oxidative changes and mass loss in nuts during storage
An attempt to apply a pullulan coating to reduce oxidative changes and mass loss in nuts during storage
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An attempt to apply a pullulan coating to reduce oxidative changes and mass loss in nuts during storage

Chlebowska-Smigiel, A ; Gniewosz, M ; Gaszewska M.,Warsaw University of Life Sciences, Warszawa (Poland). Dept. of Food Biotechnology and Microbiology

Polish journal of food and nutrition sciences, 2008, Vol.58 (1), p.79-84 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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15
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties
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Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties

Gambacorta, G.; Nobile, M.A. Del; Notte, E. La (Foggia Univ. (Italy). Dipartimento di Scienze degli Alimenti); Tamagnone, P.; Leonardi, M. (Sipa S.p.A., Vittorio Veneto, Treviso (Italy)); Faccia, M. (Bari Univ. (Italy). Dipartimento di Produzione Animale)

Italian journal of food science, 2004, Vol.16 (4), p.417-428 [Periódico revisado por pares]

Pinerolo: Chiriotti

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16
Dynamic mechanical analysis for glass transitions in long shelf-life bread
Dynamic mechanical analysis for glass transitions in long shelf-life bread
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Dynamic mechanical analysis for glass transitions in long shelf-life bread

Hallberg, L.M. (US Army Natick RDandE Center, Natick, MA) ; Chinachoti, P

Journal of food science, 1992-09, Vol.57 (5), p.1201-1229 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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17
Shelf life of mature green tomatoes stored in controlled atmosphere and high humidity
Shelf life of mature green tomatoes stored in controlled atmosphere and high humidity
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Shelf life of mature green tomatoes stored in controlled atmosphere and high humidity

Bhowmik, S.R. (Ohio State University, Columbus, OH) ; Pan, J.C

Journal of food science, 1992-07, Vol.57 (4), p.948-953 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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18
Changes of selected quality attributes of Edam cheese with various fat contents during storage
Changes of selected quality attributes of Edam cheese with various fat contents during storage
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Changes of selected quality attributes of Edam cheese with various fat contents during storage

Jasinska, M ; Dmytrow, I ; Stradomski, A.,Szczecin Agricultural University (Poland). Dept. of Dairy Technology

Polish journal of food and nutrition sciences, 2007, Vol.57 (1), p.31-37 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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19
Influence of selected additives on colloid stability of alcoholic emulsion creams
Influence of selected additives on colloid stability of alcoholic emulsion creams
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Influence of selected additives on colloid stability of alcoholic emulsion creams

Tarko, T ; Tuszynski, T.,Krakow Agricultural University (Poland). Dept. of Fermentation Technology and Technical Microbiology

Polish journal of food and nutrition sciences, 2007, Vol.57 (1), p.17-23 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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20
Breeding progress for potato chip quality in North American cultivars
Breeding progress for potato chip quality in North American cultivars
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Breeding progress for potato chip quality in North American cultivars

Love, S.L ; Pavek, J.J ; Thompson-Johns, A ; Bohl, W

American journal of potato research, 1998-01, Vol.75 (1), p.27-36 [Periódico revisado por pares]

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