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Observations on the use of statistical methods in Food Science and Technology
Observations on the use of statistical methods in Food Science and Technology
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Observations on the use of statistical methods in Food Science and Technology

Granato, Daniel ; de Araújo Calado, Verônica Maria ; Jarvis, Basil

Food research international, 2014-01, Vol.55, p.137-149 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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The use of statistical software in food science and technology: Advantages, limitations and misuses
The use of statistical software in food science and technology: Advantages, limitations and misuses
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The use of statistical software in food science and technology: Advantages, limitations and misuses

Nunes, Cleiton Antônio ; Alvarenga, Verônica Ortiz ; de Souza Sant'Ana, Anderson ; Santos, Jânio Sousa ; Granato, Daniel

Food research international, 2015-09, Vol.75, p.270-280 [Periódico revisado por pares]

Canada: Elsevier Ltd

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3
Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review
Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review
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Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review

Nadar, Shamraja S. ; Rao, Priyanka ; Rathod, Virendra K.

Food research international, 2018-06, Vol.108, p.309-330 [Periódico revisado por pares]

Canada: Elsevier Ltd

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4
A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective
A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective
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A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective

Yao, Hao-Ying-Ye ; Wang, Jun-Qiao ; Yin, Jun-Yi ; Nie, Shao-Ping ; Xie, Ming-Yong

Food research international, 2021-05, Vol.143, p.110290-110290, Article 110290 [Periódico revisado por pares]

Canada: Elsevier Ltd

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5
A critical review on intelligent and active packaging in the food industry: Research and development
A critical review on intelligent and active packaging in the food industry: Research and development
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A critical review on intelligent and active packaging in the food industry: Research and development

Soltani Firouz, Mahmoud ; Mohi-Alden, Khaled ; Omid, Mahmoud

Food research international, 2021-03, Vol.141, p.110113, Article 110113 [Periódico revisado por pares]

Canada: Elsevier Ltd

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6
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
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Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Barba, Francisco J. ; Parniakov, Oleksii ; Pereira, Sofia A. ; Wiktor, Artur ; Grimi, Nabil ; Boussetta, Nadia ; Saraiva, Jorge A. ; Raso, Javier ; Martin-Belloso, Olga ; Witrowa-Rajchert, Dorota ; Lebovka, Nikolai ; Vorobiev, Eugène

Food research international, 2015-11, Vol.77, p.773-798 [Periódico revisado por pares]

Elsevier Ltd

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7
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

Zhao, Cindy J. ; Schieber, Andreas ; Gänzle, Michael G.

Food research international, 2016-11, Vol.89 (Pt 1), p.39-47 [Periódico revisado por pares]

Canada: Elsevier Ltd

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8
Selected species of edible insects as a source of nutrient composition
Selected species of edible insects as a source of nutrient composition
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Selected species of edible insects as a source of nutrient composition

Zielińska, Ewelina ; Baraniak, Barbara ; Karaś, Monika ; Rybczyńska, Kamila ; Jakubczyk, Anna

Food research international, 2015-11, Vol.77, p.460-466 [Periódico revisado por pares]

Elsevier Ltd

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9
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
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Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Pateiro, Mirian ; Barba, Francisco J. ; Domínguez, Rubén ; Sant'Ana, Anderson S. ; Mousavi Khaneghah, Amin ; Gavahian, Mohsen ; Gómez, Belén ; Lorenzo, Jose M.

Food research international, 2018-11, Vol.113, p.156-166 [Periódico revisado por pares]

Canada: Elsevier Ltd

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10
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions
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Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

Pan, Jingjing ; Tang, Lirong ; Dong, Quanxi ; Li, Yang ; Zhang, Hui

Food research international, 2021-02, Vol.140, p.110057-110057, Article 110057 [Periódico revisado por pares]

Canada: Elsevier Ltd

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