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Coconut water preservation and processing:a review
Coconut water preservation and processing:a review
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Coconut water preservation and processing:a review

Prades, Alexia ; Dornier, Manuel ; Diop, Nafissatou ; Pain, Jean-Pierre

Fruits (1978), 2012-05, Vol.67 (3), p.157-171 [Periódico revisado por pares]

Les Ulis: EDP Sciences

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2
Predictors of organoleptic quality of boiled and dried pulp of safou (Dacryodes edulis) and the shelf life of its fresh fruits
Predictors of organoleptic quality of boiled and dried pulp of safou (Dacryodes edulis) and the shelf life of its fresh fruits
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Predictors of organoleptic quality of boiled and dried pulp of safou (Dacryodes edulis) and the shelf life of its fresh fruits

Ndindeng, Sali Atanga ; Talle ; Bigoga, Jude ; Kengue, Joseph ; Boffa, Jean-Marc

Fruits (1978), 2012-03, Vol.67 (2), p.127-136 [Periódico revisado por pares]

Les Ulis: EDP Sciences

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3
Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams
Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams
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Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams

Scibisz, I ; Mitek, M.,Warsaw University of Life Sciences (Poland). Dept. of Food Technology

Polish journal of food and nutrition sciences, 2009, Vol.59 (1), p.45-52 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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4
Shelf life of unpasteurized sour orange juice in Iran
Shelf life of unpasteurized sour orange juice in Iran
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Shelf life of unpasteurized sour orange juice in Iran

Amiri, Sedigheh ; Niakousari, Mehrdad

Fruits (1978), 2008-01, Vol.63 (1), p.11-18 [Periódico revisado por pares]

Les Ulis: EDP Sciences

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5
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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6
Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice
Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice
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Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice

Eissa, H.A ; Abd-Elfattah, S.M ; Abu-Seif, F.A.,National Research Centre, Cairo (Egypt). Dept. of Food Technology

Polish journal of food and nutrition sciences, 2008, Vol.58 (4), p.425-432 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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7
Effect of native enzymes on the quality of lipids in experimentally-stored rapeseed
Effect of native enzymes on the quality of lipids in experimentally-stored rapeseed
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Effect of native enzymes on the quality of lipids in experimentally-stored rapeseed

Kubicka, E ; Mierzejewska, D ; Jedrychowski, L.,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 (4), p.471-476 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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8
Influence of L-ascorbic acid addition on the content of fatty acids in butter during storage
Influence of L-ascorbic acid addition on the content of fatty acids in butter during storage
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Influence of L-ascorbic acid addition on the content of fatty acids in butter during storage

Borek-Wojciechowska, R.,Technical University, Radom (Poland). Dept. of Quality Science

Polish journal of food and nutrition sciences, 2008, Vol.58 (1), p.91-94 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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9
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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10
Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage
Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage
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Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage

Gebczynski, P.,Krakow Agricultural University (Poland). Dept. of Raw Materials and Processing of Fruit and Vegetables

Polish journal of food and nutrition sciences, 2007, Vol.57 (2), p.209-214 [Periódico revisado por pares]

Olsztyn: Polish Academy of Sciences

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