Now showing items 1-20 of 90

    Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt
    Apparatus and method for determining the hardness of butter fat
    Application of natural, non-nutritive, high-potency sweeteners and sugar alcohols individually and in combination in an acidified protein beverage model
    Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation
    Application of surface enhanced Raman spectroscopy to food safety issues
    Application of Whey Protein-Polysaccharide Complexes in Aerated Dairy Gels
    Applications of novel nanomaterials to improve food safety
    Bacteria concerned in the making of salt-rising bread.
    Bioactivities of selected Sutherlandia frutescens (L.) R. Br. leaf extracts
    Characterization of zinc oxide nanoparticles and their applications in food safety
    Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart
    Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence
    Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods
    Comparison of the Performance of Three SERS Substrates for Detection of Food Contaminants
    Consumer and descriptive analysis of flavored omeprazole oral suspensions
    Consumer reactions to restaurants' post-food crisis marketing strategies: a risk-benefit appraisal approach
    A critical study of the chemical and physical factors involved in cake making
    Culinology applications to a convenient and economic frozen dinner set
    Customer satisfaction, profitability, and firm value in the hospitality and tourism industry: an application of American Customer Satisfaction Index (ACSI)
    Detection and characterization of engineered nano-materials and other chemical contaminants in foods