Now showing items 1-20 of 89

    Anthocyanins from Norton pomace and color stability analysis for use as a colorant in plain Greek yogurt [1]
    Apparatus and method for determining the hardness of butter fat [1]
    Application of natural, non-nutritive, high-potency sweeteners and sugar alcohols individually and in combination in an acidified protein beverage model [1]
    Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation [1]
    Application of surface enhanced Raman spectroscopy to food safety issues [1]
    Application of Whey Protein-Polysaccharide Complexes in Aerated Dairy Gels [1]
    Applications of novel nanomaterials to improve food safety [1]
    Bacteria concerned in the making of salt-rising bread. [1]
    Bioactivities of selected Sutherlandia frutescens (L.) R. Br. leaf extracts [1]
    Characterization of zinc oxide nanoparticles and their applications in food safety [1]
    Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart [1]
    Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence [1]
    Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods [1]
    Comparison of the Performance of Three SERS Substrates for Detection of Food Contaminants [1]
    Consumer and descriptive analysis of flavored omeprazole oral suspensions [1]
    Consumer reactions to restaurants' post-food crisis marketing strategies: a risk-benefit appraisal approach [1]
    A critical study of the chemical and physical factors involved in cake making [1]
    Culinology applications to a convenient and economic frozen dinner set [1]
    Customer satisfaction, profitability, and firm value in the hospitality and tourism industry: an application of American Customer Satisfaction Index (ACSI) [1]
    Detection and characterization of engineered nano-materials and other chemical contaminants in foods [1]