Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread

(2015) Cindy J. Zhao et al.   CEREAL CHEMISTRY

Fermentation Quality Characteristics and Flavor Formation Changes During the Process of Pickled Wax Gourd in Eastern Zhejiang

(2015) Zufang Wu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying

(2013) Yun Deng et al.   FOOD CONTROL

Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage

(2013) Francesca Valerio et al.   Innovative Food Science & Emerging Technologies

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

(2012) Joyce Boye et al.   BRITISH JOURNAL OF NUTRITION

Why buying functional foods? Understanding spending behaviour through structural equation modelling

(2012) E. Carrillo et al.   FOOD RESEARCH INTERNATIONAL

Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas)

(2010) Antonio Vega-Gálvez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials

(2008) Bjørn T. Dragnes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION