Journal of Experimental Food Chemistry

Title Publication Date Language Citations
Progress in Synthesis of Monoglycerides for Use in Food and Pharmaceuticals2017/01/0120
Pulsed Electric Field Processing: An Emerging Technology for Food Preservation2017/01/0117
Fatty Acid Profiling in Selected Cultivated Edible and Wild Medicinal Mushrooms in Southern United States2016/01/0113
Application of Various Techniques for Meat Preservation2018/01/0111
Table Olives: A Vehicle for the Delivery of Bioactive Compounds2017/01/0111
Technology and Biochemical Changes Associated with the Production of Zamne: A Traditional Food of Senegalia macrostachya Seeds from Western Africa2017/01/018
A Focus on Chlorine Dioxide: The Promising Food Preservative2017/01/016
Edible Cold Pressed Oils and Their Biologically Active Components2017/01/014
Growing Importance of Listeriosis as Food borne Disease2017/01/014
Protective Effect of Trigonella foenum-graecum and Foeniculum vulgare Mature Leaf Against t-BHP Induced Toxicity in Primary Rat Hepatocytes2016/01/014
Mediterranean Diet Food: Strategies to Preserve a Healthy Tradition2015/01/014
Formation of Volatiles in the Lipoxygenase Pathway as Affected by Fruit Type and Temperature2015/01/013
Development of HPLC-Fluorescence Method for the Determination of Ivermectin Residues in Commercial Milk2016/01/013
Are Mycotoxins Silent Killers of Humans and Animals?2017/01/012
Production, Comparative and Quantitative Analysis of Citric acid by Aspergillus niger using Food Waste as a Substrate2016/01/012
Campylobacter jejuni: An Emerging Foodborne Pathogen of Global Significance2017/01/012
Production of Cloudifier Products from Lemon, Orange, Melon, Persimmon Fruit and its Automation2016/01/012
The Health Risks of Lead and Cadmium in Foodstuffs for the General Population of Taiwan2018/01/012
Public Health Significance of Foodborne Helminthiasis: A Systematic Review2018/01/012
Relationship between the Physical Properties and Perceived Saltiness of Various Surimi Gels Prepared by Different Setting Conditions2017/01/011
The Effect of Breaking Properties and Fragmentation on the Perceived Saltiness of Surimi Gels Prepared with Various Heating Conditions2017/01/011
Effect of Soxhlet Method Extraction on Characterization of Pectin of Pumpkin Peels2017/01/011
Comparative Assessment of Changes Induced by Malting on the Proximate Composition and Amino Acid Profile of Three Classes of Sorghum [Sorghum bicolor (L.) Moench] Grains.2017/01/011
Bacillus thuringiensis Insecticides: Source of 2-Aminoacetophenone Formation in Wine?2016/01/011
New Catalysts in Technology of Hydrogenation of Cotton Oil2016/01/011
Evaluation of Chitosan Acid Salts as Clarifying Agents of Orange Nectar2016/01/011
Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses2017/01/011
Effects of Onion (Allium cepa) and Lemongrass (Cymbopogon citratus) Extracts on Lipid Oxidation and Acceptability of Frozen Deboned Milkfish (Chanos chanos)2016/01/011
Why harmonize food regulations and what is needed to make it work?2017/01/01
New nano composite chemo resistive sensor for ethylene detection: Highly tunable porosity and electrical resistance for high sensing performances2017/01/01