Trends in Food Science & Technology

Title Publication Date Language Citations
Impact of processing on bioactive proteins and peptides1998/08/01English
Aromatized packaging1997/02/01English
‘Probiotic’ cultured milk beverage1996/09/01English
Molecular mechanisms of olfactory perception: Their potential for future technologies1996/12/01English
Enzyme-assisted patulin detoxification: Recent applications and perspectives2024/04/01English
Analytical methods for cinnamon authentication2024/04/01English
Natural food dyes on dairy products: A critical approach between 2012-2023 literature regarding the technological and functional aspects, health benefits and future trends2024/04/01English
Confectionery Squash-based almond paste substitute1996/06/01English
Natural toxicants in food1999/03/01English
Non-digestible passive oil loss control agent1996/11/01English
New bacteriocin1997/07/01English
Food packaging and preservation1996/02/01English
Microwave juice pasteurization1997/03/01English
Additive Crosslinked flavonoid microencapsulation1996/06/01English
Just-bake frozen dough1996/08/01English
1996/08/01English
Low-temperature yeast fermentation1996/05/01English
Food Safety and Food Quality2001/07/01English
Industrial chocolate manufacture and use (3rd edition)1999/08/01English
Curing/marinading film1997/03/01English
Sucrose: properties and applications1996/03/01English
Low-fat coating for fried food flavour1997/05/01English
Time-temperature indicator1996/02/01English
Microbial control during malting1997/08/01English
Hedonic responses to flavor and their implications for food acceptance1996/12/01English
Almond milk1997/02/01English
Texture of fermented milk products and dairy desserts1997/10/01English
Peroxide-based preservation process1997/02/01English
Do background microorganisms play a role in the safety of fresh foods?1997/12/01English
Gas sensing system1996/09/01English