Trends in Food Science & Technology

Title Publication Date Language Citations
Protein-based texturing agent1996/10/01English
Video image analysis of carcass quality1996/08/01English
Extrusion inactivation of fish enzymes1997/06/01English
What is fibre? Current controversies1999/08/01English
Instant mung bean or potato starch noodles1997/07/01English
Cheese flavour1996/02/01English
Phenylalanine-free dietetic infant food base1997/01/01English
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review2024/05/01English
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection2024/04/01English
Valorization of dairy side-streams for the cultivation of microalgae for value added food products2024/04/01English
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect2024/04/01English
Aroma recovery from de-alcoholized beer1996/11/01English
Flavour release in the mouth1996/12/01English
The use of in vitro models for assessing the presence and safety of residues of xenobiotics in food1997/05/01English
Health benefits of phytochemicals from selected Canadian crops1999/06/01
Textured protein meat substitutes1997/11/01English
Flavour enhancers1996/03/01English
Inulin production and hydrolysis1996/09/01English
Physiological effects of flavour perception1996/12/01English
Low-sodium brine1997/05/01English
Enzymatic membrane cleaning1997/04/01English
Microbial inhibitor from cereals1996/10/01English
1997/04/01English
Microwave/freeze preservation1997/01/01English
1997/08/01English
Reducing agent to deactivate enzymes and microorganisms1996/05/01English
Multiple sweetener composition1997/02/01English
The wine proteins2001/07/01English
Effective strategies for elevating the techno-functional properties of milk protein concentrate2023/10/01English
Perspectives on the evolution of reefer containers for transporting fresh produce2023/10/01English