Proteins, Amino Acid Profile, Phytochemicals and Antioxidative Activities of Plant-based Food Materials Blends
Ijarotimi Oluwole Steve, Ebisemiju Moniola Oyenike and Oluwalana Isaac Babatunde
American Journal of Food Technology Volume 12, Number 5, 285-294, 2017
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Fungal Contamination and Invertase Activity in Dates and Date Products in Saudi Arabia
American Journal of Food Technology Volume 12, Number 5, 295-300, 2017
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Consumer Acceptability and Impact of Handling Conditions on Sensory, Microbiological and Nutritional Quality of Beet Leaves
Maria Veronica Fernandez, Maria Victoria Aguero and Rosa Juana Jagus
American Journal of Food Technology Volume 12, Number 5, 301-310, 2017
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Optimization of the Degree of Toasting, Concentration and Aging Time of Quercus mongolica (Chinese Oak) for Jujube Brandy Aging
Ya-nan Xia, Ran Suo, Haoran Wang, Stefan Cerbin and Jie Wang
American Journal of Food Technology Volume 12, Number 5, 311-321, 2017
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Color Retention and Extension of Shelf Life of Litchi Fruit in Response to Storage and Packaging Technique
Mohammad Mainuddin Molla, Ebedulla Rahman, Anjumanara Khatun, Md. Faridul Islam, Md. Zashim Uddin, Md. Azmat Ullah, Madan Gopal Saha and Md. Miaruddin
American Journal of Food Technology Volume 12, Number 5, 322-331, 2017
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Analysis on Flavor Compounds of Jujube Brandy from Different Fermentation Heights by HS-SPME-GC/MS, E-nose and E-tongue
Ya-nan Xia, Ran Suo, Haoran Wang, Stefan Cerbin and Jie Wang
American Journal of Food Technology Volume 12, Number 5, 332-344, 2017
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