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  1. 1
    Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati

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  2. 2
    Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice

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  3. 3
    Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage

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  4. 4
    Safety evaluation of Staphylococcus and its application in soy sauce brewing

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  5. 5
    Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

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  6. 6
    Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

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  7. 7
    Effect of ozone treatment on the microstructure, chemical composition and sensory quality of apple fruits

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  8. 8
    New antioxidant treatment with yerba mate ( Ilex paraguariensis) infusion for fresh-cut apples Modeling, optimization, and acceptability

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  9. 9
    Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets

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  10. 10
    Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits

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  11. 11
    Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

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  12. 12
    Fungicidal Activity of Plant Volatile Compounds for Controlling Monilinia laxa in Stone Fruit
    par Neri, Fiorella
    Publié dans: Plant disease (2007)

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