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  1. 1
    The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.)

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  2. 2
    Enrichment of set yoghurt with flaxseed oil, flaxseed mucilage and free or encapsulated Lacticaseibacillus casei Effect on probiotic survival and yoghurt quality attributes

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  3. 3
    Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products

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  4. 4
    High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes Physicochemical properties and sensory acceptance

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  5. 5
    The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

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  6. 6
    Evaluating the traditional bread properties with new formula Affected by triticale and cress seed gum

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  7. 7
    Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

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  8. 8
    Wheat-millet flour cookies Physical, textural, sensory attributes and antioxidant potential

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  9. 9
    Utilization of small broken riceberry flour in gluten-free bread

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  10. 10
    Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

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  11. 11
    Quality characteristics of wheat flour dough and bread containing grape pomace flour

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  12. 12
    Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

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  13. 13
    Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

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  14. 14
    Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders

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  15. 15
    Partial sodium replacement in tilapia steak without loss of acceptability

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  16. 16
    Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants

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  17. 17
    Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract

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