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1
3‐D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao)
3‐D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao)
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3‐D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao)

Cantre, Dennis ; Mata, Clara I ; Verboven, Pieter ; Hertog, Maarten LATM ; Nicolaï, Bart M

Journal of the science of food and agriculture, 2020-11, Vol.100 (14), p.5207-5221 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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2
Acceptability and characterization of extruded pinto, navy and black beans
Acceptability and characterization of extruded pinto, navy and black beans
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Acceptability and characterization of extruded pinto, navy and black beans

Simons, Courtney W ; Hall III, Clifford ; Tulbek, Mehmet ; Mendis, Mihiri ; Heck, Taylor ; Ogunyemi, Samuel

Journal of the science of food and agriculture, 2015-08, Vol.95 (11), p.2287-2291 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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3
Acceptability of scab-resistant versus conventional apple cultivars by Polish adult and young consumers
Acceptability of scab-resistant versus conventional apple cultivars by Polish adult and young consumers
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Acceptability of scab-resistant versus conventional apple cultivars by Polish adult and young consumers

Tomala, Kazimierz ; Baryłko-Pikielna, Nina ; Jankowski, Paweł ; Jeziorek, Kamil ; Wasiak-Zys, Grażyna

Journal of the science of food and agriculture, 2009-04, Vol.89 (6), p.1035-1045 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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4
Acid gelation of native and heat-denatured soy proteins and locust bean gum
Acid gelation of native and heat-denatured soy proteins and locust bean gum
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Acid gelation of native and heat-denatured soy proteins and locust bean gum

Perrechil, Fabiana A. ; Braga, Ana Luiza M. ; Cunha, Rosiane L.

International journal of food science & technology, 2013-03, Vol.48 (3), p.620-627 [Periódico revisado por pares]

Oxford: Blackwell Publishing Ltd

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5
Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
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Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten

Garcia‐Valle, Daniel E ; Bello‐Perez, Luis A ; Tovar, Juscelino

Journal of the science of food and agriculture, 2021-05, Vol.101 (7), p.2869-2876 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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6
Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
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Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Liu, Yi ; Chen, Xiaojing ; Xu, Zekun ; Zhou, Ruizong ; Huang, Wuyang ; Sui, Zhongquan ; Corke, Harold

International journal of food science & technology, 2021-11, Vol.56 (11), p.5619-5628 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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7
Advanced morphological analysis of siloxane‐hydrogel contact lenses
Advanced morphological analysis of siloxane‐hydrogel contact lenses
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Advanced morphological analysis of siloxane‐hydrogel contact lenses

Ţălu, Ştefan

Microscopy research and technique, 2021-11, Vol.84 (11), p.2702-2715 [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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8
Advances and applications in water retention technology for meat and meat products: Status and future research directions
Advances and applications in water retention technology for meat and meat products: Status and future research directions
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Advances and applications in water retention technology for meat and meat products: Status and future research directions

Ji, Lili ; Nie, Qing ; Zhou, Yanan ; Ning, Jiawen ; Wang, Shu ; Zhou, Chunyan ; Luo, Yi ; Yang, Rui ; Zhang, Jiamin

International journal of food science & technology, 2024-05, Vol.59 (5), p.2823-2836 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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9
Agroclimatic zoning for bananas under climate change in Brazil
Agroclimatic zoning for bananas under climate change in Brazil
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Agroclimatic zoning for bananas under climate change in Brazil

Olanda Souza, Gabriel Henrique ; Oliveira Aparecido, Lucas Eduardo ; Lima, Rafael Fausto ; Torsoni, Guilherme Botega ; Chiquitto, Alisson Gaspar ; Moraes, Jose Reinaldo Cabral

Journal of the science of food and agriculture, 2022-11, Vol.102 (14), p.6511-6529 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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10
Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas
Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas
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Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Mariscal‐Moreno, Rosa María ; Figueroa‐Cárdenas, Juan de Dios ; Santiago‐Ramos, David ; Rayas‐Duarte, Patricia

International journal of food science & technology, 2019-05, Vol.54 (5), p.1651-1657 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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