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Publicaciones en la fuente FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Tipo Año Título Fuente
Artículo2018Development of food emulsions containing an advanced performance xanthan gum by microfluidization techniqueFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2018Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological propertiesFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2018Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flourFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2016Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatmentsFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2016Rheology of sheared gels based on low acyl-gellan gumFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2013Hydrolysis of chickpea proteins with Flavourzyme immobilized on glyoxyl-agarose gels improves functional propertiesFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2009Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like EmulsionsFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2003Note: Evaluation of aroma compounds in wine vinegars: Effect of previous neutralisation of samplesFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2002Chromatic characterisation of Moroccan honeys by diffuse reflectance and tristimulus colorimetry - Non-uniform and uniform colour spacesFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Artículo2000Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaiseFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL