International Journal of Food Science & Technology

Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour
pp. 469-479(11)
Authors: Coşkuner, Yalçın; Karababa, Erşan

The effect of sample temperature on instrumental and sensory properties of mashed potato products
pp. 481-493(13)
Authors: Canet, Wenceslao; Dolores Alvarez, María; Fernández, Cristina; Estrella Tortosa, María

The evaluation of electrolysed water as an agent for reducing micro-organisms on vegetables
pp. 495-500(6)
Authors: Lin, Chyi-Shen; Wu, Christ; Yeh, Jui-Yueh; Saalia, Firibu K.

Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate
pp. 501-508(8)
Authors: Lee, Kyong-Ae; Brennand, Charlotte P.

The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats
pp. 509-516(8)
Authors: Kurt, Sukru; Zorba, Omer

Sensorial and biological evaluation of an extruded product made from corn supplemented with soybean and safflower pastes
pp. 517-524(8)
Authors: Martinez-Flores, H. E.; Cruz, M. C.; Larios, S. A.; Jiménez, G. E.; Figueroa, J. D. C.; Gómez-Aldapa, C. A.

Effect of milling method on selected physical and functional properties of cowpea (Vigna unguiculata) paste
pp. 525-536(12)
Authors: Singh, Amandip; Hung, Yen-Con; Corredig, Milena; Phillips, Robert D.; Chinnan, Manjeet S.; McWatters, Kay H.

Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan
pp. 537-543(7)
Authors: Abdullah, Basem; Al-Najdawi, Rula

The characterization of soybean varieties by fluorescence spectroscopy
pp. 545-555(11)
Authors: Khatib, Khaled A.; Herald, Thomas J.; Muiño, Pedro L.

The effect of intermittent shaking, headspace and temperature on the growth of Alicyclobacillus acidoterrestris in stored apple juice
pp. 557-562(6)
Authors: Walker, Michelle; Phillips, Carol Ann

The screening of rice germplasm, including those transgenic rice lines which accumulate β-carotene in their polished seeds, for their carotenoid profile
pp. 563-569(7)
Authors: Tan, Jing; Baisakh, Niranjan; Oliva, Norman; Parkhi, Vilas; Rai, Mayank; Torrizo, Lina; Datta, Karabi; Datta, Swapan K.

Rice Chemistry and Quality
pp. 571-572(2)

Technology of Reduced Additive Foods
pp. 572-574(3)

Wine Flavour Chemistry
pp. 574-576(3)

Advanced Dairy Chemistry – 1 Proteins, 3rd edn. Parts A & B
pp. 576-577(2)