Journal of Food Quality

EFFECT OF CaCl₂ AND CONVECTIVE-OSMOTIC DRYING ON TEXTURE AND PREFERENCE OF APPLE
pp. 583-595(13)
Authors: OCHOA-MARTÍNEZ, L.A.; GARCÍA-QUINTERO, M.; MORALES-CASTRO, J.; GALLEGOS-INFANTE, A.; MARTÍNEZ-SÁNCHEZ, C.E.; HERMAN-LARA, E.

EFFECT OF STORAGE CONDITIONS ON THE SENSORY QUALITY OF GROUND ARABICA COFFEE
pp. 596-606(11)
Authors: ROSS, CAROLYN F.; PECKA, KRISTIN; WELLER, KAREN

SIMULTANEOUS DETERMINATION OF COMMON INORGANIC ANIONS IN BLACK AND HERBAL TEA BY SUPPRESSED ION CHROMATOGRAPHY
pp. 607-616(10)
Author: MICHALSKI, RAJMUND

THE EFFECTS OF FLAXSEED, SOY AND CORN FLOURS ON THE TEXTURAL AND SENSORY PROPERTIES OF A BAKERY PRODUCT
pp. 617-627(11)
Authors: ALPASLAN, MEHMET; HAYTA, MEHMET

MEASUREMENT OF FIRMNESS OF STIRRED YOGURT IN ROUTINE QUALITY CONTROL
pp. 628-642(15)
Authors: ARES, GASTÓN; PAROLI, CAROLINA; HARTE, FEDERICO

EFFECT OF MOISTURE, SUGAR AND TERTIARY BUTYLHYDROQUINONE ON COLOR, TEXTURE AND MICROSTRUCTURE OF PEANUT PASTE
pp. 643-657(15)
Authors: ABEGAZ, EYASSU G.; KERR, WILLIAM L.

COMPARATIVE EFFECTS OF LACTIC ACID, NISIN, COATING COMBINED AND ALONE APPLICATIONS ON SOME POSTMORTEM QUALITY CRITERIA OF REFRIGERATED SARDINA PILCHARDUS
pp. 658-671(14)
Authors: GOGUS, UGUR; BOZOGLU, FARUK; YURDUGUL, SEYHUN