Food science and technology international = Ciencia y tecnología de los alimentos internacional

SCIE MEDLINE BP
SCI影响因子:0.907

最新更新

1. Washing of cut persimmon with thyme or lemon essential oils. 557-65页

作者:Celia, Almela; María L, Castelló; José, Tarrazó; María D, Ortolá

2. Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage. 605-15页

作者:Rosa, Masegosa; Jonathan, Delgado-Adámez; Rebeca, Contador; Francisco, Sánchez-í?iguez; Rosario, Ramírez

3. Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages. 591-603页

作者:Geevika J Ganegama, Arachchi; Cristina D, Cruz; Beatrice M, Dias-Wanigasekera; Lynn, McIntyre; Craig, Billington; Andrew, Hudson; Steve H, Flint; Anthony N, Mutukumira

4. Effect of roasting on rheological and functional properties of sorghum flour. 579-89页

作者:Veena, Ranganathan; Indira Tyakal, Nunjundiah; Sila, Bhattacharya

5. Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes. 567-78页

作者:Silian, He; Fanghua, Wang; Zhengxiang, Ning; Bo, Yang; Yonghua, Wang

7. Dietary fibre concentrate from Chilean algarrobo (Prosopis chilensis (Mol.) Stuntz) pods: purification and characterization. 629-35页

作者:Ana María, Estévez; Fernando, Figuerola; Enrique, Bernuy; Carmen, Sáenz

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