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Keyword Connections
food science
Journals
6
1
Scientific reports
2
Heliyon
3
PloS one
4
critical reviews in food science and nutrition
5
international journal of biomedical imaging
6
Functional plant biology : FPB
Research Groups
0
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Bibliographies
75
1
Potential of L as a nutraceutical in human and veterinary medicine.
2
Development of healthy gluten-free ( Zucc.) flours.
3
Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly.
4
Identification of potential maturity indicators for harvesting cacao.
5
Polyphenols in cassava leaves ( Crantz) and their stability in antioxidant potential after gastrointestinal digestion.
6
Fully Automated Bone Age Assessment on Large-Scale Hand X-Ray Dataset.
7
Expression of sugarcane genes associated with perception of photoperiod and floral induction reveals cycling over a 24-hour period.
8
A Novel Fluorescent Reporter System Identifies Laminin-511/521 as Potent Regulators of Cardiomyocyte Maturation.
9
The psychosocial wellbeing of orphans: The case of early school leavers in socially depressed environment in Mpumalanga Province, South Africa.
10
Identification of bacteriocins secreted by the probiotic Lactococcus lactis following microwave-assisted acid hydrolysis (MAAH), amino acid content analysis, and bioinformatics
11
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
12
Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process
13
Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination
14
Active food additive based on encapsulated yerba mate ( Ilex paraguariensis ) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)
15
Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process
16
Variation in cell membrane integrity and enzyme activity of the button mushroom ( Agaricus bisporus ) during storage and transportation
17
effect of thermal treatment on physicochemical and antioxidant properties of honey
18
assessment of mulberry silkworm pupae and african palm weevil larvae as alternative protein sources in snack fillings
19
polygonum odoratum essential oil inhibits the activity of mushroom derived tyrosinase
20
seniors, and their food handlers and caregivers, need food safety and nutrition education
21
Enhanced chemiluminescence for the oxidation of luminol with m -chloroperoxybenzoic acid catalyzed by microperoxidase 8
22
Luminol, horseradish peroxidase, and glucose oxidase ternary functionalized graphene oxide for ultrasensitive glucose sensing
23
Applications of the luminol chemiluminescent reaction in analytical chemistry
24
Impact of selected baking and vacuum cooling parameters on the quality of toast bread
25
Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil
26
Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage
27
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing
28
α-C(sp3)-H Arylation of Cyclic Carbonyl Compounds
29
Quantification of nitrate content with FT-NIR technique in lettuce (Lactuca sativa L.) variety types: a statistical approach
30
Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks
31
The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
32
Correction to: Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)
33
Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves
34
Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars
35
Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)
36
Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil - Journal of Food Science and Technology
37
Advanced fractionation process for wine-based products diversification - Journal of Food Science and Technology
38
Determination of Total Antioxidant Capacity of Rapeseed and Its By-Products by a Novel Cerium Oxide Nanoparticle-Based Spectrophotometric Method - Food Analytical Methods
39
Quantitative urinary proteomics using stable isotope labelling by peptide dimethylation in patients with prostate cancer - Analytical and Bioanalytical Chemistry
40
Impact of selected baking and vacuum cooling parameters on the quality of toast bread - Journal of Food Science and Technology
41
Luminol, horseradish peroxidase, and glucose oxidase ternary functionalized graphene oxide for ultrasensitive glucose sensing - Analytical and Bioanalytical Chemistry
42
Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread - Journal of Food Science and Technology
43
Luminol, horseradish peroxidase, and glucose oxidase ternary functionalized graphene oxide for ultrasensitive glucose sensing - Analytical and Bioanalytical Chemistry
44
The effect of cassava and wheat starches complexation with selected fatty acids on their functional properties - Journal of Food Science and Technology
45
Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review - Journal of Food Science and Technology
46
Fluorescence and UV-VIS Spectroscopy to Determine the Quality Changes of Rapeseed Oil Fortified with New Antioxidant After Storage Under Various Conditions - Food Analytical Methods
47
Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves - Journal of Food Science and Technology
48
Comparison of Two Analytical Methods for Assessing Antioxidant Capacity of Rapeseed and Olive Oils - Journal of the American Oil Chemists' Society
49
The influence of muscle, ageing and thermal treatment method on the quality of cooked beef - Journal of Food Science and Technology
50
Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil - Journal of Food Science and Technology
51
Quantification of nitrate content with FT-NIR technique in lettuce (Lactuca sativa L.) variety types: a statistical approach - Journal of Food Science and Technology
52
Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods - Food Analytical Methods
53
Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars - Journal of Food Science and Technology
54
Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus) - Journal of Food Science and Technology
55
Effect of Hydrothermal Treatment of Rapeseed on Antioxidant Capacity of the Pressed Rapeseed Oil - Journal of the American Oil Chemists' Society
56
Optimization of Ultrasound-Assisted Extraction Procedure to Determine Antioxidant Capacity of Rapeseed Cultivars - Food Analytical Methods
57
Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus - Journal of Food Science and Technology
58
Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs (Journal of Food Science and Technology, (2019), 56, 6, (3126-3135), 10.1007/s13197-018-3552-9)
59
Corrigendum to “Factors determining the integration of nutritional genomics into clinical practice by Registered Dietitians” (Trends in Food Science & Technology (2017) 59 (139–147), (S0924224415301400) (10.1016/j.tifs.2016.11.005))
60
Erratum: Correction (International journal of food sciences and nutrition (2018) 69 6 (647-659))
61
Correction to: Intestinal in vitro cell culture models and their potential to study the effect of food components on intestinal inflammation (Critical Reviews in Food Science and Nutrition, (2018), (1-19), 10.1080/10408398.2018.1506734)
62
Encouraging Knowledge Transfer in Food Science and Nutrition Education: Suggestions from Cognitive Research
63
Corrigendum to: Susceptibility of gut indigenous lactic acid bacteria in BALB/c mice to oral administered Lactobacillus plantarum (International Journal of Food Sciences and Nutrition, (2019), 70, 1, (53-62), 10.1080/09637486.2018.1471590)
64
Evaluating the Long-Term Impacts of an Applied Interdisciplinary Product Development Curriculum on Food Science, Nutrition, and Packaging Science Undergraduate Students
65
Analysing the use of the Australian Health Star Rating system by level of food processing 09 Engineering 0908 Food Sciences 11 Medical and Health Sciences 1111 Nutrition and Dietetics
66
Conducting Research at the Interface of Food Science and Nutrition
67
Corrigendum to: Effect of lycopene supplementation on cardiovascular parameters and markers of inflammation and oxidation in patients with coronary vascular disease (Food Science & Nutrition, (2018), 6, 6, (1770-1777), 10.1002/fsn3.734)
68
Erratum: Corrigendum (International journal of food sciences and nutrition (2018) 69 5 (628-639))
69
Nutrition and food science
70
Correction: Kaempferol inhibits angiogenesis by suppressing hif-1α and vegfr2 activation via erk/p38 mapk and pi3k/akt/mtor signaling pathways in endothelial cells (Preventive Nutrition and Food Science (2017) 22: 4 (320-326)
71
Corrigendum to “Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture” (LWT - Food Science and Technology (2017) 75C (261–270) (S002364381630562X) (10.1016/j.lwt.2016.08.064))
72
Fuzzy logic and neural network applications in food science and technology
73
The Regulation of Food Science and Technology Professions in Europe
74
editorial: application of nanotechnology in food science and food microbiology
75
list of agricultural and food science papers published in finland in 1995