European Food Science and Engineering
- Evaluation of Thymus pseudopulegioides plant extracts for total phenolic contents, antioxidant and antimicrobial properties
- Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures
- Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria
- Effect of fortification of defatted Moringa oleifera seed flour on consumers acceptability and nutritional characteristics of wheat bread
- The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality
- What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool
- Effect of thermosonication on functional and rheological properties of green lentil protein
- Effect of Addition of Fig Seed Cold Press Oil Byproduct on Physicochemical, Sensory, Textural and Bioactive Properties of Bread
- Chemical composition and health effects of quinoa: Areview
- A review on fatty acid profiles of edible wild mushrooms from Turkey
- Effects of different processing methods on nutrients, bioactive compounds, and biological activities of Chanterelle mushroom (Cantharellus cibarius): A review
- Some bioactive properties and antimicrobial activity of some Hypericum species growing wild in Black Sea Region of Turkey
- Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough
- Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup
- Top-spray agglomeration process applications in food powders: A review of recent research advances
- Food edible coating systems: A review
- Optimization of spray drying conditions for microencapsulation of Lactobacillus casei Shirota using response surface methodology
- Effect of harvesting period on chemical and bioactive properties of royal jelly from Turkey
- Optical and mechanical properties of bi-layer biodegradable films from poly lactic acid and bovine gelatin
- Physical and sensory characteristics of cookies from rice and amaranth flour blends
- Apricot juice processing byproducts as sources of value-added compounds for food industry
- Yayın Aralığı: Yılda 2 Sayı
- Başlangıç: 2020
- Yayıncı: International Society of Academicians
5b 3b