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Results 1 to 25 of 1016

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Absolute quantification of dehydroacetic acid in processed foods using quantitative 1H NMROHTSUKI, Takashi; SATO, Kyoko; FURUSHO, Noriko et al.Food chemistry. 2013, Vol 141, Num 2, pp 1322-1327, issn 0308-8146, 6 p.Article

Functionality Effects of Nonthermal Processes on FoodsCLARK, J. Peter.Food technology (Chicago). 2011, Vol 65, Num 1, issn 0015-6639, 77-78, 81 [3 p.]Article

STUDY ON FOOD PROCESS MONITORING BY SOLENOID SENSORKITAMURA, Yutaka; SUN, Jian-Feng; GAUTZ, Loren et al.Journal of food process engineering. 2008, Vol 31, Num 5, pp 658-670, issn 0145-8876, 13 p.Article

Understanding and controlling the behaviour of aroma compounds in thermally processed foodsDE ROOS, Kris B.Trends in food science & technology (Regular ed.). 2006, Vol 17, Num 5, pp 236-243, issn 0924-2244, 8 p.Conference Paper

Food Layered Manufacture: A new process for constructing solid foodsWEGRZYN, Teresa F; GOLDING, Matt; ARCHER, Richard H et al.Trends in food science & technology (Regular ed.). 2012, Vol 27, Num 2, pp 66-72, issn 0924-2244, 7 p.Article

Recontamination as a source of pathogens in processed foodsREIJ, M. W; DEN AANTREKKER, E. D.International journal of food microbiology. 2004, Vol 91, Num 1, pp 1-11, issn 0168-1605, 11 p.Article

CLEANING UP PROCESSED FOODSKATZ, Barbara; WILLIAMS, Lu Ann.Food technology (Chicago). 2011, Vol 65, Num 12, issn 0015-6639, 33-37 [4 p.]Article

Advances in superchilling of food -Process characteristics and product qualityMAGNUSSEN, Ola M; HAUGLAND, Anders; TORSTVEIT HEMMINGSEN, Anne K et al.Trends in food science & technology (Regular ed.). 2008, Vol 19, Num 8, pp 418-424, issn 0924-2244, 7 p.Conference Paper

Modelling of food and food processesTRYSTRAM, Gilles.Journal of food engineering. 2012, Vol 110, Num 2, pp 269-277, issn 0260-8774, 9 p.Conference Paper

Processing of oats and the impact of processing operations on nutrition and health benefitsDECKER, Eric A; ROSE, Devin J; STEWART, Derek et al.British journal of nutrition. 2014, Vol 112, issn 0007-1145, S58-S64, SUP2Conference Paper

Dietary Protein quality For Humans : The absorption and metabolism of modified amino acids in processed foodsFINOT, Paul-Andre.Journal of AOAC International. 2005, Vol 88, Num 3, pp 894-903, issn 1060-3271, 10 p.Article

Flame photometric determination of salinity in processed foodsCHEN, Min-Jane; HSIEH, Ya-Ting; WENG, Yih-Ming et al.Food chemistry. 2005, Vol 91, Num 4, pp 765-770, issn 0308-8146, 6 p.Article

Control of a food process based on sensory evaluationsKUPONGSAK, S; TAN, J.Journal of food process engineering. 2006, Vol 29, Num 6, pp 675-688, issn 0145-8876, 14 p.Article

Clinical tolerance of processed foodsFIOCCHI, Alessandro; BOUYGUE, Gabriel R; SARRATUD, Teresita et al.Annals of allergy, asthma, & immunology. 2004, Vol 93, Num 5, pp S38-S46, issn 1081-1206, SUP3Conference Paper

Process Analytical Technology in the food industryDEN BERG, Frans Van; LYNDGAARD, Christian B; SØRENSEN, Klavs M et al.Trends in food science & technology (Regular ed.). 2013, Vol 31, Num 1, pp 27-35, issn 0924-2244, 9 p.Article

Category-based food ordering processesWURDEMANN, Helge A; AMINZADEH, Vahid; DAI, Jian S et al.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 1, pp 14-20, issn 0924-2244, 7 p.Article

A systematic survey of the sodium contents of processed foodsWEBSTER, Jacqueline L; DUNFORD, Elizabeth K; NEAL, Bruce C et al.The American journal of clinical nutrition. 2010, Vol 91, Num 2, pp 413-420, issn 0002-9165, 8 p.Article

Nutraceuticals and functional foods: whole versus processed foodsSHAHIDI, Fereidoon.Trends in food science & technology (Regular ed.). 2009, Vol 20, Num 9, pp 376-387, issn 0924-2244, 12 p.Conference Paper

New oils reduce saturated and trans fats in processed foods : Snack & breakfast foodsDZISIAK, D.Cereal foods world. 2004, Vol 49, Num 6, pp 331-333, issn 0146-6283, 3 p.Article

Determination of D- and L-pipecolic acid in food samples including processed foodsFUJITA, Toru; FUJITA, Manabu; KODAMA, Taku et al.Annals of nutrition and metabolism. 2003, Vol 47, Num 3-4, pp 165-169, issn 0250-6807, 5 p.Article

Optimising food process and formulation on internet : The SYM'PREVIUS experienceCONVERT, O; THUAULT, D; CARLIN, F et al.Acta horticulturae. 2005, pp 397-400, issn 0567-7572, isbn 90-6605-618-5, 4 p.Conference Paper

Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid ChromatographyGÖKMEN, Vural; SERPEN, Arda; MORALES, Francisco J et al.Journal of AOAC International. 2009, Vol 92, Num 5, pp 1460-1463, issn 1060-3271, 4 p.Article

Set point determination from sensory evaluations for food process controlKUPONGSAK, S; TAN, J; HATEM, I et al.Journal of food process engineering. 2004, Vol 27, Num 2, pp 87-102, issn 0145-8876, 16 p.Article

Millet-based Traditional Processed Foods and Beverages: A ReviewAMADOU, I; GBADAMOSI, O. S; LE, G.-W et al.Cereal foods world. 2011, Vol 56, Num 3, pp 115-121, issn 0146-6283, 7 p.Article

SELECTION OF PROCESSING TEMPERATURE TO MINIMIZE PRODUCT TEMPERATURE VARIABILITY IN FOOD HEATING PROCESSESCRONIN, K; MACKEY, D; CREGAN, V et al.Food and bioproducts processing. 2007, Vol 85, Num 4, pp 344-353, issn 0960-3085, 10 p.Article

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