Research Article

Nutritional value and volatiles of the edible mushroom Leucocalocybe mongolica

X. Wang, H. Bao, T. Bau
Abstract 191 | PDF Downloads 217

Page 679-685

Investigation of the effect of different storage conditions on vitamin content of enriched pasta product

D. Kütük Ayhan, H. Köksel
Abstract 170 | PDF Downloads 167

Page 701-712

Analysis of cracking and breakage in dried pasta: a case study

A. Baiano, A.G. Di Chio, D. Scapola
Abstract 200 | PDF Downloads 914

Page 713-717

Linseed oil presents different patterns of oxidation in electrospun TA fibrous mats and TA aging assays

J. Jiang, X. Li, M. Du, X. Yang, Y. Guo
Abstract 131 | PDF Downloads 121

Page 737-747

Effect of modified atmosphere packaging on quality and shelf life of baby leaf lettuce

M.Z. Islam, Y.T. Lee, M.A. Mele, I.L. Choi, D.C. Jang, Y.W. Ko, Y.D. Kim, H.M. Kang
Abstract 253 | PDF Downloads 216

Page 749-756

Puffing quality and sensory evaluation of reduced sodium puffed rice

K.K. Dash, S.K. Das
Abstract 208 | PDF Downloads 234

Page 757-768

Extraction of brown dye from Eucalyptus bark and its applications in food storage

S. Naseer, M.S. Afzal, A. Nisa, S. Hussain, M.A. Ahmad, S. Parveen, F. Anjum, M. Riaz
Abstract 189 | PDF Downloads 215

Page 769-780

A sensitive semi-quantitative analysis of patent blue v in drinks with SERS

S. Chen, K.-H. Ouyang, R.-M. Wu, P. Guo, W.-J. Wang, D. Wang
Abstract 146 | PDF Downloads 101

Page 781-788