Published: 2019-12-24

Research Article

Nutritional value and volatiles of the edible mushroom Leucocalocybe mongolica

X. Wang, H. Bao, T. Bau
Abstract 38 | PDF Downloads 52

Page 679-685

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

A. Baiano, A.G. Di Chio, D. Scapola
Abstract 6 | PDF Downloads 18

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 10 | PDF Downloads 13

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 17 | PDF Downloads 29

Page 749-756

Puffing quality and sensory evaluation of reduced sodium puffed rice

K.K. Dash, S.K. Das
Abstract 18 | PDF Downloads 19

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 10 | PDF Downloads 25

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 23 | PDF Downloads 13

Page 781-788