Research Article

Nutritional value and volatiles of the edible mushroom Leucocalocybe mongolica

X. Wang, H. Bao, T. Bau
Abstract 223 | PDF Downloads 272

Page 679-685

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

D. Kütük Ayhan, H. Köksel
Abstract 193 | PDF Downloads 200

Page 701-712

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

A. Baiano, A.G. Di Chio, D. Scapola
Abstract 229 | PDF Downloads 1353

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 155 | PDF Downloads 146

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 278 | PDF Downloads 268

Page 749-756

Puffing quality and sensory evaluation of reduced sodium puffed rice

K.K. Dash, S.K. Das
Abstract 233 | PDF Downloads 313

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 211 | PDF Downloads 255

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 165 | PDF Downloads 138

Page 781-788