Published: 2019-12-24

Research Article

Nutritional value and volatiles of the edible mushroom Leucocalocybe mongolica

X. Wang, H. Bao, T. Bau
Abstract 143 | PDF Downloads 173

Page 679-685

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

D. Kütük Ayhan, H. Köksel
Abstract 132 | PDF Downloads 129

Page 701-712

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

A. Baiano, A.G. Di Chio, D. Scapola
Abstract 143 | PDF Downloads 417

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 101 | PDF Downloads 99

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 153 | PDF Downloads 161

Page 749-756

Puffing quality and sensory evaluation of reduced sodium puffed rice

K.K. Dash, S.K. Das
Abstract 163 | PDF Downloads 154

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 136 | PDF Downloads 166

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 117 | PDF Downloads 84

Page 781-788