A
-
Antimicrobial
Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus) [Volume 7, Issue 1, 2020, Pages 23-34]
-
Antioxidant activity
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
C
-
Cooking quality
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
-
Corn grits
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
E
-
Essential oils
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
F
-
Functional properties
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
K
-
Kishk
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
M
-
Microbiological quality
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
-
Multivariate Analysis
Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis [Volume 7, Issue 1, 2020, Pages 35-42]
O
-
Olea europaea L
Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
Q
-
Quality
Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis [Volume 7, Issue 1, 2020, Pages 35-42]
R
-
Rice flour
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
S
-
Sensory characteristics
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
T
-
Table olives, Manzanilla
Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
-
Texture profile
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
W
-
Water saving
Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
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