B
-
Bio-preservation
Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]
D
-
Diclofenac
Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]
F
-
Fermented milk
Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]
L
-
LAB
Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]
-
Liver
Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]
-
L. plantarum
Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]
N
-
Nanotechnology
Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview [Volume 18, Issue 2, 2021, Pages 23-33]
P
-
Papain
Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]
-
Papain preparation
Preparation and Properties of Papain Precipitated from Fresh Latex of Papaya Fruits (Carica papaya) [Volume 18, Issue 1, 2021, Pages 27-32]
-
Processed cheese
Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]
-
Proteases
Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]
-
Protective culture
Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]
Q
-
Quality
Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]
R
-
Rice milk
Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]
S
-
Sensory evaluation
Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]
-
Storage
Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage [Volume 18, Issue 1, 2021, Pages 17-26]
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