Securing a top crop: How crop data can be used in the food industry to increase quality and maximize output

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New approaches for technology transfer of food innovation between universities and industry: the devil is in the detail

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The HITS strategy and chemometrics

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The influence of milk fat and starter cultures on cholesterol content and nutrient characteristics of Quarg cheese

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Optimization of proteolytical activity of melon juice concentrate using response surface methodology (RSM)

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Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine

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Effect of cellulase and pectinase combinations on the recovery of lycopene

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Modelling the inactivation
of PEF frequency and width
for soybean lipoxygenase in soymilk

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Determination of suitable palate cleanser for spicy tom yum soup

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Optimally accepted salt reduction across cultures
Naturally brewed soy sauce used in three countries with different food cultures

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Modelling the inactivation of PEF time and strength
for soybean lipoxygenase in soymilk

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Gluten and yeast extract protein: new fining agents for red wines

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Globular protein gels as carriers of active substances

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Use of essential oils and plant extracts for food preservation

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Enzymatic modifications of grape skin phenolics
A new look at wine maceration ?

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Optimization of extraction of drugs containing polyphenols using an innovative technique

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Concentrated fruit juice as an osmotic solution in production of candied apple

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Development of a new method for extraction of canola oil using lecithin based microemulsion systems

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Minireview: β-Glucan extraction methods from oats

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Consumer attitudes and communication challenges for agro-food technologies

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Successes and limitations inacrylamide mitigation effortsPart 2: Impact of interventions in cereal foodprocessing on exposure

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The fatty acids and acylglycerols in chickpea and lentil flour

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Decreasing deoxynivalenol concentration in maize within the production chain of animal feed

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Modification of in vitro multi-enzymatic method for determining the organic matter digestibility of feeds

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Different wavelengths light to induce physiological changes callus for the biosynthesis of gymnemic acid in Gymnema sylvestre

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Walnut leaves – influence of different extraction methods on the total phenol and flavonoid contents

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Changes of aroma composition of persimmon wine during fermentation

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High pressure processing for better ice cream

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Sunflower flour as a rich source of high quality proteins

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Process optimization of partially hydrolyzed guar gum using response surface methodology

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Comparison of inactivation of PEF on urease, SLOX and STI of soymilk

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Effects of pulsed electric fields on volatile constituents of soymilk

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