Comparison on Flavor Compounds of Jujube Brandies Brewed from Eleven Varieties
Ya- Nan Xia, Yaqiong Liu, Haoran Wang, Qing Hu, Stefan Cerbin and Jie Wang
American Journal of Food Technology Volume 12, Number 6, 345-357, 2017
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Pressurized Liquid Extraction of Antioxidant Compounds from Green Tea
Swapnil Ganesh Jaiswal and Satyanarayan Naik
American Journal of Food Technology Volume 12, Number 6, 358-366, 2017
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Phenolic Compounds Content and Antioxidant Activity of Mulberry Wine During Fermentation and Aging
XiaoHua Xie, Lingli Zhang and Xueling Gao
American Journal of Food Technology Volume 12, Number 6, 367-373, 2017
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Bacteriological and Proximate Evaluation of Ginger-Fortified Fermented Maize (OGI)
John Olusola Olayiwola, Victoria Inyang and Mobolaji Akeem Bello
American Journal of Food Technology Volume 12, Number 6, 374-378, 2017
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Effect of Fermentation on the Physicochemical Properties and Nutritionally Valuable Minerals of Locust Bean (Parkia biglobosa)
Emmanuel Iheke, Aladesanmi Oshodi, Adekunle Omoboye and Oluwafemi Ogunlalu
American Journal of Food Technology Volume 12, Number 6, 379-384, 2017
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Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca
Omotosho Omolola Elizabeth, Sofowora Anuoluwapo and Omini Joy John
American Journal of Food Technology Volume 12, Number 6, 385-389, 2017
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