The international conference on raw materials to processed foods editorial-Reference-Cited by-同舟云学术

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The international conference on raw materials to processed foods editorial

Published:2022-04-29 Issue:6 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Bordiga Matteo¹^ORCID,Selli Serkan²^ORCID,Kelebek Hasim³^ORCID

Affiliation:

1. Department of Pharmaceutical Sciences Università degli Studi del Piemonte Orientale Novara Italy

2. Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey

3. Department of Food Engineering, Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16583

Reference4 articles.

1. Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus;Carrero‐Puentes S.;Journal of Food Processing and Preservation,2021

2. Next‐generation sequencing of shalgam flavor influencing microflora;Ekici H.;Journal of Food Processing and Preservation,2021

3. A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip (Rosa canina L.) infusions treated by non‐thermal and thermal treatments;Ozkan G.;Journal of Food Processing and Preservation,2021

4. Elucidation of retro‐and orthonasal aroma differences in biscuits (Panis biscoctus) using artificial masticator;Sonmezdag A. S.;Journal of Food Processing and Preservation,2021

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