1. Effects of microwave and hot-air drying methods on colour, beta-carotene and radical scavenging activity of apricots;Albanese;International Journal of Food Science and Technology,2013
2. Optimising operating conditions in ultrafiltration fouling of pomegranate juice by response surface methodology;Baklouti;International Journal of Food Science and Technology,2013
3. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks;Brennan;International Journal of Food Science and Technology,2013
4. Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions;Buitimea-Cantua;International Journal of Food Science and Technology,2013
5. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius);Cardoso;International Journal of Food Science and Technology,2013