1. Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour. (23rd August 2022) Authors: Zhang, Wei; Wang, Haoxuan; Li, Liuyan; Zeng, Xuefeng; Shu, Zaixi; Wang, Pingping Other Names: Jouki Mohammad Academic Editor. Journal: Journal of food quality Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball. (13th September 2022) Authors: ElBeltagy, Alaa E.; Elsayed, Mahmoud; Khalil, Sabry; Kishk, Yasser F. M.; Abdel Fattah, Abdel Fattah A.; Alharthi, Salman S. Other Names: Jouki Mohammad Academic Editor. Journal: Journal of food quality Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise. (13th April 2022) Authors: Ahmadi-Dastgerdi, Asiye; Fallah, Neda; Zokaei, Maryam; Gholami-Ahangaran, Majid Other Names: Jouki Mohammad Academic Editor. Journal: Journal of food quality Issue: Volume 2022(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗