1. Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. (23rd March 2014) Authors: Segura-Campos, Maira Rubi; Ciau-Solís, Norma; Rosado-Rubio, Gabriel; Chel-Guerrero, Luis; Betancur-Ancona, David Other Names: Nau Françoise Academic Editor. Journal: International journal of food science Issue: Volume 2014(2014) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution. (10th September 2014) Authors: Dragoev, Stefan Georgiev; Staykov, Alexandar Stoyanov; Vassilev, Kiril Petrov; Balev, Dessislav Kostadinov; Vlahova-Vangelova, Dessislava Borislavova Other Names: Nau Françoise Academic Editor. Journal: International journal of food science Issue: Volume 2014(2014) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends. (11th August 2014) Authors: Ijah, Udeme Joshua Josiah; Auta, Helen Shnada; Aduloju, Mercy Oluwayemisi; Aransiola, Sesan Abiodun Other Names: Nau Françoise Academic Editor. Journal: International journal of food science Issue: Volume 2014(2014) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties. (22nd May 2014) Authors: Altahir, Mohamed O. E.; Elgasim, Elgasim A.; Mohamed Ahmed, Isam A. Other Names: Nau Françoise Academic Editor. Journal: International journal of food science Issue: Volume 2014(2014) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil. (3rd March 2015) Authors: Falade, Ayodeji Osmund; Oboh, Ganiyu Other Names: Nau Françoise Academic Editor. Journal: International journal of food science Issue: Volume 2015(2015) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil. (3rd March 2015) Authors: Falade, Ayodeji Osmund; Oboh, Ganiyu Other Names: Nau Françoise Academic Editor. Journal: International journal of food science Issue: Volume 2015(2015) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗