Food Research International, 0963-9969

Journal

Publications

  1. 2020
  2. Published

    Spinach leaf and chloroplast lipid: a natural rheology modifier for chocolate?

    Bettina Wolf, Jul 2020, In : Food Research International. 133, p. 1-13 13 p., 109193.

    Research output: Contribution to journalArticle

  3. 2019
  4. Published

    Soy sauce fermentation: microorganisms, aroma formation, and process modification

    Kostas Gkatzionis, 1 Jun 2019, In : Food Research International. 120, p. 364-374

    Research output: Contribution to journalReview article

  5. 2018
  6. Published
  7. Published
  8. Published
  9. 2017
  10. E-pub ahead of print
  11. E-pub ahead of print
  12. 2013
  13. Published

    Electrospinning of ethyl cellulose fibres with glass and steel needle configurations

    Edward Pelan, 1 Dec 2013, In : Food Research International. 54, 2, p. 1761-1772 12 p.

    Research output: Contribution to journalArticle

  14. Published
  15. 2008
  16. Published
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