Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization ^†

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Foods, Vol. 3, Iss. 2, 2014-04 ,pp. : 250-268

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Increase of Chamazulene and α-Bisabolol Contents of the Essential Oil of German Chamomile (Matricaria chamomila L.) Using Salicylic Acid Treatments under Normal and Heat Stress Conditions

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Foods, Vol. 5, Iss. 3, 2016-08 ,pp. : 56-56

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Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

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Foods, Vol. 2, Iss. 4, 2013-09 ,pp. : 444-459

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Correction: Ghasemi, M., et al. Increase of Chamazulene and α-Bisabolol Contents of the Essential Oil of German Chamomile (Matricaria chamomilla L.) Using Salicylic Acid Treatments under Normal and Heat Stress Conditions Foods 2016, 5, 56

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Foods, Vol. 6, Iss. 2, 2017-02 ,pp. : 11-11

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Analysis of Lutein, Zeaxanthin, and Meso-Zeaxanthin in the Organs of Carotenoid-Supplemented Chickens

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