Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality

By Siefarth Caroline   Tran Thi Bich Thao   Mittermaier Peter   Pfeiffer Thomas   Buettner Andrea  

Foods, Vol. 3, Iss. 2, 2014-05 ,pp. : 318-335

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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

By Olsson Viktoria   Håkansson Andreas   Purhagen Jeanette   Wendin Karin  

Foods, Vol. 7, Iss. 1, 2018-01 ,pp. : 9-9

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Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

By Sfakianakis Panagiotis   Tzia Constatnina  

Foods, Vol. 3, Iss. 1, 2014-03 ,pp. : 176-193

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Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

By Ong Lydia   Dagastine Raymond R.   Kentish Sandra E.   Gras Sally L.  

Foods, Vol. 2, Iss. 3, 2013-07 ,pp. : 310-331

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Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

By Makita Yoshimasa   Ishida Tomoko   Kobayashi Noriko   Fujio Mai   Fujimoto Kyoko   Moritomo Rina   Fujita Jun-ichi   Fujiwara Shin-ichi  

Foods, Vol. 5, Iss. 2, 2016-06 ,pp. : 44-44

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