The Composition and Biological Activity of Honey: A Focus on Manuka Honey

By Alvarez-Suarez José M.   Gasparrini Massimiliano   Forbes-Hernández Tamara Y.   Mazzoni Luca   Giampieri Francesca  

Foods, Vol. 3, Iss. 3, 2014-07 ,pp. : 420-432

MDPI

Access to resources Recommend Favorite

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

MDPI

Access to resources Recommend Favorite

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour

By Aguilar-Raymundo Victoria Guadalupe   Vélez-Ruiz Jorge Fernando  

Foods, Vol. 7, Iss. 2, 2018-02 ,pp. : 25-25

MDPI

Access to resources Recommend Favorite

Effect of Pre-Harvest Sprouting on Physicochemical Properties of Starch in Wheat

By Simsek Senay   Ohm Jae-Bom   Lu Haiyan   Rugg Mory   Berzonsky William   Alamri Mohammed S.   Mergoum Mohamed  

Foods, Vol. 3, Iss. 2, 2014-04 ,pp. : 194-207

MDPI

Access to resources Recommend Favorite

Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

By Agume Aurelie Solange Ntso   Njintang Nicolas Yanou   Mbofung Carl Moses F.  

Foods, Vol. 6, Iss. 2, 2017-02 ,pp. : 12-12

MDPI

Access to resources Recommend Favorite