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1
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing
Material Type:
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Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing

CYTA: journal of food, 2021-01, Vol.19 (1), p.710-720 [Tạp chí có phản biện]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1960895

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2
The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing
The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing
Material Type:
Bài báo 		Thêm vào Góc nghiên cứu

The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing

CYTA: journal of food, 2021-01, Vol.19 (1), p.33-39 [Tạp chí có phản biện]

2020 The Author(s). Published with license by Taylor & Francis Group, LLC. 2020 ;2020 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2020.1850531

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3
Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage
Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage
Material Type:
Bài báo 		Thêm vào Góc nghiên cứu

Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage

CYTA: journal of food, 2021-01, Vol.19 (1), p.634-644 [Tạp chí có phản biện]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1946159

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4
Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making
Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making
Material Type:
Bài báo 		Thêm vào Góc nghiên cứu

Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making

CYTA: journal of food, 2021-01, Vol.19 (1), p.273-286 [Tạp chí có phản biện]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1893823

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5
Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches
Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches
Material Type:
Bài báo 		Thêm vào Góc nghiên cứu

Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

CYTA: journal of food, 2021-01, Vol.19 (1), p.493-500 [Tạp chí có phản biện]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1917667

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6
Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic rats
Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic rats
Material Type:
Bài báo 		Thêm vào Góc nghiên cứu

Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic rats

CYTA: journal of food, 2023-12, Vol.21 (1), p.386-393 [Tạp chí có phản biện]

2023 The Author(s). Published with license by Taylor & Francis Group, LLC. 2023 ;2023 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2023.2208193

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7
Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains
Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains
Material Type:
Bài báo 		Thêm vào Góc nghiên cứu

Effect of cooking methods on protein content and neurotoxin (β-ODAP) concentration in grass pea (Lathyrus sativus L.) grains

CYTA: journal of food, 2021-01, Vol.19 (1), p.448-456 [Tạp chí có phản biện]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1915879

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8
A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging
A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging
Material Type:
Bài báo 		Thêm vào Góc nghiên cứu

A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

CYTA: journal of food, 2012-08, Vol.10 (3), p.201-209 [Tạp chí có phản biện]

Copyright Taylor & Francis Group, LLC 2012 ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2011.631221

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