ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Education
Social Sciences
Research
Literature
Languages
Biology
Technology
Agronomy and forestry
Architecture and Urbanism
Economy
all records (75)

Languages
English
Spanish
Portuguese
German
French

Countries
USA
Indonesia
Brazil
South Africa
Denmark
Spain
Turkey, Turkish Republic
Canada
Italy
Ukraine
all records (76)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
17.995  Articles
1 of 1.801 pages  |  10  records  |  more records»
The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) wer... see more

 The aim of this study was to asses the influence of the brown algae on the quality in manufacturing of a certain halfsmoked sausages assortment.  Exploiting the natural plant resources as well as reducing the animal fat in the finished produc... see more

The objectives of this research were to study the effects of steam pressure treatments on the physicochemical properties of corn flour and to apply the corn flour for cookies production. The research was conducted in three stages. The first stage was the ... see more

The aim of this work is to analyze the chemical and physical properties of balsamic vinegar, in order to improve the chemical information about this product, useful for its authentication and quality evaluation.Using three balsamic vinegars purchased in l... see more

The quality of 27 bee honey samples commercialized in the southern markets of Quito was evaluated by performing the physicochemical analyses required by the quality standard of the Ecuadorian Service for Standarization NTE INEN 1572-19... see more

In this study, we researched the effects of Sunn Pest sucking number (0, single and double) on some physical and physicochemical characteristics of wheat varieties. We obtained that sucking number on the kernel was effective on wheat varieties and some va... see more

Tahini is a food product that is frequently preferred both directly and as a main ingredient in various ready-to-eat food products and is consumed with interest, especially in the Middle East geography. Its reputation has recently spread across continents... see more

 Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the q... see more

We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, ... see more

1 of 1.801 pages  |  10  records  |  more records»