1.Editorial Article - Advancements in Analyzing Food Quality

作　　者：Savithiry S. Natarajan

出　　处：The Open Food Science Journal. 2013 ;7(1):6-7.doi:10.2174/1874256401307010006

出版社：Bentham open

文章 ID：87866240

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2.Combined Cluster Analysis and Principal Component Analysis to Reduce Data Complexity for Exhaust Air Purification

作　　者：Bastian Ebeling ;Cristiam Vargas ;Simone Hubo

出　　处：The Open Food Science Journal. 2013 ;7(1):8-22.doi:10.2174/1874256401307010008

出版社：Bentham open

文章 ID：87866351

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3.Characterisation of the Physico-chemical Properties of Selected White Sorghum Grain and Flours for the Production of Ice Cream Cones

作　　者：J. Kigozi ;Y. Byaruhanga ;N. Banadda 等

出　　处：The Open Food Science Journal. 2013 ;7(1):23-33.doi:10.2174/1874256401307010023

出版社：Bentham open

文章 ID：88876978

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4.The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate

作　　者：Saadah M. Saidin ;Nazaruddin Ramli ;Tan Y. Nee 等

出　　处：The Open Food Science Journal. 2014 ;8(1):9-17.doi:10.2174/1874256401408010009

出版社：Bentham open

文章 ID：96230925

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5.Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis

作　　者：J. Kigozi ;N. Banadda ;Y. Byaruhanga 等

出　　处：The Open Food Science Journal. 2014 ;8(1):18-21.doi:10.2174/1874256401408010018

出版社：Bentham open

文章 ID：96230926

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6.Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract

作　　者：Timothy J. Bowser ;Mwarumba Mwavita ;Ahmed Al-Sakini 等

出　　处：The Open Food Science Journal. 2014 ;8(1):22-31.doi:10.2174/1874256401408010022

出版社：Bentham open

文章 ID：96231088

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7.Enzymatic Modification for Ascorbic Acid and Alpha-Tocopherol to Enhance their Stability in Food and Nutritional Applications

作　　者：Pamela Torres ;Adinarayana Kunamneni ;Antonio Ballesteros 等

出　　处：The Open Food Science Journal. 2008 ;2(1):1-9.doi:10.2174/1874256400802010001

出版社：Bentham open

文章 ID：102588605

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8.The Possible Role of Starch in Oral Calcification: The In Vitro Formation of Hydroxyapatite is Regulated by a Combination of Protein and Mineral Content in Dietary Starch Flour

作　　者：Saburo Hidaka ;Yoshizo Okamoto ;Suehiro Tsukamoto 等

出　　处：The Open Food Science Journal. 2008 ;2(1):10-22.doi:10.2174/1874256400802010010

出版社：Bentham open

文章 ID：102588606

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9.Microbial Load and the Prevalence of Escherichia coli, Salmonella spp. and Listeria spp. in Ready-to-Eat Products in Trinidad

作　　者：A. Hosein ;K. Muñoz ;K. Sawh 等

出　　处：The Open Food Science Journal. 2008 ;2(1):23-28.doi:10.2174/1874256400802010023

出版社：Bentham open

文章 ID：102588607

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10.Chewing Gum Containing Citric Acid Reduces the Burden of Periodontal Pathogens

作　　者：Hiroki Nikawa ;Sachiyo Igarashi ;Osamu Takasu 等

出　　处：The Open Food Science Journal. 2008 ;2(1):29-37.doi:10.2174/1874256400802010029

出版社：Bentham open

文章 ID：102588608

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