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COMPARISON OF ANOLYTE AND CHLORINATED WATER AS A DISINFECTING DIPPING TREATMENT FOR STORED CARROTS
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EFFECT OF TEMPERATURE AND PACKAGING FILM ON NUTRITIONAL QUALITY OF FRESH-CUT SWEET POTATOES
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CHARACTERIZATION OF CLOUD COMPONENTS FROM SELECTED TROPICAL FRUITS
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ORGANIC ACIDS PROFILE IN TOMATO JUICE BY HPLC WITH UV DETECTION
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STORAGE STABILITY AND SENSORY ANALYSIS OF UHT-PROCESSED WHEY-BANANA BEVERAGES
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CHANGE OF FAT CONTENT AND FATTY ACID COMPOSITION OF TURKISH HAZELNUTS (CORYLUS AVELLANA L.) DURING STORAGE
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FLAVOR OF FRESH-CUT GALA APPLES IN BARRIER FILM PACKAGING AS AFFECTED BY STORAGE TIME
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QUALITY OF FRESH-CUT TOMATOES
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THE POTENTIAL OF TERMINALIA CATAPPA (TROPICAL ALMOND) SEED AS A SOURCE OF DIETARY PROTEIN
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ASSESSMENT OF A WASH TREATMENT WITH WARM CHLORINATED WATER TO EXTEND THE SHELF-LIFE OF READY-TO-USE LETTUCE
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EVOLUTION OF THE AROMATIC FRACTION IN RED PEPPER FOR PAPRIKA DURING LA VERA REGION TRADITIONAL DRYING PROCESS
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EFFECT OF CaCl2 AND CONVECTIVE-OSMOTIC DRYING ON TEXTURE AND PREFERENCE OF APPLE
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Retention of vitamin C, iron, and beta-carotene in vegetables prepared using different cooking methods
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