Effect of thermal variation on the moisture loss in broiler carcasses

Acerola by-products as sources of phenolic compounds in probiotics fermented mil...

Development of methods for the direct quantification of Salmonella sp. using real...

Irradiation of liquid egg, frozen and egg yolk and powdered population reduction...

Use of a molecular tool for the evaluation of Listeria monocytogens in minimally...

Camu-camu ingredients: effect of drying on ellagitannins and flavonoids, and their...

Isolation of bacteriocinogenic lactic acid bacteria and their application in the...

Partial replacement of wheat flour by rice flour (Oryza sativa L.) for the production...

Food quality and safety in the rotisserie section in supermarkets: a critical st...

Chemical characterization and evaluation of in vitro antioxidant capacity of dried...