Paper Review Records
All Paper Review Records
5 valid samples · Newest publication first
Review days = acceptance date − received date. PDF, DOI, and publisher-page sources are retained.
402
days
Assessment of the effects of collagen and inulin incorporation to soft jelly candy formulations
Authors
Nagihan Tekin; Derya ArslanShow moreShow less
Affiliations
1. Department of Food Engineering, Faculty of Engineering, 226846Necmettin Erbakan University, Konya, TurkiyeShow moreShow less
74
days
Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides
Authors
Talía Hernández-Pérez; Octavio Paredes-LópezShow moreShow less
Affiliations
1. Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN, Irapuato, MéxicoShow moreShow less
167
days
Effect of lairage time on stress in dromedary camels “Camelus dromedarius” from the El-Oued region (Algeria) and its impact on meat quality
Authors
Taha Mansour Sayah; Hanane Smili; Kahina Hafid; Abdellatif Miloudi; Youcef Maamra; Miguel Angel Sentandreu; Samira BecilaShow moreShow less
Affiliations
1. Équipe Valorisation et Optimisation des Ressources d’Origine Animal et Santé (VOROAS), Laboratoire de recherche en Sciences Alimentaires, Formulation, Innovation, Valorisation et Intelligence Artificielle (SAFIVIA), 668881Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Constantine, Algérie; 2. Équipe Marqueurs biologiques de la qualité des viandes (MaQuaV), Laboratoire de Biotechnologie et Qualité des Aliments (BioQuAl), 668881Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Constantine, Algérie; 3. Équipe Modélisation de Production de Biomasse et Valorisation des Enzymes (ModProBioVE), Laboratoire de recherche en Sciences Alimentaires, Formulation, Innovation, Valorisation et Intelligence Artificielle (SAFIVIA), 668881Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A), Université frères Mentouri Constantine 1, Route de Aïn El Bey, Constantine, Algérie; 4. Direction des Services Agricoles, Rue Mohammed Khemisti-El Oued, El Oued, Algérie; 5. 83071Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Severo Ochoa Excellence Center of Research, Paterna, Valencia, SpainShow moreShow less
178
days
Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties
Authors
Tekmile Cankurtaran KömürcüShow moreShow less
Affiliations
1. Department of Food Engineering, Faculty of Engineering, 226846Necmettin Erbakan University, Konya, TurkeyShow moreShow less
114
days
Evaluation of the trade-off between variety, processing, and low-GI claim in ready-to-eat rice
Authors
Diva Cabral; Susana C Fonseca; Célia Rocha; Ana P Moura; Jorge C Oliveira; Luís M CunhaShow moreShow less
Affiliations
1. GreenUPorto/Inov4Agro, DGAOT, 131674Faculty of Sciences, University of Porto, Vila do Conde, Portugal; 2. SenseTest – Sociedade de Estudos de Análise Sensorial a Produtos Alimentares, Vila Nova de Gaia, Portugal; 3. GreenUPorto/Inov4Agro, DCeT, 467191Universidade Aberta, Porto, Portugal; 4. School of Engineering and Architecture, 155281University College Cork, Cork, IrelandShow moreShow less
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