Literals
- dcterms:coverage
- 1973, 1984-1989, 1991-2022
- 1973, 1984-1989, 1991-2023
- bibo:eissn
- 1096-1127
- vcard:country-name
- United States
- ou:codigoRevista
- 0023-6438
- 1096-1127
- ou:categoriaSJR
- Food Science (Q1)
- dcterms:identifier
- 2022-10693
- bibo:issn
- 0023-6438
- dcterms:publisher
- Academic Press
- Academic Press Inc.
- vcard:region
- Northern America
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- LWT
Typed Literals
- ou:sjr
- 1.173 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese
- Detection of volatile organic compounds associated with mechanical damage in apple cv. ‘Golden Delicious’ by headspace solid-phase microextraction (HS-SPME) and GC-MS analysis
- Effect of refrigeration and freezing on the oxidative stability of WB chicken breast
- Effectiveness of a bacteriophage cocktail in reducing cheese early blowing caused by Escherichia coli
- Evaluation of the olfactory pattern of black olives stuffed with flavored hydrocolloids
- Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach
- Influence of different extraction methods on the compound profiles and functional properties of extracts from solid by-products of the wine industry
- Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage
- Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foods
- Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine