AntibacterialProbiotic characteristics of the predominant yeast isolated from rice bran sourdough and application of its para-probiotics as food preservatives [Volume 9, Issue 1, 2026]
B
Bacillus CereusMODELING THERMAL DESTRUCTION CHARACTERISTICS OF BACILLUS CEREUS IN SORHUM (Sorghum bicolor L. MOENCH) STARCH [Volume 9, Issue 1, 2026]
C
Color indexesInfluence of ultrasonic treatment on the quality attributes of sprouted quinoa powder [Volume 9, Issue 1, 2026]
D
Dead cellsProbiotic characteristics of the predominant yeast isolated from rice bran sourdough and application of its para-probiotics as food preservatives [Volume 9, Issue 1, 2026]
E
Effective water diffusivityEffect of microwave and ultrasonic pretreatment of carrot slices before infrared drying [Volume 9, Issue 1, 2026]
M
Magnetized waterInfluence of ultrasonic treatment on the quality attributes of sprouted quinoa powder [Volume 9, Issue 1, 2026]
Moisture lossEffect of microwave and ultrasonic pretreatment of carrot slices before infrared drying [Volume 9, Issue 1, 2026]
P
Page equationEffect of microwave and ultrasonic pretreatment of carrot slices before infrared drying [Volume 9, Issue 1, 2026]
Pomegranate seed oilStructural and Textural Properties of Apple Cheese Fortified with Pomegranate Seed Oil Emulsion Stabilized by Chitosan–Zein Particles [Volume 9, Issue 1, 2026]
S
SorghumMODELING THERMAL DESTRUCTION CHARACTERISTICS OF BACILLUS CEREUS IN SORHUM (Sorghum bicolor L. MOENCH) STARCH [Volume 9, Issue 1, 2026]
T
Thin-layer dryingEffect of microwave and ultrasonic pretreatment of carrot slices before infrared drying [Volume 9, Issue 1, 2026]
Total phenolics, UltrasoundInfluence of ultrasonic treatment on the quality attributes of sprouted quinoa powder [Volume 9, Issue 1, 2026]