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Word Ways, ISSN 0043-7980, 05/2012, Volume 45, Issue 2, p. 120
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2019, Volume 295, pp. 630 - 636
•Oregano and clove nanoemulsions were used as antifungals in media and dressings.•The effect of nanoemulsions on the sensory profile of dressings was... 
Oregano | Oil-in-water nanoemulsions | Essential oil | Sauces | Clove | Salad dressings
Journal Article
Journal of Chromatography B, ISSN 1570-0232, 06/2018, Volume 1086, pp. 146 - 152
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2017, Volume 97, Issue 10, pp. 3261 - 3267
Journal Article
Acta Zoologica Mexicana (nueva serie), ISSN 0065-1737, 01/2014, Volume 30, Issue 1, p. 135
Se describen dos nuevas especies de Aphelinidae del Estado de Tamaulipas, Mexico: Coccophagus indefinitus Myartseva n. sp., un parasitoide de Parasaissetia... 
Sauces
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 04/2016, Volume 51, Issue 4, pp. 978 - 985
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2018, Volume 219, pp. 93 - 100
Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural... 
White sauce | Extrusion | Stability | Flour | Rheology | RICE FLOUR | QUALITY | FOOD SCIENCE & TECHNOLOGY | FAT REPLACER | FUNCTIONAL-PROPERTIES | ENGINEERING, CHEMICAL | WHEAT-FLOUR | TEMPERATURE | SENSORY PROPERTIES | CORN STARCH | Sauces | Analysis | Wheat
Journal Article
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2016, Volume 51, Issue 1, pp. 133 - 141
Summary This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short... 
fish sauce | fermentation | nutrition property | Aspergillus oryzae | sensory property | Anchovy | Fish sauce | Sensory property | Fermentation | Nutrition property | BACTERIA | QUALITY | FOOD SCIENCE & TECHNOLOGY | SOY-SAUCE | COMPONENTS | VOLATILE COMPOUNDS | BY-PRODUCTS | EVOLUTION | BIOGENIC-AMINES | CHEESE | FLAVOR | Sauces | Biogenic amines | Analysis | Fish | Biochemistry | Food science | Sensory perception | Condiments | Consumption | Amino acids | Taste | Anchovies
Journal Article
Los Angeles Business Journal, ISSN 0194-2603, 11/2013, Volume 35, Issue 46, p. 6
Journal Article
10/2019
Streaming Video
Journal Article
Real Estate Weekly, ISSN 1096-7214, 09/2015, Volume 60, Issue 48, p. A3
Journal Article