Thermal gelation properties of surimi-like material made fromsheep meat von Antonomanolaki, R.E., Vareltzis, K.P., Georgakis, S.A., Kaldrymidou, E.

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Survival of Campylobacter jejuni inoculated in fresh and frozen beef hamburgers stored under various temperatures and atmospheres von Grigoriadis, S.G. (National Agricultural Research Foundation, Thessaloniki, Greece.), Koidis, P.A, Vareltzis, K.P, Batzios, C.A

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Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics von Kyroglou, Smaro, Laskari, Rafailia, Vareltzis, Patroklos

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Antidiabetic Drugs in the Treatment of Alzheimer's Disease von Michailidis, Michalis, Tata, Despina A, Moraitou, Despina, Kavvadas, Dimitrios, Karachrysafi, Sofia, Papamitsou, Theodora, Vareltzis, Patroklos, Papaliagkas, Vasileios

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Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye von Vareltzis, Patroklos, Karatsioli, Panagiota, Kazakos, Ioannis, Menelaou, Anna-Maria, Parmaxi, Konstantina, Economou, Vangelis

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Tracking Trace Elements Found in Coffee and Infusions of Commercially Available Coffee Products Marketed in Poland von Pokorska-Niewiada, Kamila, Scheffler, Aniela, Przedpełska, Laura, Witczak, Agata

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Unsaturated Fatty Acids and Their Immunomodulatory Properties von Coniglio, Salvatore, Shumskaya, Maria, Vassiliou, Evros

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Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure von Youssef, Mohamed K., Barbut, Shai, Smith, Alexandra

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Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions von Chen, Shiyu, Xiao, Ying, Tang, Wenxiao, Jiang, Feng, Zhu, Jing, Zhou, Yiming, Ye, Lin

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The effects of the combination of freezing and the use of natural antioxidant technology on the quality of frozen sardine fillets (Sardinella aurita) von Ozogul, Yesim, Durmuş, Mustafa, Balıkcı, Esra, Ozogul, Fatih, Ayas, Deniz, Yazgan, Hatice

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Use of apple pomace in animal feed as an antioxidant of meat von Janacua, H., Alarcon-Rojo, A.D., Carrillo-Lopez, L., Lucero, V.

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Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters von Ford, Emily, Davis, Melissa, Kim, Yuan H Brad, Katen, Tom, Zuelly, Stacy M S

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Establishment of the Arrhenius Model and the Radial Basis Function Neural Network (RBFNN) Model to Predict Quality of Thawed Shrimp (Solenocera melantho) Stored at Different Temper... von Xu, Zihan, Liu, Xiaochang, Wang, Huiyi, Hong, Hui, Yu, Xunpei, Luo, Yongkang

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The Effect of the Sodium-Glucose Cotransporter Inhibitor on Cognition and Metabolic Parameters in a Rat Model of Sporadic Alzheimer's Disease von Osmanović Barilar, Jelena, Babić Perhoč, Ana, Knezović, Ana, Homolak, Jan, Virag, Davor, Šalković-Petrišić, Melita

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Effect of ozone on microbial, chemical and sensory attributes of shucked mussels von Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N., Kontominas, M.G.

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Effects of Two Forms of Ice on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets von Zakhariya, Sona Younus, Fotedar, Ravi, Prangnell, David

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The effects of different plant oils on some emulsion properties of beef, chicken and turkey meats von ZORBA, Omer, KURT, Sükrü

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Color and gel-forming properties of horse mackerel (Trachurus japonicus) as related to washing conditions von Chen, H.H. (Institute of Agriculture and Technology, Taiwan, R.O.C.), Chiu, E.M, Huang, J.R

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EFFECTS OF CASEINATE, WHEY AND MILK PROTEINS ON EMULSIFIED BEEF MEAT BATTERS PREPARED WITH DIFFERENT PROTEIN LEVELS von YOUSSEF, MOHAMED K, BARBUT, SHAI

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Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami von Javidipour, I, Vural, H, Ozbas, O.O, Tekin, A

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