Items where Subject is "30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300602 Food chemistry and food sensory science"
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- 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES (1928)
- 3006 Food sciences (50)
- 300602 Food chemistry and food sensory science (3)
- 3006 Food sciences (50)
- 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES (1928)
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Krahe, James, Krahe, Michelle A., and Naumovski, Nenad (2021) The implications of post-harvest storage time and temperature on the phytochemical composition and quality of japanese-styled green tea grown in australia: A food loss and waste recovery opportunity. Beverages, 7 (2). 25.
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Pongking, Thatsanapong, Chen, Xiuqiang, Tunbenjasiri, Keerapach, Zhang, Lu, Kraiklang, Ratthaphol, Pinlaor, Somchai, Sangka, Arunnee, Lulitanond, Aroonlug, Blair, David, and Pinlaor, Porntip (2025) Impact of Fermentation on Bacterial and Fungal Microbiome Interactions in Pla-Ra, a Traditional Thai Food. International Journal of Food Science, 2025. 5530574.
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Yi, Cuiping, Yang, Youwang, Zhou, Sumei, and He, Yinghe (2017) Role of lactic acid bacteria in the eating qualities of fermented rice noodles. Cereal Chemistry, 94 (2). pp. 349-356.