Evaluation of Freezing Capacity of a Conceptual Adaptive Food Preservation System (AFPS) Appliance in the Context of IEC 62552 Standards

Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces

Interactions between Human, Computer and Food

International Collaborative Trial of a Real-time PCR Approach for the Relative Quantitation of Horse DNA