Food Research International

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Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards
Food Research International - Tập 161 - Trang 111782 - 2022
Haijing Li, Baohua Kong, Qian Liu, Qian Chen, Fangda Sun, Haotian Liu, Xiufang Xia
Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride
Food Research International - Tập 39 - Trang 230-239 - 2006
E. Keowmaneechai, D.J. McClements
Solid-state tyrosinase stability as affected by water activity and glass transition
Food Research International - Tập 32 - Trang 467-472 - 1999
Yin-Hui Chen, John L Aull, Leonard N Bell
Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method
Food Research International - Tập 124 - Trang 2-15 - 2019
M. Gomes Silva, V.S. Santos, G.D. Fernandes, G.A. Calligaris, M.H.A. Santana, L.P. Cardoso, A.P.B. Ribeiro
A rapid method (SFE-TLC) for the identification of irradiated chicken
Food Research International - Tập 29 - Trang 301-307 - 1996
R. Rahman, D. Matabudall, A.K. Haque, S. Sumar
Upregulation of erythrocyte ascorbate free radical reductase by tea catechins: Correlation with their antioxidant properties
Food Research International - Tập 46 - Trang 46-49 - 2012
Kanti Bhooshan Pandey, Syed Ibrahim Rizvi
New insights on the characteristics of starch network
Food Research International - Tập 41 - Trang 998-1006 - 2008
Parichat Hongsprabhas, Kamolwan Israkarn
The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review
Food Research International - Tập 157 - Trang 111250 - 2022
Qiushuang Song, Renjie Li, Xiao Song, Mathias P. Clausen, Vibeke Orlien, Davide Giacalone
Anti-diabetic effects of trans-resveratrol byproducts induced by plasma treatment
Food Research International - Tập 119 - Trang 119-125 - 2019
Gyeong Han Jeong, Eui Kyun Park, Tae Hoon Kim
Carbon dioxide can inhibit biofilms formation and cellular properties of Shewanella putrefaciens at both 30 °C and 4 °C
Food Research International - Tập 161 - Trang 111781 - 2022
Peiyun Li, Jun Mei, Jing Xie
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