Food Research International
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Sắp xếp:
Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes
Food Research International - Tập 137 - Trang 109671 - 2020
Assessment of verbascoside absorption in human colonic tissues using the Ussing chamber model
Food Research International - Tập 54 - Trang 132-138 - 2013
Composition and stability of olive oil following partial crystallization
Food Research International - Tập 42 - Trang 826-831 - 2009
A comparison between the physico-chemical properties of tuber and cereal starches
Food Research International - Tập 42 Số 8 - Trang 976-982 - 2009
Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
Food Research International - Tập 40 Số 2 - Trang 257-265 - 2007
One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes
Food Research International - Tập 89 - Trang 614-619 - 2016
Effect of composition on the rheological properties of tomato thin pulp
Food Research International - Tập 29 - Trang 175-179 - 1996
In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods
Food Research International - Tập 123 - Trang 27-35 - 2019
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product
Food Research International - Tập 108 - Trang 93-100 - 2018
The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life
Food Research International - Tập 84 - Trang 1-8 - 2016
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