Innovative Food Science & Emerging Technologies
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Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly
Innovative Food Science & Emerging Technologies - Tập 46 - Trang 91-106 - 2018
A novel drying system – simultaneous use of ohmic heating with convectional air drying: System design and detailed examination using CFD
Innovative Food Science & Emerging Technologies - Tập 72 - Trang 102727 - 2021
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
Innovative Food Science & Emerging Technologies - Tập 10 - Trang 457-462 - 2009
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study
Innovative Food Science & Emerging Technologies - Tập 78 - Trang 103005 - 2022
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit
Innovative Food Science & Emerging Technologies - Tập 38 - Trang 243-251 - 2016
The application of novel rotary plasma jets to inhibit the aflatoxin-producing Aspergillus flavus and the spoilage fungus, Aspergillus niger on peanuts
Innovative Food Science & Emerging Technologies - Tập 78 - Trang 102994 - 2022
Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant
Innovative Food Science & Emerging Technologies - Tập 27 - Trang 102-110 - 2015
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk
Innovative Food Science & Emerging Technologies - Tập 84 - Trang 103303 - 2023
High pressure treatment on the tofu fatty acids and acylglycerols content
Innovative Food Science & Emerging Technologies - Tập 8 - Trang 188-191 - 2007
Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic
Innovative Food Science & Emerging Technologies - Tập 10 - Trang 284-288 - 2009
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