Innovative Food Science & Emerging Technologies

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Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts
Innovative Food Science & Emerging Technologies - Tập 82 - Trang 103198 - 2022
Marta Guedes, Sara F. Vieira, Rui L. Reis, Helena Ferreira, Nuno M. Neves
Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein
Innovative Food Science & Emerging Technologies - Tập 74 - Trang 102869 - 2021
Ki Ho Baek, Ye Seul Heo, Dong Gyun Yim, Yee Eun Lee, Taemin Kang, Hyun-Jun Kim, Cheorun Jo
Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract
Innovative Food Science & Emerging Technologies - Tập 63 - Trang 102374 - 2020
P. Fradinho, A. Oliveira, H. Domínguez, M.D. Torres, I. Sousa, A. Raymundo
Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product
Innovative Food Science & Emerging Technologies - Tập 9 - Trang 9-17 - 2008
Mahuya Bandyopadhyay, Runu Chakraborty, Utpal Raychaudhuri
Formation kinetics and application of 5-hydroxymethylfurfural as a time–temperature indicator of lethality for continuous pasteurization of apple cider
Innovative Food Science & Emerging Technologies - Tập 5 - Trang 327-333 - 2004
Trevor S. Gentry, John S. Roberts
β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5
Innovative Food Science & Emerging Technologies - Tập 9 - Trang 581-586 - 2008
Xin Wu, Chengjun Sun, Liuhua Yang, Guo Zeng, Zuyang Liu, Yumin Li
Effect of underwater high-current discharge on the properties of low-concentration β-lactoglobulin solutions
Innovative Food Science & Emerging Technologies - Tập 4 - Trang 151-159 - 2003
M Kimeldorf, S Gleizer, Ya.E Krasik, J Felsteiner, V Brumfeld, H Zuckerman
Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions
Innovative Food Science & Emerging Technologies - Tập 69 - Trang 102665 - 2021
Gustavo R. Velderrain-Rodríguez, Laura Salvia-Trujillo, Gustavo A. González-Aguilar, Olga Martín-Belloso
Variables affecting the printability of foods: Preliminary tests on cereal-based products
Innovative Food Science & Emerging Technologies - Tập 38 - Trang 281-291 - 2016
C. Severini, A. Derossi, D. Azzollini
Packaging under pressure: Effects of high pressure, high temperature processing on the barrier properties of commonly available packaging materials
Innovative Food Science & Emerging Technologies - Tập 11 - Trang 533-537 - 2010
M.K. Bull, R.J. Steele, M. Kelly, S.A. Olivier, B. Chapman
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