LWT - Food Science and Technology

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Variation of both chemical composition and antioxidant properties of newly isolated Parachlorella kessleri GB1, by growing in different culture conditions
LWT - Food Science and Technology - Tập 112 - Trang 108205 - 2019
A.K. Sharma, Parul, Thiyam General
Physicochemical characteristics of stored gels from starch blends
LWT - Food Science and Technology - Tập 114 - Trang 108408 - 2019
H.A. Fonseca-Florido, G. Méndez-Montealvo, G. Velázquez de la Cruz, M.E. Rodríguez-García, L.A. Bello-Pérez, E. Hernández-Hernández, C.A. Gómez-Aldapa
Effects of soluble soybean polysaccharide on cooking and eating quality of dry rice noodles under single- and twin-screw extrusions
LWT - Food Science and Technology - Tập 187 - Trang 115352 - 2023
Chunmin Guan, Jingjing Liu, Senlan Gan, Gangping Xiong, Fan Qiao, Weiling Mo, Yakun Song, Xiangjin Fu, Chun Liu, Qinlu Lin
In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium
LWT - Food Science and Technology - Tập 132 - Trang 109933 - 2020
Saber Amiri, Reza Rezaei Mokarram, Mahmoud Sowti Khiabani, Mahmoud Rezazadeh Bari, Mohammad Alizadeh Khaledabad
Comparative evaluation of different enzyme pretreatment on the oxidative stability and volatile compounds of sunflower oil
LWT - Food Science and Technology - Tập 187 - Trang 115385 - 2023
Shuai Xu, Jun-Ran Zhao, Qing Guo, Hua-Min Liu, Zhao Qin, Xue-De Wang
Use of an NIR MEMS spectrophotometer and visible/NIR hyperspectral imaging systems to predict quality parameters of treated ground peppercorns
LWT - Food Science and Technology - Tập 131 - Trang 109761 - 2020
Carlos A. Esquerre, Eva M. Achata, Marco García-Vaquero, Zhihang Zhang, Brijesh K. Tiwari, Colm P. O'Donnell
Adulteration of Fruit Juices: Dihydrochalcones as Quality Markers for Apple Juice Identification
LWT - Food Science and Technology - Tập 30 - Trang 585-589 - 1997
A. Versari, S. Biesenbruch, D. Barbanti, P.J. Farnell
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging
LWT - Food Science and Technology - Tập 71 - Trang 1-9 - 2016
Tiziana Dipalmo, Pasquale Crupi, Sandra Pati, Maria Lisa Clodoveo, Aldo Di Luccia
Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract
LWT - Food Science and Technology - Tập 57 - Trang 230-235 - 2014
Qiu Qin Zhang, Ke Ping Ye, Hu Hu Wang, Hong Mei Xiao, Xing Lian Xu, Guang Hong Zhou
Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder
LWT - Food Science and Technology - Tập 31 - Trang 169-176 - 1998
Kristina Andersson, Hans Lingnert
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