LWT - Food Science and Technology

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Carvacrol methyl ether, a compound from the essential oil of Gardenia jasminoides fruits, exhibits antioxidant effects in the deep-frying of Chinese Youmotou using sunflower oil
LWT - Food Science and Technology - Tập 128 - Trang 109502 - 2020
Dongying Wang, Qing Wang, Shuchang Li, Yuanxin Xu, Xuede Wang, Chenxin Wang
Quality evaluation of flaxseed oil obtained by different extraction techniques
LWT - Food Science and Technology - Tập 53 Số 1 - Trang 338-345 - 2013
Rabie Khattab, M. A. M. Zeitoun
Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder
LWT - Food Science and Technology - Tập 133 - Trang 110091 - 2020
Alisha Kar, Xinyao Wei, Kaustav Majumder, Kent Eskridge, Akihiro Handa, Jeyamkondan Subbiah
A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods
LWT - Food Science and Technology - Tập 130 - Trang 109719 - 2020
Soon Kiat Lau, Damla Dag, Samet Ozturk, Fanbin Kong, Jeyamkondan Subbiah
Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life
LWT - Food Science and Technology - Tập 55 - Trang 498-505 - 2014
K. Evert-Arriagada, M.M. Hernández-Herrero, B. Guamis, A.J. Trujillo
Mechanical properties of tapioca-starch edible films containing sorbates
LWT - Food Science and Technology - Tập 38 Số 6 - Trang 631-639 - 2005
Lucía Famá, Ana M. Rojas, Silvia Goyanes, Lía N. Gerschenson
Probiotic characteristics of Lactobacillus brevis B13-2 isolated from kimchi and investigation of antioxidant and immune-modulating abilities of its heat-killed cells
LWT - Food Science and Technology - Tập 128 - Trang 109452 - 2020
Myung Wook Song, Yerim Chung, Kee-Tae Kim, Wan Soo Hong, Hye Ja Chang, Hyun-Dong Paik
Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene
LWT - Food Science and Technology - Tập 161 - Trang 113328 - 2022
Meysam Komijani, Mohebbat Mohebbi, Behrouz Ghorani
Pressure development and volume changes during frying and post-frying of potatoes
LWT - Food Science and Technology - Tập 172 - Trang 114243 - 2022
Yash Shah, Pawan Singh Takhar
Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers
LWT - Food Science and Technology - Tập 102 - Trang 403-410 - 2019
Tiffany Prokopp Hautrive, Jaqueline Piccolo, Ângela Souza Rodrigues, Paulo Cezar Bastianello Campagnol, Ernesto Hashime Kubota
Tổng số: 7,241   
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