LWT - Food Science and Technology

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* Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp:  
Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures
LWT - Food Science and Technology - Tập 169 - Trang 114068 - 2022
Cai-yan Jiang, Wen-qiang Cai, Shan Shang, Xiao-qing Miao, Xiu-ping Dong, Da-yong Zhou, Peng-fei Jiang
Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.)
LWT - Food Science and Technology - Tập 48 - Trang 231-236 - 2012
Amonrat Thanonkaew, Surapote Wongyai, David J. McClements, Eric A. Decker
Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging
LWT - Food Science and Technology - Tập 101 - Trang 618-624 - 2019
Cristina Patanè, Angelo Malvuccio, Alessandro Saita, Paola Rizzarelli, Laura Siracusa, Valeria Rizzo, Giuseppe Muratore
Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L.
LWT - Food Science and Technology - Tập 91 - Trang 382-390 - 2018
Tanya L. Swer, C. Mukhim, Khalid Bashir, Komal Chauhan
Response surface methodology and UPLC-QTOF-MSE analysis of phenolic compounds from grapefruit (Citrus✕ paradisi) by-products as novel ingredients for new antioxidant packaging
LWT - Food Science and Technology - Tập 151 - Trang 112158 - 2021
Ghania Kaanin-Boudraa, Fatiha Brahmi, Magdalena Wrona, Cristina Nerín, Messaad Moudache, Khokha Mouhoubi, Khodir Madani, Lila Boulekbache-Makhlouf
Infusion of an endoglucanase and an endoxylanase from Aspergillus niger in soybean
LWT - Food Science and Technology - Tập 38 - Trang 239-247 - 2005
Theodoros H. Varzakas, Dimitrios Arapoglou, Cleanthes J. Israilides
Improving the freeze-thaw stability of soy protein emulsions via combing limited hydrolysis and Maillard-induced glycation
LWT - Food Science and Technology - Tập 91 - Trang 63-69 - 2018
Jie Yu, Guorong Wang, Xibo Wang, Yeye Xu, Shuang Chen, Xiaodan Wang, Lianzhou Jiang
The glycation of silk sericin to enhance its application to functional foods
LWT - Food Science and Technology - Tập 173 - Trang 114255 - 2023
Heng-Da Wang, Yu-Qing Zhang
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage
LWT - Food Science and Technology - Tập 118 - Trang 108755 - 2020
Liliana G. Fidalgo, Ivonne Delgadillo, Jorge A. Saraiva
Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices
LWT - Food Science and Technology - Tập 38 - Trang 745-756 - 2005
Payap Masniyom, Soottawat Benjakul, Wonnop Visessanguan
Tổng số: 7,350   
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