LWT - Food Science and Technology

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UV-B treatment enhances phenolic acids accumulation and antioxidant capacity of barley seedlings
LWT - Food Science and Technology - Tập 153 - Trang 112445 - 2022
Mian Wang, Chaoqun Leng, Yahui Zhu, Pei Wang, Zhenxin Gu, Runqiang Yang
Characteristics of apple juice and sugar infused fresh and frozen blueberries
LWT - Food Science and Technology - Tập 73 - Trang 448-457 - 2016
Felix U. Akharume, Kaushlendra Singh, Litha Sivanandan
Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum
LWT - Food Science and Technology - Tập 151 - Trang 112125 - 2021
Jun Niimi, Aurélie Deveau, Richard Splivallo
Bioactive compounds and antioxidant activities of different grape (Vitis vinifera L.) seed oils extracted by supercritical CO2 and organic solvent
LWT - Food Science and Technology - Tập 74 - Trang 557-562 - 2016
Hatem Ben Mohamed, Kurabachew Simon Duba, Luca Fiori, Hamada Abdelgawed, Imen Tlili, Taieb Tounekti, Ahlem Zrig
Improvement in the yield and selectivity of lactulose synthesis with Bacillus circulans β-galactosidase
LWT - Food Science and Technology - Tập 118 - Trang 108746 - 2020
Carla Aburto, Cecilia Guerrero, Carlos Vera, Andrés Illanes
A kinetic assessment of the enzymatic hydrolysis of potato (Solanum tuberosum)
LWT - Food Science and Technology - Tập 42 - Trang 797-804 - 2009
R. Delgado, A.J. Castro, M. Vázquez
Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork
LWT - Food Science and Technology - Tập 63 - Trang 519-526 - 2015
Jing Hu, Xuge Wang, Zuobing Xiao, Wencheng Bi
Physicochemical properties of konjac glucomannan extracted from konjac flour by a simple centrifugation process
LWT - Food Science and Technology - Tập 44 - Trang 2059-2063 - 2011
Orawan Tatirat, Sanguansri Charoenrein
Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
LWT - Food Science and Technology - Tập 60 - Trang 109-114 - 2015
Luis Rodoni, Ariel Vicente, Sílvia Azevedo, Analía Concellón, Luís M. Cunha
Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products
LWT - Food Science and Technology - Tập 63 - Trang 814-820 - 2015
Mousumi Rakshit, Anand Sharma, Jayati Saha, Prabir K. Sarkar
Tổng số: 7,349   
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