LWT - Food Science and Technology
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* Dữ liệu chỉ mang tính chất tham khảo
Sắp xếp:
Degradation of aflatoxins by extrusion cooking: Effects on nutritional quality of extrudates
LWT - Food Science and Technology - Tập 44 - Trang 1496-1501 - 2011
Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality
LWT - Food Science and Technology - Tập 63 - Trang 946-952 - 2015
A new strategy for magnetic immobilized phospholipase A1 and its application in soybean oil degumming: Multipoint covalent binding
LWT - Food Science and Technology - Tập 186 - Trang 115181 - 2023
Effect of dehydration on the quality and storage stability of immature dates (Pheonix dactylifera)
LWT - Food Science and Technology - Tập 41 - Trang 278-283 - 2008
Efficacy of pristimerin against Staphylococcus aureus planktonic cultures and biofilms
LWT - Food Science and Technology - Tập 164 - Trang 113627 - 2022
An overview of the last advances in probiotic and prebiotic field
LWT - Food Science and Technology - Tập 50 Số 1 - Trang 1-16 - 2013
Effects of matcha and its active components on the structure and rheological properties of gluten
LWT - Food Science and Technology - Tập 124 - Trang 109197 - 2020
Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages
LWT - Food Science and Technology - Tập 54 - Trang 51-56 - 2013
Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts
LWT - Food Science and Technology - Tập 154 - Trang 112786 - 2022
Effect of cell membrane fatty acid composition of Escherichia coli on the resistance to pulsed electric field (PEF) treatment
LWT - Food Science and Technology - Tập 76 - Trang 18-25 - 2017
Tổng số: 7,345
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