LWT - Food Science and Technology

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Sắp xếp:  
Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics
LWT - Food Science and Technology - Tập 59 - Trang 222-228 - 2014
Cloviece T. Sanders, Christa L. DeMasie, William L. Kerr, James L. Hargrove, Ronald B. Pegg, Ruthann B. Swanson
Phenolic compounds and color of labeled resin spurge honey and their correlations with pollen content
LWT - Food Science and Technology - Tập 169 - Trang 113987 - 2022
Dolores Hernanz, M. Ángeles Palomar, Abdelkarim Moujanni, Abdelkhalid Essamadi, Francisco J. Heredia, Anass Terrab
Physicochemical and emulsifying properties of protein isolated from Phlebopus portentosus
LWT - Food Science and Technology - Tập 142 - Trang 111042 - 2021
Yuan Zou, Qianwang Zheng, Xi Chen, Zhiwei Ye, Tao Wei, Liqiong Guo, Junfang Lin
Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure
LWT - Food Science and Technology - Tập 154 - Trang 112714 - 2022
Hui Wang, Jian-Sheng Meng, G.S.V. Raghavan, Valérie Orsat, Xian-Long Yu, Zi-Liang Liu, Zhi-An Zheng, Shu-Yao Wang, Hong-Wei Xiao
Inactivation ofLactobacillussp. fromKimchiby High Pressure Carbon Dioxide
LWT - Food Science and Technology - Tập 30 - Trang 681-685 - 1997
Seok-In Hong, Wan-Soo Park, Yu-Ryang Pyun
Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization
LWT - Food Science and Technology - Tập 128 - Trang 109426 - 2020
Jaime Basilio-Atencio, Luis Condezo-Hoyos, R. Repo-Carrasco-Valencia
Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality
LWT - Food Science and Technology - Tập 176 - Trang 114523 - 2023
Fei Liu, Qixin Kan, Konglong Feng, Yuli Chen, Linfeng Wen, Baowen He, Xiang Zhu, Chenggang Wen, Yong Cao, Guo Liu
Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients
LWT - Food Science and Technology - Tập 45 - Trang 269-276 - 2012
Catherine N. Kunyanga, Jasper K. Imungi, Michael W. Okoth, Hans K. Biesalski, Vellingiri Vadivel
Preparation of potent antioxidant peptide from edible part of shortclub cuttlefish against radical mediated lipid and DNA damage
LWT - Food Science and Technology - Tập 64 - Trang 593-601 - 2015
Sekar Sudhakar, Rasool Abdul Nazeer
Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers
LWT - Food Science and Technology - Tập 135 - Trang 110059 - 2021
Ariadna Gasa-Falcon, Elena Arranz, Isabel Odriozola-Serrano, Olga Martín-Belloso, Linda Giblin
Tổng số: 7,349   
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