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
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
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
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
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
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
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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