LWT - Food Science and Technology
Công bố khoa học tiêu biểu
Sắp xếp:
Carvacrol methyl ether, a compound from the essential oil of Gardenia jasminoides fruits, exhibits antioxidant effects in the deep-frying of Chinese Youmotou using sunflower oil
LWT - Food Science and Technology - Tập 128 - Trang 109502 - 2020
Quality evaluation of flaxseed oil obtained by different extraction techniques
LWT - Food Science and Technology - Tập 53 Số 1 - Trang 338-345 - 2013
Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder
LWT - Food Science and Technology - Tập 133 - Trang 110091 - 2020
A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods
LWT - Food Science and Technology - Tập 130 - Trang 109719 - 2020
Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life
LWT - Food Science and Technology - Tập 55 - Trang 498-505 - 2014
Mechanical properties of tapioca-starch edible films containing sorbates
LWT - Food Science and Technology - Tập 38 Số 6 - Trang 631-639 - 2005
Probiotic characteristics of Lactobacillus brevis B13-2 isolated from kimchi and investigation of antioxidant and immune-modulating abilities of its heat-killed cells
LWT - Food Science and Technology - Tập 128 - Trang 109452 - 2020
Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene
LWT - Food Science and Technology - Tập 161 - Trang 113328 - 2022
Pressure development and volume changes during frying and post-frying of potatoes
LWT - Food Science and Technology - Tập 172 - Trang 114243 - 2022
Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers
LWT - Food Science and Technology - Tập 102 - Trang 403-410 - 2019
Tổng số: 7,241
- 1
- 2
- 3
- 4
- 5
- 6
- 725