Trends in Food Science & Technology

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Effect of electric field pulses on microstructure of muscle foods and roes
Trends in Food Science & Technology - Tập 12 - Trang 122-128 - 2001
Magnús Gudmundsson, Hannes Hafsteinsson
Protein–flavour interactions in relation to development of novel protein foods
Trends in Food Science & Technology - Tập 15 - Trang 217-224 - 2004
Lynn Heng, G.A van Koningsveld, H Gruppen, M.A.J.S van Boekel, J.-P Vincken, J.P Roozen, A.G.J Voragen
Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review
Trends in Food Science & Technology - Tập 113 - Trang 301-314 - 2021
Yujia Lu, Jing Wang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yu Fu, Yuhao Zhang
Emerging non-destructive terahertz spectroscopic imaging technique: Principle and applications in the agri-food industry
Trends in Food Science & Technology - Tập 67 - Trang 93-105 - 2017
Kaiqiang Wang, Da-Wen Sun, Hongbin Pu
Probiotic bacteria: myth or reality?
Trends in Food Science & Technology - Tập 3 - Trang 309-314 - 1992
M.G. O'Sullivan, G. Thornton, G.C. O'Sullivan, J.K. Collins
Could microalgae be a strategic choice for responding to the demand for omega-3 fatty acids? A European perspective
Trends in Food Science & Technology - Tập 121 - Trang 142-155 - 2022
Chiara Magoni, Stefano Bertacchi, Chiara Maria Giustra, Lorenzo Guzzetti, Radiana Cozza, Michele Ferrari, Anna Torelli, Matteo Marieschi, Danilo Porro, Paola Branduardi, Massimo Labra
The development history and recent updates on soy protein-based meat alternatives
Trends in Food Science & Technology - Tập 109 - Trang 702-710 - 2021
Tianyi Zhang, Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Computational fluid dynamics (CFD) modelling applied to the ripening of fermented food products: Basics and advances
Trends in Food Science & Technology - Tập 19 - Trang 472-481 - 2008
Pierre-Sylvain Mirade
Advances in modifying and understanding whey protein functionality
Trends in Food Science & Technology - Tập 13 - Trang 151-159 - 2002
E.Allen Foegeding, Jack P Davis, Dany Doucet, Matthew K McGuffey
Industrial production of spirulina as a protein source for bioactive peptide generation
Trends in Food Science & Technology - Tập 116 - Trang 176-185 - 2021
Tomas Lafarga, Ana Sánchez-Zurano, Silvia Villaró, Ainoa Morillas-España, Gabriel Acién
Tổng số: 1,988   
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