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Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake
British Library Online Contents | 2018| -
Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard
British Library Online Contents | 2018| -
Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA
British Library Online Contents | 2018| -
Protective Effect of Grape Seed Procyanidins against H2O2-Induced Oxidative Stress in PC-12 Neuroblastoma Cells: Structure-Activity Relationships
British Library Online Contents | 2018| -
Cellulose Nanocrystal Reinforced Chitosan Coatings for Improving the Storability of Postharvest Pears Under Both Ambient and Cold Storages
British Library Online Contents | 2017| -
Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat
British Library Online Contents | 2015| -
Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans
British Library Online Contents | 2015| -
Inhibitory Effect of Cinnamaldehyde, Citral, and Eugenol on Aflatoxin Biosynthetic Gene Expression and Aflatoxin B1 Biosynthesis in Aspergillus flavus
British Library Online Contents | 2015| -
Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs
British Library Online Contents | 2014| -
Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran
British Library Online Contents | 2014| -
Effects of Different Organic Weed Management Strategies on the Physicochemical, Sensory, and Antioxidant Properties of Machine-Harvested Blackberry Fruits
British Library Online Contents | 2014| -
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
British Library Online Contents | 2014| -
Effects of Sulfhydryl Compounds, Carbohydrates, Organic Acids, and Sodium Sulfite on the Formation of Lysinoalanine in Preserved Egg
British Library Online Contents | 2014| -
Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)
British Library Online Contents | 2012| -
Effect of Molecular Weight, Acid, and Plasticizer on the Physicochemical and Antibacterial Properties of -Chitosan Based Films
British Library Online Contents | 2012| -
Electrostatic Spraying of Food-Grade Organic and Inorganic Acids and Plant Extracts to Decontaminate Escherichia coli O157:H7 on Spinach and Iceberg Lettuce
British Library Online Contents | 2012| -
Physicochemical, Microstructural, and Antibacterial Properties of -Chitosan and Kudzu Starch Composite Films
British Library Online Contents | 2012| -
Characterization of Listeria Monocytogenes Isolates in Import Food Products of China from 8 Provinces Between 2005 and 2007
British Library Online Contents | 2012| -
Chitosan-Whey Protein Isolate Composite Films for Encapsulation and Stabilization of Fish Oil Containing Ultra Pure Omega-3 Fatty Acids
British Library Online Contents | 2011|
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