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Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants
British Library Online Contents | 2012| -
Antioxidant Activities and Major Anthocyanins of Myrobalan Plum (Prunus cerasifera Ehrh.)
British Library Online Contents | 2012| -
Combined Effect of Dimethyl Dicarbonate (DMDC) and Nisin on Indigenous Microorganisms of Litchi Juice and its Microbial shelf life
British Library Online Contents | 2013| -
Effect of pH and Pepsin Limited Hydrolysis on the Structure and Functional Properties of Soybean Protein Hydrolysates
British Library Online Contents | 2013| -
Investigation of Variations in the Acrylamide and N-(Carboxymethyl) Lysine Contents in Cookies during Baking
British Library Online Contents | 2014| -
Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry-Cured Pork
British Library Online Contents | 2014| -
Improvement of Fermented Chinese Cabbage Characteristics by Selected Starter Cultures
British Library Online Contents | 2014| -
Chemical Acylation of Water-Soluble Antioxidant of Bamboo Leaves (AOB-w) and Functional Evaluation of Oil-Soluble AOB (cAOB-o)
British Library Online Contents | 2014| -
Molecular Structural Characteristics of Polysaccharide Fractions from Canarium album (Lour.) Raeusch and Their Antioxidant Activities
British Library Online Contents | 2015| -
Role of Effective Composition on Antioxidant, Anti-inflammatory, Sedative-Hypnotic Capacities of 6 Common Edible Lilium Varieties
British Library Online Contents | 2015| -
The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System
British Library Online Contents | 2015| -
Rheological Properties, Molecular Distribution, and Microstructure of Fortunella margarita (Lour.) Swingle Polysaccharides
British Library Online Contents | 2015| -
Microbiological and Physicochemical Analysis of Pumpkin Juice Fermentation by the Basidiomycetous Fungus Ganoderma lucidum
British Library Online Contents | 2015| -
Influences of Operating Parameters on the Formation of Furan During Heating Based on Models of Polyunsaturated Fatty Acids
British Library Online Contents | 2015| -
Isoflavone Profile in Soymilk as Affected by Soybean Variety, Grinding, and Heat-Processing Methods
British Library Online Contents | 2015| -
Mechanism of Polyphosphates Hydrolysis by Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix) as Detected by 31P NMR
British Library Online Contents | 2015| -
Rapid Detection of Melamine in Milk Using Immunological Separation and Surface Enhanced Raman Spectroscopy
British Library Online Contents | 2015| -
Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium
British Library Online Contents | 2015|
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