Erscheinungsjahr
Medientyp
Format
Lizenz
Sprache
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Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
British Library Online Contents | 2010| -
Attivita antiossidante del vino: influenza delle modalita di vinificazione e del livello di invecchiamento
British Library Conference Proceedings | 2000| -
Non-enzymatic browning and antioxidant activity of "vino cotto"
British Library Online Contents | 2005| -
Studio della reazione di imbrunimento non enzimatico in sistemi modello ad umidita intermedia durante la fase di stoccaggio
British Library Conference Proceedings | 2000| -
Physical and structural properties of extra-virgin olive oil based mayonnaise
British Library Online Contents | 2015| -
Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products
British Library Online Contents | 1997| -
Advanced glycation end-products promote hepatosteatosis by interfering with SCAP-SREBP pathway in fructose drinking mice
Freier ZugriffBASE | 2013|Beteiligte: Mastrocola R, Nigro D -
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate
British Library Online Contents | 2014| -
Critical Aspects In The Deep Drawing Process And Their Evaluation Through Numerical Simulation
British Library Conference Proceedings | 1997|Beteiligte: Roessler, D. M. -
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions
British Library Online Contents | 2014| -
Influence of some process conditions on the rehydration of apple cubes
British Library Online Contents | 1998| -
Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil
American Chemical Society | 2004| -
Non enzymatic browning during cocoa roasting as affected by processing time and temperature
British Library Online Contents | 2016| -
Rehydration of Dried Fruit Pieces in Aqueous Sugar Solutions: A Review on Mass Transfer and Final Product Characteristics
British Library Online Contents | 2005| -
Physicochemical Characteristics of Dehydrated Apple Cubes Reconstituted in Sugar Solutions
British Library Online Contents | 1998| -
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry
British Library Online Contents | 2008| -
Interaction between Maillard Reaction Products and Lipid Oxidation in Intermediate-Moisture Model Systems
British Library Conference Proceedings | 1998| -
Coffee: Kinetics of formation of volatile compounds during coffee roasting
British Library Online Contents | 1997| -
``Vino Cotto'' Composition and Antioxidant Activity as Affected by Non Enzymatic Browning
British Library Online Contents | 2007|
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