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Influences of Operating Parameters on the Formation of Furan During Heating Based on Models of Polyunsaturated Fatty Acids
British Library Online Contents | 2015| -
Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat
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| -
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| -
Changes of Quality in the Fruits of Prunus mume during Deacidification by Fermentation with Lactobacillus Fermentium
British Library Online Contents | 2015| -
Molecular Structural Characteristics of Polysaccharide Fractions from Canarium album (Lour.) Raeusch and Their Antioxidant Activities
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| -
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| -
Antitumor Effects of Orally and Intraperitoneally Administered Chitosan Oligosaccharides (COSs) on S180-Bearing/Residual Mouse
British Library Online Contents | 2016| -
Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs
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| -
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| -
Effects of Sulfhydryl Compounds, Carbohydrates, Organic Acids, and Sodium Sulfite on the Formation of Lysinoalanine in Preserved Egg
British Library Online Contents | 2014|
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