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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| -
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets
British Library Online Contents | 2018| -
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
British Library Online Contents | 2017| -
Oxidation-Initiated Myosin Subfragment Cross-Linking and Structural Instability Differences between White and Red Muscle Fiber Types
British Library Online Contents | 2015| -
Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses
British Library Online Contents | 2015| -
Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment
British Library Online Contents | 2015| -
Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract
British Library Online Contents | 2013| -
Nitrite-Cured Color and Phosphate-Mediated Water Binding of Pork Muscle Proteins as Affected by Calcium in the Curing Solution
British Library Online Contents | 2012| -
Protein Oxidation at Different Salt Concentrations Affects the Cross-Linking and Gelation of Pork Myofibrillar Protein Catalyzed by Microbial Transglutaminase
British Library Online Contents | 2013| -
The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes
British Library Online Contents | 2011| -
Role of -Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate
British Library Online Contents | 2011| -
Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran
British Library Online Contents | 2014| -
Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals
British Library Online Contents | 2013| -
Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum Infused with Grape Seed and Green Tea Extracts and Tartaric Acid
British Library Online Contents | 2010| -
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| -
Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere
British Library Online Contents | 2011| -
Effects of Inulin/Oligofructose on the Thermal Stability and Acid-Induced Gelation of Soy Proteins
British Library Online Contents | 2008| -
Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar Proteins
British Library Online Contents | 2010| -
Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein
British Library Online Contents | 2010|