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  1.  

    Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran

    Webber, D. M. / Hettiarachchy, N. S. / Li, R. et al. | British Library Online Contents | 2014
  2.  

    Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China

    Lee, M. H. / Li, F. Z. / Lee, J. et al. | British Library Online Contents | 2017
  3.  

    Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds

    Song, J. / Seol, N. G. / Kim, M. J. et al. | British Library Online Contents | 2016
  4.  

    Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation

    Kong, S. / Kim, D. J. / Oh, S. K. et al. | British Library Online Contents | 2012
  5.  

    Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile

    Lee, J. / Vzquez-Arajo, L. / Adhikari, K. et al. | British Library Online Contents | 2011
  6.  

    Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil

    Zhao, T. / Hong, S. I. / Lee, J. et al. | British Library Online Contents | 2012
  7.  

    Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species

    Park, C. U. / Jeong, M. K. / Park, M. H. et al. | British Library Online Contents | 2010
  8.  

    Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process

    Lee, S. J. / Moon, T. W. / Lee, J. | British Library Online Contents | 2010
  9.  

    Stability of Bisphenol A (BPA) in Oil-In Water Emulsions under Riboflavin Photosensitization

    Jang, E. Y. / Park, C. U. / Kim, M. J. et al. | British Library Online Contents | 2012
  10.  

    Modification of Isoflavone Profiles in a Fermented Soy Food with Almond Powder

    Park, M. / Jeong, M. K. / Kim, M. et al. | British Library Online Contents | 2012

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