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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.  

    Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh-Cut Cantaloupe

    Eswaranandam, S. / Hettiarachchy, N. S. / Meullenet, J.-F. | British Library Online Contents | 2006
  3.  

    Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need

    Applebaum, R. S. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  4.  

    Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Conference Proceedings | 2004
  5.  

    Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts

    Rababah, T. / Hettiarachchy, N. S. / Eswaranandam, S. et al. | British Library Online Contents | 2005
  6.  

    Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Conference Proceedings | 2004
  7.  

    Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Online Contents | 2004
  8.  

    Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Online Contents | 2004
  9.  

    Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry

    Armitage, D. B. / Hettiarachchy, N. S. / Monsoor, M. A. | British Library Online Contents | 2002
  10.  

    Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions

    Tang, S. / Hettiarachchy, N. S. / Ju, Z. et al. | British Library Online Contents | 2002
  11.  

    Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme

    Tang, S. / Hettiarachchy, N. S. / Eswaranandam, S. et al. | British Library Online Contents | 2003

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