Erscheinungsjahr
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Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization
British Library Online Contents | 2017| -
Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization
British Library Online Contents | 2017| -
Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests
British Library Online Contents | 2018| -
Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization
British Library Online Contents | 2018| -
Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China
British Library Online Contents | 2017| -
Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products
British Library Online Contents | 2017| -
Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization
British Library Online Contents | 2016| -
Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test
British Library Online Contents | 2016| -
Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake
British Library Online Contents | 2016| -
Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds
British Library Online Contents | 2016| -
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
British Library Online Contents | 2015| -
Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions
British Library Online Contents | 2015| -
Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs
British Library Online Contents | 2015| -
Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks
British Library Online Contents | 2015| -
Impedimetric Characterization of Adsorption of Listeria monocytogenes on the Surface of an Aluminum-Based Immunosensor
British Library Online Contents | 2014| -
Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage
British Library Online Contents | 2013| -
Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer
British Library Online Contents | 2012| -
Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation
British Library Online Contents | 2012| -
Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil
British Library Online Contents | 2012|
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