Erscheinungsjahr
Datenquelle
Lizenz
Sprache
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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| -
Bioactivity of a Rice Bran-Derived Peptide and Its Sensory Evaluation and Storage Stability in Orange Juice
British Library Online Contents | 2016| -
Characteristics and Functionality Enhancement by Glycosylation of Bitter Melon (Momordica charantia) Seed Protein
British Library Online Contents | 2014| -
Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran
British Library Online Contents | 2014| -
Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf
British Library Online Contents | 2009| -
Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons (Momordica charantia) and Antioxidant Activities of their Extracts
British Library Online Contents | 2005| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Selection and Use of Postharvest Technologies as a Component of the Food Chain
British Library Online Contents | 2004| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Selection and Use of Postharvest Technologies as a Component of the Food Chain
British Library Conference Proceedings | 2004| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
British Library Conference Proceedings | 2004| -
Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need
British Library Online Contents | 2004| -
Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes
British Library Online Contents | 2003| -
Optimization of Low Temperature Blanching of Frozen Jalapeo Pepper (Capsicum annuum) using Response Surface Methodology
British Library Online Contents | 1998| -
Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
British Library Online Contents | 1996| -
Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots
British Library Online Contents | 1995| -
Blanch Temperature/Time Effects on Rheological Properties of Applesauce
British Library Online Contents | 1995|
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