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The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content
British Library Online Contents | 2018| -
Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices
British Library Online Contents | 2018| -
High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs
British Library Online Contents | 2018| -
Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets
British Library Online Contents | 2018| -
Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication
British Library Online Contents | 2018| -
Aqueous and Ethanol Extracts of Daylily Flower (Hemerocallis fulva L.) Protect HUVE Cells Against High Glucose
British Library Online Contents | 2018| -
Effect of Passive Drying on Ascorbic Acid, α‐Tocopherol, and β‐Carotene in Tomato and Mango
British Library Online Contents | 2018| -
Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine
British Library Online Contents | 2018| -
Ultrasound-Assisted Extraction of Cannabinoids from Cannabis Sativa L. Optimized by Response Surface Methodology
British Library Online Contents | 2018| -
Effects of Storage Conditions on Consumer and Chemical Assessments of Raw -Nonpareil- Almonds Over a Two-Year Period
British Library Online Contents | 2018| -
Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling
British Library Online Contents | 2018| -
Development of Portable Flow-Through Electrochemical Sanitizing Unit to Generate Near Neutral Electrolyzed Water
British Library Online Contents | 2018| -
Phytochemicals, Anti-Inflammatory, Antiproliferative, and Methylglyoxal Trapping Properties of Zijuan Tea
British Library Online Contents | 2018| -
Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables
British Library Online Contents | 2018| -
Dual Effects of Creatinine on the Formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]pyridine (PhIP)
British Library Online Contents | 2018| -
Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability
British Library Online Contents | 2018| -
Phenolic Analysis and Theoretic Design for Chinese Commercial Wines- Authentication
British Library Online Contents | 2018| -
The Flexitarian Flip-: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes
British Library Online Contents | 2018| -
Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917
Online Contents | 2015|