Seite 4 von 8.979 Ergebnissen

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  1.  

    Structure‐Antioxidant Activity Relationships of Luteolin and Catechin

    Ahmadi, Seyed Mohammad / Farhoosh, Reza / Sharif, Ali et al. | Wiley | 2020
  2.  

    Salt stress induces physiochemical alterations in rice grain composition and quality

    Razzaq, Abdul / Ali, Arfan / Safdar, Luqman Bin et al. | Wiley | 2020
  3.  

    Effects of fish protein hydrolysate ingestion on postexercise aminoacidemia compared with whey protein hydrolysate in young individuals

    Cordeiro, Elisaldo Mendes / de Oliveira, Gustavo Vieira / Volino‐Souza, Mônica et al. | Wiley | 2020
  4.  

    Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children

    Miele, Nicoletta A. / Armini, Vincenzo / Troccoli, Anna Maria et al. | Wiley | 2020
  5.  

    Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixtures

    Salminen, Hanna / Bischoff, Sonja / Weiss, Jochen | Wiley | 2020
  6.  

    Polylactic acid–based materials encapsulating carvacrol obtained by solvent casting and electrospinning

    Tampau, Alina / González‐Martínez, Chelo / Chiralt, Amparo | Wiley | 2020
  7.  

    Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

    Lima, Juliana L. / Assis, Bianca B. T. / Arcanjo, Narciza M. O. et al. | Wiley | 2020
  8.  

    The potential for microwave technology and the ideal profile method to aid in salt reduction

    Barnett, Sasha M. / Sablani, Shyam S. / Tang, Juming et al. | Wiley | 2020

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