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UPLC-MS2 Profiling of Blackthorn Flower Polyphenols Isolated by Ultrasound-Assisted Extraction
British Library Online Contents | 2018| -
Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals
British Library Online Contents | 2018| -
Improving the Antimicrobial Power of Low-Effective Antimicrobial Molecules Through Nanotechnology
British Library Online Contents | 2018| -
Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality
British Library Online Contents | 2018| -
Identification and Quantification of Thujone in a Case of Poisoning Due to Repeated Ingestion of an Infusion of Artemisia Vulgaris L.
British Library Online Contents | 2018| -
Permeable Gas Cavity at Elevated Pressure Enhances Modified Atmosphere Packaging of Fresh Produce
British Library Online Contents | 2018| -
Development of a Chlorine Dosing Strategy for Fresh Produce Washing Process to Maintain Microbial Food Safety and Minimize Residual Chlorine
British Library Online Contents | 2018| -
Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da-jiang
British Library Online Contents | 2018| -
Interactions of Dihydromyricetin, a Flavonoid from Vine Tea (Ampelopsis grossedentata) with Gut Microbiota
British Library Online Contents | 2018| -
The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging
British Library Online Contents | 2018| -
Evaluation of an Extraction Method for the Detection of GI and GII Noroviruses in Fruit and Vegetable Salads
British Library Online Contents | 2018| -
The Hepatoprotective Effect of Selenium-Enriched Yeast and Gum Arabic Combination on Carbon Tetrachloride-Induced Chronic Liver Injury in Rats
British Library Online Contents | 2018| -
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
British Library Online Contents | 2018| -
Warm-Up Effect in Panelist-Articulated-2-Alternative Forced Choice Test
British Library Online Contents | 2018| -
Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction
British Library Online Contents | 2018| -
Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality
British Library Online Contents | 2018|