Seite 9 von 27.994 Ergebnissen

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  1.  

    Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese-Style Sausage

    Luo, A. / Feng, J. / Hu, B. et al. | British Library Online Contents | 2017
  2.  

    Issue Information - TOC

    British Library Online Contents | 2017
  3.  

    Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing

    Marengo, M. / Barbiroli, A. / Bonomi, F. et al. | British Library Online Contents | 2017
  4.  

    Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

    Wong, K. M. / Decker, E. A. / Autio, W. R. et al. | British Library Online Contents | 2017
  5.  

    Biosynthesis of Silver Nanoparticles from Persimmon Byproducts and Incorporation in Biodegradable Sodium Alginate Thin Film

    Ramachandraiah, K. / Gnoc, N. T. / Chin, K. B. | British Library Online Contents | 2017
  6.  

    In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin

    Marti, A. / Abbasi Parizad, P. / Marengo, M. et al. | British Library Online Contents | 2017
  7.  

    Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

    Todorovic, V. / Milenkovic, M. / Vidovic, B. et al. | British Library Online Contents | 2017
  8.  

    Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage

    Banach, J. C. / Clark, S. / Lamsal, B. P. | British Library Online Contents | 2017
  9.  

    Extraction of Epigallocatechin Gallate and Epicatechin Gallate from Tea Leaves Using -Cyclodextrin

    Cui, L. / Liu, Y. / Liu, T. et al. | British Library Online Contents | 2017
  10.  

    Rapid Inverse Method to Measure Thermal Diffusivity of Low-Moisture Foods

    Muramatsu, Y. / Greiby, I. / Mishra, D. K. et al. | British Library Online Contents | 2017
  11.  

    Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems

    Trinetta, V. / Morgan, M. T. / Coupland, J. N. et al. | British Library Online Contents | 2017
  12.  

    Degrees of Antioxidant Protection: A 2-Year Study of the Bioactive Properties of Organic Milk in Poland

    Puppel, K. / Sakowski, T. / Kuczyska, B. et al. | British Library Online Contents | 2017
  13.  

    Chemical Composition Analysis, Sensory, and Feasibility Study of Tree Peony Seed

    Mao, Y. / Han, J. / Tian, F. et al. | British Library Online Contents | 2017
  14.  

    Sensory Quality Preservation of Coated Walnuts

    Grosso, A. L. / Asensio, C. M. / Grosso, N. R. et al. | British Library Online Contents | 2017
  15.  

    A Genome-Scale Modeling Approach to Quantify Biofilm Component Growth of Salmonella Typhimurium

    Ribaudo, N. / Li, X. / Davis, B. et al. | British Library Online Contents | 2017
  16.  

    Acceptability and Preference Drivers of Freshly Roasted Peanuts

    Wang, S. / Adhikari, K. / Hung, Y. C. | British Library Online Contents | 2017

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