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  1.  

    Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran

    Webber, D. M. / Hettiarachchy, N. S. / Li, R. et al. | British Library Online Contents | 2014
  2.  

    Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh-Cut Cantaloupe

    Eswaranandam, S. / Hettiarachchy, N. S. / Meullenet, J.-F. | British Library Online Contents | 2006
  3.  

    Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Conference Proceedings | 2004
  4.  

    Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts

    Rababah, T. / Hettiarachchy, N. S. / Eswaranandam, S. et al. | British Library Online Contents | 2005
  5.  

    Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Conference Proceedings | 2004
  6.  

    Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Online Contents | 2004
  7.  

    Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Online Contents | 2004
  8.  

    Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need

    Applebaum, R. S. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  9.  

    Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions

    Tang, S. / Hettiarachchy, N. S. / Ju, Z. et al. | British Library Online Contents | 2002
  10.  

    Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme

    Tang, S. / Hettiarachchy, N. S. / Eswaranandam, S. et al. | British Library Online Contents | 2003
  11.  

    Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using beta-glycosidase

    Xie, L. / Hettiarachchy, N. S. / Cai, R. et al. | British Library Online Contents | 2003
  12.  

    Antimicrobial activity of Ginkgo biloba leaf extract on Listeria monocytogenes

    Xie, L. / Hettiarachchy, N. S. / Jane, M. E. et al. | British Library Online Contents | 2003
  13.  

    Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs

    Xie, L. / Hettiarachchy, N. S. / Ju, Z. Y. et al. | British Library Online Contents | 2002
  14.  

    Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry

    Armitage, D. B. / Hettiarachchy, N. S. / Monsoor, M. A. | British Library Online Contents | 2002
  15.  

    Extraction, Denaturation and Hydrophobic Properties of Rice Flour Proteins

    Ju, Z. Y. / Hettiarachchy, N. S. / Rath, N. | British Library Online Contents | 2001
  16.  

    Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against Listeria Monocytogenes

    Ko, S. / Janes, M. E. / Hettiarachchy, N. S. et al. | British Library Online Contents | 2001
  17.  

    Properties of cysteine-added soy protein-wheat gluten films

    Were, L. / Hettiarachchy, N. S. / Coleman, M. | British Library Online Contents | 1999
  18.  

    Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase

    Yildirim, M. / Hettiarachchy, N. S. | British Library Online Contents | 1999
  19.  

    Xanthan gum effects on solubility and emulsification properties of soy protein isolate

    Xie, Y. R. / Hettiarachchy, N. S. | British Library Online Contents | 1997
  20.  

    Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase

    Yildirim, M. / Hettiarachchy, N. S. | British Library Online Contents | 1998
  21.  

    Mechanical and barrier properties of rice bran films

    Granasambandam, R. / Hettiarachchy, N. S. / Coleman, M. | British Library Online Contents | 1997
  22.  

    Modified Soy Proteins with Improved Foaming and Water Hydration Properties

    Were, L. / Hettiarachchy, N. S. / Kalapathy, U. | British Library Online Contents | 1997
  23.  

    Biopolymers Produced by Cross-linking Soybean 11S Globulin with Whey Proteins using Transglutaminase

    Yildirim, M. / Hettiarachchy, N. S. | British Library Online Contents | 1997
  24.  

    Solubility and emulsifying properties of soy protein isolates modified by pancreatin

    Qi, M. / Hettiarachchy, N. S. / Kalapathy, U. | British Library Online Contents | 1997
  25.  

    Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties

    Gnanasambandam, R. / Hettiarachchy, N. S. | British Library Online Contents | 1995
  26.  

    Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties

    Hettiarachchy, N. S. / Glenn, K. C. / Gnanasambandam, R. et al. | British Library Online Contents | 1996
  27.  

    Properties of biopolymers from cross-linking whey protein isolate and soybean 11S globulin

    Yildirim, M. / Hettiarachchy, N. S. / Kalapathy, U. | British Library Online Contents | 1996
  28.  

    Calcium Fortification of Rice: Distribution and Retention

    Hettiarachchy, N. S. / Gnanasambandam, R. / Lee, M. H. | British Library Online Contents | 1996
  29.  

    Additives affect deoxynivalenol (vomitoxin) flour during breadbaking

    Boyacioglu, D. / Hettiarachchy, N. S. / D'Appolonia, B. L. | British Library Online Contents | 1993
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