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Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization
British Library Online Contents | 2017| -
Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization
British Library Online Contents | 2017| -
Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China
British Library Online Contents | 2017| -
Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization
British Library Online Contents | 2018| -
Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds
British Library Online Contents | 2016| -
Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization
British Library Online Contents | 2016| -
Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer
British Library Online Contents | 2012| -
Black Rice Bran as an Ingredient in Noodles: Chemical and Functional Evaluation
British Library Online Contents | 2012| -
Impedimetric Characterization of Adsorption of Listeria monocytogenes on the Surface of an Aluminum-Based Immunosensor
British Library Online Contents | 2014| -
Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile
British Library Online Contents | 2011| -
Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process
British Library Online Contents | 2010| -
Identification of a Gamma-irradiated Ingredient (Garlic Powder) in Korean Barbeque Sauce by Thermoluminescence Analysis
British Library Online Contents | 2012| -
Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method
British Library Online Contents | 2010| -
Stability of Bisphenol A (BPA) in Oil-In Water Emulsions under Riboflavin Photosensitization
British Library Online Contents | 2012| -
Modification of Isoflavone Profiles in a Fermented Soy Food with Almond Powder
British Library Online Contents | 2012| -
Effects of Riboflavin Photosensitization on Daidzein and Its Photosensitized Derivatives
British Library Online Contents | 2010| -
Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil
British Library Online Contents | 2012| -
Application of Solid Phase-Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions
British Library Online Contents | 2011| -
Altering Functional Properties of Fats Using Power Ultrasound
British Library Online Contents | 2010| -
Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted Ice
British Library Online Contents | 2010| -
Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species
British Library Online Contents | 2010| -
Effects of Phosphatidylcholine and Phosphatidylethanolamine on the Photooxidation of Canola Oil
British Library Online Contents | 2009| -
Development of a Sanitizing Fabric Wipe for Use on Food Contact Surfaces
British Library Online Contents | 2007| -
Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and Korea
British Library Online Contents | 2010| -
Stability of Isoflavone Daidzein and Genistein in Riboflavin, Chlorophyll b, or Methylene Blue Photosensitization
British Library Online Contents | 2008| -
Efficacy of Two Acidic Sanitizers for Microbial Reduction on Metal Cans and Low-Density Polyethylene Film Surfaces
British Library Online Contents | 2007| -
Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum
British Library Online Contents | 2005| -
Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect
British Library Online Contents | 2005| -
Extraction of Lignan Compounds from Roasted Sesame Oil and their Effects on the Autoxidation of Methyl Linoleate
British Library Online Contents | 2006| -
Extraction of Anthocyanins and Polyphenolics from Blueberry-processing Waste
British Library Online Contents | 2004| -
Effects of Carrot Powder in Dough on the Lipid Oxidation and Carotene Content of Fried Dough during Storage in the Dark
British Library Online Contents | 2004| -
Pasteurization of Fresh Orange Juice Using Gamma Irradiation: Microbiological, Flavor, and Sensory Analyses
British Library Online Contents | 2002| -
Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder
British Library Online Contents | 2003| -
Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough
British Library Online Contents | 2004| -
Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder
British Library Online Contents | 2003| -
Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark
British Library Online Contents | 2003| -
Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments
British Library Online Contents | 2002| -
Lipid Changes of Freeze-Dried Spinach by Various Kinds of Oxidation
British Library Online Contents | 2000| -
Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates
British Library Online Contents | 2001| -
Wettability of Chitosan Coating Solution on `Fuji' Apple Skin
British Library Online Contents | 2002| -
Effects of Heat Pretreatment on Lipid and Pigments of Freeze-Dried Spinach
British Library Online Contents | 2001| -
Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods
British Library Online Contents | 1999| -
Stability of Retinyl Palmitate During Cooking and Storage in Rice Fortified with Ultra Rice TM Fortification Technology
British Library Online Contents | 2000|