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Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake
British Library Online Contents | 2018| -
Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization
British Library Online Contents | 2018| -
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| -
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| -
Bioactivity of a Rice Bran-Derived Peptide and Its Sensory Evaluation and Storage Stability in Orange Juice
British Library Online Contents | 2016| -
Impedimetric Characterization of Adsorption of Listeria monocytogenes on the Surface of an Aluminum-Based Immunosensor
British Library Online Contents | 2014| -
Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran
British Library Online Contents | 2014|
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