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Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing
Online Contents | 2016|Publisher: Blackwell, Oxford -
Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract
Online Contents | 2015|Publisher: Blackwell, Oxford -
Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi‐pilot scale
Online Contents | 2017|Publisher: Blackwell, Oxford -
Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel
Online Contents | 2017|Publisher: Blackwell, Oxford -
Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification
Online Contents | 2017|Publisher: Blackwell, Oxford -
Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02
Online Contents | 2016|Publisher: Blackwell, Oxford -
Rapid detection of Listeria monocytogenes using fluorescence immunochromatographic assay combined with immunomagnetic separation technique
Online Contents | 2017|Publisher: Blackwell, Oxford -
Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process
Online Contents | 2016|Publisher: Blackwell, Oxford -
The chelating peptide (GPAGPHGPPG) derived from Alaska pollock skin enhances calcium, zinc and iron transport in Caco‐2 cells
Online Contents | 2017|Publisher: Blackwell, Oxford -
Antioxidant and anti‐acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory‐improving effects on scopolamine‐induced amnesia mice
Online Contents | 2017|Publisher: Blackwell, Oxford -
Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low‐salt fermented fish
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre‐enriched wheat bread
Online Contents | 2016|Publisher: Blackwell, Oxford -
The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage
Online Contents | 2017|Publisher: Blackwell, Oxford -
Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts
Online Contents | 2016|Publisher: Blackwell, Oxford -
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
Online Contents | 2015|Publisher: Blackwell, Oxford -
Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures
Online Contents | 2016|Publisher: Blackwell, Oxford -
The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation
Online Contents | 2017|Publisher: Blackwell, Oxford
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