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California Almond Shelf Life: Lipid Deterioration During Storage
British Library Online Contents | 2012| -
Characteristics and Functionality Enhancement by Glycosylation of Bitter Melon (Momordica charantia) Seed Protein
British Library Online Contents | 2014| -
Effect of Elicitor Spray at Different Reproductive Stages on Saponin Content of Soybean
British Library Online Contents | 2012| -
Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf
British Library Online Contents | 2009| -
Effects of Solvent, Temperature, Time, Solvent-to-Sample Ratio, Sample Size, and Defatting on the Extraction of Soluble Sugars in Soybean
British Library Online Contents | 2006| -
Formulation of Caking-Resistant Powdered Soups Based on NMR Analysis
British Library Online Contents | 2001| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Inactivation of E. coli O157: H7 Using a Pulsed Nonthermal Plasma System
British Library Online Contents | 2002| -
Inactivation of Escherichia coli on Almonds Using Nonthermal Plasma:
British Library Online Contents | 2007| -
Influence of Dietary Advanced Glycation End Products on Wound Healing in Nondiabetic Mice
British Library Online Contents | 2011| -
Metabolism of the Hepatotoxic Compound Sophoraflavanone G in Rat Liver Microsomes
British Library Online Contents | 2014| -
MRI Temperature Mapping and Determination of Liquid-particulate Heat Transfer Coefficient in an Ohmically heated Food System
British Library Online Contents | 2003| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004|
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