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Inferring Beliefs and Desires From Emotional Reactions to Anticipated and Observed Events
Free accessDSpace@MIT | 2017|Publisher: Wiley Blackwell -
International journal of food science & technology
Catalogue agriculture | 22.1987 -Publisher: Blackwell, Oxford -
The art book : issues, news and reviews
GWLB - Gottfried Wilhelm Leibniz Bibliothek | Nachgewiesen 4.1997 - 17.2010; damit Ersch. eingest.Publisher: Blackwell, Oxford -
Inhibition of browning in canned mushroom using glutathione and sodium phytate
Online Contents | 2014|Publisher: Blackwell, Oxford -
Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils
Online Contents | 2014|Publisher: Blackwell, Oxford -
Evaluation of the chemical composition and colour in long‐life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods
Online Contents | 2014|Publisher: Blackwell, Oxford -
Comparison of microbial communities between normal and swollen canned soy sauces using nested PCR‐denaturing gradient gel electrophoresis, HPLC and plate techniques
Online Contents | 2014|Publisher: Blackwell, Oxford -
Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations
Online Contents | 2014|Publisher: Blackwell, Oxford -
Chemical residues, food additives and natural toxicants in food – the cocktail effect
Online Contents | 2014|Publisher: Blackwell, Oxford -
Development of a novel modified atmosphere container with a cycle‐time‐controlled perforation for enoki mushroom preservation
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignon
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of pulsed electric field processing on carotenoid extractability of carrot purée
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effects of pepsin hydrolysis on the soy β‐conglycinin aggregates formed by heat treatment at different pH
Online Contents | 2014|Publisher: Blackwell, Oxford -
Antioxidant activity and phenolic content of pressurised liquid and solid–liquid extracts from four Irish origin macroalgae
Online Contents | 2014|Publisher: Blackwell, Oxford -
Enhancement of antioxidant activity of monascal waxy corn by a 2‐step fermentation
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effects of meat pH and the initial numbers of spores of Clostridium estertheticum on the development of blown pack spoilage of vacuum‐packaged beef
Online Contents | 2014|Publisher: Blackwell, Oxford -
Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
Online Contents | 2014|Publisher: Blackwell, Oxford -
Enrichment of ω‐3 fatty acids in flax seed oil by alkaline lipase of Aspergillus fumigatus MTCC 9657
Online Contents | 2014|Publisher: Blackwell, Oxford
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