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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| -
Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization
British Library Online Contents | 2018| -
Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China
British Library Online Contents | 2017| -
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| -
Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds
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| -
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| -
Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil
British Library Online Contents | 2012| -
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| -
Volatile Compounds in Light, Medium, and Dark Black Walnut and Their Influence on the Sensory Aromatic Profile
British Library Online Contents | 2011| -
Identification of a Gamma-irradiated Ingredient (Garlic Powder) in Korean Barbeque Sauce by Thermoluminescence Analysis
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| -
Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method
British Library Online Contents | 2010| -
Effects of Riboflavin Photosensitization on Daidzein and Its Photosensitized Derivatives
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| -
Increases of 2-Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process
British Library Online Contents | 2010|
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