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101–150 of 29,903 hits
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Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation
British Library Online Contents | 2017| -
Effects of the Maillard Reaction on the Immunoreactivity of Amandin in Food Matrices
British Library Online Contents | 2017| -
Bactericidal Efficacy of Hydrogen Peroxide-Based Disinfectants Against Gram-Positive and Gram-Negative Bacteria on Stainless Steel Surfaces
British Library Online Contents | 2017| -
Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions
British Library Online Contents | 2017| -
Rollout Strategy to Implement Interoperable Traceability in the Seafood Industry
British Library Online Contents | 2017| -
Biochemical Characterization of an Extracellular Heat-Stable Protease from Serratia liquefaciens Isolated from Raw Milk
British Library Online Contents | 2017| -
Effects of Different Simple Triglycerides on Cell Fatty Acid Compositions, Proliferation-Related Protein, and Gene Expressions Induced by Oxidized-LDL in HUVSMCs
British Library Online Contents | 2017| -
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions
British Library Online Contents | 2017| -
Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of Plasticizers
British Library Online Contents | 2017| -
Foam-Mat Freeze-Drying of Bifidobacterium longum RO175: Viability and Refrigerated Storage Stability
British Library Online Contents | 2017| -
Determination of S-methyl-L-methionine (SMM) from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco-2 Cells
British Library Online Contents | 2017| -
A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying
British Library Online Contents | 2017| -
Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.)
British Library Online Contents | 2017| -
Surface Properties of Heat‐Induced Soluble Soy Protein Aggregates of Different Molecular Masses
Online Contents | 2015| -
Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants
Online Contents | 2016| -
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens
Online Contents | 2017| -
Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties
Online Contents | 2017| -
Potential of Glycosidase from Non‐Saccharomyces Isolates for Enhancement of Wine Aroma
Online Contents | 2016| -
Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917
Online Contents | 2015| -
Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit Juice
Online Contents | 2017| -
Enhanced Anti‐Inflammatory Activities by the Combination of Luteolin and Tangeretin
Online Contents | 2016| -
Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties
British Library Online Contents | 2018| -
Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality
British Library Online Contents | 2018|
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