1. Influence of drop shock on physiological responses and genes expression of apple fruit

    http://dx.doi.org/10.1016/j.foodchem.2019.125424
  2. Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage

    http://dx.doi.org/10.1016/j.foodchem.2019.125365
  3. Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical properties

    http://dx.doi.org/10.1016/j.foodchem.2019.125418
  4. Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats

    http://dx.doi.org/10.1016/j.foodchem.2019.125326
  5. Hydroxyphenyl thiosemicarbazones as inhibitors of mushroom tyrosinase and antibrowning agents

    http://dx.doi.org/10.1016/j.foodchem.2019.125310
  6. Laser-based classification of olive oils assisted by machine learning

    http://dx.doi.org/10.1016/j.foodchem.2019.125329
  7. Investigations into the production of volatile compounds in Korla fragrant pears (Pyrus sinkiangensis Yu)

    http://dx.doi.org/10.1016/j.foodchem.2019.125337
  8. The application of an aqueous two-phase system combined with ultrasonic cell disruption extraction and HPLC in the simultaneous separation and analysis of solanine and Solanum nigrum polysaccharide from Solanum nigrum unripe fruit

    http://dx.doi.org/10.1016/j.foodchem.2019.125383
  9. Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine model

    http://dx.doi.org/10.1016/j.foodchem.2019.125351
  10. Reduced IgE and IgG antigenic response to milk proteins hydrolysates obtained with the use of non-commercial serine protease from Yarrowia lipolytica

    http://dx.doi.org/10.1016/j.foodchem.2019.125350
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