Showing results (61-70 of 136) with videos related to
Sort By:
Pageof 14
Amino Acids|November 26, 2011
The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activityBarbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 14, 2011
A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french friesRaquel Medeiros Vinci, Frédéric Mestdagh, Christof Van Poucke, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 3, 2014
Impact of maximum levels in European legislation on exposure of mycotoxins in dried products: case of aflatoxin B1 and ochratoxin A in nuts and dried fruitsEvelien Van de Perre, Liesbeth Jacxsens, Carl Lachat, et al.Journal of Agricultural and Food Chemistry|August 27, 2024
Impact of Nonthermal Plasma Treatment on the Oxidation of Lipids with Different Unsaturation DegreesDanyang Liu, Joke Sierens, Christelle Haydamous, et al.Journal of Agricultural and Food Chemistry|December 4, 2010
Mechanistic insights into furan formation in Maillard model systemsFien Van Lancker, An Adams, Agnieszka Owczarek-Fendor, et al.International Journal of Food Microbiology|April 3, 2014
Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositionsVasileios Pothakos, Clarice Nyambi, Bao-Yu Zhang, et al.International Journal of Food Science|November 29, 2023
Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless GrapesAbdelhakim Boudboud, Mohamed Ben Aziz, Hassan Hajjaj, et al.Journal of Agricultural and Food Chemistry|December 11, 2013
Screening for the presence of patulin in molded fresh produce and evaluation of its stability in the production of tomato productsEvelien Van de Perre, Liesbeth Jacxsens, Wendy Van Der Hauwaert, et al.Journal of Agricultural and Food Chemistry|January 11, 2011
Hypochlorous and peracetic acid induced oxidation of dairy proteinsBarbara Kerkaert, Frédéric Mestdagh, Tatiana Cucu, et al.Foods (Basel, Switzerland)|April 12, 2022
Consumption Habits and Brand Loyalty of Belgian Coffee ConsumersZouheir Alsafra, Véronique Renault, Gianni Parisi, et al.Pageof 14