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Food Hydrocolloids
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March 4, 2021
Flavour distribution and release from gelatine-starch matrices
Katy Su, Marine Brunet, Daniel Festring, et al.
Food Chemistry
|
February 8, 2020
Corrigendum to "Determination of volatile marker compounds of common coffee roast defects" [Food Chem. 211 (2016) 206-214]
Ni Yang, Chujiao Liu, Xingkun Liu, et al.
Food Chemistry
|
June 11, 2016
Determination of volatile marker compounds of common coffee roast defects
Ni Yang, Chujiao Liu, Xingkun Liu, et al.
Science Talks
|
March 6, 2025
It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla
Hannah McNeill, Rebecca Ford, Ian Fisk, et al.
Food Hydrocolloids
|
August 5, 2014
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
Christos Soukoulis, Lina Yonekura, Heng-Hui Gan, et al.
Soft Matter
|
October 21, 2025
Evaluating the impact of simulated microgravity of a random positioning machine on the stability of emulsions applying scaling analysis <i>via</i> dimensionless numbers
Svenja Schmidt, Modupe N Adebowale, Evgeny Rebrov, et al.
Food Chemistry
|
July 3, 2022
Volatile profiles of commercial vetch prepared via different processing methods
Samuel Riley, Aneesh Lale, Vy Nguyen, et al.
Food Quality and Preference
|
July 5, 2021
Age group determines the acceptability of protein derived off-flavour
Sophie Lester, Leonardo Cornacchia, Camille Corbier, et al.
Food Chemistry
|
May 29, 2025
Unraveling the lipid photooxidation reactions in salmon oil under different light wavelength conditions via omics approaches
Zheng Zhou, Bo Wang, Liang Wang, et al.
Journal of Agricultural and Food Chemistry
|
May 6, 2024
Digital Twins in Agriculture: Orchestration and Applications
Marc Escribà-Gelonch, Shu Liang, Pieter van Schalkwyk, et al.
Page
of 5
Search research articles
Search
Showing results (21-30 of 49) with videos related to
Sort By:
Page
of 5
Food Hydrocolloids
|
March 4, 2021
Flavour distribution and release from gelatine-starch matrices
Katy Su, Marine Brunet, Daniel Festring, et al.
Food Chemistry
|
February 8, 2020
Corrigendum to "Determination of volatile marker compounds of common coffee roast defects" [Food Chem. 211 (2016) 206-214]
Ni Yang, Chujiao Liu, Xingkun Liu, et al.
Food Chemistry
|
June 11, 2016
Determination of volatile marker compounds of common coffee roast defects
Ni Yang, Chujiao Liu, Xingkun Liu, et al.
Science Talks
|
March 6, 2025
It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla
Hannah McNeill, Rebecca Ford, Ian Fisk, et al.
Food Hydrocolloids
|
August 5, 2014
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
Christos Soukoulis, Lina Yonekura, Heng-Hui Gan, et al.
Soft Matter
|
October 21, 2025
Evaluating the impact of simulated microgravity of a random positioning machine on the stability of emulsions applying scaling analysis <i>via</i> dimensionless numbers
Svenja Schmidt, Modupe N Adebowale, Evgeny Rebrov, et al.
Food Chemistry
|
July 3, 2022
Volatile profiles of commercial vetch prepared via different processing methods
Samuel Riley, Aneesh Lale, Vy Nguyen, et al.
Food Quality and Preference
|
July 5, 2021
Age group determines the acceptability of protein derived off-flavour
Sophie Lester, Leonardo Cornacchia, Camille Corbier, et al.
Food Chemistry
|
May 29, 2025
Unraveling the lipid photooxidation reactions in salmon oil under different light wavelength conditions via omics approaches
Zheng Zhou, Bo Wang, Liang Wang, et al.
Journal of Agricultural and Food Chemistry
|
May 6, 2024
Digital Twins in Agriculture: Orchestration and Applications
Marc Escribà-Gelonch, Shu Liang, Pieter van Schalkwyk, et al.
Page
of 5