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Journal of Agricultural and Food Chemistry
|
February 29, 2008
Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition
Daigo Iwanaga, David Gray, Eric Andrew Decker, et al.
Food & Function
|
March 16, 2019
Fabrication of plant-based vitamin D<sub>3</sub>-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility
Anna Larissa Schoener, Ruojie Zhang, Shanshan Lv, et al.
Food Research International (Ottawa, Ont.)
|
June 11, 2021
Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids
Johannes Dreher, Maximilian Weißmüller, Kurt Herrmann, et al.
Journal of Food Science
|
October 13, 2015
Miscibility of Quillaja Saponins with other Co-surfactants under Different pH Values
Corina L Reichert, Hanna Salminen, Bruno H Leuenberger, et al.
Journal of Food Science
|
September 18, 2014
Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product
Nino Terjung, Christin Monville, Myriam Loeffler, et al.
Journal of Agricultural and Food Chemistry
|
May 8, 2024
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging
Marina Rigling, Laura Höckmeier, Malte Leible, et al.
International Journal of Food Microbiology
|
September 8, 2015
Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat
Núria Magrinyà, Nino Terjung, Myriam Loeffler, et al.
Food Chemistry
|
May 27, 2020
Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant
Monise Helen Masuchi Buscato, Franziska Müller, Walter Vetter, et al.
Journal of Colloid and Interface Science
|
February 27, 2018
Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying properties
Corina L Reichert, Hanna Salminen, Gabriela Badolato Bönisch, et al.
Journal of the Science of Food and Agriculture
|
November 23, 2016
Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus
Ramona Bosse Née Danz, Melanie Wirth, Monika Gibis, et al.
Page
of 21
Search research articles
Search
Showing results (151-160 of 205) with videos related to
Sort By:
Page
of 21
Journal of Agricultural and Food Chemistry
|
February 29, 2008
Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition
Daigo Iwanaga, David Gray, Eric Andrew Decker, et al.
Food & Function
|
March 16, 2019
Fabrication of plant-based vitamin D<sub>3</sub>-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility
Anna Larissa Schoener, Ruojie Zhang, Shanshan Lv, et al.
Food Research International (Ottawa, Ont.)
|
June 11, 2021
Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids
Johannes Dreher, Maximilian Weißmüller, Kurt Herrmann, et al.
Journal of Food Science
|
October 13, 2015
Miscibility of Quillaja Saponins with other Co-surfactants under Different pH Values
Corina L Reichert, Hanna Salminen, Bruno H Leuenberger, et al.
Journal of Food Science
|
September 18, 2014
Impact of lauric arginate application form on its antimicrobial activity on the surface of a model meat product
Nino Terjung, Christin Monville, Myriam Loeffler, et al.
Journal of Agricultural and Food Chemistry
|
May 8, 2024
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging
Marina Rigling, Laura Höckmeier, Malte Leible, et al.
International Journal of Food Microbiology
|
September 8, 2015
Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat
Núria Magrinyà, Nino Terjung, Myriam Loeffler, et al.
Food Chemistry
|
May 27, 2020
Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant
Monise Helen Masuchi Buscato, Franziska Müller, Walter Vetter, et al.
Journal of Colloid and Interface Science
|
February 27, 2018
Concentration effect of Quillaja saponin - Co-surfactant mixtures on emulsifying properties
Corina L Reichert, Hanna Salminen, Gabriela Badolato Bönisch, et al.
Journal of the Science of Food and Agriculture
|
November 23, 2016
Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus
Ramona Bosse Née Danz, Melanie Wirth, Monika Gibis, et al.
Page
of 21