Search research articles
Contact Us
Filters
Showing results (81-90 of 205) with videos related to
Page
of 21
Sort By:
Journal of Food Science
|
May 4, 2011
Concentration and application order effects of sodium benzoate and eugenol mixtures on the growth inhibition of Saccharomyces cerevisiae and Zygosaccharomyces bailii
Yumei Dai, Lynne A McLandsborough, Jochen Weiss, et al.
Journal of the Science of Food and Agriculture
|
October 26, 2019
An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides
Laixin Dai, Corina L Reichert, Jörg Hinrichs, et al.
Food Chemistry
|
May 12, 2023
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages
Yi-Qun Cheng, Malte Leible, Jochen Weiss, et al.
Journal of Colloid and Interface Science
|
September 24, 2015
Solubilization of octane in cationic surfactant-anionic polymer complexes: Effect of ionic strength
Hui Zhang, Lingli Deng, Ping Sun, et al.
Journal of Food Science
|
April 11, 2016
Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions
Chutima Thongkaew, Benjamin Zeeb, Monika Gibis, et al.
Critical Reviews in Food Science and Nutrition
|
June 2, 2009
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
David Julian McClements, Eric Andrew Decker, Yeonhwa Park, et al.
Journal of Food Science
|
January 17, 2020
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
Johannes Dreher, Carolin Blach, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition
|
February 1, 2020
Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies
Gert W Meijer, Liisa Lähteenmäki, Richard H Stadler, et al.
Journal of Food Science
|
January 23, 2020
Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)
Jonas Hilbig, Lisa Hildebrandt, Kurt Herrmann, et al.
Journal of Food Protection
|
September 9, 2014
Antimicrobial efficacy of emulsified essential oil components against weak acid-adapted spoilage yeasts in clear and cloudy apple juice
Myriam Loeffler, Sophia Beiser, Sarisa Suriyarak, et al.
Page
of 21
Search research articles
Search
Showing results (81-90 of 205) with videos related to
Sort By:
Page
of 21
Journal of Food Science
|
May 4, 2011
Concentration and application order effects of sodium benzoate and eugenol mixtures on the growth inhibition of Saccharomyces cerevisiae and Zygosaccharomyces bailii
Yumei Dai, Lynne A McLandsborough, Jochen Weiss, et al.
Journal of the Science of Food and Agriculture
|
October 26, 2019
An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides
Laixin Dai, Corina L Reichert, Jörg Hinrichs, et al.
Food Chemistry
|
May 12, 2023
The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages
Yi-Qun Cheng, Malte Leible, Jochen Weiss, et al.
Journal of Colloid and Interface Science
|
September 24, 2015
Solubilization of octane in cationic surfactant-anionic polymer complexes: Effect of ionic strength
Hui Zhang, Lingli Deng, Ping Sun, et al.
Journal of Food Science
|
April 11, 2016
Initial Droplet Size Impacts pH-Induced Structural Changes in Phase-Separated Polymer Dispersions
Chutima Thongkaew, Benjamin Zeeb, Monika Gibis, et al.
Critical Reviews in Food Science and Nutrition
|
June 2, 2009
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
David Julian McClements, Eric Andrew Decker, Yeonhwa Park, et al.
Journal of Food Science
|
January 17, 2020
Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
Johannes Dreher, Carolin Blach, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition
|
February 1, 2020
Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies
Gert W Meijer, Liisa Lähteenmäki, Richard H Stadler, et al.
Journal of Food Science
|
January 23, 2020
Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)
Jonas Hilbig, Lisa Hildebrandt, Kurt Herrmann, et al.
Journal of Food Protection
|
September 9, 2014
Antimicrobial efficacy of emulsified essential oil components against weak acid-adapted spoilage yeasts in clear and cloudy apple juice
Myriam Loeffler, Sophia Beiser, Sarisa Suriyarak, et al.
Page
of 21