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M Were

Showing results (1-10 of 41) with videos related to

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Food Chemistry|September 30, 2017
Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditionsSihui Liang, Lilian M Were
Bulletin of the World Health Organization|December 6, 2021
Revising WHO Guidelines on the management of hypoglycaemia in childrenWilson M Were, Anshu Banerjee
Journal of Food Science|February 21, 2012
Effect of coffee filtrate, methylglyoxal, glyoxal, and caffeine on Salmonella typhimurium and S. enteritidis survival in ground chicken breastsAnne B Maletta, Lilian M Were
Journal of Food Protection|December 17, 2009
Anti-Listeria monocytogenes activity of heat-treated lyophilized pomegranate juice in media and in ground top round beefDanae L Lucas, Lilian M Were
Meat Science|November 9, 2011
Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powderAmanda S Teets, Lilian M Were
Meat Science|August 30, 2011
Effect of Maillard reaction products on oxidation products in ground chicken breastL T Miranda, C Rakovski, L M Were
Journal of Food Science|January 24, 2008
Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beefM Prasetyo, M Chia, C Hughey, et al.
Journal of the Science of Food and Agriculture|October 14, 2018
Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storageJoele T Atonfack, Zeynep A Ataman, Lilian M Were
Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored ComplexesSabrina R Wildermuth, Erin E Young, Lilian M Were
Journal of Food Protection|May 21, 2004
Encapsulation of nisin and lysozyme in liposomes enhances efficacy against Listeria monocytogenesLilian M Were, Barry Bruce, P Michael Davidson, et al.
Pageof 5

Showing results (1-10 of 41) with videos related to

Sort By:
Pageof 5
Food Chemistry|September 30, 2017
Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditionsSihui Liang, Lilian M Were
Bulletin of the World Health Organization|December 6, 2021
Revising WHO Guidelines on the management of hypoglycaemia in childrenWilson M Were, Anshu Banerjee
Journal of Food Science|February 21, 2012
Effect of coffee filtrate, methylglyoxal, glyoxal, and caffeine on Salmonella typhimurium and S. enteritidis survival in ground chicken breastsAnne B Maletta, Lilian M Were
Journal of Food Protection|December 17, 2009
Anti-Listeria monocytogenes activity of heat-treated lyophilized pomegranate juice in media and in ground top round beefDanae L Lucas, Lilian M Were
Meat Science|November 9, 2011
Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powderAmanda S Teets, Lilian M Were
Meat Science|August 30, 2011
Effect of Maillard reaction products on oxidation products in ground chicken breastL T Miranda, C Rakovski, L M Were
Journal of Food Science|January 24, 2008
Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beefM Prasetyo, M Chia, C Hughey, et al.
Journal of the Science of Food and Agriculture|October 14, 2018
Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storageJoele T Atonfack, Zeynep A Ataman, Lilian M Were
Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored ComplexesSabrina R Wildermuth, Erin E Young, Lilian M Were
Journal of Food Protection|May 21, 2004
Encapsulation of nisin and lysozyme in liposomes enhances efficacy against Listeria monocytogenesLilian M Were, Barry Bruce, P Michael Davidson, et al.
Pageof 5