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Molecular Nutrition & Food Research
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April 27, 2011
High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac
Fiona A Husband, Thomas Aldick, Iesel Van der Plancken, et al.
Food Chemistry
|
June 11, 2016
Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in middle lamella
Sunny George Gwanpua, Bert E Verlinden, Maarten L A T M Hertog, et al.
Food & Function
|
November 28, 2018
Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells
Andrea Pallares Pallares, Beatriz Alvarez Miranda, Ngoc Quynh Anh Truong, et al.
Food Chemistry
|
July 23, 2013
Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems
Paola Palmero, Lien Lemmens, Albert Ribas-Agustí, et al.
Food Chemistry
|
October 14, 2014
Colour and carotenoid changes of pasteurised orange juice during storage
Scheling Wibowo, Liesbeth Vervoort, Jovana Tomic, et al.
Food Research International (Ottawa, Ont.)
|
June 28, 2022
Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
Katharina Pälchen, Wender L P Bredie, Dorine Duijsens, et al.
Biotechnology Progress
|
October 7, 2006
Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase
Thomas Duvetter, Ilse Fraeye, Daniel N Sila, et al.
Food Chemistry
|
August 16, 2021
Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy
Elizabeth Nakhungu Wafula, Mercyline Onduso, Irene Njoki Wainaina, et al.
Molecular Nutrition & Food Research
|
June 23, 2010
High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens
Phil E Johnson, Iesel Van der Plancken, Ana Balasa, et al.
Food Chemistry
|
April 16, 2014
Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples
Sunny George Gwanpua, Sandy Van Buggenhout, Bert E Verlinden, et al.
Page
of 12
Search research articles
Search
Showing results (101-110 of 112) with videos related to
Sort By:
Page
of 12
Molecular Nutrition & Food Research
|
April 27, 2011
High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac
Fiona A Husband, Thomas Aldick, Iesel Van der Plancken, et al.
Food Chemistry
|
June 11, 2016
Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in middle lamella
Sunny George Gwanpua, Bert E Verlinden, Maarten L A T M Hertog, et al.
Food & Function
|
November 28, 2018
Process-induced cell wall permeability modulates the in vitro starch digestion kinetics of common bean cotyledon cells
Andrea Pallares Pallares, Beatriz Alvarez Miranda, Ngoc Quynh Anh Truong, et al.
Food Chemistry
|
July 23, 2013
Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems
Paola Palmero, Lien Lemmens, Albert Ribas-Agustí, et al.
Food Chemistry
|
October 14, 2014
Colour and carotenoid changes of pasteurised orange juice during storage
Scheling Wibowo, Liesbeth Vervoort, Jovana Tomic, et al.
Food Research International (Ottawa, Ont.)
|
June 28, 2022
Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
Katharina Pälchen, Wender L P Bredie, Dorine Duijsens, et al.
Biotechnology Progress
|
October 7, 2006
Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase
Thomas Duvetter, Ilse Fraeye, Daniel N Sila, et al.
Food Chemistry
|
August 16, 2021
Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy
Elizabeth Nakhungu Wafula, Mercyline Onduso, Irene Njoki Wainaina, et al.
Molecular Nutrition & Food Research
|
June 23, 2010
High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens
Phil E Johnson, Iesel Van der Plancken, Ana Balasa, et al.
Food Chemistry
|
April 16, 2014
Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples
Sunny George Gwanpua, Sandy Van Buggenhout, Bert E Verlinden, et al.
Page
of 12