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Food Chemistry
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September 8, 2012
Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing
Griet Knockaert, Sudheer K Pulissery, Ines Colle, et al.
The Journal of Physical Chemistry. A
|
March 23, 2012
Fourteen-electron ring model and the anomalous magnetic circular dichroism of meso-triarylsubporphyrins
Steven Vancoillie, Marc Hendrickx, Minh Tho Nguyen, et al.
Food Chemistry
|
January 26, 2022
Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice
Sharmaine Atencio, Sarah H E Verkempinck, Tom Bernaerts, et al.
Food Research International (Ottawa, Ont.)
|
December 3, 2022
(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature
Irene Wainaina, Clare Kyomugasho, Sophie Delbaere, et al.
Journal of the Science of Food and Agriculture
|
April 10, 2020
Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach
Huong Tran Thuy Pham, Archana Bista, Biniam Kebede, et al.
Food Chemistry
|
October 13, 2022
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach
Dongyan Chen, Anran Ding, Li Zhu, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2018
Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice
Carolien Buvé, Bram Neckebroeck, Annelien Haenen, et al.
Foods (Basel, Switzerland)
|
February 11, 2023
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells
Dorine Duijsens, Sarah H E Verkempinck, Audrey De Coster, et al.
Food Chemistry
|
February 16, 2013
Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing
Griet Knockaert, Sudheer K Pulissery, Lien Lemmens, et al.
Food Chemistry
|
December 26, 2018
Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics
Laura Salvia-Trujillo, Sarah Verkempinck, Som Kanta Rijal, et al.
Page
of 12
Search research articles
Search
Showing results (71-80 of 112) with videos related to
Sort By:
Page
of 12
Food Chemistry
|
September 8, 2012
Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing
Griet Knockaert, Sudheer K Pulissery, Ines Colle, et al.
The Journal of Physical Chemistry. A
|
March 23, 2012
Fourteen-electron ring model and the anomalous magnetic circular dichroism of meso-triarylsubporphyrins
Steven Vancoillie, Marc Hendrickx, Minh Tho Nguyen, et al.
Food Chemistry
|
January 26, 2022
Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice
Sharmaine Atencio, Sarah H E Verkempinck, Tom Bernaerts, et al.
Food Research International (Ottawa, Ont.)
|
December 3, 2022
(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature
Irene Wainaina, Clare Kyomugasho, Sophie Delbaere, et al.
Journal of the Science of Food and Agriculture
|
April 10, 2020
Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach
Huong Tran Thuy Pham, Archana Bista, Biniam Kebede, et al.
Food Chemistry
|
October 13, 2022
Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach
Dongyan Chen, Anran Ding, Li Zhu, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2018
Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice
Carolien Buvé, Bram Neckebroeck, Annelien Haenen, et al.
Foods (Basel, Switzerland)
|
February 11, 2023
How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells
Dorine Duijsens, Sarah H E Verkempinck, Audrey De Coster, et al.
Food Chemistry
|
February 16, 2013
Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing
Griet Knockaert, Sudheer K Pulissery, Lien Lemmens, et al.
Food Chemistry
|
December 26, 2018
Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics
Laura Salvia-Trujillo, Sarah Verkempinck, Som Kanta Rijal, et al.
Page
of 12