Showing results (2741-2750 of 36,879) with videos related to
Sort By:
Pageof 3,688
Food Chemistry|June 5, 2015
Amino acid-catalyzed formation of 2-vinylfuran from lipid-derived 4-oxo-2-hexenalZhen Zeng, Jimei Ma, Bin Liu, et al.Food Chemistry|June 5, 2015
A review of modern instrumental techniques for measurements of ice cream characteristicsMaryam Bahram-ParvarFood Chemistry|June 5, 2015
Chemical fingerprinting of Gardenia jasminoides Ellis by HPLC-DAD-ESI-MS combined with chemometrics methodsYan Han, Jun Wen, Tingting Zhou, et al.Food Chemistry|June 5, 2015
Comparative study on the effects of nystose and fructofuranosyl nystose in the glycation reaction on the antigenicity and conformation of β-lactoglobulinJunzhen Zhong, Yue Tu, Wei Liu, et al.Food Chemistry|June 6, 2015
Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent usedGordana Rusak, Draženka Komes, Saša Likić, et al.Food Chemistry|June 6, 2015
Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitroJittawan Kubola, Sirithon SiriamornpunFood Chemistry|June 6, 2015
Changes in fatty acid composition and electrolyte leakage of 'Hayward' kiwifruit during storage at different temperaturesMaria Dulce C Antunes, Evangellos M SfakiotakisFood Chemistry|June 6, 2015
Heat denaturation of Brazil nut allergen Ber e 1 in relation to food processingEvelien L van Boxtel, Stef J Koppelman, Lambertus A M van den Broek, et al.Food Chemistry|June 6, 2015
Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatmentShou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, et al.Food Chemistry|June 6, 2015
Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrateAiqian YePageof 3,688