Showing results (3791-3800 of 37,690) with videos related to

Sort By:
Pageof 3,769
Food Chemistry|December 4, 2014
Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beveragesBrian J Song, Chris Manganais, Mario G Ferruzzi
Food Chemistry|December 4, 2014
Changes in fruit quality parameters of four Ribes species during ripeningMaja Mikulic-Petkovsek, Jan Rescic, Valentina Schmitzer, et al.
Food Chemistry|December 4, 2014
Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidantNadia Chougui, Naima Djerroud, Fatima Naraoui, et al.
Food Chemistry|December 4, 2014
Development of a Matrix Solid Phase Dispersion methodology for the determination of triazine herbicides in musselsN Rodríguez-González, M J González-Castro, E Beceiro-González, et al.
Food Chemistry|December 4, 2014
Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wineJianqiang Song, Richard Smart, Hua Wang, et al.
Food Chemistry|December 4, 2014
Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic meansM Adília Lemos, Maryam M Aliyu, Graham Hungerford
Food Chemistry|December 4, 2014
The pressure-induced, lactose-dependent changes in the composition and size of casein micellesPengjie Wang, Shaoming Jin, Huiyuan Guo, et al.
Food Chemistry|December 4, 2014
Simulated gastrointestinal digestion reduces the allergic reactivity of shrimp extract proteins and tropomyosinCristina Gámez, Ma Paz Zafra, Verónica Sanz, et al.
Food Chemistry|December 4, 2014
Spatial localisation of curcumin and rapid screening of the chemical compositions of turmeric rhizomes (Curcuma longa Linn.) using Direct Analysis in Real Time-Mass Spectrometry (DART-MS)A F M Motiur Rahman, Rihab F Angawi, Adnan A Kadi
Food Chemistry|December 4, 2014
Volumetric and acoustical behaviour of sodium saccharin in aqueous system over temperature range (20.0-45.0)°CMuhammad Asghar Jamal, Muhammad Rashad, Muhammad Kaleem Khosa, et al.
Pageof 3,769