Showing results (881-890 of 36,689) with videos related to
Sort By:
Pageof 3,669
Food Chemistry|July 30, 2022
Immobilizing diamine oxidase on electroactive phase-change microcapsules to construct thermoregulatory smart biosensor for enhancing detection of histamine in foodsXinxin Tian, Haozhe Liu, Huan Liu, et al.Food Chemistry|July 30, 2022
Determination of nitrite in food based on its sensitizing effect on cathodic electrochemiluminescence of conductive PTH-DPP filmsYanping Li, Hong Zhou, Jihui Zhang, et al.Food Chemistry|July 31, 2022
The contribution of polar sphingolipids to total sphingolipid content in food sources determined using a facile method for quantitation of long-chain basesDaniel V LynchFood Chemistry|July 31, 2022
Effects of proteins on emulsion stability: The role of proteins at the oil-water interfaceMi Zhang, Liuping Fan, Yuanfa Liu, et al.Food Chemistry|July 31, 2022
Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporationYongxia Xu, Yanan Lv, Yiming Yin, et al.Food Chemistry|July 31, 2022
Casein and red meat proteins differentially affect the composition of the gut microbiota in weaning ratsFan Zhao, Chong Wang, Shangxin Song, et al.Food Chemistry|July 31, 2022
Using a disposable platform based on reduced graphene oxide, iron nanoparticles and molecularly imprinted polymer for voltammetric determination of vanillic acid in fruit peelsEdervaldo Buffon, Nelson Ramos StradiottoFood Chemistry|June 24, 2018
Continuous production of pectic oligosaccharides from onion skins with an enzyme membrane reactorStefania Baldassarre, Neha Babbar, Sandra Van Roy, et al.Food Chemistry|June 24, 2018
Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European marketsRicardo N Alves, Ana L Maulvault, Vera L Barbosa, et al.Food Chemistry|June 24, 2018
Stability of anthocyanins in bokbunja (Rubus occidentalis L.) under in vitro gastrointestinal digestionDayeon Ryu, Eunmi KohPageof 3,669