Showing results (181-190 of 2,484) with videos related to

Sort By:
Pageof 249
Food Science and Biotechnology|September 29, 2018
Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starterKyung Ha Lee, Sae Hun Kim, Koan Sik Woo, et al.
Food Science and Biotechnology|September 29, 2018
Fed-batch fermentation of onion vinegar using Acetobacter tropicalisSulhee Lee, Jae Kweon Jang, Young-Seo Park
Food Science and Biotechnology|September 29, 2018
Changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiationYu Na Jung, Smee Kang, Bo Hyun Lee, et al.
Food Science and Biotechnology|September 29, 2018
Biocontrol of Listeria monocytogenes ATCC 7644 on fresh-cut tomato (Lycopersicon esculentum) using nisin combined with organic acidsAdebola Olubukola Oladunjoye, Suren Singh, Oluwatosin Ademola Ijabadeniyi
Food Science and Biotechnology|September 29, 2018
Antimicrobial activity of solvent fractions and bacterial isolates of Korean domestic honey from different floral sourcesSang Keum Lee, Hyungjae Lee
Food Science and Biotechnology|September 29, 2018
Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolatesAshish Singhal, Andrea K Stone, Albert Vandenberg, et al.
Food Science and Biotechnology|September 29, 2018
A novel method for the discrimination of Hawthorn and its processed products using an intelligent sensory system and artificial neural networksDa-Shuai Xie, Wei Peng, Jun-Cheng Chen, et al.
Food Science and Biotechnology|September 29, 2018
Physical properties of muffins sweetened with steviol glycosides as the sucrose replacementSabina Karp, Jarosław Wyrwisz, Marcin Kurek, et al.
Food Science and Biotechnology|September 29, 2018
Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsionsMerve Yildirim, Gulum Sumnu, Serpil Sahin
Food Science and Biotechnology|September 29, 2018
Effect of composite biological preservative containing Lactobacillus plantarum on postharvest litchi qualityCong Xu, Wen-Feng Hu, Shi Luo, et al.
Pageof 249