Showing results (691-700 of 2,509) with videos related to

Sort By:
Pageof 251
Food Science and Biotechnology|July 17, 2023
Correction to: Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applicationsTaiyoung Kang, Youngsang You, Soojin Jun
Food Science and Biotechnology|July 17, 2023
Development and intralaboratory validation of three Arcidae species using a multiplex polymerase chain reaction assay combined with capillary electrophoresisGa-Young Lee, Seung-Min Yang, Hae-Yeong Kim
Food Science and Biotechnology|July 17, 2023
Monitoring arsenic species concentration in rice-based processed products distributed in South Korean markets and related risk assessmentChang-Hyun Noh, Su-Hyun Chun, JoonKi Lim, et al.
Food Science and Biotechnology|July 17, 2023
Correction to: Effect of wheat germ on metabolic markers: a systematic review and meta-analysis of randomized controlled trialsHumna Liaqat, Eunseon Jeong, Kyeong Jin Kim, et al.
Food Science and Biotechnology|June 26, 2023
Antibacterial effects of vinegar N6 and UV-C light-emitting diodes against Shiga toxin-producing and enterohemorrhagic Escherichia coli in fresh beefEun Young Ro, Mi Ri Choi, Young Min Park, et al.
Food Science and Biotechnology|June 26, 2023
Schisandra chinensis-derived gomisin C suppreses lipid accumulation by JAK2-STAT signaling in adipocyteYe-Lim You, Ji-Yeon Lee, Hyeon-Son Choi
Food Science and Biotechnology|June 26, 2023
Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperatureNosheen Khalid, Shehla Sammi, Sumaira Miskeen, et al.
Food Science and Biotechnology|November 8, 2019
Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong teaJie Lin, Yuanxu Shi, Chunwang Dong, et al.
Food Science and Biotechnology|November 8, 2019
Effect of ground ginger on dough and biscuit characteristics and acrylamide contentHuaijie Yang, Lin Li, Yongpo Yin, et al.
Food Science and Biotechnology|November 8, 2019
Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolateSahibzada Fahim Ullah, Nasir Mehmood Khan, Farman Ali, et al.
Pageof 251