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Food Science and Biotechnology|September 29, 2018
Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leavesJun-Beom Park, Ji-Hoon Kang, Kyung Bin Song
Food Science and Biotechnology|September 29, 2018
Muscle lysyl oxidase activity and structural/thermal properties of highly cross-linked collagen in jumbo squid (Dosidicus gigas) mantle, fins and armsHéctor M Sarabia-Sainz, Josafat Marina Ezquerra-Brauer, Hisila C Santacruz-Ortega, et al.
Food Science and Biotechnology|September 29, 2018
Extraction and characterization of a novel Terminalia pectinMridusmita Chaliha, David Williams, Heather Smyth, et al.
Food Science and Biotechnology|September 29, 2018
The preservation effect of Metschnikowia pulcherrima yeast on anthracnose of postharvest mango fruits and the possible mechanismYa-Qin Tian, Wen Li, Zi-Tao Jiang, et al.
Food Science and Biotechnology|September 29, 2018
Sardinian honeys as sources of xanthine oxidase and tyrosinase inhibitorsAmalia Di Petrillo, Celestino Santos-Buelga, Benedetta Era, et al.
Food Science and Biotechnology|September 29, 2018
Effects of light sources on major flavonoids and antioxidant activity in common buckwheat sproutsTae Gyu Nam, Dae-Ok Kim, Seok Hyun Eom
Food Science and Biotechnology|September 29, 2018
Effects of approved dose of e-beam irradiation on microbiological and physicochemical qualities of dried laver products and detection of their irradiation statusEun-Jin Lee, Kashif Ameer, Gui-Ran Kim, et al.
Food Science and Biotechnology|September 29, 2018
Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technologyXinhui Wang, Hongyang Ren, Yi Zhan
Food Science and Biotechnology|September 29, 2018
An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oilRaheleh Mahjoob, Abdorreza Mohammadi Nafchi, Elahe Omidbakhsh Amiri, et al.
Food Science and Biotechnology|September 29, 2018
Enzymatic synthesis of structured lipids with behenic acid at the sn-1, 3 positions of triacylglycerolsWai-Ming Kok, Cheng-Hock Chuah, Sit-Foon Cheng
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