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Journal of Food Science
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June 15, 2022
Tripeptide Hyp-Asp-Gly from collagen peptides inhibited platelet activation via regulation of PI3K/Akt-MAPK/ERK1/2 signaling pathway
Hongdong Song, Yijie Yang, Bo Li
Journal of Food Science
|
June 15, 2022
Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties
María Guadalupe Sosa-Herrera, Laura Patricia Martínez-Padilla, Virginia Agustina Delgado-Reyes, et al.
Journal of Food Science
|
June 15, 2022
Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white protein
Lan Liu, Qia Wang, Yongyan Wu, et al.
Journal of Food Science
|
May 25, 2010
Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes
Arunee Apichartsrangkoon, Pronprapa Wongfhun, Michael H Gordon
Journal of Food Science
|
May 25, 2010
Controlling the bleeding of carmine colorant in crabstick
Samanan Poowakanjana, Jae W Park
Journal of Food Science
|
May 25, 2010
Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3
Tsung-Shi Yang, David B Min
Journal of Food Science
|
May 25, 2010
Production of spherical granule from viscous red ginseng extracts for improving product fluency and preservation and its physicochemical properties
Gyu-Hee Lee, Myung-Gon Shin
Journal of Food Science
|
May 25, 2010
Synchronous front-face fluorescence spectroscopy coupled with parallel factors (PARAFAC) analysis to study the effects of cooking time on meat
Amna Sahar, Tahar Boubellouta, Stéphane Portanguen, et al.
Journal of Food Science
|
May 25, 2010
Effect of organic acids and plant extracts on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in broth culture model and chicken meat systems
K F Over, N Hettiarachchy, M G Johnson, et al.
Journal of Food Science
|
May 25, 2010
Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes
Cheng-An Hwang, Shiowshuh Sheen, Vijay K Juneja
Page
of 892
Search research articles
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Showing results (1-10 of 8,919) with videos related to
Sort By:
Page
of 892
Journal of Food Science
|
June 15, 2022
Tripeptide Hyp-Asp-Gly from collagen peptides inhibited platelet activation via regulation of PI3K/Akt-MAPK/ERK1/2 signaling pathway
Hongdong Song, Yijie Yang, Bo Li
Journal of Food Science
|
June 15, 2022
Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties
María Guadalupe Sosa-Herrera, Laura Patricia Martínez-Padilla, Virginia Agustina Delgado-Reyes, et al.
Journal of Food Science
|
June 15, 2022
Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white protein
Lan Liu, Qia Wang, Yongyan Wu, et al.
Journal of Food Science
|
May 25, 2010
Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes
Arunee Apichartsrangkoon, Pronprapa Wongfhun, Michael H Gordon
Journal of Food Science
|
May 25, 2010
Controlling the bleeding of carmine colorant in crabstick
Samanan Poowakanjana, Jae W Park
Journal of Food Science
|
May 25, 2010
Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3
Tsung-Shi Yang, David B Min
Journal of Food Science
|
May 25, 2010
Production of spherical granule from viscous red ginseng extracts for improving product fluency and preservation and its physicochemical properties
Gyu-Hee Lee, Myung-Gon Shin
Journal of Food Science
|
May 25, 2010
Synchronous front-face fluorescence spectroscopy coupled with parallel factors (PARAFAC) analysis to study the effects of cooking time on meat
Amna Sahar, Tahar Boubellouta, Stéphane Portanguen, et al.
Journal of Food Science
|
May 25, 2010
Effect of organic acids and plant extracts on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in broth culture model and chicken meat systems
K F Over, N Hettiarachchy, M G Johnson, et al.
Journal of Food Science
|
May 25, 2010
Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes
Cheng-An Hwang, Shiowshuh Sheen, Vijay K Juneja
Page
of 892