Showing results (301-310 of 8,836) with videos related to
Sort By:
Pageof 884
Journal of Food Science|February 10, 2021
Purification, identification, and computational analysis of xanthine oxidase inhibitory peptides from kidney beanYuqun Wu, Hui He, Tao HouJournal of Food Science|February 10, 2021
Effects of high-molecular-weight chitosan coating prepared in different solvents on quality of catfish fillets during 6-month frozen storageBaris Karsli, Emre Caglak, Witoon PrinyawiwatkulJournal of Food Science|February 10, 2021
Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenanJia-Nan Yan, Yi-Nan Du, Xin-Yu Jiang, et al.Journal of Food Science|February 10, 2021
Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusionPichmony Ek, Bon-Jae Gu, Girish M GanjyalJournal of Food Science|February 11, 2021
GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocksWei Chen, Dandan Qi, Wenwen Wang, et al.Journal of Food Science|February 16, 2021
Handling wine pomace: The importance of drying to preserve phenolic profile and antioxidant capacity for product valorizationJoana Corte-Real, Axel Archaimbault, Thomas Schleeh, et al.Journal of Food Science|February 16, 2017
Physiological Changes of Surface Membrane in Lactobacillus with PrebioticsMingfang Pan, Kishore K Kumaree, Nagendra P ShahJournal of Food Science|February 24, 2017
Structural Characterization and Antifatigue Effect In Vivo of Maca (Lepidium meyenii Walp) PolysaccharideWeimin Tang, Lu Jin, Lianghua Xie, et al.Journal of Food Science|February 24, 2017
Effects of Tissue Culture and Mycorrhiza Applications in Organic Farming on Concentrations of Phytochemicals and Antioxidant Capacities in Ginger (Zingiber officinale Roscoe) Rhizomes and LeavesByungrok R Min, Lurline E Marsh, Keegan Brathwaite, et al.Journal of Food Science|March 8, 2017
E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During StorageKyung-A An, Muhammad Sajid Arshad, Yunhee Jo, et al.Pageof 884