Analysis of free-radical scavenging of Yerba Mate (llex paraguriensis) using electron spin resonance and radical-induced DNA damageVolatile compounds and chemical changes in ultrapasteurized milk packaged in polyethylene terephthalate containersUnlocking Potentials of Microwaves for Food Safety and QualityChanges in postharvest quality of Swiss chard grown using 3 organic preharvest treatmentsEffect of home freezing and Italian style of cooking on antioxidant activity of edible vegetablesThe debittering of navel orange juice using polymeric filmsChanges of polyphenols, sugars, and organic acid in 5 Vitis genotypes during berry ripeningAntioxidant capacities of phenolic compounds and tocopherols from Tunisian pomegranate (Punica granatum) fruitsCuminaldehyde as the Major Component of Cuminum cyminum, a Natural Aldehyde with Inhibitory Effect on Alpha-Synuclein Fibrillation and CytotoxicityThe influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch itemsAnticoagulatory and antiinflammatory effects of astaxanthin in diabetic ratsAntioxidant effects of flavonoids used as food additives (purple corn color, enzymatically modified isoquercitrin, and isoquercitrin) on liver carcinogenesis in a rat medium-term bioassayPreparation and Chemical Composition of Orange Oil ConcentratesBiodegradable Poly(butylene adipate-co-terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocuaEffectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)Editorial Jan/Feb 2010Composition of Orange Essence OilMASS PRODUCTION OF Rhizopus oligosporus SPORES AND THEIR APPLICATION IN TEMPEH FERMENTATIONChew Count as a Measure of Tenderness of Pork Loins with Various Degrees of MarblingPilot projects for improving product tracing along the food supply system.Change in mutagenicity in white rice after accelerated and long-term storage.Volatiles profiling in medicinal licorice roots using steam distillation and solid-phase microextraction (SPME) coupled to chemometrics.Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure.Rheological characteristics and morphology of dialdehyde starch/meat composites during heating.Authentication of Whey Protein Powders by Portable Mid-Infrared Spectrometers Combined with Pattern Recognition Analysis.Toward a Philosophy and Theory of Volumetric Nonthermal Processing.High hydrostatic pressure effects on the texture of meat and meat products.Characterization of the red layer and pericarp of processing tomato using magnetic resonance imaging.Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.Chemical properties of a polysaccharide purified from solid-state fermentation of Auricularia auricular and its biological activity as a hypolipidemic agent.Isolation, purification, and structural features of a polysaccharide from Phellinus linteus and its hypoglycemic effect in alloxan-induced diabetic mice.Three-dimensional observation of connective tissue of bovine masseter muscle under concentrate- and roughage-fed conditions by using immunohistochemical/confocal laser-scanning microscopic methods.Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.Food surface texture measurement using reflective confocal laser scanning microscopy.Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.Characterization of the Supermolecular Structure of Polydatin/6-O-α-Maltosyl-β-cyclodextrin Inclusion Complex.Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure-Temperature Treated Pineapple Puree.Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.Potent Antidiabetic Activity and Metabolite Profiling of Melicope Lunu-ankenda Leaves.
P1433
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P1433
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revista científica
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rivista scientifica
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vědecký časopis
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wetenschappelijk tijdschrift van Institute of Food Technologists
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wissenschaftliche Fachzeitschrift
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वैज्ञानिक पत्रिका
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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Journal of Food Science
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P243
P3181
P356
P4616
P1055
P1144
P1156
P1159
P1250
P1277
P1476
Journal of Food Science
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