Found: 16
Select item for more details and to access through your institution.
Effects of freezing treatments on the quality of frozen cooked noodles.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 5, p. 1926, doi. 10.1007/s13197-019-04228-0
- By:
- Publication type:
- Article
Effect of potassium alum addition on the quality of potato starch noodles.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 6, p. 2932, doi. 10.1007/s13197-019-03760-3
- By:
- Publication type:
- Article
Processing suitability of different varieties of sweet potatoes cooked with different methods.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16944
- By:
- Publication type:
- Article
Effect of Magnetic Field Assisted Freezing on the Quality of Glutinous Rice Balls.
- Published in:
- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 3, p. 139, doi. 10.16429/j.1009-7848.2024.03.014
- By:
- Publication type:
- Article
Effects of ZnO nanoparticle-coated packaging film on pork meat quality during cold storage.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 7, p. 2023, doi. 10.1002/jsfa.8003
- By:
- Publication type:
- Article
Thermal inactivation kinetics of Salmonella spp. in ground pork supplemented with cinnamaldehyde.
- Published in:
- Journal of Food Safety, 2017, v. 37, n. 3, p. n/a, doi. 10.1111/jfs.12322
- By:
- Publication type:
- Article
Analysis of volatile aroma components from Mantou fermented by different starters.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 6, p. 1, doi. 10.1111/jfpp.13627
- By:
- Publication type:
- Article
Comparative Proteomic and Morphological Change Analyses of Staphylococcus aureus During Resuscitation From Prolonged Freezing.
- Published in:
- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.00866
- By:
- Publication type:
- Article
Effects of pigment and citrinin biosynthesis on the metabolism and morphology of Monascus purpureus in submerged fermentation.
- Published in:
- Food Science & Biotechnology, 2020, v. 29, n. 7, p. 927, doi. 10.1007/s10068-020-00745-3
- By:
- Publication type:
- Article
Effect of liquid nitrogen frozen on dumpling frost crack rate.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 14, p. 278, doi. 10.11975/j.issn.1002-6819.2015.14.038
- By:
- Publication type:
- Article
Residual heat and quick-freezing energy saving technologies of frozen cooked noodles.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 6, p. 311, doi. 10.3969/j.issn.1002-6819.2015.06.043
- By:
- Publication type:
- Article
On the Prediction of Biogas Production from Vegetables, Fruits, and Food Wastes by ANFIS- and LSSVM-Based Models.
- Published in:
- BioMed Research International, 2021, p. 1, doi. 10.1155/2021/9202127
- By:
- Publication type:
- Article
A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food).
- Published in:
- Starch / Staerke, 2022, v. 74, n. 3/4, p. 1, doi. 10.1002/star.202100205
- By:
- Publication type:
- Article
Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 617, doi. 10.3390/foods12030617
- By:
- Publication type:
- Article
Comparative Transcriptomic Analysis of Staphylococcus aureus Reveals the Genes Involved in Survival at Low Temperature.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 996, doi. 10.3390/foods11070996
- By:
- Publication type:
- Article
Effect of γ-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion.
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 7, p. 671, doi. 10.1177/10820132231158278
- By:
- Publication type:
- Article