Found: 12
Select item for more details and to access through your institution.
Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy.
- Published in:
- Journal of Food Measurement & Characterization, 2014, v. 8, n. 4, p. 336, doi. 10.1007/s11694-014-9194-3
- By:
- Publication type:
- Article
Research progress of TiO<sub>2</sub>-based composite photocatalysts.
- Published in:
- Journal of Functional Materials / Gongneng Cailiao, 2018, v. 49, n. 7, p. 07039, doi. 10.3969/j.issn.1001-9731.2018.07.007
- By:
- Publication type:
- Article
Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S193, doi. 10.1111/j.1365-2621.2005.tb07156.x
- By:
- Publication type:
- Article
Isolation of Linoleic Acid from Sambucus williamsii Seed Oil Extracted by High Pressure Fluid and Its Antioxidant, Antiglycemic, Hypolipidemic Activities.
- Published in:
- International Journal of Food Engineering, 2015, v. 11, n. 3, p. 383, doi. 10.1515/ijfe-2014-0234
- By:
- Publication type:
- Article
The volatile flavor compounds of Shanghai smoked fish as a special delicacy.
- Published in:
- Journal of Food Biochemistry, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfbc.13553
- By:
- Publication type:
- Article
Nondestructive prediction and visualization of plumpness in live Eriocheir sinensis using low‐field <sup>1</sup>H magnetic resonance imaging.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4184, doi. 10.1002/jsfa.8940
- By:
- Publication type:
- Article
Microwave-assisted degradation of chitosan with hydrogen peroxide treatment using Box-Behnken design for enhanced antibacterial activity.
- Published in:
- International Journal of Food Science & Technology, 2018, v. 53, n. 1, p. 156, doi. 10.1111/ijfs.13569
- By:
- Publication type:
- Article
Effects of Sulfur Sources on the Microstructure and Photocatalytic Activity of ZnIn<sub>2</sub>S<sub>4</sub> Microspheres.
- Published in:
- NANO, 2018, v. 13, n. 7, p. N.PAG, doi. 10.1142/S1793292018500790
- By:
- Publication type:
- Article
Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques.
- Published in:
- Food Science & Nutrition, 2021, v. 9, n. 1, p. 87, doi. 10.1002/fsn3.1960
- By:
- Publication type:
- Article
A novel, sensitive and non‐destructive method for quantitative determination of lipid in live Eriocheir sinensis using low‐field <sup>1</sup>H Nuclear magnetic resonance.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 8, p. 1999, doi. 10.1002/fsn3.699
- By:
- Publication type:
- Article
The enhanced interface effect induced by thermal pressure in NdSrMnO ceramics.
- Published in:
- Bulletin of Materials Science, 2016, v. 39, n. 1, p. 91, doi. 10.1007/s12034-015-1119-1
- By:
- Publication type:
- Article
Production of Chitin and Chitosan using Successive Three-step Microbial Fermentation.
- Published in:
- Journal of Polymer Materials, 2017, v. 34, n. 1, p. 123
- By:
- Publication type:
- Article