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Effective Decolorization of Azo Dye Utilizing SnO.
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- Chemical Engineering & Technology, 2011, v. 34, n. 2, p. 179, doi. 10.1002/ceat.201000340
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- Article
Optimization and evaluation of foxtail millet (Setaria italica) bran oil by supercritical carbon dioxide extraction.
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- Grasas y Aceites, 2015, v. 66, n. 4, p. e107, doi. 10.3989/gya.0239151
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- Article
Optimization of Molecular Distillation for Recovery of Tocopherol from Rapeseed Oil Deodorizer Distillate Using Response Surface and Artificial Neural Network Models.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2007, v. 85, n. 1, p. 85, doi. 10.1205/fbp06048
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- Article
Participation of c-FLIP in NLRP3 and AIM2 inflammasome activation.
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- Cell Death & Differentiation, 2014, v. 21, n. 3, p. 451, doi. 10.1038/cdd.2013.165
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- Article
Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured Meats.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 9, p. 3502, doi. 10.1111/j.1365-2621.2002.tb09613.x
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- Article
Purification and Characterization of Escherichia coli Sulfite Reductase and its Application in Surimi Processing.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 9, p. 3329, doi. 10.1111/j.1365-2621.2002.tb09587.x
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- Article
New Technology for Producing Paste-like Fish Products using Lactic Acid Bacteria Fermentation.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 3114, doi. 10.1111/j.1365-2621.2002.tb08867.x
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- Article
Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 3120, doi. 10.1111/j.1365-2621.2002.tb08868.x
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- Article
Improvement of Hairtail Surimi Gel Properties by NADPH-Sulfite Reductase, Recombinant Cystatin, and Microbial Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 3152, doi. 10.1111/j.1365-2621.2002.tb08875.x
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- Article
Expression of Soluble Thioredoxin Fused-Carp ( Cyprinus carpio) Ovarian Cystatin in Escherichia coli.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2309, doi. 10.1111/j.1365-2621.2002.tb09546.x
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- Article
Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 786, doi. 10.1111/j.1365-2621.2002.tb10677.x
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- Article
Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 742, doi. 10.1111/j.1365-2621.2001.tb04631.x
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- Article
Quality Improvement of Mackerel Surimi with NADPH-Sulfite Reductase from Escherichia coli.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1400, doi. 10.1111/j.1365-2621.2000.tb10620.x
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- Article
Inhibition of Thermal Degradation of Mackerel Surimi by Pig Plasma Protein and L-kininogen.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 7, p. 1124, doi. 10.1111/j.1365-2621.2000.tb10250.x
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- Article
Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 694, doi. 10.1111/j.1365-2621.2000.tb16074.x
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- Article
Combination Effects of Microbial Transglutaminase, Reducing Agent, and Protease Inhibitor on the Quality of Hairtail Surimi.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 241, doi. 10.1111/j.1365-2621.2000.tb15987.x
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- Article
Effect of storage temperatures on the formation of disulfides and denaturation of milkfish actomyosin (Chanos chanos)
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1333, doi. 10.1111/j.1365-2621.1988.tb09270.x
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- Article
Effect of adenosine-nucleotides and their derivatives on the denaturation of myofibrillar proteins in vitro during frozen storage at -20*8DC
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 117
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- Article
New approach to improve the quality of minced fish products from freeze-thawed cod and mackerel
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 310, doi. 10.1111/j.1365-2621.1986.tb11117.x
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- Article
Optimization of the freezing conditions on mackerel and amberfish for manufacturing minced fish
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 727
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- Article
Effect of Ni Content on the Microstructure and Properties of a Laser Clad Fe-based Ultrafine Grained (UFG) Layer.
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- Lasers in Engineering (Old City Publishing), 2024, v. 57, n. 1-3, p. 175
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- Article
Relationship Between Grain Size and Corrosion Resistance of (Ti-V)Cp/Fe Composite Laser Clad Layers.
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- Lasers in Engineering (Old City Publishing), 2023, v. 56, n. 4-6, p. 259
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- Article
Characters and expression of the gene encoding DH, PBAN and other FXPRLamide family neuropeptides in Antheraea pernyi.
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- Journal of Applied Entomology, 2008, v. 132, n. 1, p. 59, doi. 10.1111/j.1439-0418.2007.01249.x
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- Article