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Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures.
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- Foods, 2022, v. 11, n. 9, p. 1335, doi. 10.3390/foods11091335
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- Article
Fatty Acids and Stable Isotope Ratios in Shiitake Mushrooms (Lentinula edodes) Indicate the Origin of the Cultivation Substrate Used: A Preliminary Case Study in Korea.
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- Foods, 2020, v. 9, n. 9, p. 1210, doi. 10.3390/foods9091210
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- Article
ESR Study of the Singlet Oxygen Quenching and Protective Activity of Trolox on the Photodecomposition of Riboflavin and Lumiflavin in Aqueous Buffer Solutions.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C449, doi. 10.1111/j.1750-3841.2009.01230.x
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- Article
Kinetic Study of the Quenching Reaction of Singlet Oxygen by Common Synthetic Antioxidants ( tert-Butylhydroxyanisol, tert-di-Butylhydroxytoluene, and tert-Butylhydroquinone) as Compared with α-Tocopherol.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 5, p. C362, doi. 10.1111/j.1750-3841.2009.01160.x
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- Article
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment.
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- Food Science & Biotechnology, 2024, v. 33, n. 10, p. 2399, doi. 10.1007/s10068-024-01639-4
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- Article
Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars.
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- Food Science & Biotechnology, 2024, v. 33, n. 10, p. 2333, doi. 10.1007/s10068-024-01633-w
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- Article
Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.).
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- Food Science & Biotechnology, 2024, v. 33, n. 10, p. 2323, doi. 10.1007/s10068-024-01623-y
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- Article
Hexane extract of green tea (Camellia sinensis) leaves is an exceptionally rich source of squalene.
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- Food Science & Biotechnology, 2020, v. 29, n. 6, p. 769, doi. 10.1007/s10068-019-00724-3
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- Article
Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time.
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- Food Science & Biotechnology, 2018, v. 27, n. 3, p. 687, doi. 10.1007/s10068-017-0301-1
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- Article
Inorganic arsenic contents in infant rice powders and infant rice snacks marketed in Korea determined by a highly sensitive gas chromatography-tandem mass spectrometry following derivatization with British Anti-Lewisite.
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- Food Science & Biotechnology, 2018, v. 27, n. 2, p. 617, doi. 10.1007/s10068-017-0260-6
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- Article
Singlet Oxygen Quenching Activities of Various Fruit and Vegetable Juices and Protective Effects of Apple and Pear Juices against Hematolysis and Protein Oxidation Induced by Methylene Blue Photosensitization.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 4, p. C260, doi. 10.1111/j.1750-3841.2006.00014.x
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- Article
Optical Property and Apparent Color of Wild Grape (Vitis coignetiea) Extract.
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- Food Science & Biotechnology, 2015, v. 24, n. 1, p. 47, doi. 10.1007/s10068-015-0008-0
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- Article
Hydrogenation for Low Trans and High Conjugated Fatty Acids.
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- Comprehensive Reviews in Food Science & Food Safety, 2005, v. 4, n. 1, p. 22, doi. 10.1111/j.1541-4337.2005.tb00069.x
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- Article