Found: 14
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Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4457, doi. 10.1007/s11694-024-02507-9
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- Article
Cryoprotective effect of three oligosaccharides on freezing–thawing induced krill mince: with emphasis on physicochemical changes and gelation properties.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 8, p. 4215, doi. 10.1111/ijfs.16514
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- Article
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat‐induced gelling and three‐dimensional‐printing properties.
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- Journal of Texture Studies, 2023, v. 54, n. 2, p. 299, doi. 10.1111/jtxs.12739
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- Article
Analysis of Nonlinear Time-Domain Lubrication Characteristics of the Hydrodynamic Journal Bearing System.
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- Lubricants (2075-4442), 2023, v. 11, n. 3, p. 145, doi. 10.3390/lubricants11030145
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- Article
Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17045
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- Article
Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 10, p. 3327, doi. 10.1111/ijfs.14596
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- Article
Study on the process of crispy cake with shredded squid stuffing and its flavor changes during baking.
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- Journal of Light Industry, 2020, v. 35, n. 1, p. 1, doi. 10.12187/2020.01.001
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- Article
Nutritional and flavor changes during the boiling process of "Fotiaoqiang" soup-stock.
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- Journal of Light Industry, 2020, v. 35, n. 1, p. 13, doi. 10.12187/2020.01.002
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- Article
Partial optimization of grilled eel process by response surface methodology.
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- Journal of Dalian Polytechnic University, 2018, v. 37, n. 5, p. 332, doi. 10.19670/j.cnki.dlgydxxb.2018.0504
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- Article
The nutrients analysis and safety evaluation in muscles of Pangasius bocouti and Cynoglossus robustus.
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- Journal of Dalian Polytechnic University, 2018, v. 37, n. 5, p. 340, doi. 10.19670/j.cnki.dlgydxxb.2018.0505
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- Article
Preparation of the rainbow trout bone peptides directed by nutritional properties and flavor analyses.
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- Food Science & Nutrition, 2018, v. 6, n. 4, p. 925, doi. 10.1002/fsn3.631
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- Article
The Low-Noise Optimization of a SWATH Ship's Structures Based on the Three-Dimensional Sono-Elasticity of Ships.
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- Journal of Ship Research, 2018, v. 62, n. 2, p. 89, doi. 10.5957/JOSR.170042
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- Article
The effect of different pretreatments on the quality of ready-to-eat jellyfish <italic>Rhopilema esculentum</italic> Kishinouye products.
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- Fisheries Science, 2018, v. 84, n. 2, p. 413, doi. 10.1007/s12562-017-1165-2
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- Article
A non-invasive method based on low-field NMR to analyze the quality changes in caviar from hybrid sturgeon ( Huso dauricus, Acipenser schrenckiid).
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 6, p. n/a, doi. 10.1111/jfpp.13256
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- Article