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Screening of the compound inhibitor of blackening for damaged lotus rhizome epidermis and evaluation of its fresh-keeping effect on lotus rhizome.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 5, p. 3100, doi. 10.1007/s11694-024-02389-x
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- Article
The mechanism of interaction between lotus rhizome polyphenol oxidase and ascorbic acid: Inhibitory activity, thermodynamics, and conformation analysis.
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- Journal of Food Biochemistry, 2022, v. 46, n. 5, p. 1, doi. 10.1111/jfbc.14047
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- Article
Preparation of gelatin from Channel Catfish skin and its gelling performance optimization.
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- Journal of Light Industry, 2018, v. 33, n. 5, p. 9, doi. 10.3969/j.issn.2096-1553.2018.05.002
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- Article
Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 3, p. 590, doi. 10.1111/ijfs.13632
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- Article
Study on the non‐enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2‐dicarboxyl and heterocyclic compounds.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 1, p. 362, doi. 10.1002/jsfa.12931
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- Article
Effects of Ionized Air Treatments on Postharvest Physiology and Quality of Fresh Cucumber.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 1, p. 271, doi. 10.1111/j.1745-4549.2012.00773.x
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- Article
Characterization and Quality Assessment of Binding Properties of the Monocrotophos Molecularly Imprinted Microspheres Prepared by Precipitation Polymerization in Toluene.
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- Polymer Engineering & Science, 2007, v. 47, n. 9, p. 1302, doi. 10.1002/pen.20806
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- Article
Acetic Acid Immersion Alleviates the Softening of Cooked Sagittaria sagittifolia L. Slices by Affecting Cell Wall Polysaccharides.
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- Foods, 2023, v. 12, n. 3, p. 506, doi. 10.3390/foods12030506
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- Article