Works in Food Science & Technology International, 2005, Vol 11, Issue 3
Results: 9
Isoflavone Profile and Antioxidant Activity of Brazilian Soybean Varieties.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 205, doi. 10.1177/1082013205054499
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- Article
Effects of Fat Reduction and Curd Dipping Temperature on Viscoelasticity, Texture and Appearance of Gaziantep Cheese.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 191, doi. 10.1177/1082013205055002
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- Article
Titanium-Passivated Tinplate for Canning Foods.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 223, doi. 10.1177/1082013205054933
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- Article
Effects of Heat Treatment Conditions on Fresh Taste and on Pectinmethylesterase Activity of Chilled Mandarin and Orange Juices.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 217, doi. 10.1177/1082013205054291
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- Article
Note: Effect of High Hydrostatic Pressure on Extraction of Flavonoids in Propolis.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 213, doi. 10.1177/1082013205054420
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- Article
Note: Quantification of Ascorbic Acid and Dehydroascorbic Acid in Fresh Olives and in Commercial Presentations of Table Olives.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 199, doi. 10.1177/1082013205054421
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- Article
Oxidation of Olive Oil under Still Air.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 183, doi. 10.1177/1082013205055001
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- Article
Review: Health Effects of Cocoa Flavonoids.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 159, doi. 10.1177/1082013205054498
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- Article
Production of Protein-Coated Low-Fat Potato Chips.
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- Food Science & Technology International, 2005, v. 11, n. 3, p. 177, doi. 10.1177/1082013205054785
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- Article