Found: 15
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Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 303, doi. 10.1007/s10068-020-00750-6
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- Article
Comprehensive analysis to determine the differences of solar salt produced in South Korea and China.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 323, doi. 10.1007/s10068-019-00664-y
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- Article
Determination of acetaldehyde, methanol and fusel oils in distilled liquors and sakès by headspace gas chromatography.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 331, doi. 10.1007/s10068-019-00669-7
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- Article
A risk assessment study of Bacillus cereus in packaged tofu at a retail market in Korea.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 339, doi. 10.1007/s10068-019-00670-0
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- Article
Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 351, doi. 10.1007/s10068-019-00674-w
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- Article
Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 359, doi. 10.1007/s10068-019-00671-z
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- Article
Effects of rotation speed and time, as solvent removal parameters, on the physico-chemical properties of prepared α-tocopherol nanoemulsions using solvent-displacement technique.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 371, doi. 10.1007/s10068-019-00675-9
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- Article
Optimizing extraction conditions for functional compounds from ginger (Zingiber officinale Roscoe) using response surface methodology.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 379, doi. 10.1007/s10068-019-00667-9
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- Article
Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 387, doi. 10.1007/s10068-019-00681-x
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- Article
Extraction of γ-oryzanol from rice bran using diverse edible oils: enhancement in oxidative stability of oils.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 393, doi. 10.1007/s10068-019-00685-7
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- Article
Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 401, doi. 10.1007/s10068-019-00678-6
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- Article
Functional study of C-terminal domain of the thermoacidophilic raw starch-hydrolyzing α-amylase Gt-amy.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 409, doi. 10.1007/s10068-019-00673-x
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- Article
Additive anti-inflammation by a combination of conjugated linoleic acid and α-lipoic acid through molecular interaction between both compounds.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 419, doi. 10.1007/s10068-019-00677-7
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- Article
Parthenolide inhibits lipid accumulation via activation of Nrf2/Keap1 signaling during adipocyte differentiation.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 431, doi. 10.1007/s10068-019-00672-y
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- Article
Monitoring and risk assessment of tetracycline residues in foods of animal origin.
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- Food Science & Biotechnology, 2020, v. 29, n. 3, p. 441, doi. 10.1007/s10068-019-00665-x
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- Article