Found: 8
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Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1403, doi. 10.1007/s10068-021-00918-8
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- Publication type:
- Article
Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented rice cake on RAW264.7 macrophage cells and mouse models.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1409, doi. 10.1007/s10068-021-00929-5
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- Article
Combined effects of BARLEYmax and cocoa polyphenols on colonic microbiota and bacterial metabolites in vitro.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1417, doi. 10.1007/s10068-021-00959-z
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- Article
Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur.
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- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1427, doi. 10.1007/s10068-021-00961-5
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- Article
Development of methods for determining free fatty acid contents in red colored oils.
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- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1435, doi. 10.1007/s10068-021-00964-2
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- Article
A study on the nutritional and biochemical analysis of Selaginella tamariscina powder.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1445, doi. 10.1007/s10068-021-00991-z
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- Article
Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea.
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- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1455, doi. 10.1007/s10068-021-00997-7
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- Publication type:
- Article
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1465, doi. 10.1007/s10068-021-00993-x
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- Publication type:
- Article