Works matching IS 13446606 AND DT 2017 AND VI 23 AND IP 6
Results: 11
Effects of Organic Acids, Sugars, and Oils on Histamine Production by the Halotolerant Histamine-Producing Bacterium Staphylococcus epidermidis TYH1 Isolated from Sakana Miso Fermented Fish Paste.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 863, doi. 10.3136/fstr.23.863
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- Article
A Modified Method for the Determination of Acylated Anthocyanins in Purplefleshed Sweet Potato (Ipomoea batatas (L).) Tubers by High-performance Liquid Chromatography with Visible Absorption.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 855, doi. 10.3136/fstr.23.855
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- Article
The Antioxidative Characteristics of Taro and Sweet Potato Protein Hydrolysates and Their Inhibitory Capability on Angiotensin Converting Enzyme.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 845, doi. 10.3136/fstr.23.845
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- Article
Effect of Microwave and Hot Air Drying on the Physicochemical Characteristics and Quality of Jelly Palm Pulp.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 835, doi. 10.3136/fstr.23.835
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- Article
Migration of Ti and Zn from Nanoparticle Modified LDPE Films into Food Simulants.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 827, doi. 10.3136/fstr.23.827
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- Article
Extraction, Optimization and Antimicrobial Activity of IWSP from Oleaginous Microalgae Chlamydomonas sp. YB-204.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 819, doi. 10.3136/fstr.23.819
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- Article
Enhancement of Anti-inflammatory and Anti-allergic Activities with Combination of Luteolin and Quercetin in in vitro Co-culture System.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 811, doi. 10.3136/fstr.23.811
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- Article
Ellagitannin and Anthocyanin Retention in Osmotically Dehydrated Blackberries.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 801, doi. 10.3136/fstr.23.801
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- Article
Osmotic Pressure Regulation using KC1 for Enhanced Erythritol Production using Trichosporonoides oedocephalis ATCC 16958.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 793, doi. 10.3136/fstr.23.793
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- Article
Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat Flour.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 783, doi. 10.3136/fstr.23.783
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- Article
Soybean Protein and Peptide as Complementation Medical Food Materials for Treatment of Dyslipidemia and Inflammatory Disorders.
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- Food Science & Technology Research, 2017, v. 23, n. 6, p. 773, doi. 10.3136/fstr.23.773
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- Article