Works matching IS 13446606 AND DT 2020 AND VI 26 AND IP 3
Results: 14
Evaluation of Taste Solutions with or without Aromas Based on the Relationship between Individual Resting and Stimulated Salivation.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 451, doi. 10.3136/fstr.26.451
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Effect of Two-step Heat Treatment Processes on the Formation of Protein Particles and Oil Droplets in Soymilk.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 445, doi. 10.3136/fstr.26.445
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Predicting Sugar Caking Using Dynamic Vapor Sorption Isotherms.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 435, doi. 10.3136/fstr.26.435
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- Article
Characterisation of 'Ruby Roman' Table Grapes (Vitis Labruscana Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 423, doi. 10.3136/fstr.26.423
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Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 411, doi. 10.3136/fstr.26.411
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Purification and Characterization of Bovine ß-Lactoglobulin Variants A and B (Characterization of Bovine ß-Lactoglobulin Variants).
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 399, doi. 10.3136/fstr.26.399
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Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 389, doi. 10.3136/fstr.26.389
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Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 381, doi. 10.3136/fstr.26.381
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- Article
Cooking and Eating Qualities of Phka Rumduol, A Leading Variety of Cambodian Rice.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 373, doi. 10.3136/fstr.26.373
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- Article
Effects of Harvest Maturity and Storage Time on Storage Quality of Korla Fragrant Pear Based on GRNN and ANFIS Models: Part I Firmness Study.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 363, doi. 10.3136/fstr.26.363
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Optimization of Medium Composition and Culture Conditions for Cell Multiplication of a High Quality Milk Beer Fermentation Yeast (Kluyveromyces marxianus).
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 351, doi. 10.3136/fstr.26.351
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- Article
Quality Evaluation of Shiitake Mushrooms Dried by Vacuum Microwave Treatment.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 339, doi. 10.3136/fstr.26.339
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- Article
Comparative Study of the Effects of Different Pretreatment Procedures on Beef Taste-traits Using an Electronic Taste Sensing System.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 329, doi. 10.3136/fstr.26.329
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- Article
Effects of Different Treatments on the Germination, Enzyme Activity, and Nutrient Content of Buckwheat.
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- Food Science & Technology Research, 2020, v. 26, n. 3, p. 319, doi. 10.3136/fstr.26.319
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- Article