Works matching IS 22520937 AND DT 2022 AND VI 10 AND IP 4
Results: 8
Physicochemical Properties, Phenolic Contents and Antioxidant Activity of Vietnamese Honey.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 427, doi. 10.22101/JRIFST.2021.295084.1258
- By:
- Publication type:
- Article
Evaluation of Antioxidant and Antimicrobial Properties of Root and Stem Bark Extracts of Three Species of Barberry in Bread.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 413, doi. 10.22101/JRIFST.2022.299777.1271
- By:
- Publication type:
- Article
Effect of Salt Concentration and pH value on the Lactic Fermentation Process of Kohlrabi (Brassica oleracea L.).
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 399, doi. 10.22101/JRIFST.2021.295188.1256
- By:
- Publication type:
- Article
The Effect of Peanut Coating with Chitosan and Chitosan Nanoparticles on its Taste Sensory Properties and Growth Inhibition of Aspergillus flavus.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 389, doi. 10.22101/JRIFST.2022.271641.1227
- Publication type:
- Article
Stability Enhancement of Natural Food Colorants- A Review.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 369, doi. 10.22101/JRIFST.2022.277772.1235
- By:
- Publication type:
- Article
Study on Isolated Staphylococcus aureus from Bovine Milk with Mastitis Containing Methicillin and Panton-Valentine Leukocidin Gene.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 359, doi. 10.22101/JRIFST.2021.256513.1199
- By:
- Publication type:
- Article
Evaluation of Expression Levels of Virulence Associated luxS, and ctxM Genes in Escherichia coli Isolated from Dairy Products Co-cultured with Bacillus coagulans.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 351, doi. 10.22101/JRIFST.2021.258117.1202
- By:
- Publication type:
- Article
The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2022, v. 10, n. 4, p. 341, doi. 10.22101/JRIFST.2021.247462.1183
- By:
- Publication type:
- Article