chemistry/food science

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1
The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
Zhuang-Li Kang;Xue-hua Zhang;Xiang Li;Zhao-jun Song;Han-jun Ma;Fei Lu;Ming-ming Zhu;Sheng-ming zhao;...
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 281 views
2
Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process
Thamires Santos Melo;Tássia Cavalcante Pires;João Victor Pereira Engelmann;Alana Lúcia Oliveira Mont...
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 362 views
3
Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination
Harpreet Kaur;Balmeet Singh Gill;Harpreet Kaur;Balmeet Singh Gill;
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 245 views
4
Photochemistry of f-element ions
A. B. Yusov;V. P. Shilov;A. B. Yusov;V. P. Shilov;
1970 russian chemical bulletin DOI: doi:10.1023/A:100951... 280 views
5
A procedure for removing uranium, thorium, and potassium-40 microimpurities from a liquid organic scintillator based on linear alkylbenzene
I. R. Barabanov;L. B. Bezrukov;A. V. Veresnikova;V. I. Gurentsov;V. P. Morgalyuk;G. Ya. Novikova;E....
2016 radiochemistry DOI: doi:10.1134/S1066362... 243 views
6
Active food additive based on encapsulated yerba mate ( Ilex paraguariensis ) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)
Daniela Fenoglio;Daniela Soto Madrid;Jessica Alarcón Moyano;Mariana Ferrario;Sandra Guerrero;Silvia...
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 257 views
7
Inorganic Phosphor Materials for Lighting
Yuan-Chih Lin;Maths Karlsson;Marco Bettinelli;Yuan-Chih Lin;Maths Karlsson;Marco Bettinelli;
2016 topics in current chemistry DOI: doi:10.1007/s41061-0... 281 views
8
Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process
C. D. Nwosu;P. C. Ojimelukwe;C. D. Nwosu;P. C. Ojimelukwe;
1970 plant foods for human nutrition DOI: doi:10.1007/BF018862... 229 views
9
Hexafluoroisopropoxides of divalent and trivalent lanthanides. Structures and luminescence properties
D. M. Kuzyaev;R. V. Rumyantsev;G. K. Fukin;M. N. Bochkarev;D. M. Kuzyaev;R. V. Rumyantsev;G. K. Fuki...
2015 russian chemical bulletin DOI: doi:10.1007/s11172-0... 211 views
10
Variation in cell membrane integrity and enzyme activity of the button mushroom ( Agaricus bisporus ) during storage and transportation
Jiawei Yan;Zhaojun Ban;Zisheng Luo;Lingfeng Yu;Qiong Wu;Dong Li;Seyed Morteza Zahedi;Li Li;Jiawei Ya...
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 265 views
11
New synthesis of trimethylsilyl esters of phosphorus(III) acids
Vasily Morgalyuk;Tatyana Strelkova;Valery Brel;Vasily Morgalyuk;Tatyana Strelkova;Valery Brel;
2019 monatshefte für chemie - chemical monthly DOI: doi:10.1007/s00706-0... 199 views
12
Synthesis of 1,3,3,5,5-Penta[1-(2,2-dimethyl-1,3-dioxolan-4-yl)methoxy]-1-[(1 H -1,2,3-triazol-4-yl)alkoxy]cyclotriphosphazenes
V. P. Morgalyuk;T. S. Strelkova;Yu. N. Kononevich;V. K. Brel;V. P. Morgalyuk;T. S. Strelkova;Yu. N....
2019 russian journal of general chemistry DOI: doi:10.1134/S1070363... 162 views
13
Synthesis and NMR spectroscopy of 1,3,3,5,5-pentaalkoxy-1-chlorocyclotriphosphazenes
V. P. Morgalyuk;T. S. Strelkova;A. A. Pavlov;A. G. Buyanovskaya;P. N. Ostapchuk;I. A. Godovikov;V. K...
2017 russian journal of general chemistry DOI: doi:10.1134/S1070363... 174 views
14
Impact of selected baking and vacuum cooling parameters on the quality of toast bread
Mathias Kinner;Ramona Rüegg;Claudia A. Weber;Jürg Buchli;Ludwig Durrer;Nadina Müller;Mathias Kinner;...
2021 Journal of food science and technology DOI: doi:10.1007/s13197-0... 140 views
15
Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil
Azadeh Salami;Narmela Asefi;Reza Esmaeilzadeh Kenari;Mehdi Gharekhani;Azadeh Salami;Narmela Asefi;Re...
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 183 views
16
Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage
Grażyna Bortnowska;Sylwia Przybylska;Robert Iwański;Grażyna Bortnowska;Sylwia Przybylska;Robert Iwań...
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 176 views
17
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing
Sabrina Voce;Sonia Calligaris;Piergiorgio Comuzzo;Sabrina Voce;Sonia Calligaris;Piergiorgio Comuzzo;
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 160 views
18
Quantification of nitrate content with FT-NIR technique in lettuce (Lactuca sativa L.) variety types: a statistical approach
Ildikó Fruzsina Boros;László Sipos;Noémi Kappel;László Csambalik;Marietta Fodor;Ildikó Fruzsina Boro...
2020 Journal of food science and technology DOI: doi:10.1007/s13197-0... 161 views
19
Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks
Ilona BÅ‚aszczyk;Jan Iciek;Ilona BÅ‚aszczyk;Jan Iciek;
2021 Journal of food science and technology DOI: doi:10.1007/s13197-0... 161 views
20
The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
Monika Modzelewska-Kapituła;Katarzyna Tkacz;Zenon Nogalski;Monika Modzelewska-Kapituła;Katarzyna Tka...
2021 Journal of food science and technology DOI: doi:10.1007/s13197-0... 161 views

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