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Food and Human Nutrition: food science |
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food additives (2) |
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Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MS n and identification of compounds with antibacterial activity | European food research and technology |
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Cephalaria syriaca addition to wheat flour dough and effect on rheological properties | International journal of food science and technology |
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food analysis (7) |
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Fate of selenium species in sesame seeds during simulated bakery process | Journal of food engineering |
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Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | Journal of food engineering |
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Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system | Food chemistry |
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Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating | Journal of food science |
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Purification and identification of a novel heteropolysaccharide RBPS2a with anti-complementary activity from defatted rice bran | Food chemistry |
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Chemical compositions, functional properties, and microstructure of defatted macadamia flours | Food chemistry |
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Isolation, purification and characterisation of lunasin from defatted soybean flour and in vitro evaluation of its anti-inflammatory activity | Food chemistry |
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food composition (8) |
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Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | Journal of food engineering |
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Effect of thermal treatment on the proteins of amaranth isolates | Journal of the science of food and agriculture |
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Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system | Food chemistry |
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Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating | Journal of food science |
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Purification and identification of a novel heteropolysaccharide RBPS2a with anti-complementary activity from defatted rice bran | Food chemistry |
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Chemical compositions, functional properties, and microstructure of defatted macadamia flours | Food chemistry |
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Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance | Journal of the science of food and agriculture |
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Isolation, purification and characterisation of lunasin from defatted soybean flour and in vitro evaluation of its anti-inflammatory activity | Food chemistry |
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food quality (14) |
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Effects of defatted soybean protein levels on growth performance and nitrogen and phosphorus excretion in Asian seabass (Lates calcarifer) | Aquaculture |
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QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | Journal of food process engineering |
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Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents | Meat science |
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Fate of selenium species in sesame seeds during simulated bakery process | Journal of food engineering |
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Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance | Food chemistry |
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Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | Journal of food engineering |
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Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed | Journal of food science |
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Starch-protein separation from chickpea flour using a hydrocyclone | Journal of food engineering |
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Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends | Journal of food process engineering |
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Characteristics of meat batters with added native and preheated defatted walnut | Food chemistry |
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Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating | Journal of food science |
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Lipid digestibility, bile drainage and development of morphological intestinal changes in rainbow trout (Oncorhynchus mykiss) fed diets containing defatted soybean meal | Aquaculture |
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Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance | Journal of the science of food and agriculture |
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Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion | Journal of agricultural and food chemistry |
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food technology (6) |
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Fate of selenium species in sesame seeds during simulated bakery process | Journal of food engineering |
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Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | Journal of food engineering |
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Moisture sorption thermodynamics of defatted sesame meal (DSM) | Journal of food engineering |
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Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance | Journal of the science of food and agriculture |
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Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion | Journal of agricultural and food chemistry |
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Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates | Food hydrocolloids |
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