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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > defatted products × Research, Technology and Engineering: methodology × 10 items, grouped by Research, Technology and Engineering (view ungrouped items) analytical methods (3)    (Click to View) Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate Food hydrocolloids (Click to View) Fourier Transform Near-Infrared Spectroscopy to Predict the Gross Energy Content of Food Grade Legumes Food analytical methods (Click to View) Fate of selenium species in sesame seeds during simulated bakery process Journal of food engineering chemical analysis (1)    (Click to View) Removal characteristics of metal ions using degreased coffee beans: Adsorption equilibrium of cadmium(II) Bioresource technology immunologic techniques (1)    (Click to View) Towards a new gliadin reference material-isolation and characterisation Journal of cereal science laboratory techniques (4)    (Click to View) 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 (Click to View) Towards a new gliadin reference material-isolation and characterisation Journal of cereal science (Click to View) Purification of angiotensin I-converting enzyme-inhibitory peptides from the enzymatic hydrolysate of defatted canola meal Food chemistry (Click to View) A Simple and Cost-Saving Approach To Optimize the Production of Subtilisin NAT by Submerged Cultivation of Bacillus subtilis Natto Journal of agricultural and food chemistry metrology (2)    (Click to View) Fourier Transform Near-Infrared Spectroscopy to Predict the Gross Energy Content of Food Grade Legumes Food analytical methods (Click to View) Towards a new gliadin reference material-isolation and characterisation Journal of cereal science microscopy (2)    (Click to View) Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate Food hydrocolloids (Click to View) Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties Journal of food engineering quantitative analysis (1)    (Click to View) 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 response surface methodology (2)    (Click to View) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products Journal of food engineering (Click to View) A Simple and Cost-Saving Approach To Optimize the Production of Subtilisin NAT by Submerged Cultivation of Bacillus subtilis Natto Journal of agricultural and food chemistry