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Research, Technology and Engineering: methodology |
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analytical methods (3) |
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Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate | Food hydrocolloids |
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Fourier Transform Near-Infrared Spectroscopy to Predict the Gross Energy Content of Food Grade Legumes | Food analytical methods |
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Fate of selenium species in sesame seeds during simulated bakery process | Journal of food engineering |
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chemical analysis (1) |
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Removal characteristics of metal ions using degreased coffee beans: Adsorption equilibrium of cadmium(II) | Bioresource technology |
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laboratory techniques (4) |
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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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Towards a new gliadin reference material-isolation and characterisation | Journal of cereal science |
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Purification of angiotensin I-converting enzyme-inhibitory peptides from the enzymatic hydrolysate of defatted canola meal | Food chemistry |
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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 |
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metrology (2) |
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Fourier Transform Near-Infrared Spectroscopy to Predict the Gross Energy Content of Food Grade Legumes | Food analytical methods |
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Towards a new gliadin reference material-isolation and characterisation | Journal of cereal science |
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microscopy (2) |
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Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate | Food hydrocolloids |
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Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties | Journal of food engineering |
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quantitative analysis (1) |
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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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response surface methodology (2) |
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Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products | Journal of food engineering |
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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 |
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