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| Aflatoxin determination in black tea (camellia sinensis) – status and development of a protocol | | Journal of food safety |
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| Microtopographic Control of Treeline Advance in Noatak National Preserve, Northwest Alaska | | Ecosystems |
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| Spatial distribution of dry matter in yellow fleshed cassava roots and its influence on carotenoid retention upon boiling | | Food research international |
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| Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers | | Lebensmittel-Wissenschaft |
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| Effect of blanching and drying process on carotenoids composition of underutilized ethiopian (coccinia grandis l. voigt) and indian (trigonella foenum-graecum l.) green leafy vegetables | | Journal of food processing and preservation |
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| Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber | | Journal of food engineering |
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| Acrylamide in home-prepared roasted potatoes | | Molecular nutrition and food research |
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| Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables | | Food chemistry |
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| Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials | | Food chemistry |
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| Microstructures of starch granule, starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan | | International journal of food science and technology |
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| Polyphenols from Pistacia lentiscus and Phillyrea latifolia impair the exsheathment of gastro-intestinal nematode larvae | | Veterinary parasitology |
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| Effect of different postharvest treatments on antinutritional factors in some commonly consumed leafy vegetables in cameroon | | Journal of food processing and preservation |
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| Antioxidant properties of condiment produced from fermented bambara groundnut (vigna subterranea l. verdc) | | Journal of food biochemistry |
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| A new thermostable β-glucosidase mined from Dictyoglomus thermophilum: Properties and performance in octyl glucoside synthesis at high temperatures | | Bioresource technology |
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| Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan | | Lebensmittel-Wissenschaft |
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| A Comparison of Sample Preparation Techniques for Quantifying Iridoid Glycosides Sequestered by Lepidopteran Larvae | | Journal of chemical ecology |
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| Thermal-induced changes of kale’s antioxidant activity analyzed by HPLC–UV/Vis-online-TEAC detection | | Food chemistry |
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| 1H‐NMR Analysis of Terpene Trilactones (TTLs) in Ginkgo biloba: Green Female Leaves Contain the Most TTLs | | Phytochemical analysis |
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| Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots | | Journal of food composition and analysis |
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| Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.) | | Journal of the science of food and agriculture |
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| Effect of heat treatment on α‐galactoside content of red gram seeds (cajanus cajan, l) | | Journal of food processing and preservation |
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| The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro | | Lebensmittel-Wissenschaft |
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| Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing | | Food chemistry |
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| A functional mathematical index for predicting effects of food processing on eight sweet potato (Ipomoea batatas) cultivars | | Journal of food composition and analysis |
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| THE Effects of various traditional processing methods on the glycemic index and glycemic load of cowpeas (vigna unguiculata) | | Journal of food biochemistry |
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| Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste | | Food chemistry |
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| Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds | | International journal of food science and technology |
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| Effect of salt stress on germination and seedling growth of Prosopis juliflora (Sw.) | | New forests |
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| Effects of green-keeping treatment on the functional constituents in flower tea of Eucommia ulmoides | | Industrial crops and products |
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| Fate of triazole fungicide residues during malting, mashing and boiling stages of beermaking | | Food chemistry |
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| Carotenoid concentrations of native Andean potatoes as affected by cooking | | Food chemistry |
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| Effect of processing conditions on phytochemical constituents of edible irish seaweed himanthalia elongata | | Journal of food processing and preservation |
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| Effect of thermal treatment on phenolic composition and antioxidant activities of two celery cultivars | | Lebensmittel-Wissenschaft |
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| Comparison of the levels of bioactive benzoxazinoids in different wheat and rye fractions and the transformation of these compounds in homemade foods | | Food chemistry |
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| Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.) | | Food chemistry |
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| Fast determination of boiling time of yardlong bean using visible and near infrared spectroscopy and chemometrics | | Journal of food engineering |
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| The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species) | | Food chemistry |
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| Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli | | Food and bioprocess technology |
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| The extractable β‐carotene content of Guku (Bidens pilosa) leaves after cooking, drying and storage | | International journal of food science and technology |
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| Application of high‐pressure liquid chromatography to the study of variables affecting theobromine and caffeine concentrations in cocoa beans | | Journal of food science |
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