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| Impact of Thermal Processing on Legume Allergens | | Plant foods for human nutrition |
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| Microtopographic Control of Treeline Advance in Noatak National Preserve, Northwest Alaska | | Ecosystems |
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| Formation of styrene dependent on fermentation management during wheat beer production | | Food chemistry |
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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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| Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts | | Food and bioprocess technology |
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| Chemical and microbial properties of yogurt processed from cow's milk and soymilk | | Journal of food processing and preservation |
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| Commercial practice of maize tuwo (nonfermented maize gel) production and potential sources of tuwo quality improvement | | Journal of food processing and preservation |
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| Changes of lipids in insect (Rhynchophorus phoenicis) during cooking and storage | | European journal of lipid 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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| Nutritional quality and safety of cooked edible crab (Cancer pagurus) | | Food chemistry |
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| Soaking, boiling and antinutritional factors in pigeon peas (cajanus cajan) and cowpeas (vigna unguiculata) | | Journal of food processing and preservation |
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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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| Pharmacokinetics of oxolinic acid in black tiger shrimp, Penaeus monodon Fabricius, and the effect of cooking on residues | | Aquaculture research |
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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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| Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment | | Lebensmittel-Wissenschaft |
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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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| A Comparison of Sample Preparation Techniques for Quantifying Iridoid Glycosides Sequestered by Lepidopteran Larvae | | Journal of chemical ecology |
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| Assessment of bisphenol A released from reusable plastic, aluminium and stainless steel water bottles | | Chemosphere |
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| Inhibition of Cryptosporidium parvum infection of a mammalian cell culture by recombinant scFv antibodies | | Antonie van Leeuwenhoek |
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| Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR | | Food microbiology |
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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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| Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice | | Journal of food engineering |
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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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| Reduction of allergenic properties of shrimp (Penaeus Vannamei) allergens by high intensity ultrasound | | European food research and technology |
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| Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity | | Nutrition journal |
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| Effect of salt stress on germination and seedling growth of Prosopis juliflora (Sw.) | | New forests |
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| Fate of triazole fungicide residues during malting, mashing and boiling stages of beermaking | | Food chemistry |
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| Investigation of iodine bioavailability from chicken eggs versus iodized kitchen salt with in vitro method | | European food research 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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| Breadfruit consumption, cooking methods and cultivar preference among consumers in Trinidad, West Indies | | Food quality and preference |
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| Inhibition of toxicogenic Bacillus cereus in rice-based foods by enterocin AS-48 | | International journal of food microbiology |
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| Influence of different processing methods on the glycemic index of potato (Nicola) | | Journal of food composition and analysis |
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| Fermentation modifies protein/protein and protein/starch interactions in sorghum dough | | European food research and technology |
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| Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics | | Journal of the science of food and agriculture |
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| Supplementation of garlic lowers lipids and increases antioxidant capacity in plasma of rats | | Nutrition research |
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| Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods | | Journal of food composition and analysis |
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| Changes in taste compounds of duck during processing | | Food chemistry |
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| Effect of Cooking on Garlic (Allium sativum L.) Antiplatelet Activity and Thiosulfinates Content | | Journal of agricultural and food chemistry |
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| Oxalate content of cormels of Japanese taro (Colocasia esculenta (L.) Schott) and the effect of cooking | | Journal of food composition and analysis |
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