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Treffer 1 - 14 von 14 für Suche '"Food science and technology international = Ciencia y tecnologia de los alimentos internacional"', Suchdauer: 1,96s Treffer weiter einschränken
  1. 1
    Pre-harvest treatments of pepper plants with nitrophenolates increase crop yield and enhance nutritive and bioactive compounds in fruits at harvest and during storage
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  2. 2
    Effects of cold storage and 1-methylcyclopropene treatments on ripening and cell wall degrading in rabbiteye blueberry (Vaccinium ashei) fruit
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  3. 3
    Effects of nitric oxide treatment on the cell wall softening related enzymes and several hormones of papaya fruit during storage
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  4. 4
    Antimicrobial polyphenols from small tropical fruits, tea and spice oilseeds
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  5. 5
    Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  6. 6
    Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  7. 7
    Rheological properties of rice-blackgram batter while replacing white rice with brown rice
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  8. 8
    Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  9. 9
    Effects of different fermentation methods on bacterial cellulose and acid production by Gluconacetobacter xylinus in Cantonese-style rice vinegar
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  10. 10
    The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  11. 11
    Characterization of wami tilapia (Oreochromis urolepis hornorum) skin gelatin microbiological, rheological and structural properties
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  12. 12
    Use of spent osmotic solutions for the production of fructooligosaccharides by Aspergillus oryzae N74
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  13. 13
    Effect of heat treatment on.wheat dough rheology and wheat protein solubility
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

  14. 14
    The influence of fish age, salt level, and Mtgase addition on the quality of gels prepared from unwashed mince of farmed meagre (Argyrosomus regius)
    Zeitschriftentitel: “...Food science and technology international = Ciencia y tecnologia de los alimentos internacional...”
    Aufsatz

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