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  1. 201
    Protease technology for obtaining a soy pulp extract enriched in bioactive compounds: isoflavones and peptides
    Subjects: “...Food chemistry...”
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    Article
  2. 202
    Komagataeibacter xylinus as a novel probiotic candidate with high glucose conversion rate properties
    Subjects: “...Food science...”
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    Article
  3. 203
    Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate
    by F. Maruddin, R. Malaka, S. Sabil, S. Baba, H. Amqam, M. Taufik
    Published 2021-03-01
    Subjects: “...food handling...”
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    Article
  4. 204
    Die objektiewe evaluering van geurstowwe
    by Le Roux, J. (Jozua)
    Published 2012
    Subjects: “...Food -- Sensory evaluation...”
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  5. 205
    Solid-phase extraction based sample preparation for the determination of drug and organic pollutant residue
    by Pule, Bellah Oreeditse
    Published 2011
    Subjects: “...Food contamination...”
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  6. 206
    Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis
    Subjects: “...food chemistry...”
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    Article
  7. 207
    Addition of Three Dietary Fibers in an Extruded Whey and Cornstarch Expanded Snack Food
    by Wood, Alisha M.
    Published 2006
    Subjects: “...Food Chemistry...”
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  8. 208
    Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications
    by Walker, Rebecca M
    Published 2016
    Subjects: “...Food Chemistry...”
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  9. 209
    Flavor chemistry of Swiss cheese
    by Langler, James Edward
    Published 2012
    “... and advances in flavor research have enabled better definition and understanding of food flavors. Therefore...”
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  10. 210
    Influence of Storage Duration, Temperature, and Oxygen on Quality of Stored Dehydrated Foods
    by Darag, Omima Ali
    Published 2003
    Subjects: “...Food Chemistry...”
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  11. 211
    Thermal Degradation of Pigments and Relative Biochemical Changes in Cherries and Apricots
    by Dalal, K. B.
    Published 1963
    Subjects: “...Food Chemistry...”
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  12. 212
    Chemistry and Biochemistry of Dietary Polyphenols
    by Rong Tsao
    Published 2010-12-01
    “...-based foods. Polyphenol-rich diets have been linked to many health benefits. This paper is intended...”
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    Article
  13. 213
    Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage
    by Jung, Hoon
    Published 1986
    Subjects: “...Food Chemistry...”
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  14. 214
    Biochemistry and Application of Exopolysaccharide Production in Mozzarella Cheese Starter Cultures
    by Petersen, Brent
    Published 2001
    Subjects: “...Food Chemistry...”
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  15. 215
    ICP-OES assisted determination of the metal content of some fruit juices from Yemen's market
    Subjects: “...Food science...”
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    Article
  16. 216
    Multi-parameter evaluation of the effect of processing conditions on meat protein modification
    Subjects: “...Food chemistry...”
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    Article
  17. 217
    Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits
    Subjects: “...Food science...”
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    Article
  18. 218
    Extraction technology, component analysis, antioxidant, antibacterial, analgesic and anti-inflammatory activities of flavonoids fraction from Tribulus terrestris L. leaves
    Subjects: “...Food chemistry...”
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    Article
  19. 219
    SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES
    by Pandya, Janamkumar
    Published 2017
    Subjects: “...Food Chemistry...”
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  20. 220
    Clarification of Stevia rebaudiana Bertoni extract by Ca based silica microspheres
    Subjects: “...Food chemistry...”
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    Article
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