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                             21 results found
no title author magazine year volume issue page(s) type
1 Antioxidant Activities of the Phenolic Extracts of Seed Oils and Seed Hulls of Five Plant Species Seneviratne, K.N.
2009
15 5 p. 419-425
article
2 Antioxidant Properties of Ethanolic Extract from Ramulus mori (Sangzhi) Zuofa Zhang,
2009
15 5 p. 435-444
article
3 Bioactive Composition of Pig Laryngeal Cartilage Extracts and Their Free Radical-scavenging Activity Xiong, Shuang-li
2006
15 5 p. 371-377
article
4 Changes and Deterioration of Lipid in Farmed Spotted Babylon Snail (Babylonia areolat a) Muscle during Iced Storage Chotimarkorn, C.
2009
15 5 p. 427-433
article
5 Chemical Composition and Lipid Fraction Characteristics of Aleppo Pine (Pinus halepensis Mill.) Seeds Cultivated in Tunisia Cheikh-Rouhou, S.
2006
15 5 p. 407-415
article
6 Control of Table Grapes Postharvest Decay by Ozone Treatment and Resveratrol Induction Cayuela, J.A.
2009
15 5 p. 495-502
article
7 Effect of Natural Stabilised Pork Haem Pigment on the Colour, Colour Stability and Texture of Cooked Hams from Pale, Soft and Exudative Meat Oliver, M. A.
2006
15 5 p. 429-435
article
8 Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis) Sivertsvik, M.
2006
15 5 p. 446-454
article
9 Handling Practices to Control Ascorbic Acid and β-Carotene Lossess in Collards (Brassica oleracea) Campos, F.M.
2009
15 5 p. 445-452
article
10 Identification of Casein Phosphopeptides in -casein and Commercial Hydrolysed Casein by Mass Spectrometry Miquel, E.
2006
15 5 p. 379-384
article
11 Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta Prabhasankar, P.
2009
15 5 p. 471-479
article
12 Kinetics of Peroxides Degradation to Hexenal During Bleaching of High Oleic Safflower Oil Ortega-García, J.
2009
15 5 p. 465-470
article
13 Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese Tarakci, Z.
2006
15 5 p. 423-428
article
14 Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics Yildiz, H.
2009
15 5 p. 503-512
article
15 Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves Silva, S.
2006
15 5 p. 385-395
article
16 Polypeptide Pattern of Apple Tissues Affected by Calcium-related Physiopathologies Val, J.
2006
15 5 p. 417-421
article
17 Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage Özogul, Y.
2009
15 5 p. 513-521
article
18 Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives Sampedro, F.
2006
15 5 p. 397-405
article
19 Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability Altisent, R.
2009
15 5 p. 481-493
article
20 Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification Radha, C.
2009
15 5 p. 453-463
article
21 Treatment of Lupin Seed Using the Instantaneous Controlled Pressure Drop Technology to Reduce Alkaloid Content Haddad, J.
2006
15 5 p. 365-370
article
                             21 results found
 
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