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	6041.	Effects of genetic, pre- and post-harvest factors on phenolic content and antioxidant capacity of white asparagus spears. [electronic resource] by Papoulias, Eleftherios Siomos, Anastasios S Koukounaras, Athanasios Gerasopoulos, Dimitrios Kazakis, Evangelos Producer: 20140109 In: International journal of molecular sciences vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6042.	Stepwise chilling: tender pork without compromising water-holding capacity. [electronic resource] by Rosenvold, K Borup, U Therkildsen, M Producer: 20100720 In: Journal of animal science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6043.	Microbial quality and safety of fresh-cut broccoli with different sanitizers and contact times. [electronic resource] by Das, Basanta Kim, Ji Gang Producer: 20100615 In: Journal of microbiology and biotechnology vol. 20 Availability: No items available. Save to lists Add to cart (remove)
	6044.	Letter to the editors: Balancing the risks and benefits of unprocessed and processed red meat consumption for both consumers and the environment. [electronic resource] by Demeyer, Daniel Producer: 20110207 In: Meat science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6045.	Autoclave and beta-amylolysis lead to reduced in vitro digestibility of starch. [electronic resource] by Hickman, B Elliot Janaswamy, Srinivas Yao, Yuan Producer: 20091103 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6046.	Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits. [electronic resource] by Sánchez-Molinero, F Arnau, J Producer: 20101123 In: Meat science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6047.	Deactivation of soybean agglutinin by enzymatic and other physical treatments. [electronic resource] by Ma, Yating Wang, Tong Producer: 20141106 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6048.	Controlled fermentation of kimchi using naturally occurring antimicrobial agents. [electronic resource] by Kim, Jinsol Bang, Jihyun Beuchat, Larry R Kim, Hoikyung Ryu, Jee-Hoon Producer: 20121129 In: Food microbiology vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6049.	The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine. [electronic resource] by Borazan, Alev Akpinar Bozan, Berrin Producer: 20130618 In: Food chemistry vol. 138 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6050.	Absolute quantitative analysis for sorbic acid in processed foods using proton nuclear magnetic resonance spectroscopy. [electronic resource] by Ohtsuki, Takashi Sato, Kyoko Sugimoto, Naoki Akiyama, Hiroshi Kawamura, Yoko Producer: 20121016 In: Analytica chimica acta vol. 734 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6051.	Study of the urinary and faecal excretion of Nε-carboxymethyllysine in young human volunteers. [electronic resource] by Delgado-Andrade, Cristina Tessier, Frédéric J Niquet-Leridon, Céline Seiquer, Isabel Pilar Navarro, M Producer: 20121106 In: Amino acids vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6052.	In situ imaging highlights local structural changes during heating: the case of meat. [electronic resource] by Bouhrara, Mustapha Clerjon, Sylvie Damez, Jean-Louis Kondjoyan, Alain Bonny, Jean-Marie Producer: 20120910 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6053.	Glass transition temperature and its relevance in food processing. [electronic resource] by Roos, Yrjö H Producer: 20120105 In: Annual review of food science and technology vol. 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6054.	Comprehensive analysis of gluten in processed foods using a new extraction method and a competitive ELISA based on the R5 antibody. [electronic resource] by Mena, María C Lombardía, Manuel Hernando, Alberto Méndez, Enrique Albar, Juan P Producer: 20120926 In: Talanta vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6055.	NMR-based multi parametric quality control of fruit juices: SGF profiling. [electronic resource] by Spraul, Manfred Schütz, Birk Rinke, Peter Koswig, Susanne Humpfer, Eberhard Schäfer, Hartmut Mörtter, Monika Fang, Fang Marx, Ute C Minoja, Anna Producer: 20120412 In: Nutrients vol. 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6056.	Citrus juice extraction systems: effect on chemical composition and antioxidant activity of clementine juice. [electronic resource] by Álvarez, Rafael Carvalho, Catarina P Sierra, Jelver Lara, Oscar Cardona, David Londoño-Londoño, Julian Producer: 20120507 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6057.	Changes in microbiota population during fermentation of narezushi as revealed by pyrosequencing analysis. [electronic resource] by Kiyohara, Masashi Koyanagi, Takashi Matsui, Hiroshi Yamamoto, Keiko Take, Harumi Katsuyama, Yoko Tsuji, Atsushi Miyamae, Hiroto Kondo, Tetsufumi Nakamura, Shizuo Katayama, Takane Kumagai, Hidehiko Producer: 20120518 In: Bioscience, biotechnology, and biochemistry vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6058.	Muscle growth and poultry meat quality issues. [electronic resource] by Petracci, Massimiliano Cavani, Claudio Producer: 20120618 In: Nutrients vol. 4 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6059.	Thermal and refining processes, not fermentation, tend to reduce lipotropic capacity of plant-based foods. [electronic resource] by Fardet, Anthony Martin, Jean-François Chardigny, Jean-Michel Producer: 20120118 In: Food & function vol. 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6060.	Growth of Cronobacter spp. under dynamic temperature conditions occurring during cooling of reconstituted powdered infant formula. [electronic resource] by Kandhai, M C Breeuwer, P Gorris, L G M Zwietering, M H Reij, M W Producer: 20100126 In: Journal of food protection vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 24806 results.