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Publications in Food Science
Isorhamnetin and Hispidulin From Tamarix Ramosissima Inhibit 2-Amino-1-Methyl-6-Phenylimidazo[4,5-B]Pyridine (PhIP) Formation by Trapping Phenylacetaldehyde as a Key Mechanism
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Erratum To: Assays of the Amino Acid Tryptophan in Cherries by HPLC-Fluorescence
Food Analytical Methods
Applied Microbiology
Risk
Analytical Chemistry
Food Science
Reliability
Safety
Biotechnology
Safety Research
Quality
Impact of Partial Substitution of NaCl by KCl, and MgCl2 on Physicochemical and Sensory Properties of Cooked Sausages During Storage
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Effects of Infrared Radiation on Eggplant (Solanum Melongena L.) Greenhouse Cultivation and Fruits’ Phenolic Profile
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
The Influence of Non-Starch Polysaccharide on Thermodynamic Properties of Starches From Facultative Wheat Varieties
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
A Colloidal Gold Immunochromatography Test Strip Based on a Monoclonal Antibody for the Rapid Detection of Triadimefon and Triadimenol in Foods
Food and Agricultural Immunology
Immunology
Agronomy
Crop Science
Food Science
Polyphenolic Profiles in Lettuce (Lactuca Sativa L.) After CaCl2 Treatment and Cold Storage
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Development of a Sensory Method to Detect Food-Elicited Emotions Using Emotion-Color Association and Eye-Tracking
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
The Development of Expanded Snack Product Made From Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
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