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Publications in Food Science
Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Antioxidant Activity of Extracts From the Aril of Torreya Fargesii Franch. And Its Protection on the Oxidation of DHA Algal Oil
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Peanut Allergy, Allergen Composition, and Methods of Reducing Allergenicity: A Review
International Journal of Food Science
Food Science
Assessing the Potential and Safety of Myrtus Communis Flower Essential Oils as Efficient Natural Preservatives Against Listeria Monocytogenes Growth in Minced Beef Under Refrigeration
Food Science and Nutrition
Food Science
Improvement of Antioxidant Activity of Morchella Esculenta Protein Hydrolysate by Optimized Glycosylation Reaction
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Phenolic Content and Antioxidant Capacity of Extracts ofLaurus nobilisL.,Coriandrum sativumL. AndAmaranthus hybridusL.
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Effect of Freezing on the Shelf Life of Salmon
International Journal of Food Science
Food Science
Label-Free Fluorescent Determination of Sunset Yellow in Soft Drinks Based on an Indicator-Displacement Assay
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Effect of Ultrasound Irradiation on the Particle Size Distribution and Rheological Properties of Red Wine
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Antioxidant Activities of Young Apple Polyphenols and Its Preservative Effects on Lipids and Proteins in Grass Carp (Ctenopharyngodon Idellus) Fillets
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
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