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Publications in Food Science
Protective Effects of Mung Bean ( Vigna Radiata L.) and Pea ( Pisum Sativum L.) Against High‐fat‐induced Oxidative Stress
Food Science and Nutrition
Food Science
Physicochemical and Sensory Quality of Yogurt Incorporated With Pectin From Peel ofCitrus Sinensis
Food Science and Nutrition
Food Science
High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?
International Journal of Food Science
Food Science
Effects of Grape Pomace and Seed Polyphenol Extracts on the Recovery of Gut Microbiota After Antibiotic Treatment in High‐fat Diet‐fed Mice
Food Science and Nutrition
Food Science
Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Enhancement of the Edible Quality and Shelf Life of Soft‐boiled Chicken Using MAP
Food Science and Nutrition
Food Science
Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Release Principle of Peptides and Amino Acids During the Autolysis of Shrimp Head From Litopenaeus Vannamei After UV‐C Irradiation Stress
Food Science and Nutrition
Food Science
Determination of the Protein Quality of Almonds ( Prunus Dulcis L.) as Assessed by in Vitro and in Vivo Methodologies
Food Science and Nutrition
Food Science
Assessment of the Physicochemical Characteristics, Chemical and Microbiological Safety of Two Types of Kilichi , a Grilled Meat Produced in Niger
Food Science and Nutrition
Food Science
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