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Publications in Food Science
Phenolic Compounds, Total Antioxidant Capacity and Volatile Components of Cabernet Sauvignon Red Wines From Five Different Wine-Producing Regions in China
Food Science and Technology
Biotechnology
Food Science
The Role of Women in Food Provision and Food Choice Decision-Making in Singapore: A Case Study
Ecology of Food and Nutrition
Medicine
Ecology
Food Science
Probiotic Salami With Fat and Curing Salts Reduction: Physicochemical, Textural and Sensory Characteristics
Food Science and Technology
Biotechnology
Food Science
Influence of the Use of Rice Bran Extract as a Source of Nutrients on Xylitol Production
Food Science and Technology
Biotechnology
Food Science
Correlation, by Multivariate Statistical Analysis, Between the Scavenging Capacity Against Reactive Oxygen Species and the Bioactive Compounds From Frozen Fruit Pulps
Food Science and Technology
Biotechnology
Food Science
Slotting Fees for Organic Retail Products: Evidence From a Survey of U.S. Food Retailers
Journal of International Food and Agribusiness Marketing
Marketing
International Management
Business
Food Science
Flavonoids, Phenolic Content, and Antioxidant Activity of Propolis From Various Areas of Guanajuato, Mexico
Food Science and Technology
Biotechnology
Food Science
Ascorbic Acid and Pectin in Different Sizes and Parts of Citric Fruits
Food Science and Technology
Biotechnology
Food Science
Methods for Calculating Relative Cross-Track Error for ASABE/ISO Standard 12188-2 From Discrete Measurements
Transactions of the ASABE
Soil Science
Crop Science
Food Science
Forestry
Agronomy
Biomedical Engineering
Use of the Polymerase Chain Reaction for Detection of Fusarium Graminearum in Bulgur Wheat
Food Science and Technology
Biotechnology
Food Science
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