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Publications in Food Science
Energy Efficiency of Different Emulsification Methods: A Comparative Evaluation
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 2: A Study on Gelation Characteristics Under Freezing Temperature
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Effect of Intensive Agriculture-Nutrition Education and Extension Program Adoption and Diffusion of Biofortified Crops
Journal of Agricultural and Food Information
Agronomy
Information Systems
Crop Science
Management
Food Science
Evaluation of Effectiveness of Snow Utilization for Preservation of Cheese by a Model Experiment
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Trehalose Lipid Biosurfactant Reduced Cancer Cell Viability but Did Not Affect the Isometric Contraction of Rat Mesenteric Arteries in Vitro
International Journal Bioautomation
Biochemistry
Biotechnology
Ecological Modeling
Genetics
Food Science
Kinetic Analysis of the Oxidation of Ascorbic Acid in an Open Reactor With Gas Bubbling
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Electrohydrodynamic (EHD) Drying of Grape Pomace
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Improvement of Heat-Gelation Ability of Surimi From Frozen Blue Mackerel by the Addition of Sodium Carbonate
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Denaturation of Spray-Dried Egg Yolk During Processing and Storage
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Mass Spectrometry of Inulin Hydrolyzate Prepared Using Subcritical Water
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
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