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Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia Oleifera Abel.) Extracted Using Different Methods

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2015English

Antimicrobial Paper With a Coating Containing Emulsified AITC and Lemongrass Oil for Protecting Japanese Pear Against Alternaria

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2015English

Inhibitory Effect of Extracts From the Brown Alga, Ecklonia Stolonifera, on Enzymes Responsible for Allergic Reactions and Degranulation in RBL-2H3 Cells

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2012English

Instrumental Texture Profile Analysis of Date-Tamarind Fruit Leather With Different Types of Hydrocolloids

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2013English

Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2012English

Optimization of Processing Technology of Instant Sea Cucumber With Fuzzy Mathematic Comprehensive Evaluation by Response Surface Methodology and Exploration on Nutritional Value of Instant Sea Cucumber

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2016English

Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2016English

Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2017English

Characterization of Acid Phosphatase (AphC) From the Miso Koji Mold, Aspergillus Oryzae KBN630: AphC Is Mainly Responsible for Both Acid Phosphatase Activity and 5′-Imp Dephosphorylation Activity in Soybean-Koji Culture

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2014English

Increase in the Activity of Α-Amylase Produced by Aspergillus Oryzae in Dried Unripe Apple Pulp Culture on Addition of NaNO3 and MgSO4

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2016English

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