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Chemicals Contents in Non-Alcoholic and Alcoholic Beverages Produced From Purple-Fleshed and Orange-Fleshed Sweet Potato Varieties

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2012English

Supercritical Carbon Dioxide Extraction of Apigenin From Parsley Leaves Pre-Treated to Maximize Yield

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2018English

Kinetics of Oxidation of Different Depths of Methyl Linoleate in Bulk Phase

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2014English

Comparison Between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2013English

Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2018English

Simultaneous Effects of Green Tea Extracts and Fish Oil on Mercury Accumulation and Antioxidant Defenses in Methylmercury-Exposed Adult Mice

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2013English

Contribution of a Fermentation Process Using Bacillus Subtilis (Natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2016English

Effects of Different Levels of Refined Cane Sugar and Unrefined Coconut Palm Sugar on the Survivability of Lactobacillus Acidophilus in Probiotic Ice Cream and Its Sensory and Antioxidant Properties

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2015English

Application of Terahertz Waves to Food Science

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2012English

Identification of Novel Poly-Acylated Anthocyanins From Gynura Bicolor Leaves and Their Antioxidative Activity

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2010English

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