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1Determination of 4-ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue
المؤلفون: Charles Diako, Karen Weller, Carolyn F. Ross, Beata Vixie, Daniel A. Dycus
المصدر: International Journal of Food Science & Technology. 52:2489-2496
مصطلحات موضوعية: Wine, biology, Brettanomyces, Detection threshold, 4-ethylcatechol, Electronic tongue, 010401 analytical chemistry, Sensory system, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 01 natural sciences, Industrial and Manufacturing Engineering, 0104 chemical sciences, 0404 agricultural biotechnology, Sensory threshold, Food science, Control sample, Food Science, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::400493f3611025b7d09c4a8b459b87b2Test
https://doi.org/10.1111/ijfs.13534Test -
2
المؤلفون: Hui Liu, Qin Wang, Jianliang Liu, Qian Lu
المصدر: International Journal of Food Science & Technology. 52:1092-1100
مصطلحات موضوعية: Farinograph, digestive, oral, and skin physiology, fungi, Pomace, Dietary fibre, Wheat flour, food and beverages, 04 agricultural and veterinary sciences, equipment and supplies, 040401 food science, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, bacteria, Food science, Control sample, Quality characteristics, Food Science, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::8b4895293b1a49007e6a12d3fcdd092cTest
https://doi.org/10.1111/ijfs.13280Test -
3
المؤلفون: Fang Zhong, Joseph Hategekimana, Jianguo Ma, Yue Li, Kingsley Masamba, Muhammad Jamirul Ashad Zehadi
المصدر: International Journal of Food Science & Technology. 51:1159-1167
مصطلحات موضوعية: 0106 biological sciences, Chromatography, biology, Chemistry, Tissue transglutaminase, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Industrial and Manufacturing Engineering, Oleic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Chemical engineering, Permeability (electromagnetism), 010608 biotechnology, Water barrier, Ultimate tensile strength, biology.protein, Solubility, Elongation, Control sample, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::af71d6999436582c4a23007c26f41640Test
https://doi.org/10.1111/ijfs.13069Test -
4
المؤلفون: Santhanee Puncha-arnon, Dudsadee Uttapap, Vilai Rungsardthong, Chureerat Puttanlek, Nuanchawee Wetprasit, Yuree Wandee
المصدر: International Journal of Food Science & Technology. 49:2348-2355
مصطلحات موضوعية: stomatognathic system, genetic structures, Chemistry, Pulp (paper), engineering, Dietary fibre, food and beverages, Food science, engineering.material, Control sample, Rice flour, Industrial and Manufacturing Engineering, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::c2b6d5036c6c9289d28b044734c440e1Test
https://doi.org/10.1111/ijfs.12554Test -
5
المؤلفون: Elena de la Peña, Frank A. Manthey
المصدر: International Journal of Food Science & Technology. 49:2323-2330
مصطلحات موضوعية: Ingredient, biology, Water temperature, Chemistry, Pinto bean, Food science, Control sample, biology.organism_classification, Industrial and Manufacturing Engineering, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5ff64c5236692ea344ac115c552a907eTest
https://doi.org/10.1111/ijfs.12549Test -
6
المؤلفون: Lucia Lecce, Marcella Mastromatteo, Lucia Padalino, Sara Spinelli, Matteo Alessandro Del Nobile, Francesco Contò
المصدر: International Journal of Food Science & Technology. 49:1544-1556
مصطلحات موضوعية: chemistry.chemical_compound, Guar gum, Soluble fibre, Chemistry, Starch, Guar, Sensory system, Food science, Control sample, Chemical composition, Sensory analysis, Industrial and Manufacturing Engineering, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::f2499b68173f11369803a10d8d88845aTest
https://doi.org/10.1111/ijfs.12453Test -
7
المصدر: International Journal of Food Science & Technology. 47:2109-2116
مصطلحات موضوعية: Chemistry, fungi, Pepper, Guar, food and beverages, Food science, Control sample, Water content, Industrial and Manufacturing Engineering, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::464f4fcdc2ce8f6c27718e6a8fdaabcaTest
https://doi.org/10.1111/j.1365-2621.2012.03077.xTest -
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المؤلفون: Hui J. Chih, Anthony P. James, Vijay Jayasena, Satvinder S. Dhaliwal
المصدر: International Journal of Food Science & Technology. 47:1222-1228
مصطلحات موضوعية: chemistry.chemical_classification, Enzyme, Chromatography, Chemistry, Extraction (chemistry), Olive oil extraction, Food science, Control sample, Health benefits, Industrial and Manufacturing Engineering, Food Science, Olive oil
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3edeff912d46e61a1bec23f31d59e3e8Test
https://doi.org/10.1111/j.1365-2621.2012.02962.xTest -
9
المؤلفون: Yasser F.M. Kishk, Eman A.M. Mahmoud, Hemat E. Elsheshetawy
المصدر: International Journal of Food Science & Technology. 46:661-668
مصطلحات موضوعية: Mucilage, Non starch polysaccharides, Chemistry, medicine, Wheat flour, food and beverages, Food science, Swelling, medicine.symptom, Control sample, Quality characteristics, Industrial and Manufacturing Engineering, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::0a2ad335504879fbb20699fa23aba4e1Test
https://doi.org/10.1111/j.1365-2621.2010.02547.xTest -
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المؤلفون: Aneta Wojdyło, Jan Oszmiański
المصدر: International Journal of Food Science & Technology. 43:501-509
مصطلحات موضوعية: Idared, Antioxidant, ABTS, biology, medicine.medical_treatment, biology.organism_classification, Industrial and Manufacturing Engineering, Antioxidant capacity, chemistry.chemical_compound, chemistry, Polyphenol, medicine, Composition (visual arts), Phenols, Food science, Control sample, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::560de8acb14a3e9505c94e0e9709be31Test
https://doi.org/10.1111/j.1365-2621.2006.01481.xTest