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1
المؤلفون: P. Footrakul, Bor S. Luh, T. T. Fang
المصدر: Journal of Food Science. 36:1044-1048
مصطلحات موضوعية: chemistry.chemical_compound, chemistry, Moisture, Blanching, Boiling, Organoleptic, Sodium metabisulfite, Food science, Ascorbic acid, Agaricus bisporus, Flavor, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::7201e9d4b196ea9832a242858f819bccTest
https://doi.org/10.1111/j.1365-2621.1971.tb03342.xTest -
2
المؤلفون: H. N. Daoud, Bor S. Luh
المصدر: Journal of Food Science. 36:1039-1043
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Chromatography, Pectin, Chemistry, Pulp (paper), food and beverages, Titratable acid, engineering.material, Viscosity, food, Enzyme, engineering, Food science, Pectinase, Critical condition, Food Science, Holding time
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::7784159cfdb9e5aa694744f7e9bf6064Test
https://doi.org/10.1111/j.1365-2621.1971.tb03341.xTest -
3
المؤلفون: Bor S. Luh, H. C. Sakellariades
المصدر: Journal of Food Science. 39:329-333
مصطلحات موضوعية: Chemistry, Red Color, chemistry.chemical_compound, Paper chromatography, Pigment, Anthocyanin, visual_art, Botany, visual_art.visual_art_medium, Caffeic acid, Composition (visual arts), Sugar moiety, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::102a0bce7fe704dcbfd6a3400b635e81Test
https://doi.org/10.1111/j.1365-2621.1974.tb02887.xTest -
4
المؤلفون: Bor S. Luh, Hugo C. Silva
المصدر: Journal of Food Science. 43:1405-1408
مصطلحات موضوعية: biology, Scanning electron microscope, Starch, food and beverages, biology.organism_classification, Red kidney beans, Horticulture, chemistry.chemical_compound, chemistry, Germination, Botany, Edible oil, Starch granule, Phaseolus, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::e4409b8ada71031b6ca9bf36324d3339Test
https://doi.org/10.1111/j.1365-2621.1978.tb02503.xTest -
5
المؤلفون: Bor S. Luh, Yuan K. Liu
المصدر: Journal of Food Science. 44:425-428
مصطلحات موضوعية: food.ingredient, Pectin, Magnesium, Potassium, Sodium, fungi, food and beverages, chemistry.chemical_element, Calcium, Ascorbic acid, Total dissolved solids, Free amino, food, chemistry, Botany, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::56d482fd826329dbc8f9dec68075ffadTest
https://doi.org/10.1111/j.1365-2621.1979.tb03803.xTest -
6
المؤلفون: B. S. Schweigert, Bor S. Luh, K. C. Lin
المصدر: Journal of Food Science. 40:562-565
مصطلحات موضوعية: Acid content, Chemistry, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::06746ac65b3d9ce070cf33117fd7f03fTest
https://doi.org/10.1111/j.1365-2621.1975.tb12528.xTest -
7
المؤلفون: Ana Maria Estevez, Bor S. Luh
المصدر: Journal of Food Science. 50:777-781
مصطلحات موضوعية: chemistry.chemical_compound, Hplc analysis, Protease inhibitor activity, chemistry, Germination, Protein digestibility, food and beverages, Ready to eat, Food science, Raffinose, Food Science, Stachyose, Hydrogenated vegetable oil
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::1dabc1e122cf486ad1b6def712498314Test
https://doi.org/10.1111/j.1365-2621.1985.tb13795.xTest -
8
المؤلفون: Bor S. Luh, Yuan K. Liu
المصدر: Journal of Food Science. 45:601-604
مصطلحات موضوعية: Chromatography, biology, Pentamer, Dimer, Trimer, Random hexamer, biology.organism_classification, chemistry.chemical_compound, Hydrolysis, chemistry, Pectic acid, Organic chemistry, Rhizopus arrhizus, Pectinase, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5e9d18a094f0ac4dbfa81c3de512b539Test
https://doi.org/10.1111/j.1365-2621.1980.tb04110.xTest -
9EFFECT OF BREAK TEMPERATURE ON QUALITY OF TOMATO JUICE RECONSTITUTED FROM FROZEN TOMATO CONCENTRATES
المؤلفون: Bor S. Luh, H. Fonseca
المصدر: Journal of Food Science. 41:1308-1311
مصطلحات موضوعية: food.ingredient, food, Pectin, biology, Chemistry, Centrifugation, Titratable acid, Food science, biology.organism_classification, Ascorbic acid, Flavor, Aroma, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::4b413bb2bc7f3445eaefce53432f41d6Test
https://doi.org/10.1111/j.1365-2621.1976.tb01159.xTest -
10
المؤلفون: C. Y. Wang, Bor S. Luh, H. N. Daoud
المصدر: Journal of Food Science. 40:557-561
مصطلحات موضوعية: Color texture, Horticulture, food, Chemistry, Lima beans, food.food, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::52712cb6396c1f7dd52a761bcc5bc146Test
https://doi.org/10.1111/j.1365-2621.1975.tb12527.xTest