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1
المؤلفون: Pan Wang, Fang Chen, Yanting Hong, Xiaosong Hu, Weixin Ke
المصدر: Journal of the Science of Food and Agriculture. 97:3967-3978
مصطلحات موضوعية: Wine, Nutrition and Dietetics, Heat processing, Chemistry, 010401 analytical chemistry, Recipe, 04 agricultural and veterinary sciences, Raw material, 040401 food science, 01 natural sciences, 0104 chemical sciences, Ingredient, 0404 agricultural biotechnology, Food science, Animal species, Agronomy and Crop Science, Heterocyclic Aromatic Amines, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::82995de6024fbff49239b3547a970df4Test
https://doi.org/10.1002/jsfa.8259Test -
2
المؤلفون: Negin Noori, Hassan Gandomi, Ali Misaghi, S Bokaei, Sepideh Abbaszadeh
المصدر: Journal of the Science of Food and Agriculture. 94:2210-2216
مصطلحات موضوعية: Hot Temperature, Heat processing, Alginates, Drug Compounding, Capsules, Chitosan, chemistry.chemical_compound, Glucuronic Acid, Lactobacillus rhamnosus, Humans, Probiotic bacteria, Food science, Encapsulated bacteria, Incubation, Gastrointestinal tract, Gastric Juice, Microbial Viability, Nutrition and Dietetics, biology, Lacticaseibacillus rhamnosus, Chemistry, Adverse conditions, Hexuronic Acids, Probiotics, biology.organism_classification, Microspheres, Gastrointestinal Tract, Agronomy and Crop Science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f2e3fc13ce820cafc2c2781853258ffTest
https://doi.org/10.1002/jsfa.6541Test -
3
المؤلفون: Costas E. Stathopoulos, Michelle A Crinó, Minh Nguyen, Claire N Heenan
المصدر: Journal of the Science of Food and Agriculture. 93:2022-2027
مصطلحات موضوعية: Nutrition and Dietetics, Heat processing, genetic structures, Chemistry, Food spoilage, Red rice, food and beverages, Erythrosine, Colour loss, Lycopene, chemistry.chemical_compound, Fermentation, Food science, Agronomy and Crop Science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::d245a12481decd44dc01917531213161Test
https://doi.org/10.1002/jsfa.6009Test -
4
المصدر: Journal of the Science of Food and Agriculture. 84:1119-1125
مصطلحات موضوعية: Antigenicity, Nutrition and Dietetics, Heat processing, biology, Chemistry, Blanching, Rosaceae, food and beverages, γ irradiation, biology.organism_classification, Food irradiation, Food science, Cashew nut, Agronomy and Crop Science, Food Science, Biotechnology, Roasting
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::89226bd3c989fbc3c30568d65087d9d2Test
https://doi.org/10.1002/jsfa.1748Test -
5
المؤلفون: Woodie P. Williams, Wu Wu, M. Elizabeth Kunkel, Yun Huang, Lawrence W. Grimes, F.B. Wardlaw, James C. Acton
المصدر: Journal of the Science of Food and Agriculture. 71:491-495
مصطلحات موضوعية: Nutrition and Dietetics, Heat processing, Chemistry, Canned beans, food and beverages, Protein intake, Red kidney beans, Biochemistry, Amino acid score, Food science, Palatability, Agronomy and Crop Science, Legume, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::114694d626461a5f2f83695048b2a07bTest
https://doi.org/10.1002Test/(sici)1097-0010(199608)71:4<491::aid-jsfa606>3.0.co;2-1 -
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المؤلفون: Marta Cavestany, Francisco Colmenero, José Luis Carballo
المساهمون: Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
المصدر: Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instnameمصطلحات موضوعية: Nutrition and Dietetics, Heat processing, Chemistry, Fat content, Sardine, Sardina pilchardus, Rheology, Thermal, Food science, Agronomy and Crop Science, Water content, Food Science, Biotechnology, Total protein
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0b48228ad390929b11beb50c136723bTest
https://doi.org/10.1002/jsfa.2740620310Test -
7
المؤلفون: K. John Scott, Dinah R. Bishop
المصدر: Journal of the Science of Food and Agriculture. 43:193-199
مصطلحات موضوعية: Vitamin, Nutrition and Dietetics, Heat processing, Vitamin C, Chemistry, digestive, oral, and skin physiology, food and beverages, Ascorbic acid, Nutrient content, B vitamins, chemistry.chemical_compound, Milk products, Ice cream, Food science, skin and connective tissue diseases, Agronomy and Crop Science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::9b4169f90a6dc41b9066ceb4b55e4e01Test
https://doi.org/10.1002/jsfa.2740430210Test -
8
المؤلفون: J. Davidson
المصدر: Journal of the Science of Food and Agriculture. 31:1055-1058
مصطلحات موضوعية: Nutrition and Dietetics, Methionine, Heat processing, biology, food and beverages, biology.organism_classification, Pisum, chemistry.chemical_compound, Sativum, Fish meal, Animal science, Agronomy, chemistry, Agronomy and Crop Science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::dd76dd97cccd1314899767c02a8ef2a1Test
https://doi.org/10.1002/jsfa.2740311013Test -
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المؤلفون: M. E. Knowles, John Gilbert, David J. McWeeny
المصدر: Journal of the Science of Food and Agriculture. 25:1239-1248
مصطلحات موضوعية: Nutrition and Dietetics, Heat processing, Luncheon meat, medicine.diagnostic_test, chemistry.chemical_compound, Paper chromatography, chemistry, Spectrophotometry, medicine, Food science, Nitrite, Agronomy and Crop Science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::9ecf81e8ba623e95cdeabc64c1f28ebbTest
https://doi.org/10.1002/jsfa.2740251008Test -
10
المؤلفون: I. Vognarová, Z. Dvořák
المصدر: Journal of the Science of Food and Agriculture. 16:305-312
مصطلحات موضوعية: Nutrition and Dietetics, Heat processing, Starch, Lysine, Tryptophan, Salting, food and beverages, complex mixtures, chemistry.chemical_compound, chemistry, bacteria, Composition (visual arts), Food science, Nitrite, Agronomy and Crop Science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3dfe8bf2e8c38105ee2e29bd350f5148Test
https://doi.org/10.1002/jsfa.2740160604Test