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1
المؤلفون: Ahmed M. Saad, Mohamed Fawzy Ramadan, Alaa S. Mohamed
المصدر: International Journal of Vegetable Science. 27:277-287
مصطلحات موضوعية: 0106 biological sciences, Heat processing, biology, Chemistry, Cucumber juice, 04 agricultural and veterinary sciences, Plant Science, biology.organism_classification, 01 natural sciences, food.food, food, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, Food science, Agronomy and Crop Science, Aroma, Flavor, 010606 plant biology & botany
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::b3941d83435ffd030ea20df6b2a7d88eTest
https://doi.org/10.1080/19315260.2020.1779895Test -
2Effect of heat processing on the chemical constituents and NO-suppressing activity of Bletilla Tuber
المؤلفون: Chiaki Murayama, Ken Tanaka, Tetsuya Okuyama, Mikio Nishizawa, Ryo Okada, Hisayoshi Norimoto, Yuto Nishidono, Toshinari Ishii, Dingxiang He
المصدر: Journal of Natural Medicines. 74:219-228
مصطلحات موضوعية: Hot Temperature, Heat processing, Astringent, Anti-Inflammatory Agents, 01 natural sciences, chemistry.chemical_compound, Bletilla striata, Bibenzyls, Ic50 values, Bibenzyl, Chinese pharmacopoeia, Orchidaceae, Plants, Medicinal, Bletilla, Traditional medicine, biology, 010405 organic chemistry, fungi, food and beverages, Phenanthrenes, biology.organism_classification, 0104 chemical sciences, Plant Tubers, 010404 medicinal & biomolecular chemistry, chemistry, Chemical constituents, Molecular Medicine, Drugs, Chinese Herbal, Phytotherapy
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04e888336ef2429624e3f1e2f9046e25Test
https://doi.org/10.1007/s11418-019-01371-yTest -
3
المؤلفون: Fatemeh Barzegar, Marzieh Kamankesh, Abdorreza Mohammadi
المصدر: Food Chemistry. 280:240-254
مصطلحات موضوعية: Chromatography, Gas, Meat, Heat processing, Food chemistry, Chemical Fractionation, 01 natural sciences, Mass Spectrometry, Analytical Chemistry, Matrix (chemical analysis), 0404 agricultural biotechnology, Heterocyclic Compounds, Humans, Sample preparation, Cooking, Food science, Amines, Chromatography, High Pressure Liquid, Chemistry, 010401 analytical chemistry, Extraction (chemistry), 04 agricultural and veterinary sciences, General Medicine, Cooked food, 040401 food science, 0104 chemical sciences, Gas chromatography, Heterocyclic Aromatic Amines, Food Analysis, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10f05bd32f7a323c09552fda356da39fTest
https://doi.org/10.1016/j.foodchem.2018.12.058Test -
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المؤلفون: M. S. Meera, Yoya Luithui
المصدر: Journal of Food Measurement and Characterization. 13:874-882
مصطلحات موضوعية: Materials science, Absorption of water, Heat processing, biology, Starch, General Chemical Engineering, 010401 analytical chemistry, Steaming, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 01 natural sciences, Industrial and Manufacturing Engineering, 0104 chemical sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Amylose, Hardening (metallurgy), Food science, Solubility, Safety, Risk, Reliability and Quality, Coix, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::aec393eca28b1bf2fe8b97c4e8322e99Test
https://doi.org/10.1007/s11694-018-0001-4Test -
5
المؤلفون: Iolanda Nicolau-Lapeña, Isabel Segura-Gil, María D. Pérez, Miguel Calvo, Lourdes Sánchez, Luis Mata, Patricia Galan-Malo
المصدر: Food Control. 93:32-39
مصطلحات موضوعية: education.field_of_study, Heat processing, business.industry, Chemistry, 010401 analytical chemistry, Population, 04 agricultural and veterinary sciences, Immune sera, Food safety, 040401 food science, 01 natural sciences, 0104 chemical sciences, 0404 agricultural biotechnology, Milk products, Food processing, Food science, business, education, Soy protein, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3194177be53462b5f9aa8da1e0a781cbTest
https://doi.org/10.1016/j.foodcont.2018.05.038Test -
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المؤلفون: Miguel Elias, Jorge A. Saraiva, Rogério Mendes, Ricardo Duarte, Ana Teresa Ribeiro, Carla Pires, Bárbara Teixeira
المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAPمصطلحات موضوعية: Heat processing, biology, Chemistry, Thermal processing, 010401 analytical chemistry, 04 agricultural and veterinary sciences, Argyrosomus regius, biology.organism_classification, 040401 food science, 01 natural sciences, Pressure level, 0104 chemical sciences, Pascalization, 0404 agricultural biotechnology, Seafood, Gel products, Water holding capacity, Fish
, High pressure processing, Texture, Restructured products, Food science, Microbial transglutaminase, Food Science الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfdf7831dcac573cc74150798e974501Test
https://doi.org/10.1016/j.lwt.2018.05.044Test -
7
المؤلفون: Olga D. Hendrickson, Boris B. Dzantiev, Anatoly V. Zherdev, Irina M. Chernukha, Natalia L. Vostrikova, Elena A. Zvereva
المصدر: Food chemistry. 344
مصطلحات موضوعية: Heat processing, Meat, Swine, Immunochromatographic test, Immunoglobulins, Metal Nanoparticles, 01 natural sciences, Analytical Chemistry, 0404 agricultural biotechnology, Limit of Detection, Species identification, Animals, Cooked meat, Food science, Cooking, Raw meat, Specific immunoglobulins, Immunoassay, Chemistry, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, 0104 chemical sciences, Meat Products, Food products, Cattle, Gold, Chickens, Food Science, Lateral flow immunoassay
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a24090cb499d97fcf46e9edc7a86093Test
https://pubmed.ncbi.nlm.nih.gov/33229162Test -
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المؤلفون: Smail Aazza, Maria Graça Miguel, Badiâa Lyoussi, Ofélia Anjos, Youssef Elamine, Leticia M. Estevinho
المصدر: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
J Food Sci Technol
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)مصطلحات موضوعية: Antioxidant, Heat processing, Flavonoids content, medicine.medical_treatment, Radical, 01 natural sciences, Nitric oxide, FTIR-ART, Extreme heat, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, Food science, biology, 010401 analytical chemistry, 04 agricultural and veterinary sciences, Honey, 040401 food science, Honey samples, 0104 chemical sciences, Diastase, chemistry, biology.protein, Original Article, Antioxidant activities, Hydroxymethylfurfural, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69e923e5526d2c6509a5872e1bcb9d3eTest
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المؤلفون: Yaya Wang, Junping Wang, Jun Guo, Shuo Wang, Shujun Wang
المصدر: Journal of agricultural and food chemistry. 67(38)
مصطلحات موضوعية: 0106 biological sciences, Heat processing, Hot Temperature, Glutens, Flour, Cleavage (embryo), 01 natural sciences, chemistry.chemical_compound, symbols.namesake, Glutenin, Humans, Food science, Cooking, biology, 010401 analytical chemistry, Methylglyoxal, Disulfide bond, food and beverages, General Chemistry, Pyruvaldehyde, 0104 chemical sciences, Maillard Reaction, Maillard reaction, chemistry, biology.protein, symbols, Digestion, General Agricultural and Biological Sciences, Hydrophobic and Hydrophilic Interactions, Oxidation-Reduction, 010606 plant biology & botany
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea66d6df3e57b62253a426d7eba037a1Test
https://pubmed.ncbi.nlm.nih.gov/31479252Test -
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المؤلفون: Sandra Beyer Gregersen, Hanne Christine Bertram, Morten Rahr Clausen, Cornelia Louise Nygaard Poulsen
المصدر: Poulsen, C L N, Clausen, M R, Gregersen, S B & Bertram, H C S 2019, ' Effect of long-term heat exposure on rheological and intrinsic water characteristics of bone-derived beef stocks ', Magnetic Resonance in Chemistry, vol. 57, no. 9, pp. 700-706 . https://doi.org/10.1002/mrc.4831Test
مصطلحات موضوعية: DYNAMICS, Relaxometry, Food industry, RELAXATION, 010402 general chemistry, 01 natural sciences, Viscosity, protein broth, Gel strength, protein soup, Rheology, General Materials Science, Dry matter, Food science, TEMPERATURE, heat processing, MEAT, 010405 organic chemistry, business.industry, Chemistry, Relaxation (NMR), General Chemistry, MYOFIBRILLAR PROTEINS, AGGREGATION, functional collagen, PROTON NMR, 0104 chemical sciences, NMR relaxometry, Extended time, business, BROTH, FUNCTIONALITY
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00445bf78ce2545e5413eb368b4ad01dTest
https://pure.au.dk/portal/da/publications/effect-of-longtermTest-heat -exposure-on-rheological-and-intrinsic-water-characteristics-of-bonederived-beef-stocks(cd9a646b-715b-46d3-bfc8-dc84f6b54d7a).html