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

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

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

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

المؤلفون: Luis Mata, María D. Pérez, Lourdes Sánchez, María Lavilla, Gloria Estopañán, Ruth de Luis

المصدر: Food and Agricultural Immunology. 19:339-350

مصطلحات موضوعية: Whey protein, Heat processing, Chromatography, Milk protein, Chemistry, business.industry, Immunology, food and beverages, Elisa assay, Egg product, Double antibody sandwich, Food processing, Food science, business, Agronomy and Crop Science, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::6b20c454b80c0d08a92c09eb3c63f165Test
https://doi.org/10.1080/09540100802520755Test

المؤلفون: Suzanne S. Teuber, Shridhar K. Sathe, Mengna Su, Mahesh Venkatachalam, Kenneth H. Roux

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

المؤلفون: Amit K. Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta

المساهمون: Irish government under the Technological Sector Research Scheme (Strand III) of the National Development Plan

المصدر: Articles

مصطلحات موضوعية: Food Chemistry, Chemistry, Lactic acid, Total phenol, Bacterial growth, Shelf life, Food Processing, chemistry.chemical_compound, Heat processing, Food Biotechnology, Polyphenol, Fermentation, Food Microbiology, Organic chemistry, Phenol, Gallic acid, Food science, Response surface methodology, Nutraceuticals, Antioxidant, Agronomy and Crop Science, Brewers’ spent grain

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ad9a83e18b77422c36865c4e161b017Test
https://arrow.tudublin.ie/schfsehart/104Test

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

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
instname

مصطلحات 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

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