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Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments

Zhu, F.; Cai, Y. Z.; Corke, H.

Food Chemistry. VOL 118; NUMBER 3, ; 2010, 663-669 -- Elsevier Science B.V., Amsterdam. (pages 663-669) -- 2010

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Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch

Zhu, F. et al.

Food Chemistry. VOL 112; NUMBER 4, ; 2009, 919-923 -- Elsevier Science B.V., Amsterdam. (pages 919-923) -- 2009

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Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants

Surveswaran, S. et al.

Food Chemistry. VOL 102; NUMBER 3, ; 2007, 938-953 -- Elsevier Science B.V., Amsterdam. (pages 938-953) -- 2007

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Simultaneous determination of amino acids in tea leaves by micellar electrokinetic chromatography with laser-induced fluorescence detection

Yan, J. et al.

Food Chemistry. VOL 143, ; 2014, 82-89 -- Elsevier Science B.V., Amsterdam. Part; (pages 82-89) -- 2014

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Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds

Cai, Y. et al.

Food Chemistry. VOL 127; NUMBER 4, ; 2011, 1872-1877 -- Elsevier Science B.V., Amsterdam. -- 2011

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Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury

Cao, S. et al.

Food Chemistry. VOL 127; NUMBER 4, ; 2011, 1777-1783 -- Elsevier Science B.V., Amsterdam. -- 2011

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Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents

Shan, B. et al.

Food Chemistry. VOL 109; NUMBER 3, ; 2008, 530-537 -- Elsevier Science B.V., Amsterdam. (pages 530-537) -- 2008

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g-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

Yang, A. et al.

Food Chemistry. VOL 129; NUMBER 4, ; 2011, 1619-1622 -- Elsevier Science B.V., Amsterdam. -- 2011

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Effect of g-irradiation on phenolic compounds in rice grain

Zhu, F. et al.

Food Chemistry. VOL 120; NUMBER 1, ; 2010, 74-77 -- Elsevier Science B.V., Amsterdam. (pages 74-77) -- 2010

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MeJA induces chilling tolerance in loquat fruit by regulating proline and g-aminobutyric acid contents

Cao, S. et al.

Food Chemistry. VOL 133; NUMBER 4, ; 2012, 1466-1470 -- Elsevier Science B.V., Amsterdam. Part: Part 4; (pages 1466-1470) -- 2012

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Results 1 - 10 of 203  for Everything in this catalogue

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  1. Request to Reading Room  (111)
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  1. Food--Composition--Periodicals  (137)
  2. Food--Analysis--Periodicals  (137)
  3. Biotechnology  (66)
  4. Chemical Engineering and Technology  (66)
  5. Heat-induced--Wheat gluten--Gel formation--Dynamic rheological--Chemical interaction--Thermal aggregation--Network structure  (4)
  6. β-Lactoglobulin--Polyethylene glycol (PEG)--Antigenicity--Conformation  (3)
  7. Xylooligosaccharides--Hydrophilic interaction liquid chromatography-evaporative light scattering detection--Process control--Agricultural wastes--Hydrolysis  (3)
  8. Soybean--Flavor--Shading--Isoflavone--Fatty acid  (3)
  9. Soybean protein--Polysaccharides--Gelation--Digestion  (3)
  10. Candida antarctica lipase B--Diacylglycerols--Glycerolysis--Immobilization--SBA-15  (3)
  11. Infant formula--Composition--Commercial brand--1H nuclear magnetic resonance--Quantification analysis  (3)
  12. Peanut (Arachis hypogaea)--Ara h 2--Thermal processing--Allergenicity--Antigenic epitopes  (3)
  13. Ground coffee--Adulteration--Oligosaccharides--Profiling  (3)
  14. UPLC  (3)
  15. Peonidin 3-sophoroside-5-glucoside (PubChem CID: 44256845)--Cyanidin 3-sophoroside-5-glucoside (PubChem CID: 44256732)--Cyanidin 3-(6″-ferulylsophoroside)-5-glucoside (PubChem CID: 44256782)--Cyanidin 3-(6″-caffeylsophoroside)-5-glucoside (PubChem CID: 44256781)--Cyanidin 3-(6″-caffeyl-6‴-ferulylsophoroside)-5-glucoside (PubChem CID: 44256788)  (3)
  16. Purple sweet potato--Peonidin-3-sophoroside-5-glucoside--Copigmentation--Phenolic acid--π-π Stacking  (3)
  17. inhibition--cyclodextrin--α-Galactosidase  (3)
  18. Coat colour--Isoflavone--Fatty acid--Soybean--Storage  (2)
  19. Chinese kale sprouts--Red light irradiation--Glucosinolates--Antioxidant activity--Postharvest storage  (2)
  20. 4-methyl-2-oxopentanoic acid (PubChem CID: 70)--phenyl pyruvate (PubChem CID: 997)--3-methyl-2-oxopentanoic acid (PubChem CID: 47)--3-methyl-2-oxobutanoic acid (PubChem CID: 49)--indole-3-pyruvate (PubChem CID: 803)--pyruvate (PubChem CID: 107735)--4-Hydroxyphenylpyruvate (PubChem CID: 979)--2-oxobutyric acid (PubChem CID: 58)--alpha-ketobutyrate (PubChem CID: 3593277)--benzoylformic acid (PubChem CID: 11915)  (2)
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