Advances in Seed Protein Research: A Perspective on Seed Allergens
María Concepción Cabeza, María Luisa García Sanz, Lorenzo de la Hoz Perales, María Isabel Cambero Rodríguez, J. A. Ordonez
Microbiological Characteristics of Enhancement Solutions
S.E. Wicklund, Aj Stetzer, E.M. Tucker, C.L. Nicolalde, M. S. Brewer
Use of Electrolyzed Oxidizing Water for Quality Improvement of Frozen Shrimp
Min Hui Loi-Braden, Tung-Shi Huang, Jang-H Kim, Cheng-i Wei, Jean Weese
Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying Methods
Human Milk Banking: Influence of Different Pasteurization Temperatures on Levels of Protein Sulfur Amino Acids and Some Free Amino Acids
Brunella Carratù, Amalia Maria Ambruzzi, Elena Fedele, Elisabetta Sanzini
Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness
Thomas Duvetter, Ilse Fraeye, Tuyen Van Hoang, Sandy Van Buggenhout, Isabel Verlent, Chantal Smout, Ann Van Loey, Marc Hendrickx
Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening
Jeorgos Trihaas, Tatjana van den Tempel, Per Vággemose Nielsen
Rapid Determination of Spinal Cord Content in Ground Beef by Near-Infrared Spectroscopy
Rahul Reddy Gangidi, Andrew Proctor, Fred William Pohlman, Jean François Meullenet
Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates
Subramaniam Sathivel, Scott Smiley, Witoon Prinyawiwatkul, P. J. Bechtel
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