Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
Improving Functional Properties of Soy Protein Hydrolysate by Conjugation with Curdlan
Fan Junfeng, Zhang Yanyan, Tan Szesze, Li Fengjuan, Zhou Manyu, Masayoshi Saito, Eizo Tatusmi, Li Lite
Structural Studies on Unpackaged Foods during Their Freezing and Storage
L.A. Campañone, L.A. Roche, Viviana Olga Salvadori, Rodolfo H. Mascheroni
Characterization of Fish-Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme Lysozyme
C. K. Bower, R.J. Avena-Bustillos, C.W. Olsen, T. H. McHugh, P. J. Bechtel
Physiology and Quality Responses of Fresh-cut Broccoli Florets Pretreated with Ethanol Vapor
Junhua Han, Weiyu Tao, Huakun Hao, Bolin Zhang, Weibo Jiang, Tiangui Niu, Quanhong Li, Tongyi Cai
Specific Anosmia Observed for β-Ionone, but not for α-Ionone: Significance for Flavor Research
Portable Electronic Nose for Detection of Spoiling Alaska Pink Salmon (Oncorhynchus gorbuscha)
J. Chantarachoti, A.C.M. Oliveria, Brian Himelbloom, Charles A. Crapo, D.G. McLachlan
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