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HPLC-PDA-MS/MS as a strategy to characterize and quantify natural pigments from microalgae JOURNAL ARTICLE published November 2020 in Current Research in Food Science |
Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates JOURNAL ARTICLE published 2022 in Current Research in Food Science |
Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels JOURNAL ARTICLE published 2023 in Current Research in Food Science |
Quantitative N-glycoproteome analysis of bovine milk and yogurt JOURNAL ARTICLE published 2022 in Current Research in Food Science Research funded by National Key Research and Development Program of China (2018YFC1602101,2018YFC1604301) |
A quantitative detection of mung bean in chestnut paste using duplex digital PCR JOURNAL ARTICLE published 2022 in Current Research in Food Science |
Spinach (Spinacia oleracea) microgreen prevents the formation of advanced glycation end products in model systems and breads JOURNAL ARTICLE published 2023 in Current Research in Food Science Research funded by Basic and Applied Basic Research Foundation of Guangdong Province (2022A1515012098) | National Natural Science Foundation of China (32101935) | National Key Research and Development Program of China (2021YFD2100103) |
The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces JOURNAL ARTICLE published 2022 in Current Research in Food Science |
A 3D co-culture intestinal organoid system for exploring glucose metabolism JOURNAL ARTICLE published 2023 in Current Research in Food Science |
Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review JOURNAL ARTICLE published 2022 in Current Research in Food Science Research funded by Consejo Nacional de Ciencia y Tecnología (802246) |
Protocatechuic acid protects hepatocytes against hydrogen peroxide-induced oxidative stress JOURNAL ARTICLE published 2022 in Current Research in Food Science |
Antiaging effect of anthocyanin extracts from bilberry on natural or UV-treated male Drosophila melanogaster JOURNAL ARTICLE published 2022 in Current Research in Food Science |
Biochemical composition of the pericarp cell wall of popcorn inbred lines with different popping expansion JOURNAL ARTICLE published 2022 in Current Research in Food Science |
Modifying quinoa protein for enhanced functional properties and digestibility: A review JOURNAL ARTICLE published 2023 in Current Research in Food Science |
Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test JOURNAL ARTICLE published November 2020 in Current Research in Food Science Research funded by German Ministry of Economic Affairs and Energy (19710 N) |
Phenolic profile, antioxidation and anti-proliferation activity of phenolic-rich extracts from Sanghuangporus vaninii JOURNAL ARTICLE published 2023 in Current Research in Food Science |
Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? JOURNAL ARTICLE published 2023 in Current Research in Food Science |
Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science JOURNAL ARTICLE published 2023 in Current Research in Food Science |
Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee JOURNAL ARTICLE published 2023 in Current Research in Food Science |
The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development JOURNAL ARTICLE published 2023 in Current Research in Food Science |
The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar JOURNAL ARTICLE published 2022 in Current Research in Food Science |