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1.
Immortalization and Characterization of Rat Lingual Keratinocytes in a High-Calcium and Feeder-Free Culture System Using ROCK Inhibitor Y-27632.
Int J Mol Sci
; 22(13)2021 Jun 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-34202585
2.
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd).
Food Microbiol
; 90: 103408, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32336369
3.
Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd).
J Sci Food Agric
; 99(6): 3024-3033, 2019 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-30488614
4.
Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels.
Food Sci Nutr
; 11(9): 5063-5077, 2023 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-37701223
5.
Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products.
Food Res Int
; 173(Pt 2): 113419, 2023 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37803757
6.
Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts.
J Texture Stud
; 53(2): 255-265, 2022 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-34870858
7.
Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production.
Food Chem
; 378: 131988, 2022 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35078100
8.
Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.
Food Res Int
; 125: 108548, 2019 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-31554058
9.
Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates.
Food Chem
; 277: 655-663, 2019 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30502200
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