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1.
Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice.
J Sci Food Agric
; 94(15): 3296-3304, 2014 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-25513670
2.
Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition.
Food Sci Biotechnol
; 33(8): 1975-1983, 2024 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-38752122
3.
Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes.
Prev Nutr Food Sci
; 27(2): 248-256, 2022 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35919570
4.
Methods to improve rice protein dispersal at moderate pH.
Food Sci Biotechnol
; 29(10): 1401-1406, 2020 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-32999747
5.
Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
J Agric Food Chem
; 55(1): 175-84, 2007 Jan 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-17199330
6.
Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal Treatment.
Prev Nutr Food Sci
; 21(2): 160-4, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-27390734
7.
Parboiling improved oxidative stability of milled white rice during one-year storage.
Food Sci Biotechnol
; 25(4): 1043-1046, 2016.
Artículo
en Inglés
| MEDLINE | ID: mdl-30263372
8.
Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste.
Prev Nutr Food Sci
; 21(2): 117-23, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-27390728
9.
Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes.
J Agric Food Chem
; 53(10): 4236-44, 2005 May 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-15884866
10.
Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.
Food Chem
; 174: 467-72, 2015 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25529707
11.
Seasonal variations of fatty acid compositions in various Korean shellfish.
J Agric Food Chem
; 51(6): 1617-22, 2003 Mar 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-12617594
12.
Release properties of gel-type W/O/W encapsulation system prepared using enzymatically-modified starch.
Food Chem
; 157: 77-83, 2014 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24679754
13.
Antioxidant and Anti-inflammatory Activities of Butanol Extract of Melaleuca leucadendron L.
Prev Nutr Food Sci
; 17(1): 22-8, 2012 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-24471059
14.
Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress.
Prev Nutr Food Sci
; 17(2): 158-65, 2012 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24471078
15.
Effect of emulsifier type on droplet disruption in repeated shirasu porous glass membrane homogenization.
Langmuir
; 22(10): 4526-33, 2006 May 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-16649759
16.
Estimated intakes of isoflavones and coumestrol in Korean population.
Int J Food Sci Nutr
; 57(5-6): 325-44, 2006.
Artículo
en Inglés
| MEDLINE | ID: mdl-17135023
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