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Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water
Masamichi Koseki, Sumiko Fujiki, Yoshinori Tanaka, Hiroyuki Noguchi, Toshikazu Nishikawa
Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks
Haoxian Zhang, Muratö. Balaban, José C. Principe, Kenneth Portier
Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling
Kaoru Kohyama, Yuko Nakayama, Hirotaka Watanabe, Tomoko Sasaki
Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods
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T. A. Houser, J. G. Sebranek, Wigberto Núñez Maisonet, Joseph C. Cordray, Bryon R. Wiegand, Dong Ahn, Eun J. Lee
Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef
Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography
P. M. Falcone, Antonietta Baiano, Franco Zanini, Lucia Mancini, Giuliana Tromba, D. Dreossi, Francesco Montanari, Nicola Scuor, M. A. del Nobile
Functional Properties of Glycated Soy 11S Glycinin
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