Resistance of Lactobacillus casei KCTC 3260 to Reactive Oxygen Species (ROS): Role for a Metal Ion Chelating Effect
Jeongmin Lee, Kwon-Tack Hwang, Min-Young Chung, Dong-Hyeok Cho, Chang-Soo Park
Detection of Fecal Contamination on Cantaloupes Using Hyperspectral Fluorescence Imagery
Angela M. Vargas, Moon Sook Kim, Yang Tao, A. M. Lefcourt, Yud-Ren Chen, Yaguang Luo, Yoonseok Song, Robert Buchanan
Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets
Romuald Chéret, Nicolas Chapleau, Christine Delbarre-Ladrat, Véronique Verrez-Bagnis, Marie de Lamballerie
Lipid Oxidation in Microsomal Fraction of Squid Muscle (Loligo peali)
Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, E. A. Decker
Stability of α-Linolenic Acid and Secoisolariciresinol Diglucoside in Flaxseed-Fortified Macaroni
Clifford A. Hall, Frank A. Manthey, Robert E. Lee, Mary Niehaus
Production of Cocoa Butter Microcapsules Using an Electrospray Process
Rodrigo Bocanegra Carme, Anikumar G. Gaonkar, Antonio Barrero, Ignacio G. Loscertales, David Pechack, Manuel Marquez
The Effective Methods in Refolding and Activation of Cathepsin L-like Soybean Protease D3
Tomohiro Kodera, Minao Asano, Misako Kawai, Tetsuya Miwa, Noriki Nio
Non-destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish
Musleh Uddin, Emiko Okazaki, Sandor Turza, Yumiko Yamashita, Munehiko Tanaka, Yutaka Fukuda
Aroma Active Compounds of Bulgogi
Hye Sung Ko, Tae Hwan Kim, In Hee Cho, Ji-Yeon Yang, Young-Suk Kim, Hyong Joo Lee
Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown Rice
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