Advances in food and nutrition research文章索引

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期刊名：Advances in food and nutrition research

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ISSN：1043-4526

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共收录本刊相关文章索引705条

Mycotoxins in fruits: microbiology, occurrence, and changes during fruit processing [0.03%] 水果中的霉菌毒素：微生物学、发生和果品加工过程中的变化

S Drusch,J Aumann S Drusch

Review Advances in food and nutrition research. 2005:50:33-78. DOI:10.1016/S1043-4526(05)50002-0 2005

Lactic acid bacteria and their uses in animal feeding to improve food safety [0.03%] 乳酸菌及其在动物饲养中改善食品安全的应用

Mindy M Brashears,Alejandro Amezquita,Divya Jaroni Mindy M Brashears

Review Advances in food and nutrition research. 2005:50:1-31. DOI:10.1016/S1043-4526(05)50001-9 2005

Corn wet milling: separation chemistry and technology [0.03%] 玉米湿法加工：分离化学与技术

D S Jackson,D L Shandera Jr D S Jackson

Corn wet milling is a complicated, large-scale, and efficient industrial process designed to separate the chemical components from corn kernels. The success of wet milling, in terms of maximum yields, is largely dependent on the success of ...

Review Advances in food and nutrition research. 1995:38:271-300. DOI:10.1016/s1043-4526(08)60085-6 1995

Glass transitions and water-food structure interactions [0.03%] 玻璃转变与水-食品结构相互作用

L Slade,H Levine L Slade

Review Advances in food and nutrition research. 1995:38:103-269. DOI:10.1016/s1043-4526(08)60084-4 1995

Hydrolytic and transgalactosylic activities of commercial beta-galactosidase (lactase) in food processing [0.03%] 食品加工中商业β-半乳糖酶的水解和异构作用性能研究进展

L F Pivarnik,A G Senecal,A G Rand L F Pivarnik

Review Advances in food and nutrition research. 1995:38:1-102. DOI:10.1016/s1043-4526(08)60083-2 1995

Compression and compaction characteristics of selected food powders [0.03%] 几种食品粉末的压缩压实特性分析

Gustavo V Barbosa-Cánovas,Pablo Juliano Gustavo V Barbosa-Cánovas

Review Advances in food and nutrition research. 2005:49:233-307. DOI:10.1016/S1043-4526(05)49006-3 2005

Detection of insect infestation in stored foods [0.03%] 贮存食品中害虫的检测

Somiahnadar Rajendran Somiahnadar Rajendran

Review Advances in food and nutrition research. 2005:49:163-232. DOI:10.1016/S1043-4526(05)49005-1 2005

A review of the application of sourdough technology to wheat breads [0.03%] 评述小麦面包的酸面团技术及其应用

Charmaine I Clarke,Elke K Arendt Charmaine I Clarke

Review Advances in food and nutrition research. 2005:49:137-61. DOI:10.1016/S1043-4526(05)49004-X 2005

Chitin, chitosan, and co-products: chemistry, production, applications, and health effects [0.03%] 几丁质、壳聚糖及其衍生物：化学性质、生产方法、应用及健康效应

Fereidoon Shahidi,Reem Abuzaytoun Fereidoon Shahidi

Review Advances in food and nutrition research. 2005:49:93-135. DOI:10.1016/S1043-4526(05)49003-8 2005

Plant pigments: properties, analysis, degradation [0.03%] 植物色素：性质、分析和降解

Benoît Schoefs Benoît Schoefs

Review Advances in food and nutrition research. 2005:49:41-91. DOI:10.1016/S1043-4526(05)49002-6 2005